Main Dining Seahorse / Toba Hotel International

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We look forward to your reservation.

【Seahorse Spring Course Collection 2026】

This course collection at the main dining room, "Seahorse," expresses the bounty of the rich sea and land of Ise-Shima using French culinary techniques.

Focusing on ingredients that Mie Prefecture is proud of, such as sea bream, spiny lobster, abalone, and Matsusaka beef,
we have elevated them into delicate yet powerful dishes.

Enjoy the season casually with our "Monthly Lunch,"
connect with nature with our "Sustainable Lunch,"
savor the blessings of plants with our "Vegan Course,"
and condense the charm of the Ise-Shima sea with our "Bouillabaisse Course."

And, we offer "Voyage," a course designed to be enjoyed like a journey; "Signature," embodying the present state of Seahorse; "Terroir," expressing the unique character of the land; and "Gastronomy," the pinnacle of our cuisine.

Furthermore, we have also prepared a "Sustainable Dinner Course" that engages with the nature of Ise-Shima and looks towards its future.

Each course tells a different story.

Please choose the course that best suits your occasion and mood.

We hope you will enjoy a special moment.

- About Reservations -
●Please note that we may not be able to accommodate your seating requests.
●For reservations of 17 or more people, please contact the restaurant directly.
●Images are for illustrative purposes only. Menu contents and prices may change without notice depending on ingredient availability.
●Prices include consumption tax. No service charge is applied.

- Regarding your visit -
●If we are unable to contact you 30 minutes after your reservation time, we may unfortunately have to cancel your reservation. Please be sure to contact us if you will be late.

- Regarding cancellation fees -
●Cancellation fees will be charged as follows:
■ When canceling a reservation
・No contact on the day: 100%
・Contact made on the day: 100%

■ When changing a reservation
・No contact on the day: 100%

*********
Main Dining Seahorse
Toba International Hotel 0599-26-4121 (Main number)
Reception hours: 9:00 AM - 5:00 PM

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◆Table Check Reservation Only One drink included You can choose from sparkling wine, white wine, red wine, draft beer, cold sake, various soft drinks, etc. ----- The menu changes monthly and includes appetizers, fish dishes, meat dishes, dessert, bread, and after-meal drinks. For dessert, we also have cheesecake that has won the Monde Selection Award for three consecutive years! If you don't like the main meat dish (for example, you don't like pork or chicken), we will change it to another type of meat or fish, so please feel free to let us know. Even if you don't like the main dish this month, please feel free to come every month. We look forward to seeing you every month. The beautiful sea of Toba spreads out below you. You will be drawn in by the view, which has been selected as one of the 100 most scenic spots in Japan. In a space that feels as if you are surrounded by the sea, you can enjoy the flavors of freshly caught seasonal ingredients to your heart's content. Enjoy the flavors of the season with your eyes, ears, and tongue.

