For our 6 year anniversary C and I found ourselves at Shiki – a Japanese teppanyaki in the Intercontinental Hotel. Walking in you see tables and tables surrounding teppanyakis (iron griddle). I’ve only had teppanyaki once and that was eating Kobe beef in Japan at Wakkoqu so it was interesting to see how this would go.
Looking at the menu we decided to get the hanabi degustation option ($115). We started with complimentary soba noodles that had a bit of bite in the noodle with flecks of seaweed in a light broth.
I’m allergic to fish and they were kind enough to let me change the sashimi entree to any appetiser of my choice. Yay! I decided on the South Australia prawns with a seaweed and avocado salad, caper & onion dressing. The onion dressing tied the dish together but I found the prawns a bit tough and the avocado to be underriped. Seaweed salad was quite delicious with it’s chewy texture but salty taste. They were generous and gave about half – 3/4 of an avocado. Though this did give me the old age dilemma on how much stomach space I needed to conserve for the onslaught of food ahead :P
South Australia prawns with a seaweed and avocado salad, caper & onion dressing
Sashimi selection of local seafood’s; Tasmanian Atlantic salmon and South Australia King fish with a sesame soy dressing
Crispy light tempura batter covered the prawns with the most soft, delicate flesh. Dipping this into the sauce (I got something that wasn’t dashi sauce) that was sweet with a bit of soy; made the perfect accompaniment to the tempura.
Deep fried prawns in a light tempura batter served with dashi sauce
This is where things started getting serious when our plate of food to be cooked on the teppanyaki comes out. It’s fun watching the chef cook everything and he did have some mad skills.
Starting off with the bug tails that were first cooked and steamed on the grill; then cooked in the melted truffle infused butter. Now that I read the menu description again I don’t remember seeing thyme being used in our bug tails though for another customer I saw it being cooked in rosemary. I’m not sure if ours was just forgotten?
The bug tails still tasted delicious with the truffled infused butter to die for. Squeezing lemon juice all over it and dipping it into the soy sauce really helped bring out the flavours more. If thyme had been used it would have given that extra flavour and tied the whole thing together. This was to be dipped in the sweet chili sauce (another sauce replacement I got for the original). I didn’t use the sauce too much because it made the whole thing taste very Westernised Asian.
Steamed Bug Tails in thyme served with truffle infused butter
Next up was the beef and oh how I love beef. I liked how our chef asked how we wanted it done (medium rare if anyone is wondering :P) and then set to work. He started grilling our meat slightly on both sides and then poured alcohol/oil over it, lit it up and then boom fire!
It wasn’t all show as the meat was amazing – tender, juicy and everything I could dream of in a piece of meat was right in front of me. Well seasoned with salt and pepper but a bit uneven where sometimes I would get pepper but most times not. Topped with crunchy slices of garlic and green peppercorns cooked in butter though I did find the green peppercorns a bit too overpowering in flavour.
Mt Gambier beef tenderloin steak with green peppercorns
If my vegetables tasted this good everyday I would eat them by the handful. The butter was melted in the teppanyaki with soy sauce mixed in and then the brocollini was cooked in it. It had a crunch to it and still tasted like veggies but the flavour was masked over with the soy sauce butter.
Sautéed broccolini with a light soy butter sauce
Another fun one to watch was the fried udon noodles where the chef was flipping, cooking and cutting the egg into pieces. The udons were slippery and smooth and covered in a sweet tonkotsu sauce. Bites of tender chicken, egg and some capsicum could be found.
Fried udon noodles with Clare Valley chicken leg fillet and sweet tonkatsu sauce
I’m a bit conflicted about the dessert as it wasn’t a creme brulee. The passionfruit brulee had a tasty flavour but it was gooey and runny; nothing like a custard/brulee at all. A nice crunchy, caramlised top with a layered red bean bottom where the red bean wasn’t too weird an element.
Passionfruit and azuki bean creme brulee
Shiki does tasty food and I loved the beef, bug tails and tempura prawns. Though it is a place I would only come for a special occasion, especially with the price tag attached. Service was very nice and accommodating especially with my allergies.
Adelaide SA 5000
08 8238 2382