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YSNvia Google

2 months ago

Really enjoyed the ambiance and vibe here. Sat at the bar watching the chefs do their thing was also a treat. Unfortunately the staff were not attentive at all. The food was good.

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Suriname Blithevia Google

3 months ago

We visited shobosho a few days ago and haven’t stoped thinking about it since and wanted to recognize the staff and amazing food so exceptional Infact this is my first review, I have to say—Rowan, the bartender, absolutely made our night. From the moment we sat down, he brought such a warm, welcoming energy that set the tone for the whole evening. He was such a well-spoken, charming young man, and it’s clear he has a bright future ahead of him. His cocktail recommendations were spot-on, and every drink he made was beautifully balanced and full of flavour (the avatar one is a must try) Also the octopus skewer… unreal. Perfectly cooked, beautifully charred, and packed with flavour, and ended up being one of the highlights of our meal. What truly stood out was how effortlessly Rowan balanced professionalism with genuine personality. He remembered the little details, made us laugh, and created an atmosphere that felt personal and special. It wasn’t just great service—it was memorable we highly recommend sitting by the bar and chatting with the team! Also unlike us make sure to save some space for desert the couple next to us had the cheese cake I believe and it looks delish! We were too stuffed to get some ourselves but got this photo for next time! We left already thinking about writing a review and when our next visit would be. Once again Huge thanks to the whole team at shobosho for an exceptional experience

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Annie Kochvia Google

3 months ago

My brother and I attended the Kichi Kichi Omurice takeover event and it was absolutely brilliant! It's clear that a lot of care was taken to make sure that everyone had the same experience, no matter where they were seated or when they arrived. Everyone was greeted like family, given the opportunity to take photos and got to witness the Omurice Show up close. The kitchen and front of house teams worked so cohesively to provide seamless and friendly service. The menu was constructed beautifully around the Motokichi's famous Omurice. It is clear that great care was taken in curating and designing each dish. The Uni flown in fresh from Hokkaido was such an unexpected treat! This was a truly special experience and my second visit to Shobosho - it definitely won't be my last!

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V Lvia Google

3 months ago

2/5 Stars ​This rating is only for the amazing Motokichi team (you guys rock!) and the kind waiteress who tried their best to help. ​The pacing of this event was a mess. It was supposed to be 2.5 hours, but we only got two cold appetisers in the first 90 minutes. Seriously, who serves cold chawanmushi? ​The food quality was poor: Kingfish wasn't fresh, and the sea urchin was so fishy we couldn't eat the steamed egg. ​The omelette rice performance took nearly an hour, which left us with only 15 minutes to inhale our main course and dessert! The next group was already waiting at the door. ​Also, plating everything like a single serving but expecting us to share one scoop of ice cream with a giant spoon? Seriously awkward. ​Shōbōsho team: Please do a trial run next time. The poor coordination ruined the whole experience.

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Shaun D'Montevia Google

4 months ago

Dinner @Shobosho for the banquet. Salmon tataki, ponzu, wasabi Lovely soft salmon with just the slightest hit of wasabi, an oil with the ponzu citrus tinge for freshness, lovely dish. Smoky bay oyster, tosazu, chive Wow, love the juicy citrus flavour which makes this dish and takes over any saltiness of the sea that is typical of eating oysters. The tosazu sauce is a combination of rice vinegar, soy, mirin, and a dashi broth. The oyster is delicious. Charred edamame, Nori, salt & vinegar Heaps served as I munched my way through but became a bit much. Yum. Spiced pork and cabbage potsticker dumplings, crispy chilli Love the potsticker dumplings, crunchy on one side, soft on the other with a tender mild pork and cabbage filling, and especially enjoyed with the soy vinegar chilli oil sauce providing that lovely balance of salty, sour, and a touch of spiciness. Wow! Grilled leek, smoked buttermilk, wakame The flesh is soft and creamy on the inside, but on the outside a strong char flavour which is excellent and a little jarring for contrast. There's that slight sour acidity from the buttermilk to balance the char. Amazing creation! Blue swimmer crab udon, yuzu dashi butter, kizami nori The udon noodles are plump, juicy and so soft and tender like nothing I've eaten before. Normally udon noodles are quite firm and chewy, not these. The slightly rich butter sauce just sticks to these wonderful noodles so the mouth feel is quite something. The crab doesn't carry that strong fishy taste and is soft, fleshy and tasty. Love it. On to mains. Wood-baked shallot bread, curried onion oil Quite thick but it absolutely oozes flavour via the onions which give an amazing flavour and that slight char on the bottom and richness of the oil. Spit roast teriyaki chicken, BBQ onions, miso creamed corn The chicken is super tender in the juices, the roasted crispy skin is yum, the sauce rich and tasty. The terriyaki flavour isn't too pronounced but I like that it isn't really salty but has a light sweetness. Rocket salad, Tasmanian miso dressing, kizami nori Against the meatiness, the rocket salad is welcome. Peppery with a light dressing and love the sesame seeds through it. Dessert After eating all that food, something light to end the meal is needed. And this fluffy cloud like meringue atop a cool refreshing sorbet, the raspberry for that burst of sweetness and the toasted coconut for texture and this contrast in flavour makes for an excellent creation. Excellent venue, service, and creative and flavoursome food to delight the tastebuds. Also fun watching the chefs at work from the bar. #JapaneseFood #dinner #banquet #salmon #oyster #edamame #potstickerdumpling #udon #crab #teriyakichicken #sorbet #dessert #sweettooth #Foodie #Adelaidefood #Adelaidecbd