【MONTHLY LUNCH　マンスリーランチ】

◆テーブルチェック予約限定ワンドリンク付き
スパークリングワイン・白ワイン・赤ワイン・生ビール・冷酒・各種ソフトドリンク等からお選びいただけます。

～2026年6月～
■フォアグラとイチジクのテリーヌ・マルブレ仕立て　ポートワインソース

【スープ追加】
伊勢海老のビスクスープ　（+1,320円）
野菜ポタージュスープ　（+770円）
岩礁魚と貝入りブイヤベース風スープ（+1,320円）

■車海老と初夏野菜のグリエ　～トマトとエキゾチックハーブのヴィネグレット～

■豚ロース肉のロティ　～ホテル伝統～タイ国風カレーソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）

■レモンのロールケーキとラフランスのシャーベット、今月のチーズケーキ「塩キャラメル」

～2026年7月～
■スズキのカルパッチョと夏野菜マリネ　柑橘ハーブヴィネグレット

【スープ追加】
伊勢海老のビスクスープ　（+1,320円）
野菜ポタージュスープ　（+770円）
岩礁魚と貝入りブイヤベース風スープ（+1,320円）

■蛸とトマト・オリーブの南仏リゾット

■牛カツレツ　レモン・ケッパーソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）

■白桃のパンナコッタと柚子のシャーベット、今月のチーズケーキ「ピーチ」

～2026年8月～
■バジルとゴーヤのジェノヴェーゼ　アオリイカのマリネと共に

【スープ追加】
伊勢海老のビスクスープ　（+1,320円）
野菜ポタージュスープ　（+770円）
岩礁魚と貝入りブイヤベース風スープ（+1,320円）

■白身魚のポワレ　モチコフィッシュ風　リリコイクリームソース

■美熊野牛ハンバーグ　とうもろこしのガレット　フォアグラソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）

■パイナップルとヨーグルトのムースとカシスのシャーベット、今月のチーズケーキ「マンゴー」

～2026年9月～
■戻りカツオのカルパッチョ　大葉サラダ仕立て

【スープ追加】
伊勢海老のビスクスープ　（+1,320円）
野菜ポタージュスープ　（+770円）
岩礁魚と貝入りブイヤベース風スープ（+1,320円）

■檜扇貝ときのこのリゾット

■コック・オ・ヴァン（伊勢どりの赤ワイン煮込み）
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）

■紅茶のブランマンジェと赤葡萄のシャーベット、今月のチーズケーキ「マロン」

～2026年10月～
■カンパチと柿のマリネ　リコッタチーズとくるみを添えて

【スープ追加】
伊勢海老のビスクスープ　（+1,320円）
野菜ポタージュスープ　（+770円）
岩礁魚と貝入りブイヤベース風スープ（+1,320円）

■さつまいもと栗のリゾット　サーモンソテー　ニンニクの泡

■松阪極み沢田豚フィレ肉のきのこクルート焼き　かぼちゃのピュレ　バルサミコソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）

■紅玉りんごのムースと黒ゴマのアイスクリーム、今月のチーズケーキ「カボチャ」

以下共通内容
■自家製バゲットとロールパン、全粒粉パン

■コーヒー or 紅茶 or ハーブティ or エスプレッソ

We have prepared an ``Anniversary Lunch Plan'' for customers who are celebrating birthdays, anniversaries, or want to express their gratitude to their mothers and fathers on Mother's Day and Father's Day. The course consists of a total of 5 dishes including the popular monthly lunch plus the famous spiny lobster bisque soup, and includes a drink of your choice. 〇Comes with a mini bouquet. (One for two people) *Please choose the color of the bouquet. Please enter your desired color in the request/comment field. (If you do not fill in the form, we will leave it to you) 1.Pink 2.Orange/yellow 3.White/green 4.Mixed color 5.Antique 〇Dessert arranged in a festive style. 〇The pastry chef will put your desired congratulatory message on the dessert plate. *Please enter your desired message in the request/comment field. (If you do not fill in the form, the message will be left to you) 〇A commemorative photo gift for the dessert celebration. Please use it to celebrate birthdays and anniversaries!

【記念日ランチプラン　Anniversary Lunch Plan】
コース内容は人気のマンスリーランチに”名物”伊勢海老のビスクスープをプラスした全5品
〇選べるお祝いワンドリンク付き。
〇ミニブーケ付き。（お二人でひとつ）
※ブーケのお色をお選びください。
　ご要望・コメント欄にご希望のお色をご記入下さい。（ご記入がない場合はおまかせとなります）
　1.ピンク系　2.オレンジ・イエロー系　3.白・グリーン系　4.ミックスカラー系　5.アンティーク系
〇デザートをお祝い仕様にアレンジ。
〇デザート皿にご希望のお祝いメッセージをパティシエがお入れします。
※ご要望・コメント欄にご希望のメッセージをご記入下さい。（ご記入がない場合はおまかせメッセージとなります）
〇デザートお祝い時の記念写真プレゼント。
※ブーケをお願いしているお花屋さんが火曜日定休の為、こちらのプランも火曜日はお休みさせていただきます。（その他夏季・年末年始等不定休もあり）

