La Mer The Classic (ラ・メール ザ クラシック) Shima

This is truly what high-end French cuisine is all about... I was completely blown away by the incredible flavors. I had some reservations about French food, but it wasn't overly seasoned as I had feared; instead, I was able to fully enjoy the natural tastes and textures of the ingredients, which was a delightful experience until the very end. My favorite dish was the cream soup with spiny lobster. It was simply exquisite. The spices used were interesting, especially since this restaurant was the venue for the G7 Summit in 2016. The only slight concern I had was that it felt like the hotel guests were somewhat grouped together in the back area. This might just be my perception, or perhaps it was due to the difference in dress etiquette between the hotel guests and those coming from outside. I mention this honestly because it caught my attention. Nonetheless, this does not change my overall impression; the service and everything else were absolutely top-notch. Less

A historic French restaurant that also served as a venue for the G7 Summit!Seafood Lunch - Abalone Steak 2026 (JPY 22,000)1. Amuse-bouche2. Seafood and Vegetable Mousse with Shellfish Jelly3. Ise Lobster Cream Soup4. Abalone Steak with Beurre Noisette Sauce5. Blueberry and Mascarpone Mousse with Yogurt Sorbet6. Coffee7. Ginger Ale (JPY 1,000)I made a reservation through Tabelog and visited!The top-quality abalone available in this area was incredibly delicious in terms of size and texture!I definitely want to come back! Less

I arrived at the restaurant around 7:00 PM. I had made a reservation, so I was seated right away.I ordered the dinner course "Uruwashi 2026." The meal took about 2 hours.This course features traditional hotel cuisine, showcasing a variety of dishes made with luxurious ingredients from Ise-Shima, all of which were delicious. The elegant atmosphere and meticulous presentation created a truly special experience, reminiscent of a summit banquet. It was a remarkable evening filled with exquisite dishes. I highly recommend you try it! Less

In the world of French cuisine, there are countless options available. Of course, each restaurant offers different values and cost-performance ratios. For me, the key points are:1. The dishes are served within 1 hour and 30 minutes, ensuring that my elementary and high school-aged children don’t get bored, and the entire meal, including dessert, is completed within 2 hours.2. It doesn’t leave me feeling heavy.3. The sauce complements the ingredients without overpowering them.Based on these criteria, I consider this place to be the pinnacle of French dining in Japan.While the JPY 37,000 course may not offer the best cost-performance, I am grateful to have enjoyed this exquisite flavor again after five years.This time, I also added comments to the photos. I highly recommend savoring the gentle abalone prepared by the talented female chef featured in "Jounetsu Tairiku." Less

This is the main restaurant of the prestigious Shima Kanko Hotel.The atmosphere, presentation, taste of the dishes, and hospitality are all exceptional.While the Ise lobster and abalone are famous dishes, I opted out of the abalone as it’s not to my liking.I did order the Ise lobster a la carte, and although it was pricey, it made for a wonderful memory. The Shima Kanko Hotel is said to be a masterpiece by a renowned architect, and the restaurant features a ceiling that rises towards the windows, creating a sense of openness.There is also a display of the table set used during the G7 Summit, and you can even sit in the chair where the Prime Minister once sat.Additionally, the hotel is adorned with numerous paintings, and this restaurant showcases a large work by Tsuguharu Foujita. Originally located in a department store, it was moved to the Hotel Metropolitan in Platinum Kawan, but when that hotel was renovated, it no longer matched the ambiance, leading it to be displayed here. This painting is a must-see.The desserts were also beautifully presented, and I was very satisfied with the petit fours included (laughs).As for my rating for a revisit, I’ll give it a circle, hoping to enjoy a reward dinner here again someday. Less

I had the Rei (JPY 21,000 course), and everything was delicious, but the highlight was definitely the lobster soup. It had a strong flavor and richness, as if I was biting into the lobster whole! The meat was black-haired Wagyu, incredibly tender and not too greasy—amazing!However, I recommend being prepared to order the top course at JPY 47,000. The signature dishes, the abalone steak and the lobster with Americain sauce, are only included in that option. While the Rei course was certainly tasty, you might not experience the Michelin-star quality without trying those two dishes...The seating was in the hall, quite bright and noisy, giving off a breakfast venue vibe. Since the restaurant is on the second floor, the trees obstruct the view a bit...Although it's a traditional hotel, it doesn't quite match the quality of the latest hotels.I'll come back when I become a billionaire...!!! Less

The restaurant that represents the Ise-Shima Kanko Hotel The Classic.Located on the first floor of the hotel where the G7 summit was held, I chose the most basic course this time!I found out after ordering that the Ise lobster with Americain sauce is only available in the top course! Well, that makes sense! Haha.In this course, I enjoyed a creamy soup made with Ise lobster. As expected, the Ise lobster was incredibly delicious... The overall quality of the other dishes was also high and tasty. The portion sizes were just right, and I felt completely satisfied. However, the layout of the venue resembled that of a breakfast area, which gave a strong impression of a hotel breakfast setting, making me feel that the wonderful meal was somewhat wasted... Perhaps this feeling came from having seen the Bay Suite at the Ise-Shima Kanko Hotel...? It’s challenging to blend the charm of an authentic hotel with modern luxury.Nevertheless, it was a very good experience overall, so I highly recommend choosing the Ise-Shima Kanko Hotel and enjoying dinner at La Mer! Less

