Experience Authentic Japanese Cuisine at SHIMA!
Integrating natural, seasonal flavors and traditional ingredients with worldwide culinary techniques is the core of Japanese cuisine
Mine & Yours Group presents the opening of SHIMA, an exquisite Japanese restaurant nestled within the luxury shoreside escape at One Palm Jumeirah Dorchester Collection. Guests are invited to experience an unprecedented twist in coastal dining as SHIMA fuses Japanese cuisine's vibrant flavours and artistry with the tranquil backdrop of the Persian Gulf and city skyline views.
Spotlighting chef Koyi Tanabe, heading this culinary masterpiece, SHIMA is set to take centre stage in the Japanese gastronomy scene, flaunting avant-garde dishes, using only the finest flavours and ingredients fused with an artistic presentation.
As a third-generation Japanese national born in Lima, Peru, Tanabe proudly credits his extensive culinary skillset and comprehensive understanding of premium Japanese cuisine to the Matsufuji family. Now celebrating 16 years of global experience in the Japanese culinary cosmos, Koyi Tanabe has worked alongside many well-known celebrity chefs and Michelin Star phenomena across South America, Europe and now the Middle East.
Featuring an array of signature plates, each carefully curated dish embodies the Japanese philosophy of integrating natural seasonal flavours and traditional ingredients with worldwide culinary techniques.
Freshly prepared by the dedicated team of visionary chefs, guests can choose to order an array of sushi from the Sushi Bar, drawing attention to the Chutoro Sogigiri – a combination of chutoro slices, scallops, mizuna leaves, olive oil, spicy soybean paste, and orange supreme and the Hamachi Nigiri with mentaiko sauce, garlic confit, and yuzu skin for a delightful balance of savoury and citrus notes.
For those more inclined towards the savour of heated delicacies, outstanding dishes include the Ise Ebi Tempura – a powerful mastery of flavours spotlighting lobster tempura with black truffle and coral mayo and the King Crab Leg, cooked in robata with kanimiso, mirin hollandaise, Amalfi lemon gel and togarashi.
