The Artisanship of Mie: A Journey Through Gastronomy, Craft, and Tradition.
【Experience the "Pearl Aurora Bath"】
Opened in 1964, Shiojitei features interiors decorated with traditional Ise washi paper and Ise cotton. Its baths and cuisine are infused with Ama (female diver) culture, offering guests a glimpse into the traditions and cultural landscape of Mie Prefecture.
The large communal bath features hot spring pools and the luxurious "Pearl Aurora Bath," co-developed with the Mikimoto Group. It utilizes rare ingredients extracted exclusively from pearls and Akoya pearl oysters to give skin a pearl-like radiance.
The meals are inspired by "Shinken" (sacred food offerings to the gods) and incorporate local seasonal ingredients such as Ise lobster and abalone.
Shiojitei is also a popular accommodation for those visiting Ise Grand Shrine. Room rates start from 24,802 yen per night.
Shiojitei
【An Authentic Umami Experience】
Ise Grand Shrine has a 1,500-year history of offering food to the gods, with katsuobushi (dried bonito flakes) being the soul of savory dashi broth and one of the most important offerings.
Katsuobushi is said to have originated along the coasts of Wakayama and Mie on the Kii Peninsula, originally appearing as "karebushi" made by sun-drying raw bonito.
Katsuobushi specialty shop Tenpaku is a Registered National Tangible Cultural Property that continues to produce katsuobushi using the "Te-kazan" method perfected in the 18th century.
The wood used for smoking is Ubamegashi, the raw timber for top-tier Binchotan charcoal. Travelers can join guided tours to experience the katsuobushi-making process firsthand.
Katsuobushi Specialist Tenpaku
【Umami at 0.01 Millimeters】
Rich in nutrients and umami, konbu (kelp) is an indispensable ingredient in Japanese culinary life.
"Sakatoku Konbu," founded near Ise Grand Shrine in 1912, continues the Ise tradition of "Ki-nari," which emphasizes the natural flavor of the ingredients.
The shop's signature product, "Oboro Konbu" (starting from 900 yen), is made by soaking Hokkaido kelp in a secret vinegar solution to soften it, which is then hand-shaved piece by piece by artisans using specialized blades. The flakes are so thin (approx. 0.01 mm) that they are translucent.
Oboro Konbu melts in your mouth with a fusion of umami, acidity, and sweetness. It can be eaten as is or served as a perfect accompaniment to rice.
Sakatoku Konbu
【DIY Dashi Experience】
Okume Mie VISON is a boutique specialty store that introduced the world's first DIY dashi pack system.
Through a patented combination system, you can mix and match from 24 additive-free Japanese ingredients—such as bonito flakes, toasted flying fish, Rishiri kelp, and dried shiitake—to create your own custom dashi.
The rich flavor of dashi comes from various umami components: inosinic acid, glutamic acid, and guanylic acid. When creating your dashi pack, you can select ingredients on the order form based on these different umami categories.
The shop also provides recommended formulas and combinations designed by professional chefs to help you get started.
Once finished, you can reorder your unique dashi creation either in-store or online.
Okume Mie VISON
【The Peerless Anori Fugu】
Dashi can also be derived from more unique ingredients.
Among the winter specialties of Ise-Shima that rival Ise lobster and Matoya oysters is the Anori Fugu (blowfish).
Wild Japanese blowfish weighing over 700 grams can be caught in Ise Bay. Because its umami content far exceeds that of other white-fleshed fish, it is known as the "King of White Fish."
Marusei, located in Shima City, was the first restaurant to obtain a license to handle Anori Fugu, allowing you to enjoy this exquisite blowfish cuisine with peace of mind.
The blowfish can be prepared as sashimi, fried, or simmered into a rich, vegetable-flavored zousui (rice porridge). The peak season for Anori Fugu is from October to the following March.
Marusei
【Taste the Ultimate Matsusaka Beef】
Wadakin, located in Matsusaka City and founded in 1878, is considered the progenitor of Matsusaka Beef. The restaurant exclusively selects high-quality Japanese Black Wagyu from the Tajima region of Hyogo, which are then carefully raised on their private ranch.
The restaurant’s signature dish is Sukiyaki (starting at 14,000 yen). Unlike standard sukiyaki, Wadakin uses fresh rather than frozen meat, allowing for thicker slices.
The sukiyaki iron pot is heated over charcoal, and the meat is cooked slowly at the proper temperature so that the melt-in-your-mouth Matsusaka beef blends perfectly with the rich tamari soy sauce to release ultimate umami.
Furthermore, each private room has dedicated staff to ensure the meat is cooked to perfection, a point of pride for the restaurant.
