Shima steakhouse chef-owner Shima-san is one of the most well-travelled chefs I’ve met in Tokyo. He speaks good English and French as in the Seventies he used to work at Le Duc, which happens to be my favourite restaurant in Paris. Speaking of Shima’s-san steak, it would be my number one of all the steaks I’ve had in Tokyo this time. (Including the legendary Kawamura, the main purpose of my trip, about which I am posting later this week.) Even if Shima’s san beef ( which comes from Kyoto) looks as marbled as at other Tokyo’s top steakhouses, once it’s slowly cooked on the charcoal grill, the marbling disappears. You are served a perfect steak that is melting in your mouth but still has a texture of a steak, not pure fat you can sometimes experience when eating A5 grade wagyu in Japan.
Like last time, we got to take away a wagyu sandwich at the end of our meal, which might as well be the most luxurious doggy bag in the world.
