Shobosho is a modern Asian inspired restaurant drawing inspiration from the izakaya-style dining that is popular in Japan.
Feeling like you have been transported out of Leigh Street into a place that is not quite the East but not quite the West. A fusion of cultures in a contemporary yet minimalist setting. What the venue lacks in size it makes up for in atmosphere.
Excitement flows from the kitchen to the mood lit restaurant, in buzzing waves of aromas and echoes as the mob of chefs work in plain sight of diners.
Smokey Bay oysters with tosazu dressing. The oysters were fresh, plump and juicy while the dressing was delightfully robust and zesty.
Spiced prawn cracker with chopped prawn and seaweed mayonnaise. The cracker was wafer light and crispy and the mayonnaise was a creamy contrast with light flavours of the sea.
Raw yellow fin tuna with charred edamame, black rice and bonito cream. The tuna was lusciously soft, silky and smooth. The edamame was firm and had defined flavours of smokiness while the rice was crisp and crunchy.
Sake cured kingfish with apple, wasabi and wakame. The slices of kingfish were delicate, light in flavour and buttery soft. The Apple provided a sharp tartness and the wasabi gave the dish a refreshing and spicy kick.
Mayura Station 9+ rump cap with braised shiitake and black fungus, wakame and ponzu. The rump was perfectly cooked medium rare and absolutely to die for. The meat was exquisitely tender, juicy and rich from the intense marbling while the mixed mushrooms gave the dish depth and full body.
Cold soba with spring onion, soy and Chinese black vinegar. The cold soba was bouncy and stretchy, with the distinct deep, slightly roasted flavour of buckwheat. The dressing was a mixture of salty and sweetness with a slight tang.
Wood baked pineapple tart with Yamazaki whiskey caramel. The tart was made up of delicate and flakey layers of pastry while the pineapple was golden and caramelised. The ice cream added extra decadence and complimented the piping hot dessert.
Black sesame ice cream churned to order with freeze dried fruit and caramelised milk. The ice cream was smooth and creamy with a distinct sesame flavour while the fruit added a contrasting crunchy texture. The dish was presented in such a beautiful and rustic manner.
Shobosho has an exhilarating and electric atmosphere that left me longing to settle in for the evening and let the experience continue all night.