Shima Kanko Hotel the Classic
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Shima: pronađite najbolji hotel za svoje datume, po cijeni ili vlastitom ukusu
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Korisne informacije
Prijava od: | 14:00 |
|---|---|
Odjava prije: | 11:00 |
Doručak | Doručak je dostupan |
Kućni ljubimci | Kućni ljubimci nisu dopušteni |
Djeca | U ovom hotelu djeca su dobrodošla |
Usluge
Wi-Fi veza
Parking
Klimatizacija
Bazen
Centar za fitness
Lječilište
Shima Kanko Hotel the Classic: recenzije
Recenzije od 
Parovi
Napisano: 13. srp 2026.
Yingyu Bay has calm waves and beautiful sunsets!
The room has been upgraded to a higher level for the member's goal! There are also plenty of lounges exclusively for guests!
Odgovor hotela
Napisano: 31. srp 2026.
過日はご宿泊を賜りまして誠にありがとうございます。嬉しいお言葉にも感謝申し上げます。次回のご来館を心よりお待ちいたしております。
Skupine
Napisano: 3. velj 2026.
Boravak: sij, 2026
Spiny lobster soup is excellent
I prefer the classic spiny lobster soup and grilled American sauce over the Bay Suite, after all. A few years ago, when I first recommended it to a friend who liked thin food and refreshments, I used to look at the menu and say, "That sounds disgusting," but I could laugh at the smile of my friend when he finished eating.
Odgovor hotela
Napisano: 20. velj 2026.
この度は志摩観光ホテルをご利用賜りまして、誠にありがとうございます。
お食事について嬉しいお言葉を頂戴し、感謝申し上げます。次回もお食事を楽しんでいただきたく、よろしくお願いいたします。ご投稿ありがとうございました。
お食事について嬉しいお言葉を頂戴し、感謝申し上げます。次回もお食事を楽しんでいただきたく、よろしくお願いいたします。ご投稿ありがとうございました。
Pojedinci
Napisano: 2. lis 2024.
Boravak: ruj, 2024
It's far away, but it's paradise
This time, the classic Shima Kanko Hotel, a hotel of Kanto people's dreams (for me, it's the only one that's old-fashioned and only Shimakan. Of course, I stayed at the Bay Suite, but I wasn't as impressed as the price. After all, this is where the Great Clan takes place!) We stayed for two nights in the
The hotel's scenic location and calm, authentic rooms alone are worth the trip from all the way to Tokyo.
Give me a break, it takes me an hour and a half to get to Nagoya with a peep, but from there, a local line connection that is nominally a two-hour or more express… Good luck making a real express and making it an hour from Nagoya, Kintetsu… but for those who want to spend that long time drinking on the train, there is a merit in being a Beronberon by the time you get to Kashikojima(?) There is also (laughs).
Now, after arriving at the nostalgic hotel and spending some time relaxing in my room, the journey to gastronomy is finally underway. This time, for the first time, we used Japanese style Hamamon cotton.
The venue is more towards the Bay Suite, so it's a short walk from the Classic, but it's less than 10 minutes away. It was closer to Kashikojima station because there was no slope and it was flatter than the distance to the classic. There was a table setting across the street from the table I was led to. You're sharing a table. He was anxious, but soon the attendant came to lower it. They exchanged some loveless jokes, saying they were thrilled to see who was coming, and the glorious dinner finally began.
The food was brought to me by a small young woman in wafuku, who, if you're not rude, looked like Tomomi Itano, but more beautiful than that...
It was my first time to cook here, but they were all delicious, and the lady in charge was very amiable, explaining the food and having conversations on a case-by-case basis, which made me forget about my lonely journey alone.
After all, the service was also important in restaurants where the food was delicious, and the good food felt even better. The food and service here was impeccable, in contrast to La Mer Classic, which is described below. I highly recommend it. Speaking of Shimakan, if you think you're all about seafood French cuisine, try it the next time!
