Finesse

Finesse

Featuring Da Luca Italian Restaurant, Casa Tartufo, Shima, Zén, Sushi Ayumu, Adis Road, Shima @ Goodwood Park Hotel, Shima Restaurant @ Goodwood Park Hotel, Shima Japanese Restaurant @ Goodwood Hotel, SHIMA Fine Japanese Cuisine
Jas Xinz
Jas Xinz

One of the oldest teppanyaki place here and the teppanyaki lobster was impressionable and totally delish with garlic butter infused with the lobster roe. The doneness was perfect.

The sashimi was decent as hor d’oeuvres with otoro of a good thickness. Salmon was a tad on the drier side. The wagyu in medium rare was alright but no sparks. The garlic rice was savory but was served as the last dish with miso soup just before the dessert, which was a shame as we only had a few mouthfuls.

The service was pretty dampening and lacking with majority being student servers and the serving was pretty rush with dishes piling at our table. Point to note: they close at 9:30pm.

One of the oldest teppanyaki place here and the teppanyaki lobster was impressionable and totally delish with garlic butter infused with the lobster roe. The doneness was perfect.

The sashimi was decent as hor d’oeuvres with otoro of a good thickness. Salmon was a tad on the drier side. The wagyu in medium rare was alright but no sparks. The garlic rice was savory but was served as the last dish with miso soup just before the dessert, which was a shame as we only had a few mouthfuls.

The service was pretty dampening and lacking with majority being student servers and the serving was pretty rush with dishes piling at our table. Point to note: they close at 9:30pm.

One of the oldest teppanyaki place here and the teppanyaki lobster was impressionable and totally delish with garlic butter infused with the lobster roe. The doneness was perfect.

The sashimi was decent as hor d’oeuvres with otoro of a good thickness. Salmon was a tad on the drier side. The wagyu in medium rare was alright but no sparks. The garlic rice was savory but was served as the last dish with miso soup just before the dessert, which was a shame as we only had a few mouthfuls.

The service was pretty dampening and lacking with majority being student servers and the serving was pretty rush with dishes piling at our table. Point to note: they close at 9:30pm.

One of the oldest teppanyaki place here and the teppanyaki lobster was impressionable and totally delish with garlic butter infused with the lobster roe. The doneness was perfect.

The sashimi was decent as hor d’oeuvres with otoro of a good thickness. Salmon was a tad on the drier side. The wagyu in medium rare was alright but no sparks. The garlic rice was savory but was served as the last dish with miso soup just before the dessert, which was a shame as we only had a few mouthfuls.

The service was pretty dampening and lacking with majority being student servers and the serving was pretty rush with dishes piling at our table. Point to note: they close at 9:30pm.

One of the oldest teppanyaki place here and the teppanyaki lobster was impressionable and totally delish with garlic butter infused with the lobster roe. The doneness was perfect.

The sashimi was decent as hor d’oeuvres with otoro of a good thickness. Salmon was a tad on the drier side. The wagyu in medium rare was alright but no sparks. The garlic rice was savory but was served as the last dish with miso soup just before the dessert, which was a shame as we only had a few mouthfuls.

The service was pretty dampening and lacking with majority being student servers and the serving was pretty rush with dishes piling at our table. Point to note: they close at 9:30pm.

Lemon tart is always my thing and the pistachio gelato reminds me of Rome. Was told Owner Alex cooked for us today. An unassuming, humble place with bird chirping white noise~

I thought the grilled prawn with cheese was good with all the unami till I had the seared pork (i’m nv a pork fan) with grilled rosemary that balanced off the fats in the pork and went well with the saute mushroom. A plain winner.

The al dente ravioli was impressionable with cheese filling that complemented the red wine jus topped with the foie gras of slightly crusty ends. I thought the grilled prawn with cheese was good with all the unami till I had the seared pork (i’m nv a pork fan) with grilled rosemary that balanced off the fats in the pork and went well with the saute mushroom. A plain winner. Lemon tart is always my thing and the pistachio gelato reminds me of Rome. Was told Owner Alex cooked for us today. An unassuming, humble place with bird chirping white noise~

Nicely handled baked prawn with pesto sauce and truffle.

Parma ham with burrata cheese buried with generous serving of black truffle shavings. The stracciatella cheese that oozed out was totally indulgence.

We had 4 dishes on the abalone. Totally bliss. The prawn was lovely with yuzu notes. The uni as usual never failed us. The abalone sauce complemented the rice so well and was totally comforting to those who are “jailed” in Singapore due to the never-ending pandemic.

There were like literally 10 patrons at the counter. Have not seen so many in one sitting. Anyhow, the nori still blew my gustatory socks off with its umami albeit being here for nth time. The ebi was delightful with the yuzu inbetween to add layers to my palate. And Abalone season is back~

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