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

2026.07.14

TV broadcast announcement

NHK General TV's "Asaichi"
Thursday, July 16, 2026, 9:30-9:45 AM *Live broadcast Chef Higuchi will demonstrate how to make "gyoza" at home.

2026.05.03

We are pleased to announce the lineup of seasonal sweets "Otsuitachi" for June to September 2026.

Mie, the blessing of Satoyama "Otsuki"
We will also be introducing our upcoming lineup of seasonal sweets, supervised by Executive Chef Higuchi Hiroe.

2026.01.30

2026 Flower Arrangement Lesson

Flower Arranging Lesson "Blossom Retreat" - A rewarding time to enjoy seasonal flowers, tea, and sweets -

2026.01.28

Ise-Shima Gastronomy Lunch Tasting Event (May-September 2026)

Mie Prefecture is a place where a wide variety of ingredients are grown in its rich natural environment.
Both the French and Traditional Japanese chefs will create and serve special menus just for the event. Before the meal, a mini lecture will be held by those involved in production. They will introduce the charms of the region, their love for ingredients, and their commitment to detail, creating an even more enjoyable experience for the food.

2025.12.08

[Limited Quantity] 2026 Original Sake "Shima" | Junmai Daiginjo Yamada Nishiki from Mie Prefecture (Miyazaki Honten)

This Junmai Daiginjo sake is carefully brewed by Miyazaki Honten using Yamada Nishiki rice from Mie Prefecture, polished to 45%. Enjoy its elegant aroma and delicate flavor in this original sake, limited to just 700 bottles.

2025.09.18

Le Original Gelato & Ice Cream "Éclat de Mie (Eclado Mie) - The Brilliance of Mie"

The hotel's original gelato and ice cream are made with plenty of ingredients from Mie Prefecture, a prefecture blessed with abundant nature. The refined flavors offer a special sweet experience.

2025.05.14

Shima Kanko Hotel Executive Chef Hiroe Higuchi publishes his first book, "The Tradition and Future of French Seafood Cuisine: A Dish that Connects with Nature"

Executive chef Hiroe Higuchi's first book, "Dishes that connect our feelings to nature: The tradition and future of French seafood cuisine," will be published.

2025.03.06

<Held every day>
Museum tour

A historical experience at Shima Kanko Hotel

2025.03.03

Miyako Plus Points Accommodation Plan Exclusive to Miyako Plus Members

Enjoy great value stays with your accumulated points. We offer Miyako Plus Points accommodation plans.