The next day, after boarding Esperanza on a cruise to Kashikojima to pass the time during the day, we stopped by Hoshoen for lunch and a bath. This is another gorgeous Inn that belongs to the same family as Shimakan. The bath is also a smooth hot spring for the skin, and is recommended for women.
Now, finally, the main purpose of this trip, La Mer… I dare not call it a classic. Because this is the only place where the opening scene of "The Great Clan" opens as we watch the sun set over Yingwu Bay… The menu I ordered today is the usual choice, an elegant supper. When I think about it, how many times have I come here to taste this menu? Ever since Chef Takahashi, the founder of seafood French cuisine, was in the kitchen, I've always had fresh surprises and joys with this excellent menu. It has been quite some time since Chef Takahashi retired, but the staff who succeed him seem to have faithfully carried on the legacy of taste. Amuse has nothing in particular to say. The problem is the sea urchin bonfam. Wrapping fresh, extreme sea urchins in spinach, drizzling them with sauce savaillon and scorching them with salamandres… I was amazed at how simple this dish seemed, and how difficult it was, when I first ate it, still cooled on my tongue. In a hot sauce, it takes a magic heat to keep it raw. But of all the several I ate afterwards, none could have been better than that first sea urchin bonfam. It is the same this time. The sea urchin was not raw, but cooked somewhat. Now, this time I asked for an optional set of six glasses of wine for Y15,000, as it was a pairing to match the food. It might seem like a pretty good price, but I thought that six cups was almost as much as bottled wine, and rather cheaper depending on the contents. But this is what we will regret later. Pairing At first, a glass of tetangier, this was undisputed. I think it's also good for sea urchin bonfam. But for the next abalone steak, what is it, chardonnay from Ise? I had never heard of chardonnay in Ise, but unfortunately, I don't think a weakly fragrant Japanese wine would go with this expensive ingredient. Image-wise, I wanted it to be a white luxury from Bordeaux, or at least a Château Carbonue.
It was a shame because the abalone was undisputedly delicious. What's more, perhaps because the restaurant doesn't have a sommelier, or because it's full, they won't bring you any paired wine unless you ask. Unlike last night's Hamamon cotton, the food and service did not mesh.
The ultimate was another specialty, spiny lobster cream soup, which I was served with a cryptic rosé, and I was told that the sweetness of the rosé would go well with the soup, but I didn't quite get it. In fact, the strange sweetness stuck in my tongue and ruined it. After all, I felt sorry for this famous dish that belonged to Chef Takahashi, unless it was as good as Colton Charlemagne. Ouchō…
Now, why are you here? - I'm sorry. I always have my doubts about the jelly of seafood. At the appetizer stage, you should serve the lightest dish of the course. I don't remember any more wine, but I remember it was a white wine made with Australian grapes I'd never heard of, but it was so sour that it simply didn't go with the gelee. I think the first champagne is safe for this. Finally, the lobster sauce Americaine at the end of the course was served with makone white. What's more, the oddly sweet … Fauci, in the first place, I don't think this sauce Americaine would go well with a sweet wine because it's Japanese. Well, unfortunately, so far everything has gone wrong except the first tetanje, which is a surprise development. However, the course will also be the last, and we can only hope for the last red wine to pair.
And the Matsuzaka beef itself is melt-soft and tiny, and it is to Dokei that meat dishes, once said to be the baggage of seafood French cuisine, are now important dishes. But again, the wine defied expectations. Do you really think that the special fillet of Matsuzaka beef, which is famous around the world, will go well with an average wine called Châteaupotencec? How many of you came up with this pairing? It's sauce périgueux, so at least give me a ferrançaiseur from Saint-Estephe! (crying)
I hear that in the past, you could bring your own wine to this restaurant for a fee. A while ago, when I enquired about it, they said they couldn't do it now, but I think this should be allowed in.
I pointed out that this pairing didn't fit when the food was finished and the staff came, and that to really think about pairings that fit this course, you'd have to pay the same price as the course, or at least 30,000 yen to get a satisfactory pairing. When the food is great, but the wine is wiped out, it kills the food. Also, the lack of service does not lend itself to the name "Elegant Supper". Despite all the bitterness, the service at this hotel was generally excellent, and the staff were friendly compared to places like Tokyo, and they responded to my requests with smiles. So, I think it's a paradise that makes you want to go again, and feels distant.