〇料金お一人様9,900円

〇ランチコースは以下の内容です。

～2026年6月～
〇フォアグラとイチジクのテリーヌ・マルブレ仕立て　ポートワインソース
〇伊勢海老のビスクスープ
〇車海老と初夏野菜のグリエ　～トマトとエキゾチックハーブのヴィネグレット～
〇豚ロース肉のロティ　～ホテル伝統～タイ国風カレーソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）
〇レモンのロールケーキとラフランスのシャーベット、今月のチーズケーキ「塩キャラメル」　お祝いアレンジ

～2026年7月～
〇スズキのカルパッチョと夏野菜マリネ　柑橘ハーブヴィネグレット
〇伊勢海老のビスクスープ
〇蛸とトマト・オリーブの南仏リゾット
〇牛カツレツ　レモン・ケッパーソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）
〇白桃のパンナコッタと柚子のシャーベット、今月のチーズケーキ「ピーチ」　お祝いアレンジ

～2026年8月～
〇バジルとゴーヤのジェノヴェーゼ　アオリイカのマリネと共に
〇伊勢海老のビスクスープ
〇白身魚のポワレ　モチコフィッシュ風　リリコイクリームソース
〇美熊野牛ハンバーグ　とうもろこしのガレット　フォアグラソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）
〇パイナップルとヨーグルトのムースとカシスのシャーベット、今月のチーズケーキ「マンゴー」　お祝いアレンジ

～2026年9月～
〇戻りカツオのカルパッチョ　大葉サラダ仕立て
〇伊勢海老のビスクスープ
〇檜扇貝ときのこのリゾット
〇コック・オ・ヴァン（伊勢どりの赤ワイン煮込み）
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）
〇紅茶のブランマンジェと赤葡萄のシャーベット、今月のチーズケーキ「マロン」　お祝いアレンジ

～2026年10月～
〇カンパチと柿のマリネ　リコッタチーズとくるみを添えて
〇伊勢海老のビスクスープ
〇さつまいもと栗のリゾット　サーモンソテー　ニンニクの泡
〇松阪極み沢田豚フィレ肉のきのこクルート焼き　かぼちゃのピュレ　バルサミコソース
【肉料理変更】
三重県熊野産　美熊野牛ロースステーキ100g（+4,400円）
〇紅玉りんごのムースと黒ゴマのアイスクリーム、今月のチーズケーキ「カボチャ」　お祝いアレンジ

以下共通内容
〇自家製バゲットとロールパン、全粒粉パン
〇コーヒー or 紅茶 or ハーブティ or エスプレッソ
※メニューは仕入状況等により変更となる場合がございます。予めご了承ください。

◆Table Check Reservation only, includes one drink You can choose from sprkling wine, white wine, red wine, draft beer, cold sake, various soft drinks, etc. Climate change has caused the seawater temperature to rise in the Toba-Shima region, and fish such as "spinning crab" and "parrotfish", which eat seaweed that did not survive the winter before, are now surviving the winter. As the seaweed is eaten up, a phenomenon called "isoyake" (seaweed denudation) occurs, which is like the sea turning into a desert, and seafood such as abalone and spiny lobster that used to be there are disappearing. In order to stop this as much as possible, we would like to make delicious French cuisine using "spinning crab" and other unused fish, and help everyone solve the problems caused by climate change in this region. We will continue to cook our dishes in respect of fishermen, divers, fattening farmers, and vegetable and fruit farmers.

Toba Kokusai Hotel's famous lunch dish [Seafood Thai Curry] The taste has been passed down since the company's founding, and it has many fans. Please try it once. Spreading out below you is the beautiful Toba Sea. There you will find a landscape that has been selected as one of Japan's 100 Scenic Spots and will draw you in. In a space that feels like you are surrounded by the sea, you can fully enjoy the taste of freshly caught seasonal fish. Enjoy the seasonal flavors to your heart's content with your eyes, ears, and tongue.

