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✔️Breakfast ✔️Lunch ✔️Dinner ✔️Dine in
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Address and Contact Information
Address: 731 Agocho Shinmei, Shima, Mie 517-0502, Japan
Phone: +81 120-880-310
Website: https://www.miyakohotels.ne.jp/baysuites/restaurant/lamer/index.html
Menu Photos
Order and Reservations
Reservations: tabelog.com
Photo Gallery
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Reviews
Y Richter
What a fantastic restaurant!
Because I wanted to try this restaurant ever since I saw on TV program called Trails to Oishii Tokyo, I came all the way from USA.
And it’s worth it. I always love to go to a restaurant where a woman is the head chef.
I and my sister had the smallest course first night and the following night, we chose dishes from the ala carte menu.
We both loved their famous Japanese spiny lobster bisque, the best lobster bisque I’ve ever had
This restaurant is worth visiting even though it’s rather far away.
… moreBecause I wanted to try this restaurant ever since I saw on TV program called Trails to Oishii Tokyo, I came all the way from USA.
And it’s worth it. I always love to go to a restaurant where a woman is the head chef.
I and my sister had the smallest course first night and the following night, we chose dishes from the ala carte menu.
We both loved their famous Japanese spiny lobster bisque, the best lobster bisque I’ve ever had
This restaurant is worth visiting even though it’s rather far away.
Y O
I had a French honzen meal. At first, I thought it was French cuisine using dashi broth. However, it seemed to be paired with the dashi broth. Every dish was so amazing that it was truly moving. I asked for a wine pairing, which was a bit of a selfish request, but they were happy to accommodate and I had a truly wonderful time. Thank you very much.
… more斉藤隆
Though it’s simply French, this place felt like a completely different world. The bounty of Mie’s oceans was presented in a truly unique setting, giving the entire meal a sense of being on a journey. Words like “luxurious” and “sumptuous” don’t quite describe it; the Ise-Shima ocean flowed seamlessly through the dishes.
The first amuse-bouche completely changed the atmosphere. It wasn’t flashy, but the aroma of the ocean permeated the air, creating a natural introduction that made me feel like I was entering a new world.
I honestly expected the sea urchin bon femme with caviar to be heavier, but it had a surprisingly clean finish. The sweetness of the sea urchin and the saltiness of the caviar were just right, and it didn’t leave my mouth feeling sticky. It truly was a complete meal.
The abalone steak with beurre noisette sauce had an absolutely wonderful aroma. The nutty aroma of the burnt butter softly spread throughout, elegantly complementing the abalone’s seaweed-like flavor. The abalone was also not tough, and the flavor seemed to come out with each bite, which really got me excited. The abalone was clearly of the highest quality in Japan.
And then there was the spiny lobster cream soup. I was surprised. It was rich but not too heavy, and the aroma of the spiny lobster returned once again after sipping. I realized this is what it means for a soup to be “memorable.”
The spiny lobster jelly (with prawns, abalone, and caviar) was a cold dish that was very satisfying. Jellies tend to be rather plain, but this one was delightful. The sweetness, saltiness, and texture came together in turn, and the more you chewed, the more delicious it became.
The spiny lobster American sauce added another level of “French bliss.” The umami aroma of the shell stood out, making it truly luxurious without being overpowering. I liked the way it allowed you to taste the whole of the spiny lobster, not just the meat.
I was delighted that the main course, pan-fried fish of the day (served with prawns and abalone), continued to the very end with the flow of the ocean. The skin was fragrant and the meat was moist. The accompanying prawns and abalone weren’t just there to look fancy, but were perfectly integrated into the dish.
I also liked that the dessert and coffee provided a clean and satisfying finish. Seafood courses can sometimes leave you feeling exhausted by the end, but this place lets you enjoy your meal until the very end.
Also, something that personally made me very happy was that the female chef came to say hello. She was cheerful and gentle, yet her cooking was solid, and that comment made me realize, “This atmosphere is what her cooking is all about.”
Of course, her French cooking techniques are impressive, but even more so, it was wonderful that the course made full use of the local flavors of Mie. This was a restaurant that made me feel that it was well worth eating here.
