ADELAIDE | If there’s one restaurant that I knew I had to visit when I got to Adelaide, it was Shobosho. The restaurant is co-owned by chef Adam Liston, whose food I loved many times at one of my favourite Melbourne restaurants back in the day, Northern Light. Heading up the kitchen is Joel Baylon, who worked with Adam at Northern Light.
The food at Shobosho is a natural evolution of the sort of food that I remember from Northern Light, turned up to 11. It’s Japanese inspired, with influences creeping in from China. Focusing on smoke, steam, and fire. Think yakitori philosophy, along with raw, cured, pickled, and fermented deliciousness.
Sitting at the bar, directly next to the pass, I got a great insight into the operation of the kitchen, and wanted to try everything that came out. In what’s good news for solo diners, much of the menu can be done “half size” so you can try more.
Highlights? Where to start when it’s all so good. I love the creativity of the char sui sausage roll with rice wine pickled onions , and really enjoyed the duck pot sticker dumplings with five spice, chilli, and sesame.
The Tasmanian salmon tataki with ponzu and wasabi is a delight, as is the BBQ asparagus with broad beans, pickled kohlrabi, smoked leaf, and wasabi leaf oil. Seriously, get the asparagus.
A pleasant surprise was when I saw something on the menu from Adam’s Honcho pop-up at the Windsor Hotel in Melbourne, which in many ways was the bridge between Northern Light and Shobosho. That dish is the blue swimmer crab udon with crab dashi butter and kosami nori. Every bit as wonderful as I remembered.
Somehow, I found room for the spit roast teriyaki chicken with BBQ onions, miso creamed corn, and wood baked shallot bread. I’m glad I did.
Calling defeat, I had to say no dessert. Between that, and all of the other things I wanted to try (including lunch only ramen), and the all ’round brilliant vibe and service, another visit the next time in town is definitely on the cards.
17 Leigh Street
South Australia 5000
Mon – Sun: 12:00pm to 12:00am