Shima Kanko Hotel is a resort hotel in Ise-Shima Kashikojima where you can spend a wonderful time outside of the ordinary.

"Blessings of the Forest" - Experience the charm of mushrooms

A new appealing addition has been made to our "Degustation" course, which allows you to enjoy a variety of seasonal ingredients.
We wanted to present an impressive dish with vegetables as the main focus, so we cooked seasonal vegetables in an expressive way to bring out their individuality. Shiitake mushrooms grown deep in the mountains of Matsusaka City are heated to remove moisture. The concentrated flavor is simply enhanced with olive oil and salt.
Mie Prefecture-grown spaghetti mushrooms have a crunchy texture. Each mushroom is cooked in a different way, and to add variety to the flavor, we used vinegar, white wine, and olive oil to create a refined taste. Mushrooms contain a lot of water, so they retain their freshness even when cooked. Sauté them in butter and enjoy the savory flavor that spreads along with the aroma. A dish that evokes the autumn season, with mushroom consommé, cream foam, and a sprinkling of dried shiitake powder.

<Available at degustation from September to November 2020>
¥25,100 per person (¥30,371)

Satoyama and Satoumi "Gibier Kaiseki"

The naturally rich Mie prefecture has a deeply rooted concept of "Satoyama and Satoumi," where humans work to achieve sustainable symbiosis with nature, and we bring this concept to you through seasonal flavors, mainly game meat.
The appetizer expresses the calm colors of autumn. Log-grown shiitake mushrooms are stuffed with seared wild boar meat and grilled for a fragrant, deep flavor. Also, in the season when root vegetables are delicious, for the takiawase dish, decoratively cut turnips are stuffed with venison and cooked until soft. The spiny lobster is lightly seared to bring out its texture and sweetness, while the abalone is cooked at low temperature to soften it while retaining the aroma of the sea, then cut into large pieces. The more you chew it, the more nutritious the flavor spreads. The dobinmushi uses tender wild boar belly meat that has been carefully cooked. The fat of wild boars that eat shiitake nuts in the Ise-Shima forest is sweet and melts in your mouth. Wild boar hotpot, which brings out the appeal of the ingredients with the delicious flavor of carefully prepared dashi, is also recommended for the coming season.

<Available at "Ise-Shima Gibier - The Rich Blessings of Satoyama and Satoumi" from September to November 2020>
¥20,800 (¥25,168) per person *Reservation required (by 18:00 the day before)