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 fire element speaks through simply seasoned, seared meats and vegetables.

Since its inception, Shobosho 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.

Our bar and kitchen operate Monday - Wednesday for dinner, and Thursday - Sunday for lunch and dinner service.

Sho is our intimate yakitori bar where charcoal-grilled sticks take centre stage in this spin-off of our main restaurant.