Opened since 1980, Shima at Goodwood Park Hotel is known to be one of the oldest Japanese restaurants in Singapore.
Though the establishment is reputed for its Teppanyaki offerings, it also serves up sashimi and sushi, as well as other Japanese cuisine including shabu shabu and sukiyaki. Heard that its executive bento sets are very popular during lunch too.
As Chef Hoshiba Fumihiko, an award-winning luminary with over 40 years of culinary experience, joins Shima, he unveils a brand-new Kaiseki menu!
Kaiseki is a traditional multi-course Japanese meal which is considered to be haute cuisine of Japan.
It is celebrated as a culinary art form where tastes, textures and colors of the ingredients all come together impeccably. Dishes are usually meticulously prepared, beautifully presented, and are often inspired by the seasons.
Shima's Kaiseki Menu features five premium sets options at $48 and $68 for lunch, and $88, $188 and $288 for dinner.
We enjoyed the $88 Kaiseki menu where a total of 8 courses are served for dinner.
The Zensai proved to be a delightful start. Comprising of Sazae, Kikunagi Akita Hitashi, Yuzu steamed Aigamo, Shiitake Kogarami, Ebi with Caviar, Ginnan on Matsuba, the platter was exquisitely put together, and showcased a myriad of textures and flavors.
My favorite item was the steamed duck. The slice was tender and pleased much with its burst of yuzu zestiness.
This was followed by Sashimi, and Mushimono where the Fukahire Chawanmushi is topped with shark's fin. The egg custard was silkily smooth and paired brilliantly with the robust stock. A layer of sesame tofu was hidden in the middle which made it quite interesting but our table was divided over the contrasting flavors which some felt was a tad off-balance.
Yakimono highlights the grilled items which were the Seasonal Fish in Sakana Kyoto Miso, and A5 Tochigi Wagyu & Aonehi Wrap for us.
I was full of expectations for the beef, but the delicate wagyu is disappointingly overwhelmed by the intensity of the spring onions. The Japanese amberjack fared much better with its soft meat and pleasant saltiness from the miso.
The Nimono or simmered dish featured turnip that is intricately carved and stuffed with shrimp paste, and complemented with kani and shimeiji in gooey kiku (chrysanthemum) broth.
With this, our palate was given a light and easy respite, before the Agemono came on with its deep-fried goodness.
By this time, I was craving for some carbs, and the Gohan course comprising of Matsutake Takikomi Gohan, Miso Soup, and Pickles made a most ideal arrival.
The matsutake mushroon is known as Japan's answer to black truffle. With the addition of this prized ingredient, the rice, cooked in claypot with dashi stock in claypot, is infused with an elegant umaminess that was thoroughly satisfying! What a winner!
We concluded the evening with Mizugashi of Black Sesame Ice Cream Mochi, sweetest Persimmon and juicy Pear.
Considering the premium ingredients used and the intricacy that went into each dish, I would say that the price-point of $88 for a 8-course dinner is justifiable.
Shima Japanese Restaurant
Address: 22 Scotts Road, Goodwood Park Hotel, Singapore 228221
Contact: +65 6734 6281
Website: http://www.shimarestaurant.com.sg/
Facebook: https://www.facebook.com/ShimaRestaurantSingapore/
Opening Hours: Mon-Sun Lunch 12pm-3pm & Dinner 6pm-10.30pm
Prices are stated in Singapore dollars and subject to 10% service charge & 7% GST. Information is correct at point of published date.
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