ShoSho

Chargrilled porterhouse steak, kombu butter, rice wine onions & garlic soy 🥩⁠
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Smokey, tender, and a staple from our bigger menu.⁠
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The ShoSho team is expanding, and we’re on the lookout for an Experienced Chef 🌸🥢⁠
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If you’re passionate about food, fire, and the grill, have experience in a similar role, and are seeking casual hours, we’d love to hear from you! With a focus on quality, you’ll be working with top-notch South Australian produce alongside a supportive team that values good culture and offers opportunities for professional growth.⁠
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Ready to join us? Apply by sending your resume to [email protected]. We look forward to reviewing your application.⁠
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Sundays at ShoSho call for bottomless brunch 🥂⁠
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Our special brunch menu of small plates is perfectly designed for snacking - for example, our Nori Egg Roll served with blue swimmer crab, aioli & fried wasabi 🦀⁠
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With only 3 Sundays left of the month, make your booking now through the link below 🥢⁠

https://www.shosho.com.au/whats-on/bottomless-brunch-at-shosho
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White Pepper Crab, topped with koshihikari rice & tempura batter 🦀⁠
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Available daily at ShoSho. ⁠
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ShoSho is serving up an exclusive brunch menu every Sunday from 11am throughout September — and what better time to kick things off than Father's Day?⁠
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Our chefs have created a brunch menu with a ShoSho twist, featuring dishes such as ‘bacon & egg’ noodles, 5-spice duck spring rolls, and char siu bacon bao 🥢⁠
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Add on 2 hours of bottomless bubbles, yuzu spritz, vinos, and Sapporo beers for only $65pp, and let the good times flow 🥂⁠
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Explore the menu and make your booking through the link below.

https://www.shosho.com.au/whats-on/bottomless-brunch-at-shosho
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Note: All bookings are for 2 hours. For groups of 10 or more, please email us at [email protected]. Menu is subject to change.⁠
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Wood roast miso salmon belly.⁠
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Enjoy from 5pm 'til late every Monday - Tuesday, and from 12pm 'til late every Wednesday - Sunday.
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Translating to 'Water God,' Suijin embodies power and smoothness, akin to a water dragon coursing through a river. This sake's dry profile enhances any ShoSho dish and can be served warm during these cooler months.⁠
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Spicy beef & bamboo shoot dumplings 🥟⁠
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Enjoy by the mouthful.
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Our chefs are masters of the flame - always grilling, charring, torching, and searing in our open kitchen. Dine at our kitchen bar and enjoy front-row seats to the action.⁠ 🔥⁠
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A staple from the tempura menu - our crispy green beans.⁠
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Shiso Daiquiri 🌱⁠
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Shiso liquor, white rum, mandarin, lemon, and a shiso rim. ⁠
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Shaoxing pickled cucumbers, stacked in soy sauce and sesame oil 🥒 Refreshingly rich & moreish. ⁠
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Japanese Slipper 🍒⁠
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Midori, Vodka, Cointreau, lemon and marachino cherry.⁠
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Your long weekend at ShoSho awaits.⁠ 🥢⁠
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“POTATO SCALLOP” Pablo crumbed scallop, fried salt & vinegar potatoes & miso mayonnaise……

Tempura Smoky Bay oyster, katsuobushi cream & kizami nori

Dumplings,hand made…..

Tempura shout, ginger & roast garlic oil……

Salted peanut & caramel ice cream monaka, a little bit of luxury to finish..…

Tempura green asparagus, yuzu bearnaise & aonori salt……

Salmon sashimi, ponzu, ginger oil, wasabi

Kingfish sashimi, strange flavour dressing, umami salad…..

Tempura sand whiting, wasabi tartare & lemon

Thank you for an amazing event ❤️!!

If you’re passionate about all things food, want to develop your professional skills and have a willingness to provide an amazing experience for our guests, then we would love you to apply to join the kitchen team. At ShoSho, we focus on quality, giving you the opportunity to work with the best of local South Australian produce. 🥢 🔥⁠
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Apply NOW via www.shosho.com.au/ and begin your next rewarding career journey.⁠
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Alternatively, please email your resume and CV to [email protected] 📧⁠
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NEW SEASON TEMPURA ASPARAGUS, koji, miso & nori bearnaise……

“POTATO SCALLOP” panko crumbed scallop, chickpea miso, fried potato…..

Tempura onion rings, french onion dip……

Tuna & nori tempura roll, salmon roe, wasabi….. to the menu……

PREMIUM BLUEFIN TUNA, ginger rice, fried anchovies, tuna soy…..