Images: Frankie the Creative
This winter, renowned Adelaide teppanyaki restaurant Shiki is inviting Adelaide into a more reflective side of Japanese dining as they unveil a new seasonal menu grounded in the philosophy of Seijaku, a classical concept meaning stillness, quietude, and the presence found within silence.
Central to the winter offering is Shun, the Japanese principle of eating ingredients at their peak. For Shiki, this is a philosophy that defines every dish.
“In winter, ingredients naturally reach a point where their flavours become more defined, richer seafood, sweeter citrus, deeper broths, and we wanted to let that speak without overcomplicating things,” shared Chef de Cuisine Kenny Trinh. “So the dishes are more focused and deliberate. You’ll see a stronger emphasis on balance and contrast, depth paired with brightness, richness lifted with clean, citrus notes, all very much rooted in the Japanese philosophy of ‘Shun’, where ingredients are used at their peak.
“Stillness reveals clarity became about stripping things back just enough, so each ingredient and each dish feels precise, intentional, and ultimately more expressive of the season.”
With an intense focus on seasonal produce, the menu celebrates depth through simplicity, including standout additions like Smoky Bay oysters served two ways, tempura-style with dashi sauce, or teppanyaki with wakame and roe, alongside Northern Territory barramundi with seasonal vegetables and a delicate Earl Grey tea mousse with yuzu cream.
Smoky Bay oysters, farmed in the pristine waters of South Australia’s Eyre Peninsula, are a hero of the season, prized for their creamy texture and sweet-salty finish. In winter, colder waters enhance their natural richness, making them an ideal expression of Shiki’s seasonal philosophy.
“We chose Smoky Bay specifically because of the consistency and quality they deliver. Their oysters have this beautiful balance of salinity and sweetness, with a really refined, clean finish that aligns perfectly with our style of dining. Just as importantly, we work closely with local suppliers to ensure we’re receiving the freshest oysters of the day, so what guests experience is truly reflective of that moment in the season.
“There’s also a deeper alignment with Japanese cuisine here. In Japan, winter is when oysters reach their peak, and that same natural rhythm exists in South Australia. It allows us to tell a story that feels both authentic and local, supporting regional producers while presenting something that is culturally true to the season.”
The oysters are a standout on the menu, and while the natural oysters are celebrated for their pristine purity and simplicity, guests are also offered different ways to experience them, cooked quickly on the hot teppan right in front of the guest. There’s also the tempura oysters with a light and crisp batter, fried quickly so that it cooks the oyster while still preserving its natural character.
Simplicity is carefully considered with other dishes too. The barramundi is deliberately restrained, allowing the natural sweetness of the fish to shine, while a light ponzu and optional lemon add brightness without distraction.
“The barramundi is handled with precision but kept intentionally simple, cooked perfectly on the teppan to preserve its natural sweetness and delicate texture,” said Kenny.
That philosophy continues through to dessert, where Japanese winter citrus takes focus. Yuzu, a staple of Japanese winter, brings brightness and aromatic lift to an Earl Grey mousse, creating contrast against the richness of the season.
“Yuzu reflects the essence of winter dining, where richness is balanced with clarity, and each element is used intentionally in line with the season,” says Kenny.
Across the full experience, Shiki’s winter concept extends beyond the plate, shaping the mood of the dining room itself, softer lighting, slower pacing and a more intimate energy designed to reflect the stillness of Seijaku.
“More than a single dish, we hope guests remember the overall experience, the balance of warmth and restraint, richness and clarity,” says Kenny. “That quiet sense of progression and completeness is what we hope stays with them, subtle, but lasting beyond the meal.”
Shiki’s Fuyu (Winter) menu is available from June 23rd, making this winter the perfect time to head on a refined seasonal journey through Japanese technique, South Australian produce and the best of winter dining.
Shiki ‘Fuyu‘ Winter Menu
When: From June 23rd
Where: SHIKI Japanese Restaurant, Upper Lobby, InterContinental Adelaide, North Terrace, Adelaide SA 5000
For more information, click here.