The hotel's scenic location and calm, authentic rooms alone are worth the trip from all the way to Tokyo.
Give me a break, it takes me an hour and a half to get to Nagoya with a peep, but from there, a local line connection that is nominally a two-hour or more express… Good luck making a real express and making it an hour from Nagoya, Kintetsu… but for those who want to spend that long time drinking on the train, there is a merit in being a Beronberon by the time you get to Kashikojima(?) There is also (laughs).
Now, after arriving at the nostalgic hotel and spending some time relaxing in my room, the journey to gastronomy is finally underway. This time, for the first time, we used Japanese style Hamamon cotton.
The venue is more towards the Bay Suite, so it's a short walk from the Classic, but it's less than 10 minutes away. It was closer to Kashikojima station because there was no slope and it was flatter than the distance to the classic. There was a table setting across the street from the table I was led to. You're sharing a table. He was anxious, but soon the attendant came to lower it. They exchanged some loveless jokes, saying they were thrilled to see who was coming, and the glorious dinner finally began.
The food was brought to me by a small young woman in wafuku, who, if you're not rude, looked like Tomomi Itano, but more beautiful than that...
It was my first time to cook here, but they were all delicious, and the lady in charge was very amiable, explaining the food and having conversations on a case-by-case basis, which made me forget about my lonely journey alone.
After all, the service was also important in restaurants where the food was delicious, and the good food felt even better. The food and service here was impeccable, in contrast to La Mer Classic, which is described below. I highly recommend it. Speaking of Shimakan, if you think you're all about seafood French cuisine, try it the next time!
The next day, after boarding Esperanza on a cruise to Kashikojima to pass the time during the day, we stopped by Hoshoen for lunch and a bath. This is another gorgeous Inn that belongs to the same family as Shimakan. The bath is also a smooth hot spring for the skin, and is recommended for women.
Now, finally, the main purpose of this trip, La Mer… I dare not call it a classic. Because this is the only place where the opening scene of "The Great Clan" opens as we watch the sun set over Yingwu Bay… The menu I ordered today is the usual choice, an elegant supper. When I think about it, how many times have I come here to taste this menu? Ever since Chef Takahashi, the founder of seafood French cuisine, was in the kitchen, I've always had fresh surprises and joys with this excellent menu. It has been quite some time since Chef Takahashi retired, but the staff who succeed him seem to have faithfully carried on the legacy of taste. Amuse has nothing in particular to say. The problem is the sea urchin bonfam. Wrapping fresh, extreme sea urchins in spinach, drizzling them with sauce savaillon and scorching them with salamandres… I was amazed at how simple this dish seemed, and how difficult it was, when I first ate it, still cooled on my tongue. In a hot sauce, it takes a magic heat to keep it raw. But of all the several I ate afterwards, none could have been better than that first sea urchin bonfam. It is the same this time. The sea urchin was not raw, but cooked somewhat. Now, this time I asked for an optional set of six glasses of wine for Y15,000, as it was a pairing to match the food. It might seem like a pretty good price, but I thought that six cups was almost as much as bottled wine, and rather cheaper depending on the contents. But this is what we will regret later. Pairing At first, a glass of tetangier, this was undisputed. I think it's also good for sea urchin bonfam. But for the next abalone steak, what is it, chardonnay from Ise? I had never heard of chardonnay in Ise, but unfortunately, I don't think a weakly fragrant Japanese wine would go with this expensive ingredient. Image-wise, I wanted it to be a white luxury from Bordeaux, or at least a Château Carbonue.
It was a shame because the abalone was undisputedly delicious. What's more, perhaps because the restaurant doesn't have a sommelier, or because it's full, they won't bring you any paired wine unless you ask. Unlike last night's Hamamon cotton, the food and service did not mesh.