I had the Aoi Course.The Ise lobster cream soup was incredibly rich, and the lobster was perfectly cooked with a delightful port sauce that complemented it beautifully.Although the course featured Ise lobster as the main dish, I was pleasantly surprised by how delicious the abalone steak was! It was unlike any abalone I had tasted before...The main dish, the filet mignon, was tender and juicy!The menu was so luxurious, making for a truly happy experience.Even though it's a high-end restaurant, the staff were friendly, and the tables were spaced apart, allowing for a relaxed dining atmosphere! Less

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. Less

I made a reservation for the evening. The restaurant is spacious, and I think it's relatively easy to get a reservation, but most of the seats were filled. This place was used as a venue for the Ise-Shima Summit 2016, and the dining area from that time remains intact. Additionally, the Summit Memorial Museum is located within the hotel.This time, I treated myself to the Elegant Dinner 2026 (JPY 47,000) with a pairing for JPY 26,000. The course started with an amuse-bouche, followed by sea urchin bon femme, a very tender abalone steak that paired wonderfully with butter, a jelly-style Ise lobster soup, and a Matsusaka beef fillet steak. The menu was not overly creative but rather a classic French menu that beautifully showcased the ingredients from Ise-Shima, and it was absolutely delicious. The abalone here also appeared in the anime "Gourmet Adventures" in the episode titled "Abalone Extravaganza."The pairing wines were also exquisite. With a view of Ago Bay, the atmosphere was fantastic, and the combination of delicious food and wine made for a wonderful experience. Less

【Address】 731 Shinmei, Ago-cho, Shima City, Mie Prefecture 1st Floor, Shima Kanko Hotel The Classic 5-minute walk from Kintetsu Limited Express Kashikojima Station 【Restaurant Introduction】 This is a renowned restaurant in Ise-Shima, where Chef Higuchi, who hosted world leaders at the G7 Ise-Shima Summit in May 2016, creates exquisite dishes that you must experience at least once in your lifetime. Featured in Goûts et Terroirs with 3 toques (5 consecutive years) 2026, 2025, 2024, 2023, 2022 Bronze 2026, 2025, 2022, 2021, 2020, 2019, 2018, 2017 French WEST Top 100 Restaurants 2025, 2023, 2021 【Established】 Founded in 1969 【Visit Time, Wait Time, and Restaurant Crowding】 Visit Time: Weekdays at 18:00 Wait Time: None (visited after reservation) Crowding: 90% Reservation: Available 【Main Menu】 Dinner Elegant Dinner 2026 San 2026 Uruwashi 2026 【Ordered Items】 San 2026 JPY 32,000 【Taste and Content】 ~Amuse-Bouche~ A dish that beautifully introduces the course, combining the refreshing acidity of summer vegetables with the refined umami of Akoya clams. ~Ise Lobster Salad~ A salad that allows you to enjoy the rich flavor of Ise lobster in a light and refreshing way. ~Ise Lobster Cream Soup~ An elegant and luxurious dish that combines the rich umami and sweetness of Ise lobster with the creamy richness of the sauce. ~Abalone Steak with Two Types of Herb Butter Sauce~ A steak of abalone that is both tender and firm, bursting with the flavor of the sea. The luxurious taste combines the aroma of herbs with the richness of butter. ~Wagyu Beef Fillet Steak with Bordeaux Sauce~ The surface is perfectly seared, while the inside remains moist and tender. The exquisite umami and sweetness of the beef are enhanced by the richness and acidity of the Bordeaux sauce, creating an exceptional flavor. ~Coconut Mousse and Mango Sorbet~ The coconut mousse is creamy and sweet, while the mango sorbet offers a rich taste that captures the essence of the fruit. The harmony of sweetness and acidity creates a delightful dish. ~Tea and Confectionery~ 【Venue】 A heavy and dignified interior designed by architect Togo Murano, featuring large windows that offer breathtaking views of Ago Bay, allowing you to relax at spacious table seats. 【Service】 A pleasant balance of attentive yet unobtrusive service, providing a comfortable experience. 【Business Hours】 11:30 - 14:00 17:30 - 21:00 Less