◆Table check reservations only: Includes one complimentary drink
Choose from champagne, white wine, red wine, draft beer, sake, various soft drinks, etc.

British Fair: May 1st - May 31st, 2026
In May 1975, Toba International Hotel welcomed Her Majesty Queen Elizabeth II and Prince Philip of the United Kingdom.

To commemorate this historic visit, we are holding the "British Fair Special Lunch Course," which has been very well received by our guests.

In gratitude for your warm support, we have decided to extend the event, originally scheduled to end at the end of May, until June 30th, 2026.

A special course inspired by traditional British culinary culture is available in our main dining room, "Seahorse."

Please take this opportunity to enjoy an elegant moment woven from British gastronomic culture and the history of Toba International Hotel.

Fresh ingredients from Ise Shima. The flavor of seasonal ingredients is condensed into the taste of Toba Kokusai Hotel. We offer outstanding cuisine that can only be enjoyed at Toba Kokusai Hotel. Spreading out below you is the beautiful Toba Sea. There you will find a landscape that has been selected as one of Japan's 100 Scenic Spots and will draw you in. In a space that feels like you are surrounded by the sea, you can fully enjoy the taste of freshly caught seasonal fish. Enjoy the seasonal flavors to your heart's content with your eyes, ears, and tongue.

◆Limited to table check reservations One drink included You can choose from champagne, white wine, red wine, draft beer, cold sake, various soft drinks, etc. Fresh ingredients from Ise Shima. The flavor of seasonal ingredients is condensed into the taste of Toba Kokusai Hotel. We offer outstanding cuisine that can only be enjoyed at Toba Kokusai Hotel. Spreading out below you is the beautiful Toba Sea. There you will find a landscape that has been selected as one of Japan's 100 Scenic Spots and will draw you in. In a space that feels like you are surrounded by the sea, you can fully enjoy the taste of freshly caught seasonal fish. Enjoy the seasonal flavors to your heart's content with your eyes, ears, and tongue.

<Menu from April 1, 2026 to June 30, 2026>

■ Sea Bream Carpaccio and Gargouillou Salad

■ Sautéed Shellfish and Mushrooms with Bourguignon Sauce

■ Grilled Spiny Lobster in Olive Oil with Vermouth Sauce

or
Spiny Lobster and Seafood Bouillabaisse (+¥2,200)

■ Palate Cleanser Granita

■ Pan-Seared Sea Bass with Beurre Noisette Sauce

or
Domestic Beef Fillet with Ise Miso and Red Wine Sauce

or
Abalone Steak Classic (+¥5,500)

or
Mie Prefecture Kumano-produced Mikumano Beef Loin Steak with Vin Rouge Sauce 100g (+¥4,400)

or
Matsusaka Beef Loin Steak with Vin Rouge Sauce 100g (+¥9,900)

■Savarin de l'Ange

■Coffee or Tea or Herbal Tea or Espresso

■Petit Fours

■Homemade Bread

<Menu from July 1, 2026 to September 30, 2026>

■Kelp-cured sea bream from Ise-Shima, served with cucumber and green apple gazpacho and white wine jelly

■Confit of octopus from Toshijima, served with roasted eggplant puree and tomato vinaigrette

■Pan-seared spiny lobster, served with lemon-scented beurre blanc and celery and dill salad

　or
　Bouillabaisse of spiny lobster and seafood (+¥2,200)

■ Passion Fruit and Aloe Granita

■ Pan-Seared Sea Bass with Ise-Shima Aosa Seaweed and Colbert Sauce

or
Slow-Roasted Domestic Beef Fillet with Green Pepper Jus

or
Abalone Steak, Classic (+¥5,500)

or
Mie Prefecture Kumano-produced Mikumano Beef Loin Steak with Vin Rouge Sauce 100g (+¥4,400)

or
Matsusaka Beef Loin Steak with Vin Rouge Sauce 100g (+¥9,900)

■ Lemon and Praline Mille-feuille with Mint Oil Accent

■ Coffee or Tea or Herbal Tea or Espresso

■ Petit Fours

■ Homemade Bread

*Menu items may change depending on availability. Thank you for your understanding.