Wadakin
【Ise's Highly Popular Izakaya】
Ichiyuukaya in Ise was founded in 1914 and is packed the moment it opens at 14:30 every day. Because its fame has spread nationwide, locals often share tables with travelers from Nagoya, Osaka, and even further away.
The Yudofu (boiled tofu) is a highly popular dish, served with a sweet soy-based dipping sauce.
Additionally, the extensive menu features everything from stewed shellfish and fried fish to curry rice.
While the dishes may seem humble, the fresh ingredients and the heritage of this old establishment elevate the quality to a whole new level.
After ordering from the black wooden plaques, the staff will use an abacus to count the empty plates and calculate your bill.
Ichiyuukaya
【Edo Period Fashion and Elegance】
Ise Netsuke are small wooden carvings used as toggles for seal cases or tobacco pouches. They were very popular as souvenirs for pilgrims to Ise during the Edo period, embodying the subtle elegance of the time as they were often only glimpsed in passing.
Ise Netsuke are made from rare Japanese boxwood (Tsuge) native to the sacred grounds of Ise Grand Shrine. The wood is exceptionally hard with dense growth rings.
According to the director of the Ise Netsuke Carving Museum, the color of a netsuke becomes more beautiful over time through contact with the oils from one's hands and clothing, and it gains even more character after exposure to sunlight.
You can admire a wide variety of netsuke at the Ise Netsuke Carving Museum and even try your hand at making one.
Ise Netsuke Carving Museum
【The Denim of Kimonos】
"Matsusaka Momen" (Matsusaka Cotton) is a refined craft fabric where the yarn is first dyed with natural indigo and then woven into striped patterns. It became a huge sensation during the Edo period.
Back then, the farmwomen of Matsusaka would often weave the fabric by hand through the night, and the products were shipped to Edo for sale the next day.
Yoshiko Higashimura, the owner of Utsukushiya Higashimura Gofuku-ten, once described Matsusaka Momen as the "denim of kimonos." Not only is it home-washable, but it also becomes softer and more comfortable the longer it is worn.
The shop is located in a renovated old kimono store. In addition to purchasing Matsusaka Momen fabric, you can also rent traditional clothing made from it.
A renovated warehouse also provides accommodation services, hosting only one group of guests per day.
Utsukushiya
【A Vital Tool for Traditional Dyeing】
Ise Katagami are paper stencils used for dyeing kimonos and other garments. Several layers of Mino washi paper are bonded with persimmon tannin, dried, and smoked before intricate patterns are hand-carved; these tools are artistic masterpieces in their own right.
With a history spanning over a thousand years, the craft of Ise Katagami is said to have influenced the British Arts and Crafts movement and the French Art Nouveau movement.
There are four methods of carving Ise Katagami, though artisans usually specialize in just one.
Currently, 99% of Japan's Ise Katagami is produced in Suzuka City. You can experience carving your own bookmarks at the Suzuka City Traditional Industries Museum (Suzuka Densan) and purchase various souvenirs like Ise Katagami postcards.
Suzuka Densan
【Pottery Beloved by Professional Chefs】
Iga-yaki is pottery made from the coarse clay of the Iga region, characterized by fossilized microorganisms within the soil.
During firing, these fossils burn away, leaving tiny pores in the vessel. When cooking with Iga-yaki cookware, these pores store heat, allowing food to cook evenly from the inside out and fully bringing out the umami.
Nagatanien was founded in Iga City in 1832, adhering to the philosophy that "the maker must also be the user," creating culinary tools that maximize the unique properties of Iga-yaki.
Beyond clay pots (donabe), Nagatanien also crafts unique Iga-yaki beer mugs and coffee cups that produce finer beer foam and a smoother coffee taste.
Nagatanien
【Ceramic Teapots for Mellow Tea】
Banko-yaki pottery originated in Asahi Town, Mie Prefecture, during the mid-Edo period. Its most representative item is the "Shidei Kyusu" (purple clay teapot), which not only absorbs the bitterness of the tea but also releases its rich, savory flavor.
Founded in 1900, "Suigetsu Touen" is run by third-generation master Suigetsu Shimizu and his family, who continue the Banko-yaki tradition and share their knowledge through workshops (3,850 yen per person).
Suigetsu Shimizu's philosophy is that "tradition can only endure if it resonates with the times."
In fact, the modern Banko-yaki sake cups he designed were used at the 42nd G7 Summit banquet held in Mie Prefecture in 2016, serving as a testament to the perfect fusion of tradition and modernity.
Suigetsu Touen