[Ended due to popular demand] Ise-Shima Gastronomy Lunch Tasting Event
A single dish connects producers, customers, and chefs
Event period: October 2024 - March 2025
Ise-Shima Gastronomy Lunch Tasting Event
～Mie's ingredients in a new dish～
What is Ise-Shima Gastronomy?
The study of ingredients and culture is called "gastronomy."
Ise-Shima 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 the hotel's culinary tradition.
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 promote the richness of food in Mie Prefecture and the Ise-Shima region.
<Event Schedule>
| French | October 26th (Sat) and 27th (Sun), 2024 |
|---|---|
| Traditional Japanese | Sunday, November 24, 2024 |
| French | Saturday, December 14th and Sunday, December 15th, 2024 |
| Traditional Japanese | Sunday, January 26, 2025 |
| French | Saturday, February 22nd and Sunday, February 23rd, 2025 |
| Traditional Japanese | Sunday, March 23, 2025 |
Event details:
| Time | 12:30-14:45 (Registration begins at 12:00 at each restaurant) |
|---|---|
| Venue | French: French Restaurant “La Mer”(the BAY SUITES 5F) Japanese Cuisine: Japanese Restaurant “Hamayu”(the BAY SUITES 4F) |
| Price | ¥18,500 per person (Including food, welcome drink, tax and service charge) |
| Application Deadline | Until 18:00 three days before each session |
| Reservation | Reservations open from 9:00 AM on Monday, July 1, 2024. *Reservations will close once capacity is reached. |
<About reservations>
[Reservation by phone] +81-599-43-1211 (Hotel main number)
<Online reservation>
French (French Restaurant “La Mer”) reservations
Reservations for Traditional Japanese(Japanese Restaurant “Hamayu”)
<Information>
If you have any food allergies, please let us know in advance.
"Ise-Shima Gastronomy" initiative conveys the appeal of local ingredients through cuisine
When creating menus, interaction with producers is an important element, as it includes information on regional characteristics, the producers' unique ways of eating, and rare ingredients that are not widely distributed.
The dishes that are created by the two chefs seeing, talking and feeling the actual production sites also express the feelings of the producers.
A mini lecture by local producers talking about their commitment to ingredients
After the meal, we will have time to talk directly with the head chef and answer any questions or comments you have about the ingredients.
We have heard from producers that when customers become interested in ingredients, it gives them new discoveries and makes their production more rewarding.
Head chef
French
Executive Chef Hiroe Higuchi
Traditional Japanese
Traditional Japanese executive chef Kyoji Tsukahara
[Special accommodation plan available only on the event date] (includes one lunch tasting event and breakfast) Reservations can be made by phone.
| the CLASSIC Accommodation | From ￥38,000 |
|---|
| the BAY SUITES Accommodation | From ￥56,500 |
|---|
・Prices vary depending on the date of use, number of people, and room type. Please contact us for more details.
<Information>
- If you have any food allergies, please let us know in advance.
- Smoking is prohibited throughout the venue.
- Participation is limited to elementary school students and above.
- Dress code: Smart casual (T-shirts, shorts, sandals, etc. are not permitted.)
- We will refrain from serving alcohol to those who are driving.
- This event is a special event and other preferential discounts cannot be applied.
- If you cancel your reservation after 6pm, 3 days prior to the reservation, a 100% cancellation fee will be charged.