<Menu from April 1, 2026 to June 30, 2026>

■ Amuse-bouche

■ Sea bream carpaccio and gargouillou salad

■ Sautéed shellfish and mushrooms with Bourguignon sauce

■ Sea lettuce flan, new onion potage, and a hint of the sea

■ Pan-seared spiny lobster with light Americaine sauce

■ Sweet summer orange granita

■ Pan-seared abalone and white fish with horseradish sauce and green sauce

　or
　Abalone steak, classic (+¥2,200)

　or
　Grilled Mikumano beef with red wine and shallot sauce

■ Savarin de l'Ange

■ Coffee or Tea or Herbal tea or Espresso

■ Petit Fours

■ Homemade Bread

<Menu from July 1, 2026 to September 30, 2026>

■ Amuse-bouche: Semifreddo with confit of spiny lobster and bisque, served in a beet cone

■ Sea bream from Ise-Shima, cured in kelp, served with cucumber and green apple gazpacho and white wine jelly

■ Confit of octopus from Toshijima, served with roasted eggplant puree and tomato vinaigrette

■ Peach Parisienne with basil aroma

■ Ise Sea Pan-seared abalone with lemon-scented beurre blanc and celery and dill salad

■ Passion fruit and aloe vera granita

■ Pan-seared abalone and white fish with charcoal-grilled aroma, grilled leek sauce, and a hint of green yuzu

or
Abalone steak, classic (+¥2,200)

or
Grilled Mikumano beef sirloin with sansho pepper-scented jus de veau

■ Lemon and praline mille-feuille with a hint of mint oil

■ Coffee or Tea or Herbal tea or Espresso

■ Petit fours

■ Homemade bread

*Menu items may change depending on availability. Thank you for your understanding.

<Menu from April 1, 2026 to June 30, 2026>

■Amuse-bouche

■Red Sea Bream Carpaccio and Gargouille Salad

■Green Laver Seaweed Flan with New Onion Potage, with the Aroma of the Sea

■Poached Lobster with a Light Americana Sauce

■Abalone Steak - Classic

■Sweet Orange Granita

■Grilled Matsusaka Beef with New Burdock Root Sauce

■Savarin de l'Ange

■Coffee, Black Tea, Herbal Tea, or Espresso

■Small Sweets

■Homemade Bread

*The menu is subject to change depending on availability. Thank you for your understanding.

Please make your reservation for this course at least 3 days in advance.

<Menu from April 1, 2026 to September 30, 2026>

■ Amuse-bouche

■ Seafood and colorful vegetable assortment with seawater jelly

■ Turban shell gratin with sea lettuce aroma

■ Matsusaka beef consommé and poached Matsusaka beef

■ Spiny lobster étuvée with small flower-scented oil

■ Abalone steak classic with liver sauce and seafood écumes

■ Sweet summer orange granita

■ Matsusaka beef fillet and foie gras Rossini with Périgueux sauce

■ Savarin de l'Ange

■ Coffee, tea, herbal tea, or espresso

■ Petit fours

■ Homemade bread

*The menu may change depending on ingredient availability. Thank you for your understanding.

【ヴィーガンコース】植物の恵みを主役に仕立てた、シーホースのヴィーガンコース。野菜や果実、穀物の持つ本来の旨味や香りを丁寧に引き出し、フランス料理の技法で一皿一皿に仕上げました。大豆ミートやキヌア、大麦などを取り入れ、軽やかさの中にも満足感のある構成となっております。身体にやさしく、それでいて豊かな味わいを。新しい美食のかたちを、ぜひご体験ください。全7皿・テーブルチェック予約限定選べるワンドリンク付き

