We would like to introduce a feature article from Shima Kanko Hotel quarterly magazine, "Shima Time."
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From Shima Time, Spring 2025 issue
A gift from Ago-Bay: the bell shell
A rare delicacy to enjoy at its source
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From Shima Time, Spring 2025 issue
Matsusaka pork, raised with conviction
The colours of love
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From Shima Time, Spring 2025 issue
Suzuka Ink
The only traditional ink craft in Japan
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From Shima Time, Winter 2024 issue
Rendaiji persimmons in the sacred city where history lives on
A living tradition
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From Shima Time, Winter 2024 issue
Common octopus on a remote island, nurtured by the fertile sea
The power of tradition
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From Shima Time, Fall 2024 edition
Ise-mo, a traditional vegetable with 300 years of history
The power of tradition
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From Shima Time, Fall 2024 edition
Koji and miso beloved by the local community
Koji and miso beloved by the local community
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From Shima Time, Summer 2024 issue
Traditional Nanko plums made with care and attention to detail
Beyond the training
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From Shima Time, Summer 2024 issue
Ise tuna
The crystallization of skill and passion
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From Shima Time, Summer 2024 issue
Ise Katagami
Preserving Japanese traditions
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From Shima Time, Spring 2024 issue
Black seaweed from Toshijima, polished by rough seas
Inheritance of Pride
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From Shima Time, Spring 2024 issue
Owase, Spring Yellowtail Story
Fishermen take on the challenge of tradition and innovation
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From Shima Time, Spring 2024 issue
Shima Kanko Hotel Original Sake 4th Edition
Pure rice daiginjo Yamada Nishiki "Shima"
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From Shima Time Winter 2023 issue
Kiwifruit from Mie Prefecture, the pride of this beautiful country
The craftsman's inquisitive mind
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From Shima Time Winter 2023 issue
Sturgeon
Gourmet food grown in pure streams
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From Shima Time Winter 2023 issue
Ise Ittobori
Mie Prefecture designated traditional craft
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From Shima Time, Fall 2023 edition
Kumano chicken
The aesthetics of handicraft
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From Shima Time, Fall 2023 edition
Iga ware Doraku kiln
Making earthenware pots using local Iga clay
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From Shima Time, Fall 2023 edition
Shima Kanko Hotel Original Sake 4th Edition
Pure rice daiginjo made with Iga Yamada Nishiki "Shima"
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From Shima Time Summer 2023 issue
A revolution in the future of food.
Knowing history and envisioning the future
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From Shima Time Summer 2023 issue
Ise hijiki
The Hometown of Ise Hijiki
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From Shima Time Summer 2023 issue
Ise cotton
Inheriting the era-defining Ise cotton to the present day
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From Shima Time, Spring 2023 issue
Edible jewels that illuminate the future
A desirable variety that revived strawberry-producing areas
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From Shima Time, Spring 2023 issue
Traditional Hotel Bled
Inherited manufacturing methods and techniques.
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From Shima Time, Spring 2023 issue
Ise Shunkei
Bringing the beauty of everyday life into the modern age.
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From Shima Time Winter 2022 issue
Shima Peninsula's spiny lobster and the future
Ise lobster is deeply rooted in daily life in this major production area.
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From Shima Time Winter 2022 issue
Shima Kanko Hotel Original Sake Part 3
Pure rice daiginjo sake made from Yamada Nishiki "Shima" from Mie Prefecture
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From Shima Time Winter 2022 issue
Visiting Ise Shrine
"I want to go to Ise, I want to see the Ise Route, at least once in my life," goes the Ise Ondo song of the pilgrimage.
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From Shima Time, Fall 2022 edition
Log-cultivating farmers opening up the dream of recycling and revitalizing the mountains
Shiitake mushrooms grown on logs in the forests of Matsusaka
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From Shima Time, Fall 2022 edition
Kind to the earth. Sustainable seafood opens up a new future.
