I have read about Shima on Chuckeats and was really keen on trying some beef during that trip. My most memorable experience last time I was in Tokyo was “wagyu” beef at the Roppongi branch of Kani Seryna. My palate might be sharper, but I really think we are quite spoiled in Australia with David Blackmore, as I was less overwhelmed than I expected. It was bloody good, and rich, and marbled, and tender, don’t get me wrong. But it did not put to shame, far from it, David Blackmore’s sirloin or scotch fillet. The place was very nice, Oshima-san talking great English and chatting with me during the whole dinner. Next time I go to Tokyo, I really want to try Dons de la Nature, supposedly one of the best and not as expensive as the insane Aragawa.
The menu
Good knife (not that you need it that much)
Home-made bread straight out of the oven
My steak (around 220 grams of pure fat, amazing)
Another view of my steak, which was cut to order for me by Oshima-san
Crab salad to start, a bit of lean protein before my heart attack steak
The crab “head” cooked with sake
My cooked steak
The usual way to finish a meal, garlic rice and pickles
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