<Christmas limited menu — Dec 23–25, 2025>

■ Xmas amuse-bouche

■ Christmas wreath-style seafood and colorful vegetables

■ Grilled Hiwata shell (Higaki scallop) with aromatic herbs

■ Onion soup baked in puff pastry

■ Fragrant grilled spiny lobster (Ise-ebi) with Herbes de Provence sauce

■ Palate-cleansing granite (granité)

■ Sliced abalone and sautéed white fish with black rose garnish
or
Abalone steak, classic (＋￥2,200)
or
Mikumano beef braised in red wine, served with warm vegetables

■ Christmas pâtissier’s dessert

■ Coffee, Tea, Herbal Tea, or Espresso

■ Petit fours

■ Homemade bread

※ The menu may be subject to change depending on ingredient availability. Thank you for your understanding.

Christmas Limited Menu (December 23–25, 2025)

■ Xmas Amuse-bouche

■ Seafood and Colorful Vegetables Christmas Wreath

■ Consommé Soup with Black Truffle, scented with Sherry

■ Spiny Lobster Mousse en Croûte with Sauce Américaine

■ Grilled Abalone Steak with Anchovy and Caper Sauce

■ Palate-cleansing Granite

■ Charcoal-grilled Matsusaka Beef Sirloin with Sauce Chasseur

■ Christmas Pastry Chef’s Dessert

■ Coffee, Tea, Herbal Tea, or Espresso

■ Petit Fours

■ Homemade Bread

*Please note that the menu may be subject to change due to ingredient availability. Thank you for your understanding.

【サスティナブルディナーコース】・伊勢志摩の海と大地に起きている変化を、一皿一皿に表現したディナーコース。未利用魚や海藻を食べる魚「アイゴ」、地域の食材を取り入れ、フランス料理の技法で新たな価値へと昇華いたしました。栄螺やアオリイカ、鹿肉など、土地の恵みを余すことなく活かし、持続可能な未来へとつながる美食をご提案いたします。軽やかさと奥行きを併せ持つコースを通して、伊勢志摩の今を、ぜひご体感ください。全6品・テーブルチェック予約限定選べるワンドリンク付き

◆Table Check Reservation only, includes one drink You can choose from champagne, white wine, red wine, draft beer, cold sake, various soft drinks, etc. Climate change has caused the seawater temperature to rise in the Toba-Shima region, and fish such as "spinning crab" and "parrotfish", which eat seaweed that did not survive the winter before, are now surviving the winter. As the seaweed is eaten up, a phenomenon called "isoyake" (seaweed denudation) occurs, which is like the sea turning into a desert, and seafood such as abalone and spiny lobster that used to be there are disappearing. In order to stop this as much as possible, we would like to make delicious French cuisine using "spinning crab" and other unused fish, and help everyone solve the problems caused by climate change in this region. We will continue to cook our dishes in respect of fishermen, divers, fattening farmers, and vegetable and fruit farmers.

<Menu available from April 1, 2026 to September 30, 2026>

■ Ratatouille and Couscous Pressed with Marinated Fish

■ Snail Gratin with the Aroma of Green Laver Seaweed

■ Ise-Shima Rabbitfish Meunière with Colbert Sauce

■ Bigfin Reef Squid Risotto with Unused Fish Fumed Poissons

■ Mie Prefecture Roasted Venison with Grand Veneur Sauce

■ Reconstructed Cheesecake ("Reconstructed")

■ Coffee, Black Tea, Herbal Tea, or Espresso

■ Small Pastries

■ Homemade Bread

*The menu is subject to change depending on availability. Thank you for your understanding.

◆Table Check Reservations Only: One Drink Included
Choose from champagne, white wine, red wine, draft beer, chilled sake, and various soft drinks.

British Fair: May 1 - May 31, 2026
Our hotel welcomed Her Majesty Queen Elizabeth II and Prince Philip to the United Kingdom in the balmy May of 1975.
To commemorate their May stay, Toba Hotel International will be hosting the British Fair.

