Seasonal sweets "Otsuitachi"
Mie, the Blessing of Satoyama "Otsuitachi"
Seasonal sweets supervised by Executive Chef Hiroe Higuchi
In Ise-Shima, there is a custom called "Tsuitachi Mairi."
It involves visiting Ise SJingu at the beginning of the month, giving thanks for a safe month, and praying for a safe new month.
Please enjoy our seasonal sweets, named "Otsuitachi," which expresses gratitude for the seasons and the blessings of nature.
Mie, the Blessing of Satoyama "Otsuki"
Blueberry Rare Cheesecake
A rare cheesecake with a rich blueberry flavor. The rich blueberry jam hidden between the cookie dough adds an accent.
| Release date | Sunday, July 6, 2025 |
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| Price | ￥3,800 |
| Size | 15cm diameter (No. 5), height 4.0-5.5cm |
| Specific raw materials | Milk and wheat |
Feuilletage with the aroma of wheat from Minamiise
A fragrant pie crust baked using flour and whole wheat flour from Minamiise, layered with light custard cream and yogurt cream. A dish that highlights the fresh sweetness of peaches and raspberries.
| Release date | Sunday, August 3, 2025 |
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| Price | ￥3,800 |
| Size | Length: approx. 20cm Width: approx. 9.5cm |
| Specific raw materials | Milk, eggs, wheat |
How to buy
*Reservations will close as soon as the sales quantity is reached.
| Price | ¥3,800 each (from April 2025) |
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| Place of sale | The Classic Shop(1st floor) |
| Sales time | 11:00-18:00 |
Theme material
| Sunday, July 6 | Blueberry Rare Cheesecake [Now accepting reservations] |
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| Sunday, August 3 | Feuilletage with the aroma of wheat from Minamiise [Now accepting reservations] |
| September 7th (Sunday) | Fig sable chocolate [Now accepting reservations] |
| Sunday, October 5 | Grape Tart [Now accepting reservations] |
| Sunday, November 2 | Japanese Chestnut Mont Blanc [Now accepting reservations] |
| Sunday, December 7 | Sake Terrine [Reservations open from June 7th] |
- The image is for illustrative purposes only.
- Takeaway limited item.
- Theme ingredients and sales dates may change depending on the availability of ingredients.
- Not eligible for various preferential discounts.
- The price includes consumption tax.
Supervised by Executive Chef Hiroe Higuchi
Joined Shima Kanko Hotel in 1991.
In 2008, he became chef at the French Restaurant “La Mer”
In 2014, he was appointed executive chef of both the Shima Kanko Hotel"Classic" and "Bay Suite" hotels.
In charge of the working dinner for the 2016 G7 Ise-Shima Summit
In 2017, she became the first woman and the first in Mie Prefecture to receive the Bronze Award at the Ministry of Agriculture, Forestry and Fisheries' Cooking Masters Awards.
Received the French Agricultural Merit Chevalier in 2023.
In 2024, he received the Silver Award at the Ministry of Agriculture, Forestry and Fisheries' Cooking Masters chef awards program and the Commissioner's Award from the Agency for Cultural Affairs.
While preserving the traditional "French seafood cuisine," the restaurant serves dishes that feature the rich ingredients of Mie Prefecture.
Shima Kanko Hotel's Food Initiatives
Ise-Shima Gastronomy
The study of ingredients and culture is called "gastronomy."
Ise-Shima , which has been supplying food to the Imperial Court since ancient times as "Mikketsukuni" (Land of Food), has created its own rules and continued to protect its resources. Shima Kanko Hotel 's "Seafood French Cuisine," created more than 40 years ago using ingredients from Ise-Shima , is the very idea of "gastronomy," and that spirit is still preserved as a tradition of the hotel.
At Shima Kanko Hotel, we call our efforts to convey the appeal of local ingredients through cuisine and protect and support resources "Ise-Shima Gastronomy," and we hope to continue to actively convey the richness of food in Mie Prefecture and the Ise-Shima region.
Inquiry
| By phone | Shop & Boutique TEL: 0599-43-1231 (direct line to shop) Fax:0599-43-1436 |
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