Miyako Resort Shima Bayside Terrace to Launch New "Ise-Shima Breakfast" Menu on November 10, 2026

Miyako Resort Shima Bayside Terrace, located in Shima City, Mie Prefecture, is giving its breakfast menu a complete overhaul starting November 10, 2026. The new lineup is built around the concept "Ise-Shima Breakfast: Waking Up to the Blessings of Sea and Land," pairing ingredients grown and raised across the Ise-Shima region with fermented foods and superfoods for a light, gently energizing start to the day.

Both the Japanese and Western versions of the new breakfast are served in an original style, with individual ceramic dishes arranged inside a wooden box. Ingredients are sourced primarily from within Mie Prefecture, including local ham, regionally raised eggs, Ise madai sea bream, Matsusaka beef, and Ise tea.

Overview

Western-Style Menu

The Western breakfast combines Mie Prefecture ingredients and superfoods for a balance meant to ease guests into their day at the resort. It makes generous use of local specialties such as Mie Prefecture eggs, charcuterie, and smoked local fish, with dishes including a Spanish-style omelet and a salad finished with quinoa and a Mie Prefecture citrus dressing arranged across the individual ceramic dishes. Yogurt is served with Mie Prefecture honey, and the bread basket comes with butter made using Mie Prefecture sea lettuce.

• Soft-boiled Mie Prefecture egg with bisque sauce — A soft-boiled egg from hens raised in Mie Prefecture's rich natural surroundings, served with a fragrant bisque sauce
• Mie Prefecture charcuterie — An assortment of Mie Prefecture ham, bacon, and sausage
• Spanish-style omelet — Potato and onion cooked in plenty of olive oil
• Smoked local fish with seafood and seasonal vegetables — Smoked sea bream from Kaido Kobo Uotora, processed with spring water in Toba, paired with seafood and seasonal vegetables and dressed in mellow, fragrant sherry vinegar
• Superfood salad bowl — A quinoa salad bowl with a refreshing house dressing made from Mie Prefecture citrus
• Bread basket — An assortment of croissant, whole-wheat bread, Danish, and milk bread
• Mie Prefecture sea lettuce butter and plain butter — Butter mixed with sea lettuce for a briny aroma, alongside plain butter
• Fruit — An assortment of several kinds of seasonal fruit
• Yogurt — Yogurt mixed with "Mitsusho" honey from Matsujiro no Mise, an Ise honey specialty shop
• Drinks — Coffee (hot or iced), tea (hot or iced), and Mie Prefecture citrus juice

Japanese-Style Menu

The Japanese breakfast is arranged with the same attention to individual ceramic dishes, drawing on fermented foods and superfoods with an eye toward a gently energizing morning. The lineup brings together seasonal grilled fish, dashimaki tamago rolled by hand by the chefs, simmered Matsusaka beef, smoked local fish, hydroponically grown vegetables, whitebait from Toshijima Island, and grated yam with Ise-Shima green laver, drawing on the bounty of Mie Prefecture's mountains and sea. Rice can be chosen between the Mie Prefecture brand rice "Musubi no Kami" or a multigrain rice, and guests can also finish their rice as ochazuke with an Ise tea broth, alongside Iga's traditional pickle "yokanzuke."

• Dashimaki tamago with simmered Matsusaka beef — A fluffy rolled omelet hand-finished by the chefs, served with a small dish of Matsusaka beef simmered until tender
• Smoked local fish with colorful vegetables and amazake dressing — Smoked sea bream from Kaido Kobo Uotora, processed with spring water in Toba, served with hydroponically grown "Okage vegetables" and other colorful vegetables, dressed in a mellow fermented amazake dressing
• Grilled fish — Seasonal fish grilled until tender, served with sea lettuce satsuma-age, grilled and marinated shishito pepper, and ginger pickled in sweet vinegar
• Simmered assortment — A colorful, delicately seasoned assortment that lets the natural flavor of each ingredient come through
• Toshijima whitebait with grated daikon and Hasamezu soy sauce — Whitebait caught off Toshijima Island, an outlying island of Toba City, served with grated daikon and dressed with "Hasamezu," a soy sauce from the 120-year-old Fukuoka Shoyu Ten in Iga City, Mie Prefecture
• Iga yokanzuke with pickled cucumber and pickled plum — Iga City's "yokanzuke," said to date back to a time when it was named for "nourishing a samurai's spirit," is a fermented pickle also known as a portable ninja food; it can also be added to ochazuke
• Grated yam with Ise-Shima green laver
• Silken tofu with scallion miso
• Simmered hijiki seaweed and dried daikon strips
• Ouchiyama yogurt with superfood granola — Yogurt made with Ouchiyama milk, which has long supported the health of children across Mie Prefecture — including the hotel's own Japanese head chef — topped with granola containing quinoa and spelt wheat
• Ise matcha pudding with raspberry sauce — A rich dessert popular on the dinner menu, arranged here for breakfast
• Steamed white rice ("Musubi no Kami") or multigrain rice — Can also be enjoyed as ochazuke with an Ise tea broth on request
• Sea lettuce miso soup — Made with blended Ise miso from Kojiya, a maker with 200 years of history in Ise
• Drinks — Ise tea and Mie Prefecture citrus juice

About Miyako Resort Shima Bayside Terrace

Perched on the shores of Ago Bay, Miyako Resort Shima Bayside Terrace is a Southern European-style resort hotel where every room comes with a private terrace, giving the property the feel of a seaside auberge in a foreign resort town.

Originally opened in 1992 as a high-end private members' hotel adjacent to the Kintetsu Kashikojima Country Club golf course, the property operated for years as a full-service luxury resort under the name Prime Resort Kashikojima before being rebranded under its current name following a 2019 brand restructuring.

The hotel houses two restaurants, one Japanese and one French, where guests can enjoy full-course meals featuring Ise lobster, abalone, Matsusaka beef, and other premium ingredients from the Ise-Shima region.

All photos are for illustrative purposes. Menu content, operating dates, and hours are subject to change; please check the hotel's official website for the latest information.