Japanese spiny lobster (Ise ebi) is Mie Prefecture’s iconic delicacy, prized for its delicate yet exquisite flavor despite its large size. When enjoyed fresh in Mie, savor it as sashimi to experience its tender texture and natural sweetness at its peak. Grilling it in the shell and pairing it with a dipping sauce enhances its unique sweetness with a smoky, fragrant depth.

Note that catching Ise ebi is prohibited in Mie from May to September, so plan your visit accordingly to enjoy this culinary gem.

Matsusaka Beef, raised near Matsusaka City in Mie Prefecture, is renowned for its fine, high-quality fat marbling that melts effortlessly in your mouth. Savor it as a thick, rare-grilled steak to highlight its rich flavor, or lightly cook it in sukiyaki sauce for a sweet-savory boost that elevates its taste.

Thanks to extended fattening, the beef’s buttery fat is not only healthier but also of superior quality compared to typical Japanese wagyu. Beyond steak and sukiyaki, some restaurants serve Matsusaka Beef in shabu-shabu hot pots or rice bowls for a delightful variety.

Ise udon, a Mie specialty, features extra-thick noodles boiled long for a uniquely chewy yet soft texture. Coated in a dark, tamari soy sauce-based topping, the dish offers a bold yet balanced flavor—less salty than it appears, with a smooth, mildly sweet finish.

Sliced green onions add a fresh, crisp accent. Gentle on the stomach, these easily digested noodles are even fed to babies locally, making them ideal for weary travelers. For a heartier meal, top with a raw egg or tempura for added richness.

Tekone sushi (tekone-zushi), a Mie specialty, features red-fleshed fish like bonito or tuna, marinated in a soy sauce-based sauce and served atop vinegared rice. Born from fishermen’s traditions—mixing freshly caught bonito with soy sauce and rice by hand—it’s now a beloved Iseshima dish.

The harmonious blend of fresh, soy-marinated fish and tangy rice creates a delightful masterpiece. Accompanying toppings add varied flavors, ensuring every bite is a satisfying experience.

Tonteki pork steak, a renowned dish from Yokkaichi City, gained fame as a hearty meal during Japan’s rapid growth era. Thick, sautéed pork slices, drenched in a bold Worcestershire sauce-based topping infused with garlic, create a striking visual and an irresistible aroma that sparks the appetite.

Paired with a refreshing salad of thinly sliced cabbage that complements the rich sauce, tonteki’s extra-thick pork cut is a hallmark. Occasionally, the meat is sliced into thick or thin strips, known as “komayaki” or “komagire,” offering a delightful variation.

Tsu gyoza, a Mie specialty, is an oversized dumpling wrapped in a 15-centimeter-wide wrapper, invented around 1985 for Tsu City’s elementary school cafeterias by nutritionists and cooks. The large, custom-made wrappers, a cook’s innovation, define this deep-fried treat.

Its crispy, freshly fried exterior pairs perfectly with the juicy meat filling, creating a delightful burst of flavor. With each restaurant offering unique fillings, explore Tsu City to discover your favorite variation of this crunchy, savory delight.

Akafuku rice cakes, a historic Mie treat, were savored by Edo-period pilgrims visiting Ise Grand Shrine for an energy boost. These soft rice cakes are cloaked in smooth, sweet red bean paste, with three surface lines symbolizing the Isuzu River’s flow and the white cakes representing its pebbled riverbed.

Each bite-sized cake, generously topped with red bean paste, offers a refreshing sweetness and refined flavor that pairs beautifully with the tender rice cake. With a short shelf life, purchase them just before heading home to share as gifts.