At Shōbōsho, they blend smoke, steam, and fire; ancient traditions of Japanese yakitori, with the finesse, skill & texture of all that is raw, cured, pickled, and fermented.
From a specially commissioned cooking line consisting of a wood oven, hydraulic grill, rotisserie, and customised yakitori pit, the element of fire will speak through simply seasoned, seared meats and vegetables.
Since its inception, Shōbōsho has won a swag of accolades including One Hat (Australian Good Food Guide Awards); Top 100 Restaurant (2018, Australian Financial Review); Top 100, 2019 Gourmet Traveller Restaurant Awards.
Shō is the intimate yakitori bar where charcoal-grilled sticks take centre stage in this casual spin-off of their main restaurant.
