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Japanese Food Market

@shiki.sg

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Purveyor of premium ingredients from Japan & beyond! Since '17
🔸️Free 🇸🇬 delivery above $150
🔸️Urgent orders ☎️ 62970680
🔸️shopee: shiki oishii
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Meet Marron, Western Australia’s freshwater delicacy. Not your usual crayfish, Marron is a native Australian freshwater crustacean prized for its natural sweetness, clean flavour and firm, tender flesh, with a less briny finish than lobster and a delicate richness that pairs beautifully with butter, herbs and citrus. Slow-growing and taking around three years to reach harvest maturity, Marron is an ingredient that rewards patience — and deserves a place beyond the familiar seafood menu. Discover Marron through Singapore’s first-ever Marron Festival, running from 1 November to 31 December 2026 across some of Singapore's finest restaurants. Exclusively available at these participating restaurants: Da Paolo Esquina Ki-sho Locanda Nishikane Peach Blossom Shrimp Prawn Seafood For your home experience, Bangadang Farm Marron is available exclusively through Shiki, supplied whole and snap-frozen to preserve its quality. Explore Marron at shiki.sg. #Marron #SingaporeMarronFestival #ShikiSingapore by @shiki.sg
🇸🇬 Celebrating Singapore’s 61st with the Shiki community. From special gatherings to everyday moments, we’re grateful to be part of your celebrations with premium Japanese ingredients and flavours. Happy National Day, Singapore 🇸🇬 by @shiki.sg
Marron, now in Singapore. 🦞 We’re bringing Western Australia’s native freshwater marron from @bangadangfarm to Singapore for the first time, with Singapore’s first Marron Festival. We started at @burntends.sg, where the team cooked it over the fire: Marron Claw & Caviar Tart Smoked Chicken Wing & Hot Sauce Smoked & Fried Marron Tail with Tartare Pork Taco Marron Hotdog Mango, Yoghurt & Macadamia Soft Serve Over the next two months, you’ll find marron at more than nine restaurants across Singapore. Marron will also be available to order at shiki.sg soon. Thank you to everyone who joined us. 📅 1 Nov – 31 Dec 2026 📍 Burnt Ends, with more to come #MarronFestival #MarronSG #BurntEnds #shikisg by @shiki.sg
Seafood lovers, meet marron 🦞🇦🇺 Singapore’s first Marron Festival is happening from 1 November to 31 December 2026, featuring Western Australia’s prized freshwater crustacean across 8+ restaurants in Singapore. Naturally sweet with a firm yet tender texture, marron will be featured in different creations across Australian, Modern Asian, Spanish, Italian, Japanese and Chinese cuisines. Participating restaurants include Burnt Ends, Buona Terra, Da Paolo, Esquina, Kai Garden, Ki-Sho, Nishikane, Peach Blossoms and QIN. 📅 1 Nov – 31 Dec 2026 @shiki.sg @bangadangmarron @austradeofficial by @shiki.sg
Introducing Marron - A rare delicacy, three years in the making. Today marks the official launch of Western Australian Marron from @bangadangmarron @bangadangfarm, celebrated with an exclusive launch event at @burntends.sg. Native to the pristine freshwater rivers and streams of South West Western Australia, marron are prized for their naturally sweet, delicate flesh and subtle richness. Raised slowly in clean freshwater, each marron takes approximately three years to reach maturity. From 1 November to 31 December, experience this exceptional ingredient at some of Singapore's most celebrated restaurants - where it takes centre stage on the menu. Prefer to enjoy it at home? Marron will soon be available for order, exclusively at SHIKI.sg. Stay tuned. by @shiki.sg
Your favorite frozen seafood is now on Shopee! We’ve brought our curated range of frozen seafood to Shopee, making it even easier to keep your freezer stocked with premium ingredients whenever you need them. Enjoy the convenience of shopping on Shopee, with added perks along the way. Simply search Shiki Oishii Singapore on Shopee and start filling your cart. See you on Shopee! 🧡 by @shiki.sg
Meet madai: Japan’s prized red sea bream. 🇯🇵 Delicate, subtly sweet and beautifully firm, madai (真鯛) is prized for its clean flavour and refined texture. Unlike richer fish that rely on fat, madai’s appeal lies in its balance, gentle umami and versatility. And there’s more than one way to enjoy it. Try it sashimi-style for its clean, delicate flavour, nigiri for the classic sushi experience, or aburi with lightly seared skin for extra aroma and texture. For deeper umami, konbujime - madai cured with kombu - is a Japanese favourite. Get yours fresh at shiki.sg. Comment BREAM for link! #shikisg #madai #nigiri by @shiki.sg
Boo! 👻 Trick or treat? At Shiki, there’s only one answer. We are giving away 100g of bafun uni. The sea’s finest, no tricks involved. To enter: 🎃 Follow @shiki.sg 🦇 Comment your favorite Halloween emoji and tag a friend (or two!) 👽 Share this post to your stories so we can see you! Giveaway closed at 29 October. Good luck 👻 by @shiki.sg
The only intimidating thing about Wagyu sushi is the idea of it. A5 Wagyu nigiri brings together two Japanese favourites in one bite: rich, beautifully marbled beef and delicate seasoned sushi rice. Lightly seared, the A5 Wagyu begins to melt from the heat, releasing its buttery richness while the rice brings balance and a subtle acidity to the bite. The result is indulgent but surprisingly refined - tender Wagyu, warm seared edges and perfectly seasoned sushi rice. If you’ve never tried Wagyu nigiri before, this is your sign to start. by @shiki.sg
A 10/10 table starts with a 10/10 haul. ✨ Stock up on your favourites, from Bafun uni and A5 Wagyu to Spanish prawns and speciality Japanese seafood, and enjoy up to $20 in savings. Use code SPOOKYDEAL at checkout for 9% off your entire order on shiki.sg Minimum spend: $190 Valid until: 13 October #shikisg #1010 #japanesefood by @shiki.sg
Ice, in a pan of frying shells. It sounds wrong. It isn’t. This is Carabinero Spaghetti — a stock built entirely from the heads and shells, deepened with a trick most home cooks skip: ice, added straight into the still-hot pan. It keeps the extraction slow and gentle, pulling out more coral and color without ever burning it. That stock becomes the pasta water, cooked risotto-style until the spaghetti drinks it in. On top, a raw carabinero tartare — seasoned only in the final seconds. Citrus starts working on raw seafood almost instantly, so it goes from fridge to plate to bowl in one motion, never a moment before. The method: Fry the heads and shells hard to release coral and color Sweat shallot, deglaze with white wine Add ice + water, simmer 12–15 min, blend and strain Cook spaghetti in the stock, risotto-style Finish with butter for shine Top with tartare, seasoned at the very last second Pick up Carabineros in small packs, made for exactly this by @shiki.sg
Madai is a fish deeply tied to celebration in Japan. Weddings, New Year and other important occasions have long called for tai, or madai — not only for its auspicious symbolism, but for the qualities that make it such a prized fish. The flesh is firm yet delicate, with a clean, subtly sweet flavour and a gentle richness that becomes even more pronounced when cooked. Madai is beautiful simply grilled or pan-seared, especially with the skin crisped until golden. It also works well steamed or served as sashimi when exceptionally fresh. There’s a reason this fish has remained part of Japan’s most important meals for centuries. We’ll get into the story behind it soon. Would you like to know more about madai? Cr. nigirikuni by @shiki.sg

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