Spring gourmet food and delicious feast presented by our head chef
KAMENOI HOTEL TOBA Special Kaiseki
- Food
After overcoming numerous trials and errors,
The new menu has finally arrived.
With the chef's thoughts,
We will introduce the characteristics of each menu.
A feast of spring gourmet food and deliciousness presented by our head chef! "Special Kaiseki"
It has the highest number of Ama divers in Japan.
The world's first pearl culture
Toba, Mie, is a successful city.
"Miketsukuni",
It is said to be a “beautiful country”
Mie is a treasure trove of delicacies from the mountains and sea.
With cooking methods that make local ingredientsmore delicious and enjoyable,
I have created a menu that I am proud of.
■ Chef Oki's special menu
Kamenoi Hotel Toba 's recommended spring kaiseki cuisine.
We have prepared dishes that will let you feel the spring of Ise-Shima. Each dish is filled with the spring of Ise-Shima.
●Ise shrimp and spring cabbage from Mie (appetizer)
A dish where you can enjoy Ise lobster, which is grown in the rich environment of Ise Bay and the nutrient-rich Kuroshio Current, and whose sweetness spreads as you chew, along with locally grown spring cabbage.
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➤Chef's recommended points Spring cabbage is soft, juicy, and sweet. Please enjoy the co-starring (feast) of spiny lobster and spring cabbage. |
●Taste the pearls (Akoya) shellfish made with Hasamezu soy sauce from Mie
A dish unique to the region where pearl farming is popular, where pearl oysters with a unique texture are caught in the waters around Ise and are enjoyed with locally produced soy sauce.
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➤Chef's recommended points Akoya oysters produce pearls. Enjoy the taste that can only be found locally with local soy sauce. Feel the sea of Ise-Shima. |
●Matsusaka beef (fired)
In 1935, Matsusaka beef won the highest honor at the National Beef Cattle Exposition and became known as Japan's best beef cattle. Matsusaka beef, also known as a "work of meat art," can be grilled to your preference. A dish to enjoy
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➤Chef's recommended points The most distinctive feature of Matsusaka beef is the texture that melts in your mouth when you eat it! Please enjoy comparing the tastes of Matsusaka beef loin and peaches. |
●Sakura sea bream wrapped in film (strong appetizer)
Red sea bream reaches its spawning season from March to June. Red sea bream at this time of year is called ``Sakura Tai'' because of its beautiful cherry blossom color, and it tastes like a concentrated white fish flavor. A dish where grilled sakura sea bream is served with asari, shrimp, and vegetable soup stock.
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➤Chef's recommended points A dish packed with the flavor of cherry blossom sea bream, shrimp, clams, and vegetables. |
●Shima miso red soup (bowl)
A red soup bowl made with Funakoshi miso, a traditional Shima seasoning that is said to preserve the flavor of the early Showa era. A dish accented with locally grown Ise green onions, Ise mitsuba leaves, and Ise-Shima green lettuce.
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➤Chef's recommended points Funakoshi miso is made in Shima City using traditional methods. This is a masterpiece where you can really feel the flavor of soybeans. |
■What is “KAMENOI HOTEL TOBA”?
A Hot springs hotel where you can enjoy the seafood of Ise-Shima
Refresh yourself with our own natural Hot springs at this hot Hot springs hotel located on a hill overlooking Tobi Bay.
You can fully enjoy the charm of Ise-Shima while being surrounded by its natural surroundings.
– The dishes we are proud of are made with plenty of seafood and mountain produce from Ise-Shima. Enjoy Kaiseki cuisine centered around Ise lobster, abalone, and Matsusaka beef, or a buffet-style Food featuring Japanese, Western, and Chinese cuisine.
– In the spacious Guest rooms with terraces, you can enjoy a relaxing moment while watching the passing ferries and forgetting about everyday life.
– The natural Hot springs “Shiokan-no-Yu” is an open-air bath that overlooks Torabi Bay. Take a breather in the sea breeze and relax while resting your body.
