Shima at Goodwood Park Hotel Singapore is known as one of the oldest Japanese restaurant in Singapore. The restaurant reputed for its teppayaki has recently unveiled a new Kaiseki menu, curated by Chef Hoshiba Fumihiko, an award-winning luminary with over 40 years of culinary experience.
I had the 8-Course Kaiseki ($88) starting with the Zensai (Japanese snacks and appetisers). The plate showcases the seasonal ingredients of autumn. On the plate, you can find Sazae, Kikunagi Akita Hitashi, Yuzu Steamed Aigamo, Shiitake Kogarami, Ebi with Caviar and Ginnan on Matsuba. It felt like having a platter of amuse bouche showcasing the different tastes and textures of the ingredients as well as the chef's culinary skill. My favourite item on the plate is the yuzu steamed duck. If I didn't know, I would have mistaken it as beef. The texture and taste were so close to that of beef.
Next is the Sashimi which uses fresh ingredients that are flown in from Japan twice a week. Being picky, if the kitchen has served me otoro instead of chutoro, that will be perfect.
For the steamed item, I had the Fukahire Chawanmushi. The steamed egg custard is topped with sharkfin and paired excellently with a a beautiful broth. Hidden in between the chawanmushi is a layer of sweet sesame tofu. It did offer an element of surprise but I didn't quite enjoy the contrast of sweet and savoury. I would rather the chef kept it simple and do away with the sesame tofu.
The next dish is from the grill. We have sea and land on the plate. From the sea, I had the Seasonal Fish in Sakana Kyoto Miso. The miso accentuated the enjoyment of the fish with a hint of smokiness. From the land, the A5 Tochigi Wagyu is wrapped with Aonegi, giving it a nice crunch.The dish is complemented with seasonal Japanese vegetables and Konoch Ginger.
Nimono is a traditional simmered dish that comes with Kabu, Kani, Shimeiji and Seasonal Greens in a Kiku (Chrysanthemum) Soup. The centerpiece is the carved kaku, a white radish carved to resemble a chrysanthemum flower and stuffed with shrimp paste.
Moving to Agemono, our fried items consists of White Fish, Sweet Potato and Shishito. I actually quite enjoy it, having it together with the ponzu sauce. You also don't get that greasiness on your lips after having it.
For the Gohan, I was served Matsutake Takikomi Gohan, Miso Soup and Pickles. It felt like having a complete meal on its own. Using the prized Matsutake mushroom, the rice is cooked in a dashi stock using the traditional claypot method over fire stove.
Last but not least is the dessert. Besides the seasonal fruits, I was served a mochi skin-like dessert that is wrapped with black sesame ice cream.
All together there are 5 different Keiseki Menu offered by Shima. For lunch, there are $48 and $68 options while dinner is available at $88, $188 and $288.
Note: This is an invited tasting.
Goodwood Park Hotel
22 Scott Road
Tel: +65 67346281
Nearest MRT: Orchard (NS Line)
Daily: 12pm - 230pm, 6pm - 1030pm
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]