⚫︎ A Michelin-starred French restaurant where you can savor the finest ingredients from Ise-Shima ⚫︎ This renowned Michelin one-star restaurant was also the venue for the 2016 Ise-Shima Summit. We visited on a Saturday at 7 PM, and were able to make a reservation just three days in advance. We opted for the course menu, which cost about JPY 40,000 per person.- Amuse Bouche - Abalone Terrine with Salad - Ise Lobster Cream Soup - Roasted Ise Lobster with Port Sauce - Abalone Steak with Champagne Sauce - Matsusaka Beef Fillet Steak with Périgueux Sauce - Dessert - Coffee Each dish had a unique flavor profile, allowing us to enjoy the course without losing interest until the very end.The Amuse Bouche featured a cauliflower sauce that left a strong impression, with a gentle sweetness reminiscent of sweet potatoes. The abalone terrine had a firm texture, and the umami flavor expanded with each bite.I was particularly impressed by the Ise lobster cream soup. It was rich and concentrated, so flavorful that I felt like I was "drinking Ise lobster." The bread, infused with seaweed, was also delicious, perfectly complemented by the rich aroma of butter.The roasted Ise lobster was succulent, and the depth of the port sauce provided a perfect accent. The abalone steak was thick yet tender, with the refreshing acidity of the champagne sauce enhancing the abalone's umami.The main dish, Matsusaka beef fillet, had a moist texture, and the truffle-scented Périgueux sauce paired beautifully, harmonizing with the sweetness of the fat. The final dessert was also memorable, featuring vanilla ice cream topped with rich banana whipped cream, allowing us to fully enjoy the banana flavor. The mango ice cream was intensely fruity, making for a highly satisfying course until the very end.While the price is certainly not cheap, I felt this restaurant is a worthy choice for a special occasion, offering the best of Ise-Shima's ingredients prepared with exceptional skill. Less

This restaurant was the venue for the Ise-Shima Summit, and the table settings where world leaders dined remain just as they were at that time. Before us lies the breathtaking view of Ago Bay—a truly wonderful setting.Currently, the kitchen is led by Chef Hiroe Higuchi, the first female executive chef of the Shima Kanko Hotel, who also provided the meals during the Ise-Shima Summit.On this occasion, I made a reservation for lunch during my trip to Ise-Shima.【Ordered Items】- Bienvenue ("Seafood Curry" with salad, soup, and dessert) JPY 10,300 (excluding tax)- Upgrade to Ise Lobster Cream Soup, additional charge JPY 1,900 (excluding tax)- Ginger Ale JPY 1,000 (excluding tax)■ Amuse: Salad of Akoya Clam Scallops A unique ingredient from the Shima region, known for pearl cultivation. This was my first time trying it, and the crunchy texture was delightful.■ Salad The vibrant carrot dressing was served in a separate dish, allowing me to adjust the amount to my liking. When generously drizzled over the salad, the pleasant acidity was refreshing.■ Soup: Traditional Ise Lobster Cream Soup The soup was topped with a layer of cream that had been beautifully caramelized with a torch, creating a rich aroma and flavor that perfectly blended with the deep umami of the Ise lobster—truly a traditional taste that this hotel prides itself on.■ Main: Seafood Curry The curry sauce had a gentle flavor, carefully infused with the sweetness of vegetables. Generously filled with large pieces of seafood such as abalone, crab, and shrimp, each spoonful brought joy. The ingredients were fresh, and the textures were distinctly enjoyable.■ Dessert: Shima Tea and Orange Entremet A delightful creation combining local Shima tea and orange. Its round, fluffy appearance reminiscent of marimo was captivating. The rich aroma and astringency of the Shima tea complemented the sweet and tangy orange cream hidden within, creating a perfect harmony.The mini desserts served with coffee were also delicious, providing a blissful conclusion to the meal.■ Service The service was smooth and efficient, allowing us to enjoy a leisurely afternoon of sightseeing. Additionally, the staff kindly suggested taking photos at the commemorative summit table, showcasing the warm hospitality characteristic of a prestigious hotel. It truly became a special lunch that made me feel, "I’m so glad I came." Less

I stayed at Shima Kanko Hotel The Classic.Dinner at the main dining room was a highlight.I was excited to visit, knowing it was the venue for the G7 summit 10 years ago.The hotel was filled with photos from the summit, and the actual tables where world leaders sat were displayed just as they were.As for the food, it was a delightful experience paired with wines that complemented the full course.I thoroughly enjoyed the classic French cuisine, and the time flew by.The standout dish was definitely the abalone steak.The abalone was so delicious that one glass of the paired wine wasn’t enough, so I ordered an extra glass of white.It turned out to be a wonderful night, a true treat for ourselves! Less

This time, my usual restaurant was fully booked, so I decided to visit this place after a long while. I thought it might be impossible to get a seat during the Golden Week, but I managed to secure one. As soon as I entered the hotel, I was greeted by a wonderful aroma. The window seats with a great view were already taken, so I was seated in the middle of the spacious dining area. The French cuisine featuring seafood was as delicious as always. Considering the excellent service, the view, and the fact that it's a tourist spot, the prices are justifiable. You can also get a slight discount with the Kintetsu shareholder benefits. Less

The entire course featured a series of dishes that were incredibly delicate and flavorful. The cream soup with spiny lobster was truly shocking. It had a strong aroma of spiny lobster, yet the flavor was surprisingly gentle, creating a perfect marriage of richness, creaminess, and tenderness.The pan-seared madai (sea bream) was so tender that the flesh fell apart with just a touch of the knife, and it was astonishingly juicy. The sauce was light, allowing the fluffy madai to shine.For the main course, I had a filet steak, which had an excellent balance of fat and lean meat, and the meat was unbelievably tender.Overall, I enjoyed every dish without getting bored. Less