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#FoodieFridays: Sukiyaki at SHIMA, Goodwood Hotel

This is a Foodie Fridays – TGIF! It’s time to get fat on Fridays! entry under my themed blog posts! For more info about this Singapore Food themed blog posts, do read the entry here.

[Invited Tasting]


I was invited to SHIMA by the kind folks from FoodNews PR to sample their Sukiyaki menu. As a huge fan of Sukiyaki, I was quite excited about it. For those who may not recognise SHIMA, it is actually located at Goodwood Hotel and has had a month-long renovation with a brand new look!

Needless to say, I roped in my fellow beef lover BFF to join me for some beef guzzling!




Before we sampled the Sukiyaki, we were treated to 4 Sashimi Moriawase $45++ and 10 Sushi Moriawase $75++. Both sushi and sashimi tasted extremely fresh, was extremely delightful and superb.


The Sukiyaki that we tried was served with the US Rib Eye ($80). There are two other variations Australian Wagyu ($110) and Japanese Wagyu ($170).




All sets are served with Mixed Vegetables, Steamed Rice and Seasonal Fruits.

What I liked about SHIMA’s Sukiyaki was the service rendered. The staff prepared for us and cooked for us the Sukiyaki.

In most Sukiyakis, one would just toss all ingredients into a waiting bowl of soup/stock and bring it to a boil. However at SHIMA, the staff slowly prepared the Sukiyaki by frying some animal fat, frying the onions to bring that amazing fragrant smell, adding in the vegetables and the stock lastly. The ensures that the flavours are brought out from the respective ingredients before adding in the stock.

I loved the Sukiyaki sauce! It was sweet and delicious! I learnt later that the Sukiyaki sauce is actually homemade! It is made with an original SHIMA recipe of Teriyaki sauce, pureed vegetables such as Dutch onions along with mirin, sake and other ingredients before being reduced to a rich, thick and flavoursome sauce.

It was an extremely pampering experience. However, I’ll have to say, I did think that it was a bit expensive for a Sukiyaki. I personally felt that the US Rib Eye was a bit underwhelming.

However, that being said, the Sukiyaki was definitely a premium experience. I wouldn’t recommend this on a weekly basis as it’ll definitely burn a hole in your pocket however, I will definitely recommend SHIMA as a place for important gatherings e.g. Meeting your prospective parents in law, entertaining an important client, hosting important guests.

Ambience was great, service was impeccable. I’ll definitely be back! Perhaps next time I’ll try the Teppanyaki. Have heard many great reviews on it!

Established since 1980, SHIMA is Singapore’s first fine-dining Teppanyaki restaurant. Located at Goodwood Park Hotel, the restaurant was opened by Katsuhiro Watanabe, a former Singapore resident who has since retired back to Japan. In 2013, SHIMA was bought over by JR Foods, and plans for a major facelift were put in place. In 2014, after a month-long renovation, SHIMA reopens – backed by the pioneer team of chefs that were trained by Japanese master chefs in the 1980s – and continues its vision of serving up a high-end Teppanyaki, Shabu Shabu and Sukiyaki experience that encompasses top-notch food, service and ambience.

Level 1, Goodwood Park Hotel
22 Scotts Road, Singapore 228221
(t) +65 6734 6281
(e) info@shimarestaurant.com.sg
(w) https://www.facebook.com/ShimaRestaurantSingapore

Opening hours: Lunch from 12noon to 3pm and Dinner from 6pm to 10pm
Dress code: Smart casual
Seating Capacity: 110

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