Hot Plates: Shobosho, Adelaide

Author: David Sly
Photography: Josie Withers (interiors), Ryan Noreiks (food)

Shobosho translates to fire house, and leaping flames from a long, gleaming line of steel grills and fire pits captivate all eyes in this exciting Asian-inspired diner.

Adam Liston's food carries strong Japanese and Korean inspiration without being strictly traditional; think north Asia meets Australian barbecue, fusing precise flavours with robust personality. Chunks of raw yellowfin tuna with charred edamame, puffed black rice and shards of dried whitebait and nori combine as an irresistible starter. Leek roasted in the fire pit, doused in smoked buttermilk and herb oil, has a tantalising sweet/sour bite.

Burnt leeks.

Enthusiastic staff help with smart menu selections, and from an intelligent list of appropriate wines, sake and craft beers. The Feed Me options offer great value, but don't always include superb steaks off the robata grill, from dry aged sirloin with a yuzu-infused spin on Bearnaise, to 800-gram rib eye for a seriously hungry group.

Understated d├ęcor provides chic, comfortable spaces for diners at Baltic pine tables and booths atop black pine floors, although best seats face the open kitchen, to observe busy cooks in the line of fire.

Shobosho, 17 Leigh St, Adelaide, SA, (08) 8366 2224, shobosho.com.au







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