The ultimate was another specialty, spiny lobster cream soup, which I was served with a cryptic rosé, and I was told that the sweetness of the rosé would go well with the soup, but I didn't quite get it. In fact, the strange sweetness stuck in my tongue and ruined it. After all, I felt sorry for this famous dish that belonged to Chef Takahashi, unless it was as good as Colton Charlemagne. Ouchō…
Now, why are you here? - I'm sorry. I always have my doubts about the jelly of seafood. At the appetizer stage, you should serve the lightest dish of the course. I don't remember any more wine, but I remember it was a white wine made with Australian grapes I'd never heard of, but it was so sour that it simply didn't go with the gelee. I think the first champagne is safe for this. Finally, the lobster sauce Americaine at the end of the course was served with makone white. What's more, the oddly sweet … Fauci, in the first place, I don't think this sauce Americaine would go well with a sweet wine because it's Japanese. Well, unfortunately, so far everything has gone wrong except the first tetanje, which is a surprise development. However, the course will also be the last, and we can only hope for the last red wine to pair.
And the Matsuzaka beef itself is melt-soft and tiny, and it is to Dokei that meat dishes, once said to be the baggage of seafood French cuisine, are now important dishes. But again, the wine defied expectations. Do you really think that the special fillet of Matsuzaka beef, which is famous around the world, will go well with an average wine called Châteaupotencec? How many of you came up with this pairing? It's sauce périgueux, so at least give me a ferrançaiseur from Saint-Estephe! (crying)
I hear that in the past, you could bring your own wine to this restaurant for a fee. A while ago, when I enquired about it, they said they couldn't do it now, but I think this should be allowed in.
I pointed out that this pairing didn't fit when the food was finished and the staff came, and that to really think about pairings that fit this course, you'd have to pay the same price as the course, or at least 30,000 yen to get a satisfactory pairing. When the food is great, but the wine is wiped out, it kills the food. Also, the lack of service does not lend itself to the name "Elegant Supper". Despite all the bitterness, the service at this hotel was generally excellent, and the staff were friendly compared to places like Tokyo, and they responded to my requests with smiles. So, I think it's a paradise that makes you want to go again, and feels distant.
Odgovor hotela
Napisano: 4. lis 2024.
過日は志摩観光ホテルにご宿泊を賜りまして、誠にありがとうございます。
いつもご遠方よりお越しいただいておりますこと、また和食 浜木綿に温かいお言葉を頂戴し、重ねてお礼申し上げます。
担当スタッフもとても喜んでおり、今後の励みにさせていただきます。
２日目のフランス料理、特にワインペアリングはご期待に沿えず申し訳ございません。ペアリングはご指摘いただいたご意見をもとに、食材やソースとの相性を見直し、内容を改善致しました。
今後もご愛顧賜りたく存じますので、何卒よろしくお願い申し上げます。ご投稿ありがとうございました。
いつもご遠方よりお越しいただいておりますこと、また和食 浜木綿に温かいお言葉を頂戴し、重ねてお礼申し上げます。
担当スタッフもとても喜んでおり、今後の励みにさせていただきます。
２日目のフランス料理、特にワインペアリングはご期待に沿えず申し訳ございません。ペアリングはご指摘いただいたご意見をもとに、食材やソースとの相性を見直し、内容を改善致しました。
今後もご愛顧賜りたく存じますので、何卒よろしくお願い申し上げます。ご投稿ありがとうございました。
Parovi
Napisano: 24. ožu 2025.
Boravak: ožu, 2025
You can always have a nice tea time ♪
Anyway, it's a lovely place for me♪
(This hotel hosted the Ise-Shima Summit in 2016)
We went to a café and wine bar called "Rian" in the hotel here.
As you walk through the main building of the hotel towards another building, you will find "Rian" in the back of the building, which looks like a hidden room.
The interior has a very calm atmosphere and you can spend a relaxing time ♪
(Small children seem to have fewer facilities)
We had afternoon tea here.