Land-based farming of green laver.
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From Shima Time, Fall 2022 edition
The unchanging taste brings back memories. The hotel's traditional curry
A report from the kitchen on the process of making curry
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From Shima Time Summer 2022 issue
A story about a female diver and abalone who live by the sea.
A female diver is an activity rooted in fishing villages.
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From Shima Time Summer 2022 issue
Iitaka Forest
Iitaka Forest
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From Shima Time Summer 2022 issue
How to enjoy your hotel stay
The mother shell of SHINJU and abalone shines with the skill of a master craftsman.
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From Shima Time Spring 2022 issue
The pride of the descendants of the Heike clan: Salt from the hearth
Making the most of different salt flavors during the manufacturing process
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From Shima Time Spring 2022 issue
Misato native "Ureshino soybeans"
Misato native "Ureshino soybeans"
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From Shima Time Spring 2022 issue
How to enjoy your hotel stay
A quality golf stay
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From Shima Time Winter 2020 Edition
Iga beef
Eat a lot and grow healthy
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From Shima Time Fall/Winter 2021 issue
The Essence of Food
Pursuing the original flavor of grapes by focusing on the individuality of each variety
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From Shima Time Fall/Winter 2021 issue
How to enjoy your hotel stay
The desire to convey this to a loved one.
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From Shima Time Fall/Winter 2021 issue
Miyagawa Wasabi, nurtured by water and people
The challenge of producers who continue to produce delicate and refined wasabi
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From Shima Time Fall/Winter 2021 issue
Shima Kanko Hotel Original Sake Part 2
Pure rice daiginjo Yamada Nishiki "Shima"
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From Shima Time Summer 2021 issue
Creating the future with feed-free farmed fisheries
The world's first successful clam production method
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From Shima Time Summer 2021 issue
Ise-Shima brand fruits
"Nanbari Melon" takes advantage of the warm climate
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From Shima Time Summer 2021 issue
Architect Togo Murano
the CLUB: A place where you can experience the era when the hotel was founded
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From Shima Time, Spring 2021 issue
[70th Anniversary Special Dialogue] Shima Kanko Hotel x Mikimoto SHINJU Island
Embracing nature and living together
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From Shima Time, Spring 2021 issue
70th Anniversary Commemorative Sake: Junmai Daiginjo Kaminoho "Shima"
Taking advantage of Mie's climate, a new sake that captures the bounty of nature is born
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From Shima Time, Spring 2021 issue
Changing sea, unchanging feelings
Embracing nature and living together
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From Shima Time, Spring 2021 issue
Handeishi Hironaga Kiln
Handeishi and Shima Kanko Hotel
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From Shima Time, Spring 2021 issue
How to enjoy your hotel stay
Luxeperience - Your own Shima Time-
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From Shima Time Winter 2020 Edition
Toshijima Fatty Spanish mackerel
Ise Bay is filled with the blessings of nature, nurtured by the forests
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From Shima Time Winter 2020 Edition
70th Anniversary Afternoon Tea
The blessings of nature connected by mountains, rivers, sea and land
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From Shima Time Winter 2020 Edition
Thoughts behind the creation of the hotel's 70th anniversary sake
Pure rice daiginjo Kaminoho "Shima"
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From Shima Time, Autumn 2020 edition
The origin of food: rice
Unique breeding to suit the climate and soil
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From Shima Time, Autumn 2020 edition
Line-and-line bonito fishing
Pole-line fishing of bonito packed with wisdom
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From Shima Time, Autumn 2020 edition
Autumn dish from the executive chef
The cooking stories of both chefs
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From Shima Time, Autumn 2020 edition
Kashikojima Hospitality
The atmosphere of the land called "Kashikojima"
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From Shima Time Summer 2020 issue
A fishing industry that connects to the future
