Yumi Nagaya, Adam Liston, Chris Woodcoc and Linh-Chi Nguyen
When chef Adam Liston and restaurateurs Emma and Simon Kardachi opened shobosho’s Asian-style “barracons” in 2017, the trio brought Leigh Street to the delicious accessories and diversity of Korean, Chinese and Japanese fish fry cuisine. For their new opening, Liston and the Kardachis will draw their attention to some other aspect of Japanese cuisine: tempura.
Meet Shosho, the burning identity of the ancient Joybird site and a native izakaya that its owners hope is suitable for both citizens and outdoors with the 5061 ZIP Code.
“We know that Shobosho serves food that other Americans want to eat and that the environment is noisy and izakaya,” Simon tells Broadsheet. “We want to take this to the suburbs with a little more decorum. We prefer that locals like Shosho and eat there once a week, but we also prefer it to be a destination country for which other Americans will travel to Adelaide because they will get something more and better. “
Just as Shobosho’s eight-seater yakitoriya Sho adapts to grilled bird skewers, Shosho is carpeted in the tempura. Liston has spent a wonderful variety of time adjusting the recipes of the dough (the trick, he says, is to sift and then freeze the flour) and cooking oil, a mixture of sesame oils, vegetables and grape seeds.
While Liston and chef Yumi Nagaya adopt a classic and critical cooking technique, the dishes produced in the kitchen will be removed from the classic. Potato scallop is redesigned as a fried tater trick topped with black truffle and Parmesan cheese. The Chinese shallot pancake (chong yu bing) is enriched with Laughing Cow cheese to create an ambitious French-Chinese hot school toast. Western Australian seafood carrier Fins Seafood w Source Shosho with coral shrimp, sweet ama-ebi shrimp, Abrolhos Island scalloplay station and another seafood saw glued sustainably on South Australian menus. The former Joybird steakhouse would be reused for roasted meats such as char siu pork, which would be used with Korean pickles and dressings. In short, Shosho will be a Japanese-influenced food position that serves more than Japanese cuisine. Just like Shobosho.
“We’re not going out to be a Japanese restaurant,” Liston says. “We must be respectful of Japanese restaurants and yet provide a little style. We review and break the normality of this rigor of Japanese cuisine. I’ve never been as excited about cooking as I am with the food we’re going to. be doing in Shosho.”
The influence of the mothersend is transparent in Shosho. Gone are the ties excitedly through Joybird’s chok shop: instead, there is textured wood, hanging canvases and other comfortable Japanese accents through Studio-Gram designers. The drinks menu will adhere to the Australian-Japanese country similar to Shobosho, the famous South Australian wines along with Japanese beer (Asahi!), Whisky (Suntory!) And sake.
Shosho opens at 1/16 four King Wiam Road, Hyde Park on Wednesday, July 15. It will open for dinner from Wednesday to Sunday and lunch from Friday to Sunday.
shosho.com.au