34-Year Shima Restaurant Re-Opens – Teppenyaki, Sukiyaki, and Shabu-shabu with a Tradition

About Shima

Shima is a Japanese restaurant located at Goodwood Park Hotel. It was founded in 1980, and has been operating at the same place since. Last year, it was bought over by a local company, and after halting operations for a month due to renovations, they’ve finally opened their doors to hordes of hungry fans. The restaurant specializes in teppanyaki, sukiyaki, and shabu-shabu, and we learned that whilst the interior of the restaurant and its aesthetics have undergone facelifts over the years, the recipes and menu remain largely the same.

In an era where consumers are fickle and restaurants bend over backwards to satisfy their need for novelty with regularly-evolving menus, this is almost unheard of. It’s intriguing, to say the least, as is the fact that their head chefs have stayed at this one restaurant for 3 decades!

The Food at Shima

We had the fortune of sampling different dishes from the menu, first of which was the sashimi platter. Sashimi is a classic, and many would agree that it’s a must-order at all Japanese eateries. Shima’s rendition of this dish did not disappoint – the texture of the sashimi was of melt-in-your-mouth standard, and it carried a hint of the sweetness that you only get when it’s really fresh.

We also tried the sushi platter, which was equally good.

From the teppanyaki grill, we had the poached salmon, which was tender and nicely done. Shima’s grilltops were imported from Japan, and are twice the thickness of the typical grills you see at other teppanyaki places. This ensures better consistency and an even cook for the food. If the poached salmon’s any indication to go by, the grill is definitely a worthy investment.

Last but not least, we had our sukiyaki. You can choose from the US Ribeye, Australian Wagyu, and Japanese Wagyu. One portion gets you eight slices of beef.

We were surprised when the service staff made it from scratch right before our eyes. The stock was extremely flavourful and rich, and the suki broth, the goma (sesame) sauce, and the teriyaki sauce are all blended in-house for better quality control.

The People That Make It Happen

Shima’s affinity with longevity and tradition doesn’t just stop at its menu – its chefs have been with the restaurant for an impressively long periods of time. Executive Chef Michael holds the record with 34 years – he was from the pioneer batch of employees – and has worked for the restaurant since its first day. Sous Chef Victor (pictured below) has been around for a good three decades.

The Verdict

With sukiyaki starting at $80++ for US Ribeye, Shima is a little pricey, and the food does take some time to prepare. However, you get quality ingredients as well as good table-side service – it’s the first time we’ve ever seen a restaurant create the stock in front of us from scratch. The sukiyaki broth is a lot thicker than that of other places due to its homemade nature and generous ingredient usage – it’s really more of a sauce, so those who prefer that type of base will enjoy this.

Alternatively, try the teppanyaki buffet lunch, which is definitely more affordable at $49.90 for weekdays and $59.90 for weekends. This was the popular choice with the working crowd when we were there during lunch time.

Itadakimasu!