… moreThe first amuse-bouche completely changed the atmosphere. It wasn’t flashy, but the aroma of the ocean permeated the air, creating a natural introduction that made me feel like I was entering a new world.
I honestly expected the sea urchin bon femme with caviar to be heavier, but it had a surprisingly clean finish. The sweetness of the sea urchin and the saltiness of the caviar were just right, and it didn’t leave my mouth feeling sticky. It truly was a complete meal.
The abalone steak with beurre noisette sauce had an absolutely wonderful aroma. The nutty aroma of the burnt butter softly spread throughout, elegantly complementing the abalone’s seaweed-like flavor. The abalone was also not tough, and the flavor seemed to come out with each bite, which really got me excited. The abalone was clearly of the highest quality in Japan.
And then there was the spiny lobster cream soup. I was surprised. It was rich but not too heavy, and the aroma of the spiny lobster returned once again after sipping. I realized this is what it means for a soup to be “memorable.”
The spiny lobster jelly (with prawns, abalone, and caviar) was a cold dish that was very satisfying. Jellies tend to be rather plain, but this one was delightful. The sweetness, saltiness, and texture came together in turn, and the more you chewed, the more delicious it became.
The spiny lobster American sauce added another level of “French bliss.” The umami aroma of the shell stood out, making it truly luxurious without being overpowering. I liked the way it allowed you to taste the whole of the spiny lobster, not just the meat.
I was delighted that the main course, pan-fried fish of the day (served with prawns and abalone), continued to the very end with the flow of the ocean. The skin was fragrant and the meat was moist. The accompanying prawns and abalone weren’t just there to look fancy, but were perfectly integrated into the dish.
I also liked that the dessert and coffee provided a clean and satisfying finish. Seafood courses can sometimes leave you feeling exhausted by the end, but this place lets you enjoy your meal until the very end.
Also, something that personally made me very happy was that the female chef came to say hello. She was cheerful and gentle, yet her cooking was solid, and that comment made me realize, “This atmosphere is what her cooking is all about.”
Of course, her French cooking techniques are impressive, but even more so, it was wonderful that the course made full use of the local flavors of Mie. This was a restaurant that made me feel that it was well worth eating here.
柴田新介
I made a reservation and headed over.
I’ve read Oishinbo thousands of times and this restaurant has been on my bucket list.
Of course, I was looking forward to the abalone steak.
I was feeling like a director.
I ordered the traditional course.
Everything was excellent.
The locally sourced dishes, filled with the aroma of the local area, and the view from the restaurant were soothing to both body and soul.
At the end, the famous female chef gave a gracious bow. I haven’t received such a deep bow in years, and I was truly moved and grateful.
When it comes to fried oysters, Ponta Honke is the place to go.
When it comes to abalone, La Mer is the place to go.
They’ve also added a new menu item that I’ll call my number one in life.
A must-visit restaurant if you’re going to Ise!
… moreI’ve read Oishinbo thousands of times and this restaurant has been on my bucket list.
Of course, I was looking forward to the abalone steak.
I was feeling like a director.
I ordered the traditional course.
Everything was excellent.
The locally sourced dishes, filled with the aroma of the local area, and the view from the restaurant were soothing to both body and soul.
At the end, the famous female chef gave a gracious bow. I haven’t received such a deep bow in years, and I was truly moved and grateful.
When it comes to fried oysters, Ponta Honke is the place to go.
When it comes to abalone, La Mer is the place to go.
They’ve also added a new menu item that I’ll call my number one in life.
A must-visit restaurant if you’re going to Ise!
mako
We arrived early in the evening, so we were able to enjoy the wonderful view outside the window.
We had a degustation, and each dish was beautifully presented, which was a constant surprise. The highlight was the extravagance of the dessert plate, as it was a celebratory meal.
We were also thrilled to receive a handwritten message card and greeting from Chef Higuchi, making it a truly dreamlike moment. Thank you for the meal.
… moreWe had a degustation, and each dish was beautifully presented, which was a constant surprise. The highlight was the extravagance of the dessert plate, as it was a celebratory meal.
We were also thrilled to receive a handwritten message card and greeting from Chef Higuchi, making it a truly dreamlike moment. Thank you for the meal.
Starlight cafe
Enjoy ingredients bountiful from Mie Prefecture, a feast for the eyes and the mouth, while taking in the view of Ago Bay as the sun sets.
