Executive Chef Hiroe Higuchi’s Philosophy

In 2014, I was appointed executive chef of the Shima Kanko Hotel, and in my second year, I was in charge of the working dinner at the Ise-Shima Summit 2016. When I shook hands with the leaders at the venue, I was more nervous than when I was cooking, and it was a truly valuable experience. Even though it was a difficult task, I felt the joy of accomplishing a big job by working together as a team to clear each task one by one.

The Ministry of Foreign Affairs requested that the food for the Ise-Shima Summit "use ingredients from Mie Prefecture," and so we began visiting local producers. Seeing the production sites with our own eyes, such as mandarin orange fields, fishing ports, bonito smokehouses, and sake breweries, and listening to the producers' stories was more enjoyable than anything else, and we were able to learn a lot from them. Abalone and spiny lobster, which are typical ingredients of the hotel, are protected and cultivated by the region's own systems for size restrictions and fishing seasons to prevent resource depletion due to overfishing. We have great respect for the efforts of the fishermen who practice such sustainable fishing.

We want our guests to appreciate not only the rich local ingredients but also the producers behind them. The "Ise-Shima Gastronomy Lunch Tasting Event," launched in the summer of 2017, is held alternately each month at French Restaurant La Mer and Japanese Restaurant “Hamayu.” Each event focuses on seasonal ingredients and invites producers to give short lectures. Guests gain insight into the appeal, culture, and background of regional ingredients, while producers witness firsthand how their products are enjoyed and transformed into new dishes. This event serves as a valuable opportunity to connect producers, guests, and the hotel.

At Shima Kanko Hotel, we actively promote the initiative "Ise-Shima Gastronomy," which conveys the richness of Mie Prefecture and the Ise-Shima region’s culinary heritage through cuisine while protecting and supporting local resources. Gastronomy is the study of ingredients and culture, often referred to as the science of fine dining. Historically, Ise-Shima was known as "Miketsukuni," a region that supplied food to the Imperial Court and preserved its resources through unique local regulations. Shima Kanko Hotel’s "Seafood French Cuisine," developed over 40 years ago with a focus on Ise-Shima ingredients, embodies the very essence of gastronomy, and this spirit continues to be upheld as a proud tradition of the hotel.

To our loyal customers who have supported us for many years, and to our customers who travel long distances to visit us—
We hope to continue meeting the expectations of our guests, who will think, "This is definitely Shima Kanko Hotel."

At the same time, together with our staff, we will deliver dishes unique to this region, allowing you to experience the rich ingredients, culture, and passion of the producers of Ise-Shima.