SHIMA Review: Simplicity meets sophistication at the Japanese gem

Indulge in an innovative take on classic Japanese flavours in a beautiful beachside setting.

While all eyes were on The Lana, Dorchester Collection – the brand’s first hotel opening in the Middle East – another Dorchester property was taking shape on the other side of the city. One Palm Jumeirah Dorchester Collection offers residences and restaurants, including the upmarket Japanese restaurant SHIMA. 

The new restaurant offers beachfront dining and beautiful views overlooking the Arabian Gulf and the glittering skyline of Dubai Marina. Located at the base of Palm Jumeirah, the setting is a sophisticated spot for sushi and sundowners.

SHIMA blends elegance with tradition and features natural wood and stonework. A sophisticated sushi counter with latticed woodwork lies off to one side, while the central bar flanks a glass cube containing a pretty pink sakura tree in full bloom. While the dining room is vibey and intimate, the large terrace, with its soft furnishings and skyline views, is the most desirable place to dine.  

Chef Koyi Tanabe is behind the culinary concept, honing his skills at Peru’s Maido (currently ranked seventh on the World’s 50 Best Restaurants ranking) before making the jump to Dubai. His menu reflects a fusion of seasonal flavours, traditional ingredients, and global culinary techniques. 

From the meticulously crafted sushi to the tempting robata offerings, this avant-garde approach to Japanese cuisine culminates in pretty presentation in dishes like the Oyster (AED 50 per piece) served upon a bed of ice with a vibrant apple and cucumber granita, ponzu and yuzu kosho vinaigrette. The Tuna Tacos (AED 95 for three pieces) resemble the signature served at Nobu and are both dainty and delicious. The taco shell is made from gyoza skin which cocoons the generous filling of tuna tartare, avocado cream and ponzu gel.

SHIMA may promote a sharing concept, but certain dishes will bring out your inner Joey Tribbiani (“Joey doesn’t share food”). The Tuna Yukke (AED 180) offers an elevated take on tuna tartare by using liquid nitrogen to compile the dish, the cool temperate of the Datterini tomato dashi nitro brings some textural bite before topping the tartare with trout roe and avocado cream. Similarly, the nigiri offering is top-notch, boasting unexpected combinations such as Tuna and Foie Gras (AED 110 for two pieces) and Salmon Miso Truffle (AED 65 for two pieces). The latter combines tender and buttery salmon belly and a sweet miso truffle sauce into a picture-perfect plate.

Signature dishes abound across the menu of otsumami (finger foods), buns and tacos, sushi, tempura, wok and noodle dishes. Each brings a touch of the continents to a distinctly Japanese base. Wagyu Kamamesh (AED 360) offers a comforting dish of earthy flavours from the maitake mushrooms and aonori (seaweed powder), which is elevated by the A5 Wagyu striploin. With premium ingredients such as king crab, lobster, and truffle pushed to the fore, we’re entirely enamoured by less boujee Gindara Misoyahi (AED 220). SHIMA’s take on the ever-popular black cod dials up the sweetness thanks to Jerusalem artichokes, smoked naganegi powder and kumquat, resulting in a tender and flaky morsel.

SHIMA is upmarket but accessible. Much of the restaurant’s charm lies in the small touches, such as moreish mochi and clay chopstick holders crafted to resemble tuna tails. These are a homage to the traditional Japanese technique of preserving and smoking tuna in clay.

With its opulent interiors and a menu that blends the finesse of Japanese artistry with coastal dining, SHIMA is a promising addition to Palm Jumeirah. If you love a chilled yet classy beach destination, put this new restaurant on your relaxation radar. 

GO: Call 04 383 2001 or follow @shimarestaurantdubai on Instagram for reservations and more information.