Ise-Shima Gastronomy Lunch Tasting Event (May-September 2026)
A moment when producers, customers, and chefs connect through a single dish.
Ise-Shima Gastronomy Lunch Tasting Event
～Mie's ingredients in a new dish～
Mie Prefecture is a place where a wide variety of ingredients, nurtured by its rich natural environment, are available.
Both the French and Traditional Japanese head chefs will create and serve special menus exclusively for the event day. Before the meal, there will be a mini-lecture by people involved in the production of the ingredients. They will introduce the charm of the region, their love for the ingredients, and their dedication to them, creating an even more enjoyable dining experience.
Both the French and Traditional Japanese head chefs will create and serve special menus exclusively for the event day. Before the meal, there will be a mini-lecture by people involved in the production of the ingredients. They will introduce the charm of the region, their love for the ingredients, and their dedication to them, creating an even more enjoyable dining experience.
"Ise-Shima Gastronomy" initiative conveys the appeal of local ingredients through cuisine
<Special menu created by visiting the production site>
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.
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.
<Event Schedule>
| May 16th (Sat) and 17th (Sun) <French> | Theme: "Mie Brand" Made with ingredients carefully selected from this region, we deliver a dish that embodies the pride of our community. |
|---|---|
| June 14th (Sunday) <Japanese Food> | Theme: "Cultivating Gourmet Food" A truly exceptional flavor, nurtured with care. A moment to share in the producer's passion and refined quality. |
| July 4th (Sat) and 5th (Sun) <French> | Theme: "Next-Generation Mie Prefecture Ingredients" Discover the future of Mie Prefecture through the eyes of young producers. Enjoy the charm of the ingredients brought out with a fresh perspective. |
| September 13th (Sunday) <Japanese Food> | Theme: "The Sea of Ise-Shima" With gratitude for the bountiful sea, we showcase the seasonal delights of Ise-Shima and depict its unique natural beauty. |
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) |
| Rates | ¥20,000 per person (Includes food, welcome drink, tax, and service charge) |
| Application Deadline | Until 18:00 three days before each session |
| Regarding Reservations | Registration will close once the maximum number of participants is reached. |
<About reservations>
Reservations can be made by phone or online.
[Reservation by phone] +81-599-43-1211 (Hotel main number)
[Reservation by phone] +81-599-43-1211 (Hotel main number)
<Online reservation>
Please select your desired date from the restaurant reservation page below and proceed with your reservation.
A mini lecture by local producers talking about their commitment to ingredients
They will talk about the characteristics of the region, the appeal of the ingredients grown there, and the difficulties and attention to detail they face.
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.
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 | ¥41,000~ |
|---|
| the BAY SUITES Accommodation | ¥72,000~ |
|---|
・On the day of the lunch tasting event or the night before ・The above rates are for one person, for two people per room (tax and service charges included)
・Prices vary depending on the date of use, number of people, and room type. Please contact us for more details.
・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 when making your reservation.
- 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.
- Eligible for additional Miyako Plus
