The story
La Mer the classic in Shima serves refined French cuisine rooted in the coastal rhythms of Mie Prefecture. Executive chef Hiroe Higuchi guides a team that treats ingredient preparation as a quiet ritual, following a long-standing principle that uses heat and transformation to honor each component. This method anchors the kitchen’s output in local harvests while maintaining classical technique. The Gault&Millau recognition reflects a steady commitment to preserving these standards as seasonal catches evolve.
The dinner service highlights regional catches like Ise lobster and local abalone, presented with restrained seasoning that lets the brine and texture lead. Guests can also order the popular seafood curry during lunch hours, a lighter option that translates the same coastal flavors into a familiar format. The bar team complements these French cooking traditions with custom creations such as the Rouge Hanayoshino, a non-alcoholic blend named after a local floral note. Every dish follows a clear hierarchy where the producer’s work remains visible on the plate.
Large windows frame the sunset over Aio Bay, casting long light across tables set for both intimate dinners and longer gatherings. The room maintains a classic layout that encourages conversation without competing with the view outside. Staff guide guests through the evening at a measured pace, allowing the coastal air and quiet surroundings to set the rhythm. Smart casual attire is expected for dinner service, which aligns with the hotel’s broader focus on considered hospitality.
Recognition
Ambience
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