For dinner only in May 2025, enjoy a course menu recreating the dinner menu prepared for the informal dinner held during Her Majesty Queen Elizabeth II's visit in May 1975 (Showa 50).

Please evoke memories of that time as you dine on this special occasion.

Reservations are required at least three days in advance.

<May 1, 2026 - May 31, 2026>

FROIDED ENTRÉES
Pheasant Appetizer with Wine Chef's Dressing

SOUPES
Clear Soup (Royale)

LANGOUSTE
Spiny Lobster with Cognac Flavor, Served with Saffron-Infused Rice

BŒUF
Steamed Finest Beef in Red Wine with Mushroom Sauce
Butter-Fried Green Peas, Risoulé-Style Potatoes, and Tomato-Stewed Eggplant

SALADE
Seasonal Assortment of Raw Vegetables

FRUITS
Melon

PAIN
Bread and Butter

CAFÉ OU THÉ OU TISANE
Coffee, Tea, Herbal Tea, or Espresso

MIGNARDISES
Small Sweets

*The menu is subject to change depending on availability. Thank you for your understanding.

Enjoy a breakfast buffet in our main dining room, "Seahorse," overlooking Toba Bay.

The theme is "A Breakfast of the Sea and Food Culture of Ise-Shima."

Toba Hotel International's Three Breakfast Specialties

1. Ise Lobster Bisque Soup
A traditional morning dish at Toba Hotel International, carefully bringing out the flavor of Ise lobster, a signature ingredient of the Ise-Shima sea.

2. Abalone-Fragrant Morning Omelet
A cream sauce made with abalone broth, liver, and abalone flakes.
A sustainable dish that fully utilizes the umami of abalone.

3. Ise-Shima Specialty: Tekone Sushi
A traditional local dish passed down in this fishing town for generations.
A Japanese chef prepares it right before your eyes, offering a freshly prepared taste.

In addition, you can enjoy handmade Japanese and Western dishes made with local ingredients.

The menu changes with the seasons.
We also welcome non-hotel guests.
However, please note that depending on the level of congestion, you may have to wait to enter the store.

【シーホース　モーニングブッフェ】
大人：4,180円（税込み）
小学生：2,926円（税込み）
幼児（3歳から小学生未満）：2,090円（税込み）

～2026年4月1日～2026年6月30日までの朝食ブッフェメニュー～

シェフズテーブル
洋食：『鮑香る　朝のオムレツ　あわびのクリームソース』　鮑ステーキを仕込む過程で生まれる鮑出汁・肝・ヒモを使ったクリームソース。　鮑の旨味を余すことなく活かしたシーホースのサスティナブルな一皿。　お好みでソースをかけて「あわびオムレツ」としてお楽しみください。(あわび茸も入っておりますのできのこアレルギーのお客様はご注意ください）

和食：『伊勢志摩名物　てこね寿司』　伊勢志摩の漁師町に古くから伝わる郷土料理。新鮮な魚をタレに漬け込み、酢飯と豪快に手で混ぜ合わせて作ることから「てこね寿司」と呼ばれています。シェフズテーブルでは和食料理人が目の前で仕上げます。出来立てのてこね寿司をぜひお楽しみください。

・鳥羽国際ホテル　朝食名物　『伊勢海老のビスクスープ』伊勢志摩の海を代表する食材「伊勢海老」。その旨味を丁寧に引き出した濃厚なビスクスープは、鳥羽国際ホテルの朝食ブッフェで長年愛されている名物です。

【洋食】
・ポークウインナー
・グリルベーコン
・フレンチシェフが手掛けた　伊勢どりの参鶏湯（サムゲタン）
・春野菜のキッシュアパレイユグラタン　クミンの香り・松阪極沢田豚と野菜のロースト　二見浦の天然焼塩 ”岩戸の塩”
または
・フレンチシェフが手掛けた　松阪極沢田豚と春野菜　ドライトマトの酢豚
・未利用魚ニベ（イシモチ）とあさり、セミドライトマト、あおさのアクアパッツァ　SDGsメニュー
または
・未利用魚ニベ（イシモチ）と筍のフリット　スナップエンドウと新玉ねぎの自家製タルタルソース　SDGsメニュー

