Mie Terrace

Matsusaka beef from Mie Prefecture, characterized by beautiful marbling and tender texture. Its rich sweetness and melt-in-your-mouth sensation are appealing. We offer a variety of dishes paired with fresh seafood caught in Mie.

A daily selection of three appetizers and side dishes themed around 'Today's Mie Ingredients' delivered from Mie.

Enjoy a daily changing selection of appetizers and side dishes themed around 'Today's Mie Ingredients' delivered from Mie.

A dish that allows you to fully enjoy the current flavors of Mie, packed with seasonal ingredients and treasures from the mountains and sea.

Vibrant seasonal vegetables delivered directly from the farm, feeling like summer.

Vibrant tempura of summer vegetables. Please enjoy the flavors of each ingredient.

From 3500 yen

The types of fish will change based on today's catch. Please enjoy the autumn seafood. (Please ask)

Namekoro, which was eaten in the fishing town of Ise-Shima, is a fisherman's dish made by mixing fresh fish with miso and seasonings and pounding it together.

Proudly prepared with kombu-cured Ise madai, dressed with citrus juice for a refreshing taste.

A dish made with the delicate kombu from the long-established kombu shop 'Sakutoku Kombu' in Ise, where the flavors of the fish and the kombu are concentrated.

The 'Ise Bluefin Tuna' raised in Minami Ise Town is characterized by its rich red meat without any unpleasant odor and the refreshing fat on the belly.

In the food culture of fishing towns, the grilled turban shell is cooked over fire in its shell, bursting with flavor the more you chew, perfectly complemented by the taste of liver and sake.

The octopus caught in the sea of Mie has a moderate chewiness and just the right softness, allowing you to taste the deliciousness that spreads with each bite, highlighting the difference in quality of the ingredients.

From 4,000 yen - The umami is rich and the texture is tender due to steaming the abalone.

This dish features eel that has been moderately trimmed of fat, capturing the umami and maximizing the flavor of the ingredients.

The kabayaki sauce made to match Ise unagi pairs perfectly with both sake and rice.

A soul food from Yokkaichi City, finished with a special sauce based on Worcestershire sauce and garlic.

Carefully grilled selected lean meat. Please enjoy the original flavor of the meat.

The exquisite flavor, tenderness, and perfect frying of the premium Matsusaka beef cutlet.

This dish features the rich Ise chicken combined with rice flour for a crispy texture and a light finish.

The deer meat hamburger, which is high in nutritional value, high in protein, and low in calories, has a fluffy texture and a light, juicy flavor.

A refreshing summer dish that offers satisfaction by quickly dipping the finely textured and tender Iga beef in hot water.

By using local octopus in clay pot rice, it has been made tender and the umami has been sealed in.

We use a special sauce made with tamari soy sauce from Mie Prefecture and a blend of various dried ingredients.

Recommended local dish Tekone Sushi, arranged with plenty of seasonal seafood, Fukumasu, a dish of mouth-watering delight.

This is a fisherman's dish from Ise-Shima, featuring bonito marinated in a special soy sauce-based sauce, served generously on vinegared rice.

This is a popular vanilla ice cream from Mie, made with plenty of condensed milk and butter, resulting in a rich and creamy flavor.

A daily selection featuring seasonal triple fruits and Ouchiyama ice cream.