French cuisine that showcases the bounty of Ise-Shima’s four seasons
A passion for the finest ingredients, expressed in every dish
Throughout the year, Mie Prefecture, of which Ise-Shima is a part, produces some of Japan’s finest and rarest foodstuffs, including Ise-ebi spiny lobster from autumn to spring, ormers in summer, and Matsusaka beef, which is renowned for its flavour and marbling. Ormers and turbo shells are harvested one by one, by ama (female free-divers), and there are written records dating from 745 CE of ormers being presented to the imperial court, then located in Nara. For centuries, the Ise-Shima region, with its abundance of outstanding produce from land and sea, has supported the culinary culture that many consider to be the source of all Japanese cuisine. Chefs across Japan regard cooking in Ise-Shima as the ultimate challenge and opportunity, and its produce continues to inspire and bring joy to our own chef.
The imagination that goes into creating a cuisine unique to Kashikojima
Chef Masato Imamura says the key to bringing out the best in Ise-Shima’s outstanding foodstuffs is knowing just how much to cook them and achieving the perfect salt balance. He combines a mastery of French culinary techniques with a free imagination to create exquisite dishes. Some are served on locally made tableware, including Iga-yaki (Iga ware), for a uniquely attractive presentation. With superb cuisine and the hospitality for which Hiramatsu is famed, dining here is worth a special trip, and your visit is sure to be a truly memorable experience.
The perfect place to enjoy fine dining
As befits a small hotel with just eight guest rooms, the dining room is designed for comfort and looks out onto Ago Bay, whose waters reflect the rosy sky at sunset and stars at night, or sparkle in the morning light at breakfast time. The décor is based on high-quality wooden materials in warm tones, creating a gentle link to the landscape of Ise-Shima and Kashikojima.
A restaurant with rooms
A feature of the hotel is a ryokan-style approach to hospitality, which allows you to enjoy meals in the restaurant and relax in an elegantly decorated guest room or a hot spring bath. We will be delighted to recommend wine and non-alcoholic beverages to accompany your meal. As far as possible, we try to offer menus for children and guests with food allergies. Please do not hesitate to consult us using the Contact Us form when making your reservation.
A luxurious breakfast with an ocean view
The hotel’s delicious, freshly prepared breakfast makes lavish use of local vegetables, eggs and seafood. Our wide assortment of bread is also popular.
Chef Masato Imamura honed his culinary skills at the Hiroo and Paris branches of Restaurant Hiramatsu itself. Prior to his appointment as chef at Kashikojima when the hotel opened in July 2016, he worked at the Auberge de Plaisance Sakurai, in Nara, where he rediscovered the attractions of the auberge, which combines overnight accommodation with a restaurant using local produce. Chef Imamura insists on the very finest foodstuffs, and maintains close links with local producers.
Enjoy the finest French cuisine in a supremely comfortable dining room
Breakfast | 8.00am to 9.30am (last orders)
Dinner | 5.30pm to 7.00pm (last orders)