Shōbōsho

Shōbōsho is the chef-driven Japanese yakitori-and-omakase dining room of chef Adam Liston. Opened in 2017 on Leigh Street in the Adelaide CBD. And is the city's most distinctive contemporary Japanese kitchen. The restaurant occupies a converted CBD loft with a long zinc bar at the front, an open-flame yakitori grill at the back, and forty-eight covers across two rooms plus a 10-seat omakase counter.

The cuisine is Japanese yakitori with deep South Australian regional sourcing. The omakase format runs ten courses; signatures include a Wagyu robatayaki with native-pepper-leaf; a hand-cut SA-coast yellowfin tartare with Japanese ponzu; a wood-fired Murray cod with samphire; a hand-rolled Japanese-tempura with Pacific shellfish; the famous 'matcha cheesecake' for the dessert course.

The sake list runs to twenty-plus daiginjo and junmai-daiginjo bottlings. The deepest Japanese sake programme in Adelaide. The wine list runs to 200 references with deep South Australian smallholder coverage.

Service is family-run.

Shōbōsho is the easy-first-date room in Adelaide. Quieter than Penfolds Magill, less formal than Restaurant Botanic, and the yakitori-omakase format is genuinely distinctive. Book the omakase counter two-top.