Bali’s culinary scene is set to blaze with the arrival of award-winning yakitori master, Chef Adam Liston, from the famed Shōbōsho restaurant in Adelaide. Translating to ‘fire station’ in Japanese, Shōbōsho showcases Adam’s lifelong passion for the ancient traditions of Japanese yakitori. With playful innovation, he transforms Japanese staples to the extraordinary, blending smoke, steam, and fire with finesse, skill, and the textures of all that is raw, cured, pickled, and fermented.

Dishes like ‘katsu ‘potato scallop’ miso mayonnaise’; ‘BBQ pork & kimchi kushiyaki, plum soy, lettuce’; and ‘shiitake soy-braised beef short rib, grilled spring onions, katsuobushi cream’; have earned the restaurant more awards than you can shake a (yakitori) stick at, and have spawned a miniverse of successful sister restaurants around Adelaide, Australia.