Every time you visit, a delicious surprise awaits, and you’re enveloped in a warm feeling, as if welcoming you back home.
This is perhaps the magic of Chef Higuchi.
Gastronomy is friendly, even for solo diners, as your stomach and heart will be filled and you’ll want to pamper yourself and make a reservation right away.
… moreEvery time you visit, a delicious surprise awaits, and you’re enveloped in a warm feeling, as if welcoming you back home.
This is perhaps the magic of Chef Higuchi.
Gastronomy is friendly, even for solo diners, as your stomach and heart will be filled and you’ll want to pamper yourself and make a reservation right away.
Yuko
Visited for dinner on a weekday in May 2022.
Additional note: Visited for breakfast on a weekday in June 2025.
… moreAdditional note: Visited for breakfast on a weekday in June 2025.
Mercury “Koji” Freddie
結婚5周年記念にザ・ベイスイートの英虞湾が見渡せるスーペリアスイートに宿泊し、一番楽しみにしていたマンガ「美味しんぼ❣」にも出てきた「ラ・メール」さんで樋口宏江総料理長のお料理を堪能いたしました
コースはTraditionを予め予約して、しかも電話で必ず黒鮑（普通の鮑ではなく）のステーキをリクエストしてましたが、最近黒鮑の漁獲が減っているようで「最善をつくします」とのことでした
レストランに入ると眺めのいい窓際の席に案内され、テーブルセッティングも綺麗で、この日のメニューを見ると樋口総料理長のサインが入ったメニューで凄い品数です
アルコールはペアリングのTraditionを選び、まずはシャンパンで結婚5周年を祝い
メインは松坂牛フィレ肉ステーキか金目鯛のポワレだったのでシェアできるように1つずつでお願いしました。
まずアミューズブーシュ ゼリーやお野菜がマッチした爽やかな一品でスタート シャンパンにめちゃ合いますね(・∀・)ｲｲﾈ!!
お次はうにボンファム キャビア添え クリームブリュレのように表面が焼かれた中にいっぱいのうにが入っていてキャビアも結構デンと乗ってました。 これは何とも言えないマリアージュでシャンパンは直ぐに開いてしまい次の白ワインに突入(笑)
そして、待望の黒鮑のステーキ ブールノワゼットソース めちゃくちゃデカくて肉厚の黒鮑にバターを使ったソースが最高にマッチ❣ ホンマはお皿を舐めまわしたかったですが、パンでソース綺麗に全部食べました
この黒鮑のステーキは今までの人生の中で、間違いなく「優勝」です
樋口シェフにお伺いすると、7時間大根と一緒にゆっくり煮込んで（このことで鮑が小さくならずに、また硬くならないとのこと）、それを周りだけが少し焦げるぐらいに焼き入れてるという凄い手の込んだお料理ですね
流石「美味しんぼ❣」で山岡士郎が唸っていたのが納得ですね❣」
お次は伊勢海老続きで
伊勢海老クリームスープ ビスクのような味わいでビスクほど濃いくなくとても食べやすくパンが進みますね
そして伊勢海老のコンソメジュレ これにも黒鮑が使われていてたまりませんわ～～
お次は伊勢海老アメリカンソース 半分に割られた伊勢海老がそれぞれに1匹ずつ
これはかなりお味が濃いくて半身で十分だったかな。。。
そしてメイン（っていうか全部メインやん(笑) の松坂牛のフィレ肉のステーキ ペリグーソース
それと金目鯛のポワレ 赤ワインソース 車海老と黒鮑添え
最近お魚があまり食べれない僕は金目鯛一口と黒鮑を 黒鮑はなにしてもウマウマですね
松坂牛は柔らかくてとてもジューシーで、お肉が苦手な僕でも食べれました
そしてデセールとフロマージュのお皿には結婚5周年のお祝いのメッセージが
ともに二段重ねのお皿の下側にはいっぱいの生花が敷かれていて見ても美しいし、食べてもウマウマで感動です❣
そして〆にはハーブティーとフィンガースウィーツでしたが、もうお腹がパンパンではち切れそうでスウィーツはお部屋に持って帰ることに。
凄くゆっくり食べることが出来ましたが、ソムリエさんが慌ただしくされていたのが、少し気になりました。大きなレストランなので仕方ないのでしょうが、そこは改善されるところではないでしょうか❓
最後に樋口シェフがテーブルにお見えになられましたが、とても優しそうで素敵な方で活躍されているので生き生きとされていて凄いな～と思いました
ここからはブレックファストについてです☕
同じレストランで同じテーブルでした。
僕はシャンパンで妻はモーニングジュースを選択
三重県の野菜のサラダ（船越味噌風味のディップ）、フルーツとヨーグルト
これは間違いなくウマいに決まってるやん(・∀・)ｲｲﾈ!!
