Chef de Cuisine at the InterContinental Adelaide, Kenny Trinh is responsible for overseeing the exceptional Japanese menu at Shiki. The beautiful simplicity of sushi, sashimi, tempura and teppanyaki is brought to life by a team of skilled chefs, while the service staff members display great knowledge of the extensive menu. Brimming with quiet sophistication, the dining room has a modern decor with traditional Japanese touches.
With a focus on seafood, it’s great to know that Shiki uses sustainably sourced fish and crustaceans wherever possible. Deep-fried bean curd is a pleasant surprise, with a crispy outer layer covering a fluffy interior. It is served with bonito flakes and a light dashi sauce for added flavour. Deftly cooked on a searing iron plate, teppanyaki barramundi is a standout dish. The fish is firm and smooth, and still retains the saltiness of the sea.
PSST! Save room for one of the delightful desserts, such as Japanese green tea ice-cream with red bean sauce.