What are the opening hours?

Monday 5pm - 11pm Tuesday 5pm - 11pm Wednesday 5pm - 11pm Thursday 12pm - 11pm Friday 12pm - 11pm Saturday 12pm - 11pm Sunday 12pm - 11pm

Shōbōsho

Name: Shōbōsho
Address: 17 Leigh Street, Adelaide, SA, 5000, AU
Telephone: +61883662224
Price range: $$$

Contemporary Asian BBQ, Adelaide CBD

12/06/2026

A better glass, without needing the whole bottle.

We’re now pouring a small edit of premium wines by the glass at Shōbōsho, using the Coravin method to let you enjoy a special glass without committing to the whole bottle.

First up, the whites:

2021 Bernhard Ott Der Ott Grüner Veltliner
2023 Domaine Jean Petit Chablis
2023 Les Héritiers du Comte Lafon Mâcon-Milly-Lamartine
2023 Château Guiraud’s Sauternes

Think Burgundy with tension and mineral line, Sauternes with honeyed depth, Grüner with spice and texture, and Chablis made for seafood, smoke and salt. A glass for the curious, the deep diver, or the person who just wants something very very good with dinner (without the price tag).

Ask us what premium pours we’ve got on during your next visit to us!

05/06/2026

It’s Head Bartender James Do’s directorial debut 🥹🎬

A little glimpse behind the scenes of what goes on behind the bar (and camera) at the firehouse.

Book your next visit through the link in bio.

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31/05/2026

Introducing the Hoji-Loong Hai.

Inspired by Japan’s chu-hai culture, we’ve taken the shape of a highball and rebuilt it around house Tea Soda made with hojicha and oolong. A sprinkle of sugar and a few drops of soy sauce do the work of seasoning the drink, adding a quiet umami edge.

27/05/2026

The secret is soy sauce.

Reduced with espresso and brown sugar, it becomes coffee shoyu: salty and sweet. Poured over a Veliche dark chocolate cremeux with caramelised dashi hazelnuts and finished with a burnt Italian meringue for that Firehouse touch. Dessert with attitude.

Book now through the link in bio and try it for yourself.

18/05/2026

Our bangalow pork neck - one of the centrepieces from our fire menu.

Sourced from Bangalow Sweet Pork () in Northern NSW, a producer Head Chef Shak discovered during his Byron days and has worked with ever since. Small farms, properly raised, with the kind of marbling, sweetness and tenderness that speaks for itself.

Slow-roasted over the rotisserie until tender, kept medium through the centre, then finished hard over coals for caramelisation and rich slow-built flavour.

Galbi Korean BBQ sauce brings the glaze, fresh apple kimchi brings the zest.

Enjoy as the main course at your next visit to the firehouse. Bookings live via the link in bio.

08/05/2026

Shak’s taking you downstairs to Sho Yakitori, where Aidan, our Yakitori Chef, is showing off our kingfish warayaki.

Warayaki is the Japanese technique of cooking over burning straw, and at Sho Yakitori we honour it through smoke, speed and careful control of the flame.

Smoked kingfish, hot mustard sauce, burnt leek oil, whiskey soy and sesame.

Available 7 days a week - book our yakitori bar now via the link in bio or by visiting our website.

06/05/2026

Introducing the Seikaen Spritz: our after-dark green garden.

Fresh Green Apple, vodka and a touch of shio koji, a fermented seasoning that encourages sweetness and adds a little savoury edge.

Topped with housemade lemongrass and Thai basil soda, dehydrated apple and apple jellies to keep it fresh, aromatic and layered with fun.

Apple, but make it Shōbōsho.

01/05/2026

The things you bring back from Japan aren’t always souvenirs. Some come from a late-night stop at FamilyMart.

Shak’s been chasing that feeling since he got back, and it’s found its way into a burger. This one lands somewhere between a convenience store craving and a bowl of ramen: fried chicken, salt and vinegar, soft buns, and mustard greens that cut through it all.

Book now through the link in bio and try it for yourself.

30/04/2026

This Mother’s Day, lunch at Shōbōsho is built to spoil.

A progression of iconic, fire-led dishes moves across the table, from Ōra King salmon with ponzu and wasabi, to duck potstickers, broccolini off the coals, and your choice of blue swimmer crab udon or grilled Murray cod with mandarin kosho, finished with something cold and sweet (of course).

Four or five courses, lunch only, while dinner runs as normal.

Book now via our website or the link in bio.

Address

17 Leigh Street
Adelaide, SA
5000

Opening Hours

Monday	5pm - 11pm
Tuesday	5pm - 11pm
Wednesday	5pm - 11pm
Thursday	12pm - 11pm
Friday	12pm - 11pm
Saturday	12pm - 11pm
Sunday	12pm - 11pm

Telephone

+61883662224

Website

http://Shobosho.com.au/

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