On Thursday, we made our way down to the new Shōbōsho for a work meeting over lunch and ended up losing track of time completely, spending a good two-and-a-half hours indulging on the ‘Feed Me Menu’.
Tucked away on the quaint Leigh Street in Adelaide’s CBD west, Shōbōsho is a Japanese-inspired hub for delicious food and fine wine. It is the ninth project born of renowned local restaurateur Simon Kardachi, following the successes of restaurants and bars such as The Pot, Press*, Bread & Bone, Maybe Mae, Osteria Oggi and more.
Inside Shōbōsho
Inside ShōbōshoLike most feed me menus, Shōbōsho’s offers a taste of the full menu with a selection of some of their finest dishes. The opening of our feast saw Smoky Bay oysters make an appearance, complete with a flavoursome tosazu dressing and presented on a bed of sea salt. The oysters were a delightful and succulent texture, and the zingy vinegar of the tosazu dressing complimented the light freshness of the oysters.
Shōbōsho also offers a great wine selection, so we took advantage of this and ordered a glass of the oaky 2014 Loom SV Riesling to accompany our oysters. With an extensive beverage list carefully curated by Ollie Margan of Maybe Mae, Shōbōsho is set to host to a number of wines from Adelaide and interstate, as well as fine whisky, sake and creative cocktails.
Gorgeous wood panelling interior and table layout at Shōbōsho
We moved on to the next dish which was arguably the best on the menu (or at least, for us): raw yellow fin tuna with charred edamame, black rice and bonito cream. The complexity in texture made this dish a true experience, successfully marrying the crunch of the edamame and rice with the soft tenderness of the yellow fin tuna. There was just so much going on in terms of both texture and flavour; it really wasn’t difficult to name this one a winner.
Raw yellow fin tuna
Diving into the next course, we enjoyed a dish (one we couldn’t actually find on the menu) which included tender salmon of a rich pink colour, white rice, chopped chives, what looked like blackened seaweed and a fried egg to finish. Although only small in portion, this dish was super substantial and filled us up quick! Alongside the salmon dish we had a plate of yakitori (Japanese for scrumptious chicken skewers).
Salmon and 2014 Loom SV Riesling
Yakitori
Our main (and final) course was one of Shōbōsho’s specials: 7 week dry aged pork cutlets with a Shio Koji marinade served on chargrilled snake beans. The meat was succulent and tender and the super long snake beans were topped off with a tasty chilli paste, adding some heat to the dish.
Pairing the pork cutlets with a delicious red
Shōbōsho is located 17 Leigh Street and is open 11:30am ’til late on Tuesday through to Sunday. To find out more, follow through to the website here.
