Enjoy lobster from Izu and Shimoda with an accommodation plan that includes a course meal!
[Bistronomy meets spiny lobster!]
Lobster course plan with Japanese and Western influences
October 2025 - March 2026
Chef Nakamura / At the lobster fishermen's landing site in Sotoura, Shimoda City
Enjoy delicious spiny lobster from Izu and Shimoda!
Based on the theme of "A culinary journey through the Izu Peninsula," the course featuring spiny lobster is packed with the flavor of Izu.
This luxurious course uses spiny lobsters caught in Shimoda, Izu, and combines the cooking methods and seasonings of both Japanese and Western cuisine. In addition to the deliciousness of the spiny lobster, you can also enjoy creative dishes inspired by the local area, such as the harmony with Izu ingredients and the "Amagi Tunnel."
◎What is bistronomy?
It is a combination of the words "bistro" and "gastronomy," and means friendly fine dining. Chef Naoto Nakamura is exploring bistronomy.
The fishermen carefully remove the spiny lobsters caught in the net.
Enjoy Ise lobster from Izu and Shimoda in a variety of Japanese and Western dishes!
Japanese-Western fusion course with all-you-can-eat spiny lobster MENU
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A marriage of Shimoda spiny lobster and marinated salmon, prepared in the Amagi Tunnel
Served with salmon roe and saffron sauce
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Giardino: Lobster carpaccio from Shimoda
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<<You can choose how you want your spiny lobster cooked>>
*Please choose one lobster dish
1) Grilled lobster from Shimoda in its shell, flavored with Japanese pepper and served with cooked vegetables
2) Grilled lobster from Shimoda, served with lemon from Minamiizu and cooked vegetables
3) Grilled lobster from Shimoda with herb butter and served with vegetable stew
4) French-style lobster from Shimoda "BANSYO-S
TYLE" *Contents vary depending on the season.
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Grilled rare Izu beef rib roast with sea-scented hijiki seaweed and Madeira sake sauce
Green mustard accent and steamed vegetables
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Shimoda spiny lobster cooked with rice from Minamiizu and
Cocotte rice with mitsuba and shrimp miso
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Shimoda spiny lobster miso soup with pickles
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Dessert made with honey from Izu Shimoda Takahashi Beekeeping
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Coffee or tea
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A marriage of Shimoda spiny lobster and marinated salmon, prepared in the Amagi Tunnel, served with salmon roe and saffron sauce
Giardino: Lobster carpaccio from Shimoda
Choose from spiny lobster dishes
1) Grilled spiny lobster from Shimoda with Japanese pepper flavor and vegetable stew
2) Grilled lobster from Shimoda, served with lemon from Minamiizu and cooked vegetables
3) Grilled lobster from Shimoda with herb butter and served with vegetable stew
4) Shimoda spiny lobster, French style "BANSYO-STYLE" *Contents vary depending on the season.
Enjoy the deliciousness of the Izu Peninsula even more
Grilled rare Izu beef rib roast with a sea-scented hijiki and Madeira sake sauce accented with green mustard and served with warm Izu vegetables
Dessert made with honey from Izu Shimoda Takahashi Beekeeping
To make a reservation, please call us or use the link below.
Please feel free to call us for reservations or inquiries.
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The displayed price includes a 13% service charge and 10% consumption tax.
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Menu items may change based on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
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Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."
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Photos are for references only.
Ma Chere Mer "Bansho"
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120 席
- Private room
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available
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6 seats (Olive)
- floor
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1F
- Business hours
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07:00～10:00 （L.O.09:30）
11:30～15:00 （L.O.14:30）
17:30～21:00 （L.O.20:30）
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Lunch is only available on Saturdays, Sundays and public holidays.
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Last food orders during lunchtime are at 14:00.
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Last food orders during dinner time are at 8:00 p.m.
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Opening hours may change during the summer, New Year's holidays, and other long holidays.
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Please note that we may be unable to accommodate you if the restaurant is fully booked. We recommend that you make a reservation in advance.
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