Ms Skinnyfat •
30 Oct 2014 • 245 reviews • 45 followers
For full review, visit http://www.ms-skinnyfat.com/2014/08/shima-teppanyaki-restaurant-goodwood.html
The refurbished SHIMA is now made more comfortable with better exhaust piping so one could dine without smelling like bbq meat. They have also retained their one-inch thick cast-iron griddles that were custom made in Japan. Well, the 'wok' has been seasoned for 34 years of seasoning to produce delicious flavors (don't worry it's clean).
We had the good fortune of having Chef Victor Yok, SHIMA's Sous Chef who has been with the restaurant since it opened, cook for us. The menu of the night featured items from the Weekday Teppanyaki Lunch Buffet
. It's a steal at $49.90/pax! The buffet lunch is also available on weekends for $59.90 with a few additional dishes.
I enjoyed the fresh buttery Salmon sashimi and the yummy California Maki. Well that is because the seafood is air-flown twice a week from Japan’s Tsukiji Market to ensure quality and freshness. The sushi rice was very well seasoned too! If you do not fancy teppanyaki, you could just visit SHIMA for sushi and sashimi. :)Prawn and Shisamo tempura
are also available under the buffet spread but i didn't like the powdery prawn and the thick batter.
From the mains, we enjoyed SHIMA’s signature Poached Salmon
($25 ala carte) which featured a Norwegian salmon gently simmered in SHIMA’s secret sauce. I would say that the sauce is kinda sukiyaki style but less sweet.
The oysters are darn good too and they are so fresh and fat! Super yummeh! The regular ones were cooked with garlic and some special sauce and some of us went for round 2.
SHIMA is highly diner focused and will customize their service to suit each guest. Vegetarian Teppanyaki
options are available upon request and Chef also entertained our special request of Oyster Omelette
($30 per 120g, not on menu)! And i say this is the best oyster omelette i've had in my life!
Premium beef at SHIMA is sourced from the best farms in Japan and America, and Wagyu-lovers can feast on top-notch A5 Wagyu ribeyes
from esteemed farms in Kagoshima
($140 per 100g) cooked to
preference. The lunch buffet usually serves Australian Tenderloin. We had the US Tenderloin
($45 per 120g) from the ala carte menu which was juicy and tender. Very very nice.