モーニングスープはパンプキンのスープにミルクの泡 これも
卵料理 妻は海の幸のグラチネ 僕は大好物のエッグベネディクト
グラチネは卵のグラタンで結構濃いいお味でした。
そして、一番残念なのが大好物のエッグベネディクトが。。。イマサンでした
〆は昨晩美味しかったハーブティーでした。
ディナーもブレックファストも量が多くて堪能いたしました。
絶対に体重増えてるわ(笑)
週末にテニスで痩せよ～～
総括としては、もう黒鮑のステーキにゆきます
これが食べたくなったらまたホテルに来ますね。
ご馳走様でした(人”▽｀)ありがとう☆
… moreコースはTraditionを予め予約して、しかも電話で必ず黒鮑（普通の鮑ではなく）のステーキをリクエストしてましたが、最近黒鮑の漁獲が減っているようで「最善をつくします」とのことでした
レストランに入ると眺めのいい窓際の席に案内され、テーブルセッティングも綺麗で、この日のメニューを見ると樋口総料理長のサインが入ったメニューで凄い品数です
アルコールはペアリングのTraditionを選び、まずはシャンパンで結婚5周年を祝い
メインは松坂牛フィレ肉ステーキか金目鯛のポワレだったのでシェアできるように1つずつでお願いしました。
まずアミューズブーシュ ゼリーやお野菜がマッチした爽やかな一品でスタート シャンパンにめちゃ合いますね(・∀・)ｲｲﾈ!!
お次はうにボンファム キャビア添え クリームブリュレのように表面が焼かれた中にいっぱいのうにが入っていてキャビアも結構デンと乗ってました。 これは何とも言えないマリアージュでシャンパンは直ぐに開いてしまい次の白ワインに突入(笑)
そして、待望の黒鮑のステーキ ブールノワゼットソース めちゃくちゃデカくて肉厚の黒鮑にバターを使ったソースが最高にマッチ❣ ホンマはお皿を舐めまわしたかったですが、パンでソース綺麗に全部食べました
この黒鮑のステーキは今までの人生の中で、間違いなく「優勝」です
樋口シェフにお伺いすると、7時間大根と一緒にゆっくり煮込んで（このことで鮑が小さくならずに、また硬くならないとのこと）、それを周りだけが少し焦げるぐらいに焼き入れてるという凄い手の込んだお料理ですね
流石「美味しんぼ❣」で山岡士郎が唸っていたのが納得ですね❣」
お次は伊勢海老続きで
伊勢海老クリームスープ ビスクのような味わいでビスクほど濃いくなくとても食べやすくパンが進みますね
そして伊勢海老のコンソメジュレ これにも黒鮑が使われていてたまりませんわ～～
お次は伊勢海老アメリカンソース 半分に割られた伊勢海老がそれぞれに1匹ずつ
これはかなりお味が濃いくて半身で十分だったかな。。。
そしてメイン（っていうか全部メインやん(笑) の松坂牛のフィレ肉のステーキ ペリグーソース
それと金目鯛のポワレ 赤ワインソース 車海老と黒鮑添え
最近お魚があまり食べれない僕は金目鯛一口と黒鮑を 黒鮑はなにしてもウマウマですね
松坂牛は柔らかくてとてもジューシーで、お肉が苦手な僕でも食べれました
そしてデセールとフロマージュのお皿には結婚5周年のお祝いのメッセージが
ともに二段重ねのお皿の下側にはいっぱいの生花が敷かれていて見ても美しいし、食べてもウマウマで感動です❣
そして〆にはハーブティーとフィンガースウィーツでしたが、もうお腹がパンパンではち切れそうでスウィーツはお部屋に持って帰ることに。
凄くゆっくり食べることが出来ましたが、ソムリエさんが慌ただしくされていたのが、少し気になりました。大きなレストランなので仕方ないのでしょうが、そこは改善されるところではないでしょうか❓
最後に樋口シェフがテーブルにお見えになられましたが、とても優しそうで素敵な方で活躍されているので生き生きとされていて凄いな～と思いました
ここからはブレックファストについてです☕
同じレストランで同じテーブルでした。
僕はシャンパンで妻はモーニングジュースを選択
三重県の野菜のサラダ（船越味噌風味のディップ）、フルーツとヨーグルト
これは間違いなくウマいに決まってるやん(・∀・)ｲｲﾈ!!
