ShoSho

ShoSho Inspired by the Japanese Izakaya way of dining, ShoSho offers a unique dining experience with food designed to enjoy a drink with.

Kasumi Cloud.Red shiso bring the freshness from the garden with with delicate notes of mint, basil and aniseed. Mezcal b...
01/07/2026

Kasumi Cloud.

Red shiso bring the freshness from the garden with with delicate notes of mint, basil and aniseed. Mezcal brings the smoke. Raspberry and lemon make it sweet and tart, before Nigori Sake is poured tableside and everything turns soft, cloudy and very, very drinkable. This one’s not for sharing.

The quiet architecture of a ShoSho snack: crisp, scoopable, built to hold.Wonton for whipped edamame, Korean seaweed bug...
24/06/2026

The quiet architecture of a ShoSho snack: crisp, scoopable, built to hold.

Wonton for whipped edamame, Korean seaweed bugak for tuna, sesame cracker for wagyu tartare.

Proof that the best bites usually start with a very good crunch.

Book your next visit through the link in bio.

Sake has always had a seat at the ShoSho table.Over the next few months, we’ll be introducing you to some of our favouri...
17/06/2026

Sake has always had a seat at the ShoSho table.

Over the next few months, we’ll be introducing you to some of our favourite bottles on our list: the bright and fruit-forward, the smoky and savoury, the polished and perfumed, the silky Junmai Ginjo, the deep Yamahai, the cold pours, the warm pours, and a few special editions we keep aside for the serious lovers.

For the curious first sip, the red wine drinker, the rice lover, the fancy occasion, the quiet glass, or the party starter, book a table and let us pour you something new!

Born from Chinese dumpling traditions and later refined into the gyoza loved throughout Japan, potstickers are built aro...
10/06/2026

Born from Chinese dumpling traditions and later refined into the gyoza loved throughout Japan, potstickers are built around the pleasure of a filling that is juicy, savoury and made for sharing.

Ours are hand rolled every day with pork, prawn and cabbage, then finished with black vinegar and katsuobushi: paper-thin shavings of dried, smoked and fermented bonito that melt over the top and bring one last hit of umami.

Try at your next visit by making your reservation through the link in bio.

We’re open Saturday and Sunday this June Long Weekend, ready with dumplings, noodles, cold drinks and all the good thing...
05/06/2026

We’re open Saturday and Sunday this June Long Weekend, ready with dumplings, noodles, cold drinks and all the good things, then closed on the public holiday Monday.

Book a table through our website or the link in bio, and make a weekend of it with us!

22/05/2026

Big birthday, small party, milestone moment or just an excuse to get everyone together. ShoSho can do it your way, with canapé events, set menus, indoor dining and heated outdoor spaces ready for winter.

Follow the link in bio or the “learn more” button to explore our functions page and start planning.

Two Gulf’s () is one of those South Australian suppliers we’re genuinely proud to work with: family-owned, family-run, a...
20/05/2026

Two Gulf’s () is one of those South Australian suppliers we’re genuinely proud to work with: family-owned, family-run, and built on the kind of care you can taste. Our partnership with them goes way back, because their blue swimmer crab is sweet, clean, delicate and consistently excellent.

At ShoSho, it finds its way into a Day 1 favourite: blue swimmer crab udon noodles with dashi butter and kazami nori. Almost like a Japanese pasta, where udon plays spaghetti and the crab becomes the silky, decadent sauce.

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

A spring roll, but make it ShoSoho.Crisp pastry, confit duck, five spice and toasted sesame sauce, wrapped in shiso. The...
15/05/2026

A spring roll, but make it ShoSoho.

Crisp pastry, confit duck, five spice and toasted sesame sauce, wrapped in shiso. The leaf is the move here: fresh, green and a little citrusy to help cut through the richness of the duck - making the whole thing feel a bit lighter and very addictive.

Shochu, if you’re new here, sits somewhere between sake, whisky and vodka in the Japanese drinking world, but it’s very ...
13/05/2026

Shochu, if you’re new here, sits somewhere between sake, whisky and vodka in the Japanese drinking world, but it’s very much its own thing.

It’s distilled rather than brewed, which makes it different from sake. It can be made from barley, sweet potato, rice, sugarcane, buckwheat and more, so the flavour can move from clean and crisp to earthy, nutty, savoury or softly sweet.

At ShoSho, we like it neat, over ice, lengthened with soda, or worked into cocktails where it adds character without shouting over everything else.

Make your reservation via the link in bio, and come sip for yourself.

The final event of Mother’s Day at ShoSho: our matcha mousse, white chocolate and yuzu meringue, torched until glossy, c...
08/05/2026

The final event of Mother’s Day at ShoSho: our matcha mousse, white chocolate and yuzu meringue, torched until glossy, citrusy and a little dramatic. Just like the mum in your life.

Our first sittings are now sold out for both lunch and dinner, but second sittings are still available, with Mother’s Day lunch set menus at $90pp or $120pp.

Dinner keeps things flexible with our normal à la carte menu and set menus available. Book now via the link in bio to avoid letting the mother figure in your life down.

Address

164 King William Road
Hyde Park, SA
5061

Opening Hours

Monday 5pm - 11pm
Tuesday 5pm - 10:30pm
Wednesday 12pm - 10:30pm
Thursday 12pm - 10:30pm
Friday 12pm - 10:30pm
Saturday 12pm - 10:30pm
Sunday 12pm - 10:30pm

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