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Shima Restaurant

3.4

Eatability rating

18 reviews

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AsianJapanese
Address: #01-00, Goodwood Park Hotel, 22 Scotts Road, 228221

One of the oldest Japanese restaurants in Singapore, this elegant establishment specialises in teppanyaki, cooked before your eyes by experienced Japanese chefs who have also been trained by a Japanese masterchef. Besides the usual meats, the restaurant also serves fresh fish which can be prepared in various styles.

Daily: 12:00 - 15:00

Daily: 18:00 - 22:00

+65 67346281
$148 based on 20 submissions
Dinner (6 votes), After Work (3 votes), Buffet (3 votes)

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4

Quality Teppanyaki Buffet from $49.90

After a month-long renovation, SHIMA reopens. Teppanyaki remains the signature cuisine of SHIMA today, featuring quality produce prepared with time-honoured recipes that were passed down from the early Japanese Master Chefs. Even though the restaurant has been refurbished, one thing that never changes is the one-inch thick cast-iron griddles that were fitted on the teppanyaki tables. Custom made in Japan, the same griddles have been used in the restaurant for the last 34 years for good reason. They have been well-seasoned over the years and allow for extremely even cooking.

Read more: http://www.misstamchiak.com/shima-goodwood-park-hotel/

We tried their popular weekday Teppanyaki buffet lunch ($49.90++) which comes with free flow salmon sashimi, tempura, assorted meats, seafood, vegetables, garlic rice, miso soup and dessert. 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.

Besides offering top-notch produce, the chefs also painstakingly make most of the accompanying sauces in-house. The Goma Sauce takes over half a day to prepare, from the fine milling of sesame seeds to the adding of stock, double straining and reducing the mixture over low heat for a smooth creamy result; while SHIMA’s flavoursome Teriyaki sauce, which coats tender pieces of chicken thigh cooked on griddle, follows a recipe from the 1980s.

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Latest Community Reviews:
• 04 Jan 2015 • 176 reviews • 109 followers

Quality Teppanyaki Buffet from $49.90

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Coffee
Drinks
Services
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Value
Quality
Location
After a month-long renovation, SHIMA reopens. Teppanyaki remains the signature cuisine of SHIMA today, featuring quality produce prepared with time-honoured recipes that were passed down from the early Japanese Master Chefs. Even though the restaurant has been refurbished, one thing that never changes is the one-inch thick cast-iron griddles that were fitted on the teppanyaki tables. Custom made in Japan, the same griddles have been used in the restaurant for the last 34 years for good reason. They have been well-seasoned over the years and allow for extremely even cooking.

Read more: http://www.misstamchiak.com/shima-goodwood-park-hotel/

We tried their popular weekday Teppanyaki buffet lunch ($49.90++) which comes with free flow salmon sashimi, tempura, assorted meats, seafood, vegetables, garlic rice, miso soup and dessert. 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.

Besides offering top-notch produce, the chefs also painstakingly make most of the accompanying sauces in-house. The Goma Sauce takes over half a day to prepare, from the fine milling of sesame seeds to the adding of stock, double straining and reducing the mixture over low heat for a smooth creamy result; while SHIMA’s flavoursome Teriyaki sauce, which coats tender pieces of chicken thigh cooked on griddle, follows a recipe from the 1980s.

Overall
Food/Drink
Value
Ambience
Service
• 30 Oct 2014 • 254 reviews • 45 followers

Great value teppanyaki buffet

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Coffee
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Location
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.
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• 18 Jul 2014 • 17 reviews • 1 follower

Good teppanyaki

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It has been ages since we ate a #teppanyaki meal. We headed down to SHIMA, who re-opened their doors after a month of renovations. Even thought their interiors have changed, the skills of their chefs have not. We got the deluxe set ($90-$200), where Chef Victor Yok cooked up a (fiery) storm for us. For the mains, we liked the oyster and its home-made black pepper sauce ($100) and the Australian Wagyu beef ($160) for their amazing marbling.
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