Images: Frankie The Creative
Following an elegant and carefully considered brand refresh, one of Adelaide’s most iconic teppanyaki destinations, Shiki, is heading into summer with a rejuvenated energy and exciting new Natsu (Summer) menu for the 2025-2026 season. From Tuesday, December 2nd, guests are invited to experience the first chapter in Shiki’s four-season culinary cycle and celebrate all the things they’re known for.
Shiki’s new summer menu goes far beyond what you might expect. This immersive dining experience focuses on premium seasonal ingredients and time-honoured teppanyaki traditions. The new menu is filled with highlights, but there’s one hero that’s expected to steal the spotlight. This season, South Australian Rock Lobster is making its return, and it’s set to be better than ever. Wild-caught from the cold, nutrient-rich waters of the Southern Ocean, the prized species has long been a signature at Shiki.
Prepared right before diners’ eyes and cooked on the teppan, the lobster is known for its delicate sweetness, firm white flesh, and extraordinary natural flavour that makes it ideal for teppanyaki. This summer, Shiki’s chefs are pairing it with truffle butter and preparing it with expert precision so the rock lobster arrives perfectly tender, with its natural sweetness on display. It features most prominently in Shiki’s flagship experience, the Mikado (Emperor) set menu, but in a move designed to make the seasonal delicacy more accessible, guests can now choose to replace the Yakimono (grilled dish) course in any set menu with Rock Lobster for an additional $30.
Alongside this comes a suite of new dishes, including teppanyaki king prawns, tempura Murray cod paired with a rich fermented soybean sauce, herb-rolled sirloin with mushrooms, and a bright, citrus-kissed beef tataki with ponzu. Each dish is crafted fresh and designed for the warmer season, balancing the elegance of Japanese technique with Australia’s summer climate.
Shiki will continue to have its extensive sake list, innovative sake flights, curated Japanese spirits and a thoughtful selection of South Australian and international wines on show, designed to round out these fabulous experiences.
Importantly, with the ongoing algal bloom concerns still on the minds of many diners, Shiki is reassuring guests that its seafood is completely safe and sourced responsibly. This is a message they hope will also support the hardworking SA fishers affected during this period.
As Shiki continues into its new era, it remains guided by a deeply rooted philosophy that the seasons are not simply markers of time but the soul of its cuisine. Shiki, meaning ‘four seasons’ in Japanese, stays dedicated to nature’s changing rhythms, where each shift in weather presents a new palette of flavours and textures, inspiring chefs to evolve the menu in tune with the world around them.
If you’re yet to explore Shiki, there’s no better time than the summer!
Shiki
Where: Upper Lobby, InterContinental Adelaide, North Terrace, Adelaide SA 5000
When: Tuesday to Saturday, 6pm to late.
To make a reservation, click here.
For more information, click here.
More News
