Located in Ise-Shima, at Kashikojima, the "Shima Kanko Hotel" features its main dining venue, "La Mer The Classic," which has been serving exquisite "Seafood French Cuisine" since its opening in 1951. This renowned restaurant showcases the rich ingredients of Ise-Shima, including Ise lobster and abalone, expressed through classical techniques and modern sensibilities.Known as the venue that hosted world leaders during the 2016 Ise-Shima Summit, it offers a luxurious space overlooking Ago Bay, where guests can indulge in the unique gastronomy of the region.I had long wished to visit this restaurant, and finally, I made my dream visit coincide with my vacation.Staying at the Shima Kanko Hotel, I enjoyed the traditional "Seafood French Cuisine" course called "Elegant Dinner."This course is a signature offering created by the 5th Executive Chef, Tadayuki Takahashi. Each dish, from the time-honored specialties passed down through generations to the seasonal seafood and local ingredients, reflects the nature and history of Ise-Shima.Since I dined in the evening, I couldn't enjoy the view of Ago Bay from my seat, but the restaurant's interior exuded a classic French dining atmosphere with a sense of history and elegance, reflecting the hotel's prestigious legacy.Inside the venue, a painting titled "No Asobi" by the artist Tsuguharu Foujita adds a touch of historical charm.I ordered the "3 Glass Classic Set" pairing to complement my meal. The selection transitioned from champagne to white and red wines, enhancing the flavors of each dish.■ Elegant Dinner (JPY 47,000) - Amuse Bouche - Sea Urchin Bon Femme with Caviar - Abalone Steak with Beurre Noisette Sauce - Ise Lobster Cream Soup - Ise Lobster Jelly with Sweet Shrimp, Abalone, and Caviar - Ise Lobster with American Sauce - Matsusaka Beef Fillet Steak with Périgueux Sauce - Strawberry Crème Brûlée with Vanilla Ice Cream - Tea Sweets and Coffee■ 3 Glass Classic Set (JPY 13,000) - Taittinger Brut Réserve NV - Saint-Véran Les Chrehes / Saumaize Michelin 2022 - Marsannay Le Finage / Rene Bouvier 2023● 1. Amuse Bouche A refreshing amuse made with young sea bream (Ishidai) combined with tomato and new onion. The delicate umami of the sea bream harmonizes with the acidity of the tomato and the sweetness of the new onion, making it a light and fitting start to the course. The pairing was "Taittinger Brut Réserve NV," whose delicate bubbles and pleasant acidity enhanced the dish and heightened anticipation.● 2. Sea Urchin Bon Femme with Caviar Fresh sea urchin wrapped in spinach and baked with a rich cream sauce. It is already rich and flavorful on its own, but combining it with the accompanying sea urchin adds layers of umami for a more luxurious taste. The saltiness of the caviar tightens the overall flavor, making it an enjoyable dish without becoming monotonous.● 3. Abalone Steak with Beurre Noisette Sauce A signature dish that symbolizes La Mer. The abalone is carefully simmered with daikon for about three hours, resulting in an astonishingly tender yet pleasantly firm texture. The beurre noisette sauce, made with browned butter, is expertly crafted to maintain its aroma while minimizing bitterness. It gently envelops the umami of the abalone, creating a highly refined dish. Dipping bread into the remaining sauce makes it irresistible to savor every last drop. This was among the best abalone dishes I have ever tasted. The pairing was "Saint-Véran Les Chrehes 2022," whose oaky notes and rich fruitiness harmonized beautifully with the butter sauce.● 4. Ise Lobster Cream Sauce This marks the beginning of the Ise lobster dishes. A rich Ise lobster soup combined with cream, baked to perfection. The concentrated umami and unique aroma of the lobster fill the mouth, while the creamy richness gently ties everything together. It was a simple yet skillfully executed dish that showcased the hotel's traditional techniques.● 5. Ise Lobster Jelly with Sweet Shrimp, Abalone, and Caviar A cold dish featuring boiled sweet shrimp and abalone combined with jelly that captures the essence of Ise lobster. It serves as a refreshing palate cleanser amidst the rich dishes. The elegant umami of the jelly and the saltiness of the caviar create a pleasant transition to the next course.● 6. Ise Lobster with American Sauce A representative specialty of La Mer. The lobster stock is carefully combined with aromatic vegetables to create a generous serving of Américain sauce. Rich yet not overly heavy, the sauce maximizes the natural sweetness and umami of the Ise lobster, making it truly exquisite. It’s easy to see why this dish has been loved for so many years.● 7. Matsusaka Beef Fillet Steak with Périgueux Sauce The main dish is Matsusaka beef fillet steak. Cooked to perfection, it is astonishingly tender, with the sweet flavor of high-quality fat and the umami of the meat expanding with each bite. The Périgueux sauce, enhanced with truffles, has an impressive aroma that further elevates the taste of the Matsusaka beef. This main dish embodies the classic richness of French cuisine. The pairing was "Marsannay Le Finage 2023," whose fruity notes and balanced acidity complemented the Matsusaka beef beautifully.● 8. Strawberry Crème Brûlée with Vanilla Ice Cream The dessert is strawberry crème brûlée. The texture of the caramelized surface, the vibrant aroma and acidity of the strawberries, and the richness of the vanilla ice cream harmonize beautifully. The accompanying lemon jelly adds a refreshing accent, creating a light and fitting conclusion to the course.● 9. Tea Sweets Finally, I enjoyed Ise tea croquant, raspberry marshmallow, and cookies. I savored the lingering flavors of the traditional "Seafood French Cuisine" dinner while enjoying coffee.The "Elegant Dinner" allows you to experience the "Seafood French Cuisine" that the hotel has been passing down for over 75 years, centered around Ise lobster and abalone. It is a course that showcases the charm of classical French cuisine and the rich ingredients of Ise-Shima, making it a must-try when visiting the Shima Kanko Hotel.It was a great meal.