Shima, on Jln. Petitenget, has already become known as Bali’s sole specialty Teppanyaki house, but it also serves Shabu-Shabu legally! Not the illegal drug of Methamphetamine whose Jakarta street name is the same, but the famous Japanese hot pot.
It is served in a special area just inside the front entrance, to the right. Shabu-Shabu is one of Japan’s most popular cuisines, and is often served for family groups. Basically it is a variety of thinly sliced meats and/or seafood with selected vegetables and noodles that you cook yourself at the table by dipping them into a simmering broth.
As with a few other styles of Japanese cooking, the complete meal is not prepared before you, rather the raw ingredients are presented [pictured] and you cook and eat, individually, piece by piece, as you go.
At Shima, you first select the broth that you wish to use as a cooking base. You can select two soups/broth from the offered list of Miso [very traditional Japanese, made from fermented soy bean], Kimuchie [the Japanese version of the Korean Kimchi; chilli powder, ginger and garlic], Sukiyaki [soy, sugar and mirin] and Tod Mun [hot and sour seafood, borrowed from the Thai].
In the large wok placed in front of you on your table, that the broth is in and simmering you add the vegetables, noodles, meat and/or seafood. You can select from 3 set Shabu-Shabu menus at Shima; meat, seafood or a combination of both. All three include the same combination of vegetables and noodles.
The vegetables offered are Napa cabbage, Enoki & Shiitake mushrooms, Kale, Pokchoy, Carrots, Brocoli, Snow peas, Spring Onion and Tofu. The noodles are Japanese Udon [thick wheat flour noodles].
If you have selected the meat option you can now begin to add the thin strips of pork loin and wagyu, if seafood, then the Calamari and King Prawns. You will also have selected either Barramundi or Sashimi-grade Tuna as the final ingredient. A 3rd option is the combination set menu of both meat and seafood.
You cook and eat as you go, strip by strip, so as not to overcook the meat. After stirring in the pot the meat is then dipped in a ponzu dipping sauce before eating. When all the meat and vegetables have been consumed it is normal to add the remaining broth to what ever rice is left in your bowl and eat as a soup.
All good fun.
In the main body of the restaurant are the specialty Teppanyaki areas where special set menus are also available. Outside of these two Japanese cuisines you can also order other traditional side dishes. They include Sushi, Sashimi, Tempura and a few other popular dishes. The Sushi can be Negiri, Tunkan [rolled in nori seaweed] or Temari. Build your own sashimi platter from Tuna, Salmon, Red Snapper, Squid, Butterfish, Oloro, Hamchi, Scallop, Unagi [water eel], Ebi [prawn] and Octopus.
Other side dishes can be the Yaki Gyoza, something the Japanese stole from the Chinese and then improved it. A dumpling filled with chicken and cabbage, first steamed then pan-seared on one side. Edamame [steamed soy beans] are great for munching on whilst enjoying your pre dinner drink. A bit more substantial is the Tuna Tataki, Cawan Mushi or the wonderful Seared Scallop [served with corn puree and fried basil].
There are also a couple of standard very traditional main dishes available. The Negima Roll is very interesting, a piece of thin wagyu beef is rolled around asparagus, shimeji and enoki mushrooms and served with Katsuo Onigiri [rice balls]. If you fancy a Japanese rice bowl there is both a Chicken Katsu Don and a Yakiniku don [beef topped with a poached egg].
A Japanese eating house, built to tradition. Definitely worth a visit.
Restaurant : Shima.
Address : Jln. Petitenget 5E, Kerobokan.
Telephone : 738.582.
Open : Lunch [from 12.00]. Dinner [from 6.00].
Non-Smoking Area : Yes.
Smoking Area : Bar only.
Parking : Small area at front.
Price : Rp. 700,000 for two [+ drinks]
Credit Cards : All major cards.
Food : Specialty Japanese.
Wine : Medium list.
Service : Very attentive and helpful.
Atmosphere : A lot of laughter.
Overall : A fun, tasty night out.
Reviews that appear in Bali Advertiser are based on actual visits to the establishments listed, without the knowledge of the restaurants, and are not paid for by the individual restaurants.
Opinions expressed here are those of Gerry Williams and not necessarily those of Bali Advertiser. Gerry Williams attempts to write from a ‘typical’ diner’s perspective and, whilst quality of food is the most important criteria overall, value for money is the real measuring stick.
Copyright © 2019 Gerry Williams