DISCOVER MIE'S
NATURE and HISTORY
The history and richness of the Land of Abundant Food
Embark on a gourmet journey to savor Mie's rich blessings.
Crafted by Hiroe Higuchi, Executive Chef of Shima Kanko Hotel
Gastronomy that blends tradition and innovation.
Working hand-in-hand with producers to celebrate the rich culinary culture of this land.
The initiative that connects to the future is called "Ise-Shima Gastronomy."
We will continue to showcase the culinary delights of Mie and Ise-Shima.
DISCOVER MIE'S
The Geographical Appeal of Mie
Mie stretches from north to south, with the Suzuka Mountains and other ranges to the west, the Ise Plain to the east, and beyond the plain, Ise Bay and the Kumano-nada.
Every day, the hotel sources ingredients nurtured by the majestic sea and mountains, celebrated as the quintessential Japanese landscape.
The History of "Miketsukuni" and Female Divers' Fishing
Since ancient times, Ise-Shima has been known as "Miketsukuni," a region that has offered the bounty of the sea and mountains to the Grand Shrine.
This land is said to have been designated a sacred site by Yamato-hime no Mikoto, who founded Ise Grand Shrine and was captivated by its rich nature and food culture.
The traditional female free divers of Ise-Shima and Toba, who harvest seafood by diving, are designated as an Important Intangible Folk Cultural Asset by the government. Their way of life reflects a culture deeply connected to nature that continues to this day.
Together with the producers' passion
An exchange between the producers who support Mie's rich cuisine and Executive Chef Hiroe Higuchi.
Please feel the passion and dedication put into our ingredients.
Amidst the elegant scenery woven by the sky and sea,
A unique local dining experience
Overlooking Ago-Bay, surrounded by tranquil seas and abundant natural scenery.
A special space where history and tradition come alive.
With a breathtaking view of the archipelago dotted with floating pearl cultivation rafts
Time flows, deeply fulfilling the heart.
Passed down through generations,
The Culinary Philosophy of Shima Kanko Hotel
Executive Chef Hiroe HiguchiShe became the chef of the French Restaurant “La Mer” upon the opening of Bay Suite in 2008. She was appointed executive chef in 2014. She was in charge of the working dinner at the Ise-Shima Summit held in May 2016. In 2017, she became the first woman and the first person from Mie Prefecture to receive the Bronze Award under the Ministry of Agriculture, Forestry and Fisheries' Culinary Masters program, and in 2024, she was awarded the Silver Award.
In 2019, La Mer, a French restaurant, received one Michelin star in the Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition. Additionally, it has been honored with numerous awards, including Chevalier of the French Order of Agricultural Merit and a commendation from the Commissioner for Cultural Affairs.
Major Awards
Ministry of Agriculture, Forestry and Fisheries' Chef Recognition Program "Culinary Masters" — Bronze Award / Ministry of Agriculture, Forestry and Fisheries' Chef Recognition Program "Culinary Masters" — Silver Award / Michelin Guide Aichi, Gifu, Mie 2019 Special Edition "La Mer" — One Star / Chevalier, Order of Agricultural Merit (France) / Commendation from the Commissioner for Cultural Affairs
French cuisine featuring seafood
Shima Kanko Hotel’s “Seafood French Cuisine” showcases the rich bounty nurtured by Ise-Shima.
It captures the unique essence of this land.
Abalone steak with a unique flavor, highlighted by Ise-Shima American sauce.
The culinary philosophy, passed down through generations, creates dishes that resonate with guests over time.
It captures the unique essence of this land.
Abalone steak with a unique flavor, highlighted by Ise-Shima American sauce.
The culinary philosophy, passed down through generations, creates dishes that resonate with guests over time.
5th-Generation Executive Chef, Shima Kanko HotelTadayuki Takahashi
6th-generation Executive Chef, Shima Kanko HotelHideo Miyazaki
Passed down from successive head chefs,
Skill and Philosophy
Skill and Philosophy
A journey dedicated to the rich ingredients of Ise-Shima, continuously refining skills and spirit.
That passion and spirit of inquiry have been passed down through time and continue to inspire the cuisine at Shima Kanko Hotel.
That passion and spirit of inquiry have been passed down through time and continue to inspire the cuisine at Shima Kanko Hotel.
Evolving while preserving tradition
New French cuisine featuring seafood delights
For guests traveling from afar and all who cherish Shima Kanko Hotel, hearing "This is truly Shima Kanko Hotel" brings us the greatest joy.
To meet these expectations, our entire staff is dedicated to presenting a dish unique to this property, crafted from the ingredients, culture, and passion of Ise-Shima producers.
The seventh Executive Chef of Shima Kanko Hotel
Hiroe Higuchi
Experience at the G7 Ise-Shima Summit
In 2014, he was appointed executive chef at Shima Kanko Hotel, and in his second year he was in charge of the working dinner at the 2016 Ise-Shima Summit.
Shaking hands with the leaders was an unforgettable experience, even more nerve-wracking than cooking a challenging dish. By coming together as a team, we were able to accomplish a difficult mission. It became an invaluable source of joy and confidence for me as a chef.
GASTRONOMY
The Journey and Future of Ise-Shima Gastronomy
What is Ise-Shima Gastronomy?
At Shima Kanko Hotel, we refer to our efforts to protect and sustain resources, carried out in collaboration with producers, as "Ise-Shima Gastronomy," and we are committed to actively promoting the rich culinary heritage of Mie Prefecture and the Ise-Shima region.
Savor the lunch tasting event.
Ise-Shima Gastronomy
At the lunch tasting event hosted by Shima Kanko Hotel.
We offer a special menu featuring a different seasonal ingredient each month.
Our goal is not only to let you savor the dishes but also to convey the producers' passion and the stories behind the ingredients, allowing you to experience the profound depth of Mie cuisine.
We also provide opportunities to hear directly from producers, valuing connections through food.
This is the hotel's signature event.
Seasonal magazine "Shima Time"
The quarterly magazine "Shima Time" is Shima Kanko Hotel’s publication showcasing Mie’s rich nature, culture, and local life through regional cuisine.
As the seasons change, we highlight the passion of the producers behind the ingredients and the vibrant culture thriving in the region. From the Ise-Shima region, we aim to convey the richness of its cuisine and traditions, creating a book that inspires visits.
FRENCH RESTAURANT
"La mer"
Ingredients nurtured by the fertile land are elevated into Ise-Shima Gastronomy, crafted into a refined dish.
A Gourmet Experience That Captures the Season's Surprises
Executive Chef Hiroe Higuchi crafts a special course just for you, using seasonal ingredients and recommended cooking methods.
Dining at the French Restaurant “La Mer”
Please enjoy the changing seasons and the rich flavors of Mie’s local ingredients.