The Rias coast of Kumano Sea where high-quality Ise red sea bream grows
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From Shima Time Summer 2020 issue
Featured Chef Tadayuki Takahashi
A tribute to Chef Tadayuki Takahashi
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From Shima Time Summer 2020 issue
A summer dish from our executive chef
The cooking stories of both chefs
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From Shima Time Summer 2020 issue
How to enjoy your hotel stay
~ Museum tour ~
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From Shima Time, Spring 2020 issue
Uchise Citrus Story Vol.1
Each citrus fruit has its own unique character
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From Shima Time, Spring 2020 issue
Uchise Citrus Story Vol.2
Weaving the story of the Shima Peninsula with Uchino's citrus fruits
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From Shima Time, Spring 2020 issue
A new encounter between Japanese Traditional Japanese and gibier
New menu item: "Ise-Shima Gibier Kaiseki"
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From Shima Time, Spring 2020 issue
How to enjoy your hotel stay
~Face nature, Ago Bay fishing~
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From Shima Time Winter 2019 issue
Visiting the sake breweries of Iga and Nabari〈vol.1〉
Visit Takijiman Sake Brewery and Ota Sake Brewery
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From Shima Time Winter 2019 issue
Visiting the sake breweries of Iga and Nabari〈vol.2〉
Regional revitalization efforts by depopulated villages and Wakaei Sake Brewery.
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From Shima Time Winter 2019 issue
Lobster curry
A traditional curry with beautifully presented spiny lobster.
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From Shima Time Winter 2019 issue
How to enjoy your hotel stay
A collaborative dinner interwoven with history.
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From Shima Time Winter 2019 issue
A beautiful collaboration
A collaborative dinner interwoven with history.
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From Shima Time, Autumn 2019 issue
The blessings of the Ise-Shima mountain village〈vol.1〉
The thoughts we put into the gifts of nature.
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From Shima Time, Autumn 2019 issue
The blessings of the Ise-Shima mountain village〈vol.2〉
Creating smiles from abandoned farmland.
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From Shima Time, Autumn 2019 issue
Hotels and Literature
Writers who loved Ise-Shima
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From Shima Time, Autumn 2019 issue
Techniques that shine with autumn flavors
The Miketsukuni Kaiseki meal.
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From Shima Time Summer 2019 issue
Hokusei <vol.1> Touring Ise tea
A detailed discussion on Ise tea.
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From Shima Time Summer 2019 issue
Hokusei Vol.2: The unchanging spirit of the ages
Cultivate your sensibilities and move towards new expressions.
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From Shima Time Summer 2019 issue
Weaving together tradition and history
Talking about the Restaurant “La Mer the Classic”
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From Shima Time Summer 2019 issue
How to enjoy your hotel stay
~Yokkaichi Banko ware painting experience~
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From Shima Time, Spring 2019 issue
Rias Coast〈vol.1〉
Fluffy and jagged.
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From Shima Time, Spring 2019 issue
Rias Coast〈vol.2〉
Tradition and innovation are the essence of change in local areas.
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From Shima Time, Spring 2019 issue
How to enjoy your hotel stay
"Lounge Cruise Shima" is a place where nature will make your heart leap.
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From Shima Time Winter 2018 issue
Anori Fugu
Mie brand "Anori Fugu"
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From Shima Time, Autumn 2018 issue
Matsusaka beef
A brand of beef that Japan is proud of.
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From Shima Time Summer 2018 issue
Ama and Abalone
Traveling around abalone fishing villages.
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From Shima Time, Spring 2018 issue
Travel along the Kumano Kodo and Iseji Route
Enticed by the spring light
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From Shima Time, Spring 2018 issue
Green lettuce fishing in Ugata
Beautiful green carpet
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From Shima Time Winter 2017 issue
The God of Food, Geku of Ise Shrine
God's Kitchen
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From Shima Time Winter 2017 issue
The Land of Eating and Spiny Lobster
Ise Shrine and the land of food, Shima.
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