How to enjoy your hotel stay
The mother shell of SHINJU and abalone shines with the skill of a master craftsman.
From Shima Time Summer 2022 issue
The SHINJU is meticulously polished repeatedly to bring out its luster.
Sakai's works radiate a beautiful, seven-colored glow.
The calm Ago-Bay are known as the "cradle of SHINJU " because of the beautiful SHINJU that grow there. The SHINJU grow quietly and slowly, absorbing nutrients from the oyster while encased in the shell.
The Akoya oyster and abalone oyster, which are the mother shells of SHINJU, possess a SHINJU layer that is also used in mother-of-pearl inlay, and when polished with expert skill, they shine as beautifully as SHINJU.
Mr. Sakai, a shell craftsman
We visited Kazuhisa Sakai, the second-generation owner of Sakai Kogeisha, a company that has been processing seashells in Shima City since 1965.
Sakai Kogeisha produces accessories using pearl oysters and abalone shells, as well as tableware and miscellaneous goods such as plates and caviar spoons.
SHINJU SHINJU
The " SHINJU chopsticks with SHINJU " created by Ms. Sakai were presented to the heads of state of the countries participating in the G7 Ise-Shima Summit.
Ms. Sakai says that the shimmering shells are part of the charm of Ise-Shima.
"Abalone shells are strong, so it takes time to file them down. It takes about four to five hours, and we gradually finish them by changing the fineness of the file and the machine we use. If you polish them too much, they will crack or get scratched, and the thinner they are, the more beautifully they shine with seven colors. It's a difficult process to get the balance right."
Sakai, a shell craftsman who maintains his unique style with high skill, says he is happy to continue working in Ise-Shima.
"We create something unique in the world in a SHINJU farming village. When you take care of the shells, they shine, and it's rewarding to see our customers happy."
I felt the same generous kindness in the radiance of the mother shells that give rise to SHINJU and abalone as I do in Ms. Sakai.
Enjoy your hotel stay by experiencing the charm of the SHINJU producing region and abalone-producing area.
Activities to enjoy while gazing at Ago-Bay , where SHINJU are cultivated.
The abalone shells and pearl oysters used in the cuisine served at Shima Kanko Hotel will be processed into plate-shaped parts by Sakai Kogeisha to create original hotel charms.
Ms. Yamamoto conducts a workshop while talking about the charms of Ise-Shima.
The activity instructor is Yukita Yamamoto of Yashima SHINJU , a company with over 50 years of history in Ise.
Born into a family that has been involved in the SHINJU business in Ise-Shima for generations, she now works as a pearl jeweler, drawing on her experience as a jewelry buyer in the city center and working for an apparel brand.
In recent years, Ms. Yamamoto has been developing stylish items suited to the new era, such as pearl necklaces, which have become popular among young men. She says she also sees great potential in Akoya pearls and abalone shells.
" Ise-Shima SHINJU have brand value as gemstones, but because we are the source, we hope that by sharing information about the producers, the sea where they grow, and the Akoya oysters and abalone oysters, people will be able to appreciate their charm on a deeper level."
The bag charm features a cord made from the traditional craft "Iga Kumihimo" (braided cord), demonstrating meticulous attention to detail and combining the traditions of Mie Prefecture with refined sensibilities.
Enjoy making charms from abalone shells for everyday use.
I experienced making a bag charm as a hotel activity.
By having customers perform the final polishing of the shell themselves, the piece will shine with an even more beautiful and vibrant rainbow of colors. After the instructor drills holes in the SHINJU or abalone shells, the piece is completed by threading Iga Kumihimo cord in your preferred color through them.
Create unforgettable memories unique to Ise-Shima at this historic hotel, which has been hosting overseas SHINJU buyers since its opening.
Hotel activity: "Bag charm made from SHINJU, abalone shells, and Akoya pearl oyster plates"
We create charms by combining SHINJU with plates made from processed abalone or Akoya oyster shells. Perfect as a souvenir for yourself or as a gift.
| Venue | the CLUB 2F |
|---|---|
| Maximum Occupancy | 8 people per session |
| Participation Fee | 1,500 yen per item (tax included) *Prices are subject to change. |
*Dates and times are available on the hotel website.
*This offer is for hotel guests only.
View the "SHINJU and Akoya Oyster Plate" activity page.
Return to Feature Articles List
Shima Kanko Hotel quarterly magazine "Shima Time"
As the seasons change, Shima Kanko Hotel quarterly magazine, "Shima Time," introduces the four seasons of Ise-Shima through the local culture and abundant nature.