【和食】
・松阪極沢田豚と筍の伊勢茶煮　卵仕立て
・伊勢どりと新じゃが芋の味噌煮　山椒風味
・だし巻き玉子
・鯵の干物　または　・ “ごはんのお供に” カラスガレイの醤油こうじ焼き
・手作り寄せ豆腐
・伊勢志摩産ひじきとあさりの旨煮
・答志島産蛸と新玉ねぎのつみれ揚げ
・鰆の唐揚げ　春キャベツのソース
・伊勢・鳥羽地域の郷土料理 “あいまぜ”
（季節の野菜やこんにゃくを細かく切り、醤油や酢で和えた郷土料理。今回は胡麻酢で和えています。）

【サラダ】
・人参とローストアーモンドのラペ
・蒸し鶏のトンナート（ツナ）ソース
・カラスガレイと新玉ねぎのエスカベッシュ　シェリーヴィネガーとカレースパイスの香り
・ごぼうサラダ
・レタス
・水菜
・レッドオニオンスライス
・プチトマト

【パン】
・あおさ入りブレッド
・くるみのカンパーニュ
・ミニクロワッサン
・ダークチェリーとカスタードのデニッシュ
・”伝統の味”チーズケーキのクリームと甘夏のデニッシュ

【ご飯・お供・味噌汁】
・三重県産コシヒカリ白飯
・お供（塩こんぶ、かつお梅干、ぬか漬け、焼き海苔）
・お粥
・味噌汁
具（刻み葱、油揚げ、あおさ）

【デザート】
・”伝統の味”チーズケーキのパフェ
・アールグレイのジュレ柑橘風味
・わらび餅　伊勢抹茶ソース

【フルーツ】
・オレンジ
・パインナップル
・季節のフルーツ
・バナナ
・ヨーグルト
・玄米フレーク
・フルーツグラノーラ

【お飲み物】
・オレンジジュース
・りんごジュース
・紫野菜ジュース
・伊勢・山村牛乳
・ウーロン茶
・アイスコーヒー
・ほうじ茶
・緑茶
・紅茶
・ハーブティー
・コーヒー

※メニューは仕入状況等により変更となる場合がございます。予めご了承ください。

Enjoy a breakfast buffet in our main dining room, "Seahorse," overlooking Toba Bay.

The theme is "A Breakfast of the Sea and Food Culture of Ise-Shima."

Toba Hotel International's Three Breakfast Specialties

1. Ise Lobster Bisque Soup
A traditional morning dish at Toba Hotel International, carefully bringing out the flavor of Ise lobster, a signature ingredient of the Ise-Shima sea.

2. Abalone-Fragrant Morning Omelet
A cream sauce made with abalone broth, liver, and abalone flakes.
A sustainable dish that fully utilizes the umami of abalone.

3. Ise-Shima Specialty: Tekone Sushi
A traditional local dish passed down in this fishing town for generations.
A Japanese chef prepares it right before your eyes, offering a freshly prepared taste.

In addition, you can enjoy handmade Japanese and Western dishes made with local ingredients.

The menu changes with the seasons.
We welcome non-hotel guests as well.
However, please note that depending on the level of congestion, you may have to wait to enter the store.

Additional information

Purpose

Visit History

Question 1

If you have any food allergies, please download and fill out the form below. Please send by e-mail. Food allergy inquiry sheet

Question 2 Req

It is usually served at dessert time. If you would like a different timing, please write in the answer column. Please fill in the answer column below. Congratulatory message content of up to 1.15 characters. 2. If you need candles, how many? 3. Is there a need for birthday celebration BGM?

Question 3 Req

We will add your desired message to the course dessert. Please enter the message content of up to 15 characters. Please fill in the required number of sheets. (Example) Happy Birthday 〇〇 (name)

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