An Unforgettable Culinary Experience at Shima Restaurant: Celebrating Miyazaki Anraku Wagyu and Fine Wines
The International Food and Beverage Association (IFBA) is delighted to highlight the extraordinary Miyazaki Anraku Wagyu Event hosted at Shima Restaurant, Goodwood Park Hotel. As Singapore’s very first teppanyaki restaurant, Shima has set the standard for exceptional teppanyaki dining since its establishment in 1980. This exclusive evening brought together culinary enthusiasts, wine connoisseurs, and industry professionals for an experience that celebrated the finest in both Japanese Wagyu and premium wines.
The event’s significance was further amplified by the presence of Ri-san, president of the farmers’ association for Wagyu cattle in Miyazaki Anraku, who had flown in specifically for the occasion. This gesture underscored the importance of the evening, which took place on February 17th, 2025. The collaboration between Shima Restaurant and the esteemed Miyazaki Anraku Wagyu producers was an opportunity to experience world-class ingredients expertly prepared and paired with exquisite wines.
A Perfect Beginning: Boll & Cie Blanc de Blancs Extra Brut
The evening commenced with the Boll & Cie Blanc de Blancs Extra Brut, a Champagne that set the stage for the exceptional culinary journey ahead. Known for its refined quality, Boll & Cie is renowned for producing elegant, characterful wines. The Champagne, crafted from 100% Chardonnay and aged for five years, delivered a crisp and refreshing start to the event. It paired perfectly with the Wagyu Beef Nigiri, featuring the highly-prized Miyazaki Anraku beef. The rich marbling of the Wagyu combined with the effervescent Champagne to create a smooth, melt-in-the-mouth experience that left a lasting impression on all attendees.
Both the Boll & Cie Champagne and Château Canon Chaigneau wines were distributed by WALA (www.walaclub.sg), a premier distributor known for bringing exceptional wines to the Singapore market. Their dedication to sourcing and promoting the finest selections ensured that the evening’s wine pairings were truly outstanding.
A Culinary Masterpiece Curated by Chef Fumihiko Hoshiba
The evening’s exceptional experience was further enhanced by the culinary artistry of Chef Fumihiko Hoshiba, an award-winning chef from Hokkaido. Chef Hoshiba is renowned for his refined approach to Japanese cuisine and his deep understanding of seasonal ingredients, which he skillfully combines to create memorable dining experiences. His seasonal kaiseki menu, specially curated for the Miyazaki Anraku Wagyu Event, showcased his expertise in harmonizing delicate flavors with the richness of premium Wagyu beef.
Shima Restaurant’s long-standing reputation for excellence in teppanyaki dining was beautifully complemented by Chef Hoshiba’s vision, transforming the evening into a celebration of both tradition and innovation. His ability to balance the traditional with the modern, using only the finest ingredients, added an extra layer of sophistication to the evening’s dishes, making it an unforgettable gastronomic journey.
Main Course: Miyazaki Anraku Wagyu Cuts Paired with Château Canon Chaigneau Cuvée 8a
The event reached new heights with the Miyazaki Anraku Ribeye and Sirloin, expertly cooked to perfection. The tender beef, kissed by fire, revealed a natural sweetness that harmonized beautifully with its rich beef jus. The carefully chosen pairing of the Château Canon Chaigneau Cuvée 8a, a red wine from the prestigious Lalande-de-Pomerol region, elevated the experience. With tasting notes of black fruit, graphite, and pepper, the wine complemented the richness of the Wagyu, creating a balance of flavors that delighted the palate. The Château Canon Chaigneau’s smooth, sophisticated profile proved to be an ideal accompaniment to the complex flavors of the Miyazaki Anraku cuts.
For those unfamiliar with the wine, Boll & Cie’s Blanc de Blancs Champagne and the Château Canon Chaigneau Cuvée 8a offer a unique glimpse into the world of fine wine pairing. Boll & Cie has been producing exceptional Champagnes since 1853, known for their careful craftsmanship from select vineyards, and offering an elegance that elevates any dining occasion. Meanwhile, the Château Canon Chaigneau Cuvée 8a from the Lalande-de-Pomerol region is a wine that blends tradition with modernity, showcasing a meticulous focus on quality and terroir.
The Hospitality: Creating a Seamless Experience
The success of the evening was not only due to the impeccable culinary offerings but also the warmth and hospitality of the Shima team. Hosted by Jocelyn and Tony, the evening’s atmosphere exuded elegance and camaraderie. Their dedication to curating a memorable event, featuring the finest Wagyu and premier wines, ensured a seamless blend of luxury, gastronomy, and conviviality. The environment fostered by the Shima team created an unforgettable experience for all guests, with laughter and conversation flowing as easily as the exceptional wines.
A Flavorful Conclusion: Wagyu Fried Rice and Mochi Surprises
No exceptional meal would be complete without a memorable finale. The Wagyu Garlic Zine Fried Rice was the perfect conclusion to this culinary journey. Infused with Wagyu fat, the fried rice imparted a depth of umami that lingered on the palate, offering a warm and satisfying finish.
The surprise element of the evening came in the form of Mochi varieties – pineapple, strawberry, and passion fruit. These flavorful treats provided a refreshing twist, with the pineapple flavor particularly standing out for its light and zesty profile. The mochi offered a delightful contrast to the richness of the preceding courses, leaving guests with a memorable sweet note to end the night.
The Future of Miyazaki Anraku Wagyu in Singapore’s Culinary Scene
At the IFBA, we are proud to support and celebrate the continued curation of top-grade Japanese Miyazaki Wagyu. This event showcased the potential for this high-quality ingredient to shine in Singapore’s evolving culinary landscape. As the city’s culinary scene continues to grow, the partnership between Shima Restaurant and the Miyazaki Anraku Wagyu producers sets a new benchmark for fine dining. The possibilities for this exceptional Wagyu in the hands of Singapore’s finest chefs are limitless, and we look forward to seeing how this ingredient continues to inspire innovative culinary creations.
Celebrating Excellence in Gastronomy
The IFBA would like to extend our gratitude to Jocelyn Chng, Tony Chng, and the entire team at Shima Restaurant for their dedication to culinary excellence and hospitality. The evening was a true celebration of fine dining, where exceptional Wagyu met premier wines in an unforgettable fusion of flavor and craftsmanship. This event exemplifies the IFBA’s mission to foster collaboration and elevate the appreciation of high-quality ingredients in the food and beverage industry. We look forward to witnessing the continued evolution of Singapore’s culinary landscape and the growing presence of premium ingredients like Miyazaki Anraku Wagyu.
President of the International Food and Beverage Association, Hai Poh Cheong remarked:
“Events like these not only elevate the culinary standards of Singapore but also showcase the incredible potential of Japanese Wagyu in our ever-evolving food scene. It’s a testament to the dedication of chefs and producers alike, and we are thrilled to witness this exceptional journey unfold.”
“Shima Restaurant has long been a beacon of excellence in Singapore’s dining scene. Their ability to blend innovation with tradition creates an experience that is both refined and exciting. This event further showcases their commitment to offering only the finest culinary experiences to guests,”
To all those who had the privilege of attending this remarkable evening, it was truly an occasion where gastronomy met excellence. We raise a glass to the future of Wagyu and to the continued success of Shima Restaurant in bringing world-class dining to Singapore. Cheers to many more unforgettable culinary experiences ahead!
