Kardachi. Gram. Yakitori. Yes.
Shobosho comes to Leigh Street
Shōbōshō is set to open at 17 Leigh Street, Adelaide in late March.
To do anything successfully nine times is a marvel.
Bob Dylan released Nashville Skyline, The Beatles released The White Album, and next week prolific Adelaide restaurateur Simon Kardachi begins the build on his ninth venue, Shōbōshō.
The word translates to fire house, and the concept is Simon taking on Yakitori – a truly new direction for him after Press*, The Pot, Melt (x2), Osteria Oggi, Bread & Bone, Maybe Mae, and Proof Laneway Rooms.
Set to takeover the former Bollywood restaurant site on Leigh Street, Shōbōshō will be more Japanese-inspired than a strictly traditional interpretation of the cuisine. Chef Adam Liston (Magill Estate, The Melting Pot, Hare and Grace) will be melding Japanese, Chinese and Taiwanese, with a selection of noodles, dumplings and bao accompanying the charcoal-grilled main event.
“To describe it simply, the concept is a blending of smoke, steam and fire,” says Simon, “the ancient traditions of Japanese yakitori, with the finesse, skill and texture of all that is raw, cured, pickled and fermented.”
Shōbōshō’s fit out will feature bar dining, booths and traditional Japanese seating, as well as takeaway for punters moving through the city, but with Studio Gram on the design, it’s likely you’re not going to want to leave.
And luckily you won’t have to (until well into the am) – in the style of another Kardachi favourite, Bread and Bone, the kitchen will be staying open late.
The restaurant is slated to open in late March, and it’s guaranteed CityMag will be checking past the former Bollywood site on Leigh Street regularly and with great enthusiasm to bring you progress updates.