La Mer, a French restaurant located in the Shima Kanko Hotel The Bay Suite in Ise-Shima, Kanjima, offers a unique dining experience. Under the guidance of Executive Chef Hiroe Higuchi, this renowned establishment serves "evolved French cuisine featuring seafood," blending tradition with innovative techniques and sensibilities to create an unforgettable "Ise-Shima gastronomy" experience.The restaurant highlights the rich local ingredients of Ise-Shima, such as Ise lobster and abalone, presenting the beauty of nature and the region's terroir on each plate. Guests can enjoy exquisite cuisine and breathtaking views from the spacious dining area overlooking Ago Bay.During my stay at the Shima Kanko Hotel, I was transported to The Bay Suite for dinner at La Mer on the fifth floor.Most of the seating in the restaurant is positioned by windows with views of Ago Bay, allowing diners to enjoy their meals while watching the stunning scenery change at sunset. Spending time overlooking the sunset-drenched Ago Bay is truly a luxurious experience unique to The Bay Suite.Having enjoyed a course meal at La Mer The Classic the previous day, I opted for à la carte dishes this time, considering my appetite.● Amuse Bouche A lightly marinated piece of bluefin tuna from Mie Prefecture, served with new onions, young ginger, and shiso leaves. The dish is elegantly layered over a base of carrot mousse, creating a harmonious balance. The lightly seared bluefin tuna stands out with its savory flavor, perfectly complemented by the refreshing acidity of the marinade. The addition of carrot mousse adds depth and roundness to the overall dish.The second amuse bouche featured vegetable sticks and konjac infused with seaweed, served with a sauce made from Ise soy sauce and mayonnaise. This dish, while incorporating Japanese elements, was a highly refined introduction to the course.● Seafood and Tomato Delights in Various Forms (JPY 6,000) A dish centered around tomatoes, featuring layers of tomato mousse, jelly, and sorbet. Accompanied by fresh caviar and seafood, each bite reveals different expressions of the tomato's sweetness, acidity, and refreshing qualities. The addition of abalone, shrimp, and squid enhances the fruity acidity of the tomatoes with the umami of the sea, resulting in a complex and layered flavor profile. This appetizer beautifully showcases the potential of tomatoes in a multi-dimensional way.The pairing was "2024 Grüner Veltliner Ried Kloster Satz," which provided lively fruitiness and a mineral saltiness that supported the entire dish.● Ise Lobster Consommé The Bay Suite (JPY 4,300) Having enjoyed a cream soup with Ise lobster the day before, I chose the consommé this time. This dish features the meat of Ise lobster paired with a clear consommé, garnished with celery and carrot for aromatic and sweet accents. The transparent consommé is exceptionally elegant, subtly enhancing the sweetness and umami of the Ise lobster. While it may lack flamboyance, the dish is a high-quality soup that clearly highlights the ingredients.The pairing was "Famille Cordier Pouilly-Fuissé Fine Joséphine 2023," which harmonized beautifully with the sweetness of the Ise lobster through its rich fruitiness and soft acidity.● Alsatian-style Braised Abalone (JPY 20,000) Abalone is carefully braised in broth to concentrate its flavors. The thick abalone retains a firm texture while releasing its umami with each bite. Despite its simple presentation, the dish conveys both the strength and delicacy of the abalone. Unlike the previous day's beurre noisette sauce, this dish focuses on the precision of the ingredients and cooking, showcasing high culinary standards.● Dekopon Crème Brûlée with Vanilla Ice Cream (Price Forgotten) This dessert combines frozen and fresh dekopon citrus segments, creating a delightful contrast in texture and temperature. The rich crème brûlée pairs beautifully with the creamy vanilla ice cream, while the refreshing acidity and juiciness of the dekopon add balance, resulting in a well-rounded finale to the meal. The composition of richness and lightness makes it a fitting conclusion to the course.After the meal, I had the pleasure of greeting Chef Higuchi and sharing my thoughts on the dishes directly.Each course delicately highlighted the individuality of the ingredients, leaving a lasting impression of lightness and finesse that sets it apart from classical hotel French cuisine. It was a wonderful dinner that allowed me to fully appreciate the charm of Ise-Shima through all my senses, complemented by the beautiful scenery.It was a great meal.
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