We have used it several times before, but the menu has been changed according to the season,
Tea leaves also change with the seasons, so I never get bored.
The savory is very good no matter what season you go.
I always taste it and eat it!
The tea served here will be "Ronnefeld" tea leaves.
There are always about 10 kinds of tea leaves in the lineup, so you can rest assured ♪
They are all so fragrant and delicious that I can't help but get another cup.
There is a two-hour system and tea is free-flowing.
I can't bear it as I love tea ♪
I would like to use it before summer starts again.
Thank you so much to the managers, Mr. T, and employees of Leanne's staff for your continued support!
(This hotel hosted the Ise-Shima Summit in 2016)
We went to a café and wine bar called "Rian" in the hotel here.
As you walk through the main building of the hotel towards another building, you will find "Rian" in the back of the building, which looks like a hidden room.
The interior has a very calm atmosphere and you can spend a relaxing time ♪
(Small children seem to have fewer facilities)
We had afternoon tea here.
We have used it several times before, but the menu has been changed according to the season,
Tea leaves also change with the seasons, so I never get bored.
The savory is very good no matter what season you go.
I always taste it and eat it!
The tea served here will be "Ronnefeld" tea leaves.
There are always about 10 kinds of tea leaves in the lineup, so you can rest assured ♪
They are all so fragrant and delicious that I can't help but get another cup.
There is a two-hour system and tea is free-flowing.
I can't bear it as I love tea ♪
I would like to use it before summer starts again.
Thank you so much to the managers, Mr. T, and employees of Leanne's staff for your continued support!
Odgovor hotela
Napisano: 29. ožu 2025.
過日は志摩観光ホテルをご利用賜りまして、誠にありがとうございます。
リアンへのうれしいお言葉に感謝申し上げます。いつもご利用いただいており、今回もお楽しみいただけましたようですね。スタッフへもコメントを共有させていただきます。また次回のご利用をお待ちいたしております。
リアンへのうれしいお言葉に感謝申し上げます。いつもご利用いただいており、今回もお楽しみいただけましたようですね。スタッフへもコメントを共有させていただきます。また次回のご利用をお待ちいたしております。
Parovi
Napisano: 18. kol 2024.
Boravak: kol, 2024
Hospitality and food are great no matter how many times you visit!
The building is old but well maintained, a place you will want to visit again and again! The lounge has liquor from noon, you can see Yingyu Bay in front of you, pearls in front of you, beautiful sunset in the evening, there is a tour in the next morning, there are pictures everywhere in the facility, it is like a museum, this time the pool was open because it is summer.
Odgovor hotela
Napisano: 28. kol 2024.
過日は志摩観光ホテルにご宿泊を賜りまして、誠にありがとうございます。
ご滞在を満喫していただけました様子に、とてもうれしい限りでございます。館内見学ツアーのご参加など、楽しんでいただけました様子が浮かびます。今後ともぜひよろしくお願いいたします。ご投稿ありがとうございました。
ご滞在を満喫していただけました様子に、とてもうれしい限りでございます。館内見学ツアーのご参加など、楽しんでいただけました様子が浮かびます。今後ともぜひよろしくお願いいたします。ご投稿ありがとうございました。
Istražite ovo područje
731 Agocho Shinmei, 517-0502 Shima, Kansai, Japan|2,3 km od centra grada
Dobro je znati
U ovom hotelu djeca su dobrodošla
Za više informacija o dodavanju dodatnih kreveta obratite se hotelu.
Za više informacija o dodavanju dječjeg krevetića obratite se hotelu.
Kućni ljubimci nisu dopušteni
Doručak je dostupan
Opcije doručka
Zapadnjački doručak, Japanski doručak
Cijena doručka
27 € (oko 5.000 JPY osobi)
Vrijeme doručka
Pon – ned od 07:00 do 09:30
ガーデンプール – zatvoreno od sub, 02. ožu. 2024. do sri, 31. srp. 2024.
Ovaj hotel prihvaća sljedeće načine plaćanja: 
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Shima Kanko Hotel the Classic: često postavljana pitanja
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