The Dolphin Hotel | SHOBOSHO – June 2nd



Sunday 2nd June, 5-7pm

At Shōbōsho, the legend Adam Liston (ala The Pot) blends the elements of 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 customized yakitori pit, the element of fire will speak through simply seasoned, seared meats and vegetables. This will be the first time Adam will be deep in the Dolphin Wine Room kitchen pit with our very own Monty Koludrovic and Tom Deadman slinging out some smoke and fire on plates.

The menu takes a journey through raw to cooked, with yakitori, noodles, dumplings, bao, robata grilled and spit-roasted meats.

Do not miss Adam and his homely, comforting Japanese snacks and drinks. This Sunday only from 5-7pm.


Aperitivo Hour has been at the very heart of the Wine Room since the inception of the hotel just over a year ago. The concept has been based on Maurice’s experience and groundbreaking work at The Melbourne Wine Room in The George Hotel in Melbourne, which is to build a place of quality service, impeccable product and in as many words circle back to what ‘real hospitality’ is.

In its simplest form, the concept is very well priced drinks and delicious plates of super-value snacks from Sunday to Thursday, 5-7pm priced at a super-reasonable $5-7.


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Lamb tomahawk chop katsu…. on tonight #shōbōsho #katsu #izakaya #crumbedlambcutlets

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