Shima Kanko Hotel Launches Seasonal Abalone-Only Kaiseki Course

In Ise-Shima, where the ama (female diver) culture thrives, abalone has long been a cornerstone of local food traditions. This special kaiseki course, led by Head Japanese Cuisine Chef Kyoji Tsukahara, presents abalone in a variety of cooking techniques, allowing guests to savor distinct textures and flavors with each dish.

## Product Overview

- Product Name: Hamakotonoi 'Abalone-Only Kaiseki'
- Sales Period: Wednesday, July 1, 2026 – Wednesday, September 30, 2026
- Location: Hamakotonoi (Japanese Restaurant), 4F The Base Suite, Shima Kanko Hotel
- Dinner Hours: 17:30 – 21:00 (Last Order at 19:30)
- Price: ¥37,000 (inclusive of tax and service charge)
- Reservation: Required, by 18:00 the day before

## Menu

- Zensai (Appetizer): Abalone and seasonal vegetables with citrus miso sauce
- Soup: Clear broth with simmered abalone and abalone dumpling
- Sashimi: Low-temperature cooked abalone with ocean aroma
- Sashimi: Steamed abalone served with liver sauce and Iwato salt
- Grilled Dish: Three-style grilled abalone – miso-marinated, sansho pepper, butter soy sauce
- Palate Cleanser: Aosa seaweed somen with simmered abalone and fig tempura
- Warm Dish: Small hot pot with abalone and conger eel
- Fried Dish: Abalone tempura – ink-wrapped roll, white fan style, aosa seaweed coating
- Main Course: Abalone and seasonal seafood nigiri sushi
- Rice Soup: Miso soup
- Dessert: Assorted fruits and sweets

## Tasting the Difference: Low-Temperature vs. Steamed Abalone

A dish designed for comparison: enjoy the ocean-scented low-temperature cooked abalone alongside the tender steamed version. Served with liver sauce and Iwato salt for enhanced flavor.

## Three Flavors of Grilled Abalone

Grilled abalone with three distinct seasonings: miso marinade, sansho pepper, and butter soy sauce. Experience the diverse taste profiles created by different cooking and seasoning methods.

## Abalone and Conger Eel Hot Pot

A warming dish centered on steamed abalone and conger eel, complemented by seasonal ingredients like shiitake mushrooms and white leek. Simmered in a rich broth made from Kumanodori free-range chicken.

## Finishing with Abalone and Seafood Nigiri Sushi

The course concludes with hand-pressed nigiri sushi featuring abalone and seasonal seafood, ensuring the abalone experience continues to the very end.

## Comment from Kyoji Tsukahara, Head Japanese Cuisine Chef

"Abalone offers a wide range of textures and flavors depending on the cooking method. This kaiseki course is carefully composed so that each dish presents a unique aspect of abalone. We hope guests visiting Ise-Shima this summer will enjoy its diverse culinary expressions."

### [Kyoji Tsukahara – Career Background]

Joined Hakata Miyako Hotel in 1986. Trained at Japanese restaurants 'Miyako' and 'Uemachi' at Sheraton Miyako Hotel Osaka. Participated in providing Japanese cuisine at the 2016 G7 Ise-Shima Summit. Appointed Head Japanese Cuisine Chef at Shima Kanko Hotel in 2019.

## Special Accommodation Plan Featuring the Abalone Kaiseki

- Stay Period: Wednesday, July 1, 2026 – Wednesday, September 30, 2026
- Reservation Start: Wednesday, June 17, 2026 via official website
- Rates: From ¥61,480 (The Classic), from ¥89,050 (The Base Suite) per person, based on double occupancy
- Inclusions: One-night stay with dinner and breakfast
- Plan Benefit: One go (180ml) of the hotel's original sake 'Shima' per guest

The premium junmai daiginjo sake is selected to complement the kaiseki meal. Substitution with other alcoholic beverages is not permitted, but non-alcoholic drinks are available upon request. Non-alcoholic options will be provided for minors and guests driving.

## Inquiries

Shima Kanko Hotel: TEL 0599-43-1211 (Main Line), 9:00–20:00

*All images are for illustrative purposes only.

*Prices include consumption tax and service charge.

## About Shima Kanko Hotel

~ Welcome to Shima Time ~

Shima Kanko Hotel is a resort hotel located on Kamijima Island, surrounded by the natural beauty of Ise-Shima National Park. Since opening in 1951, the hotel has welcomed countless guests with its unique blend of nature, cuisine, and hospitality.

The property consists of two buildings: 'The Classic,' overlooking Ago Bay, and 'The Base Suite,' featuring all-suite accommodations. Together, they offer guests an escape into tranquility, embraced by calm seas and lush forests. In 2016, the hotel hosted world leaders during the G7 Ise-Shima Summit, earning international acclaim for its heritage and hospitality.

The hotel’s restaurants showcase premium ingredients sourced from across Mie Prefecture. Guests can enjoy a range of culinary experiences, including the traditional 'French Cuisine of the Sea,' Japanese kaiseki, and teppanyaki.

From guest rooms and lounges, visitors can admire the scenic Ago Bay, where islands of the ria coastline and pearl farming rafts create a breathtaking landscape. As nature transforms moment by moment, the legacy of 'Kamijima Hospitality' ensures a personalized and memorable stay.

We invite you to experience 'Shima Time'—a special, unhurried moment shaped by nature, food, and heartfelt hospitality.

Address: 731 Kamime-cho, Ago, Shima City, Mie 517-0502, Japan
TEL: 0599-43-1211 (Hotel Main)

Official Website: https://www.miyakohotels.ne.jp/shima/
Instagram: https://www.instagram.com/shimakankohotel/
Facebook: https://www.facebook.com/shimakankohotel/