At Shobosho, we 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, Shobosho has won a swag of accolades including One Hat (2019 Good Food Guide Awards); Top 100 Restaurant (2018, Australian Financial Review); Top 100, 2019 Gourmet Traveller Restaurant Awards.
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