モーニングスープはパンプキンのスープにミルクの泡 これも
卵料理 妻は海の幸のグラチネ 僕は大好物のエッグベネディクト
グラチネは卵のグラタンで結構濃いいお味でした。
そして、一番残念なのが大好物のエッグベネディクトが。。。イマサンでした
〆は昨晩美味しかったハーブティーでした。
ディナーもブレックファストも量が多くて堪能いたしました。
絶対に体重増えてるわ(笑)
週末にテニスで痩せよ～～
総括としては、もう黒鮑のステーキにゆきます
これが食べたくなったらまたホテルに来ますね。
ご馳走様でした(人”▽｀)ありがとう☆
RAKERU OMLET (ラケル)
さすが日本を代表するホテルだけあり、お部屋、専用ラウンジ全て満足です。
今回は伊勢志摩サミット記念ディナーではなく、ホテル伝統の海の幸フランス料理が一度に愉しめるトラディションコースをいただきました。
いただいたのは
アミューズ ブーシュ ○うにボンファム キャビア添え ○鮑ステーキ ブールノワゼットソース ○伊勢海老クリームスープ “アンシエンヌ” ○伊勢海老のジュレ 車海老・鮑・キャビア ○伊勢海老アメリカンソース ○メインは松阪牛フィレ肉ステーキ。
正直凄いボリュームなのですが、流石樋口シェフの料理だけあり、女性ながらの繊細さとそれでいて豪快さも合わさっていて、スイスイ入ってしまいました。
料理を味わいに毎年訪れたいホテルです。
… more今回は伊勢志摩サミット記念ディナーではなく、ホテル伝統の海の幸フランス料理が一度に愉しめるトラディションコースをいただきました。
いただいたのは
アミューズ ブーシュ ○うにボンファム キャビア添え ○鮑ステーキ ブールノワゼットソース ○伊勢海老クリームスープ “アンシエンヌ” ○伊勢海老のジュレ 車海老・鮑・キャビア ○伊勢海老アメリカンソース ○メインは松阪牛フィレ肉ステーキ。
正直凄いボリュームなのですが、流石樋口シェフの料理だけあり、女性ながらの繊細さとそれでいて豪快さも合わさっていて、スイスイ入ってしまいました。
料理を味わいに毎年訪れたいホテルです。
hisa
Food
All the food was delicious, but the spiny lobster crepe was unforgettable.
I’m not a big fan of spiny lobster, but the crepe and champagne sauce went perfectly together and I’d love to eat it again.
Service
I was served by a young waiter.
The food and drink options were explained to me very carefully, and I really felt like I was staying at a hotel that hosted the G7.
Summary
You can also enjoy the course meal served to the world leaders at the G7 Summit, so if you’re interested, be sure to check it out.
You can also see the area where the world leaders dined at the G7 Summit.
The food, drinks, and service were all excellent.
… moreAll the food was delicious, but the spiny lobster crepe was unforgettable.
I’m not a big fan of spiny lobster, but the crepe and champagne sauce went perfectly together and I’d love to eat it again.
Service
I was served by a young waiter.
The food and drink options were explained to me very carefully, and I really felt like I was staying at a hotel that hosted the G7.
Summary
You can also enjoy the course meal served to the world leaders at the G7 Summit, so if you’re interested, be sure to check it out.
You can also see the area where the world leaders dined at the G7 Summit.
The food, drinks, and service were all excellent.