Shima — Restaurant in Tokyo

My wife decided to surprise me during our Japan trip with a visit to Shima which quickly became the highlight of my time in Tokyo. She made reservations over a month in advance. The restaurant is situated in the basement of the building and is only accessible by elevator.

Upon entering the restaurant, we were greeted by Mrs Oshima who helped seat us. She exuded kindness and was very hospitable welcoming us into the restaurant and making sure we were comfortable.

There were two seating areas - tables for larger groups and bench seating overlooking the kitchen where Chef Oshima-san and his team prepared the food. The place can best be described as cozy. We were seated on the bench situated right across his charcoal grill where it was warm but not uncomfortable. Being seated at the chef’s table really added to our experience - we were able to see Chef and his team work with practiced-expertise and their attention to detail. We were offered a menu, hand written with neat and legible English script - a much welcomed surprise after having to use Google photo translate most other menus in Japan.

What followed was a truly exceptional meal: Chef Oshima-San started by presenting the meat where we could appreciate its marbling prior to cooking - a sirloin and fillet cut. For starters, we had a salad made from local seasonal vegetables, fresh-made bread and butter (the butter melting at room temperature).

By the time we worked our way through our starters, the steak was served. It was charcoal grilled/roasted to perfection. No burn marks. Perfectly seared. Melt in your mouth. Juicy. Rich in flavor. Best steak I’ve ever had.

For desert, we had a strawberry sorbet. Hand made. Fresh. Unexpected. One moment his assistant chef was plucking the stems off strawberries and I figured we’d be having a sorbet topped with strawberries, the next a strawberry colored sorbet is presented to me.

All in all, it was a wonderful dining experience.

To Mr and Mrs Oshima:...

A masterclass in steak… I have been in the meat business for a long time. I done every kind of beef in every kind of format. I thought I’ve seen most of the ways to do beef. But Shima steak first really surprised me but also reinforced my personal experience in cooking steak especially with highly marbled ones. That is slow and low heat charcoal with a lot of turning and a lot transferring in and out of hot zones and cool zones. How rotisserie charcoal machine is one of a kind and most likely be a bespoke machine that you won’t see anymore in today’s age.

Chef Oshina is a humbleand friendly man, but his cheerfulness and hospitality belies his expertise and craft that he honed for the past 40-50 years. The kitchen hums along in a smooth and unrushed movement, Mr Oshima at an old age of 74 still mans all the cooking himself to achieve amazing cooking control while keeping his peripheral at his staffs- meticulous and totally in control of all levels.

The thick book of menu would summarise a full page of steak and sides. But everything is hand made and done in house and it oozes originality and old school. Even when i have not eaten here before, it just oozes out so much old school character that makes you feel like your experiences of eating steak and sides of yesteryears.

In a world of teppanyaki steaks, shima is so special and so distinct- he shames me on my 30 years of beef importing and distribution experience.

The steak might not be sourced from the famous beef farms and brands. But the technicality on achieving doness and cooking is a league of its own. and the eating enjoyment is probably...

Review for Shima, Tokyo, Japan

It was our first time dining at Shima, a restaurant in Tokyo that came highly recommended by my husband’s employee—she and her parents are regulars and dine here as often as twice a month. That personal endorsement already had us curious, and we’re so glad we followed her advice.

From the moment we arrived, we were welcomed with genuine warmth. While the interior is quite compact, it has a cozy, homey atmosphere that immediately puts you at ease. Despite the tight space, the restaurant was buzzing with energy and clearly loved by locals—reservations are strongly recommended due to its popularity.

What makes Shima stand out is the food, which is prepared fresh on the spot with incredible attention to detail. We ordered a variety of dishes, and everything we tried was delicious. The staff were kind, attentive, and clearly take pride in what they do.

The highlight of the evening came at the end of our meal. One of the staff members, a lovely woman who reminded us of a warm, caring mother, gave us each a homemade cheesecake as a parting treat. It was such a thoughtful gesture that added a deeply personal touch to the experience. She even accompanied us to the elevator, bowing several times and waiting until we were completely out of sight before returning inside.

This level of Japanese hospitality (omotenashi) is rare and unforgettable. The combination of great food, warm service, and heartfelt gestures makes Shima a truly special place.

Rating: 5 out of 5 stars—We’ll absolutely return the next time...