This March, pamper your tastebuds at Shima with the Maguro Festival Ala Carte Menu from now till 16 April! Helmed by one of the best kaiseki chefs in Hokkaido, Chef Hoshiba Fumihiko, the new menu prepares the popular maguro in a myriad of ways that will surely delight any maguro-lover.
On top of well-loved Maguro dishes such as maguro sashimi, sushi and donburi, Shima celebrates the iconic fish in several culinary variations:
Yakimono (Grilled)
- Maguro Steak (100g, SGD60):
Prized fatty tuna-belly ootoro deftly grilled teppanyaki-style for a wonderfully smoked skin, and tender pink centre which melts tantalisingly in the mouth. Drizzled with fragrant butter sauce and shoyu.
- Grilled Otoro with Bamboo (S$60):
The delectable ootoro is seared in special Japanese sauce, and paired with crisp, refreshing takenoko (bamboo) shoots.
Katsu (Fried)
- Akami Katsu (SGD50):
An interesting take, fresh tuna is crisp-fried with light and crunchy rice puffs. Served in your choice of 50sauces: zesty tartar sauce with smoked radish or rich tonkatsu sauce.
Fusion (Japanese-Italian)
- Maguro Tartare (SGD30):
A Japanese-Italian fusion dish, gleaming-red diced akami is marinated in wasabi shoyu, and paired with a layer of buttery avocado mayo. Topped with plump ikura, Oba leaf and onions.
Of course, one can also enjoy otoro, chutoro, akami, aburi sashimi, SGD25 for akami sashimi (red part of tuna), SGD35 for toro sashimi (fatty part of tuna). Maguro sushi nigiri (SGD40), or maguro donburi (SGD40) can also be found on the maguro festival menu.
The menu is carefully curated by Chef Hoshiba Fumihiko, an award-winning luminary with over 40 years of culinary experience. The consummate chef has worked in various renowned hotels and restaurants, such as Prestigious Tokyo Dome Hotel Sapporo, and was also the former Chairman of the National Culinary Society of Japan. Chef Hoshiba is known for his meticulousness, and he possesses a penchant for introducing handcrafted elements in his immaculately plated dishes.
Exclusive Collaboration with Utsunomiya Farms
For the very first time in Singapore, Shima will be exclusively bringing in the premium strawberry breed Skyberry for Shima guests in a special tie-up with Utsonomiya farms. This exquisite strawberry is produced in very small numbers and this produces a very special strawberry – exceptional taste, flavour and shape – true giants in size and flavour.
Originating from Tochigi Prefecture, Japan’s number one producer of strawberries, these bright-red giants are the fruit of 17 years of research for its marvelous flavor, juicy and mellow texture. The winter sun, fertile land and streams of clear water from Nikko and Nasu in Tochigi prefecture creates the best conditions for growing strawberries.
Harvested at peak harvest season in March for the biggest, juiciest strawberries, the Skyberry will be exclusively available in Singapore at Shima restaurant only. A pair of the succulent berries will be served with every dessert ordered, limited to only 50 pieces a day for 2 weekends (16-18, 23-25 March).
