The exquisite taste of Japanese food comes at a price, with a strong emphasis on freshness and Shima uses quality ingredients directly imported from Japan, coupled with the executive chef, Michael Ho's own special sauces.
A visit to Shima has to include experiencing the restaurant's teppanyaki cooking. Choose from a range of teppan sets ranging from $60 to $200+ which includes prime redeye beef tenderloin air-flown from the U.S. , or the Australian Wagyu beef and seafood freshly flown in as well as Japanese-imported vegetables. Each category of food is taken together with Shima's specialty sauces, created by executive chef Michael Ho himself. The U.S prime redeye cleanly sliced into bite-sized cubes, dipped in niniku (garlic) sauce was done just right – tender and chewy with a crisp touch, yet delightful in its juicy contents within. The niniku sauce did not overwhelm but whetted the appetite for a second helping instead.
Another highlight of the teppan set was the salmon belly. Dipped in a special sauce exclusively for salmon, crisp meat flaked off and almost melted at the back of the mouth; the blend of salmon oil and its sauce required one to suppress himself from crying out loud in pure gastronomic delight.
Over at the main dining hall is Shima's sushi buffet ($39.90++) for those preferring their food prepared in a variety of style. Chawanmushi which is Japanese steamed egg with mushrooms, chicken bits and fishcake, went down smooth on the throat like silken tofu and would be a good starter to the buffet.
The grilled fish was a pleasant surprise. Marinated in sweet sauce, its oil was well contained within its soft meat. Smooth on the tongue, the blend of salty and sweet became heavenly as one savoured the rich white meat.
Raw fish lovers will definitely appreciate the generous servings of salmon sashimi. True to its name, Shima serves only the freshest salmon sashimi reflected in its texture and colour.