【決定版】食事が本気で美味しい高級旅館10選｜100軒以上宿泊して厳選

【決定版】食事が本気で美味しい高級旅館10選｜100軒以上宿泊して厳選

Hello🎵 It’s Pyon here🐰 So far, I’ve stayed at over 100 luxury ryokan inns across Japan So this time, from among the many inns, I’ve carefully selected and compiled just 10 luxury ryokans that I, someone who values food, genuinely found delicious. Now, let’s begin the definitive selection: 10 luxury ryokans where the food is truly exceptional! A secluded inn over five hours away from home The cuisine and natural surroundings here are so extraordinary that I visited three times over the course of a year, experiencing each season. Despite being deep in the mountains, this renowned inn is notoriously difficult to book Its name is Miyama-so. Hello, this is Pyon. One day in early April, I visited Kyoto in full spring bloom After an hour and a half drive from Kyoto Station along mountain roads We arrived at Miyamaso, a secluded ryokan nestled in the mountains. It is a renowned gourmet inn, championing its own unique genre of wild herb cuisine, beloved by people for nearly 130 years since its founding in 1895. I too had long dreamed of visiting. Only three groups of guests are accommodated per day. The room we’re staying in this time is Sansho, the most compact one. The price will be revealed at the end of this video, so please watch while trying to guess the cost based on the room, cuisine, and services offered. Check-in is at 3:30 PM. We cannot accommodate arrivals earlier than this, so please aim to arrive right on time. Sansho is a simple six-mat room It embodies a sense of depth and richness within its modest, simple design. It truly embodies the aesthetic of wabi-sabi. I was given a healing time, as if my heart was being washed clean by the murmuring river. Sitting on the moon-viewing platform, basking in the warm sunshine, doing nothing but zoning out. I truly think it’s a luxury. Right after arriving, we were served tea made from akebi leaves, a traditional local favorite. made from akebi leaf tea, which has been enjoyed in this area for a long time. These are baked mugwort rice cakes. Just as we finished the sweets, the soup arrived. By stripping the interior decoration down to the bare minimum, the richness of nature stands out even more. A compact study space by the window The entire room is equipped with underfloor heating for a comfortable stay. The toilet is a TOTO Neorest. It’s bright thanks to the window On the opposite side is the wash area. Amenities are neatly stored in organized drawers. Let me introduce each amenity one by one Toothbrush, comb, razor, shaving cream, sewing kit, cotton pads, cotton swabs, hair band I always check what amenities each inn provides before planning my trip. Inside the closet were two plastic bags, a yukata and haori, a temporary sash and obi, travel socks, and a Hokaron heating pad One set per person, including the yukata. Let’s take a look at the entrance to the room. A single, rather charming daimonji-sou flower. A safe and refrigerator are stored inside the door. Drinks in the refrigerator are charged separately The glass bottles contain spring water from the beautiful river right in front of you The architecture is by master Sukiya-style builder, Mr. Nakamura Gaiji. The building, made of wood, earth, and paper—natural materials Japanese people have lived with since ancient times—has a soft texture and is very comfortable. Around 5:00 PM, homemade kombu-shu, a plant-based liquor, was brought out. At 6:30 PM, it was time for dinner. Meals are served in the main house both morning and evening. Miyamaso’s origins trace back to 1895, when it opened as a temple lodging for Daibizan Hōjōji Temple, a sacred site of Shugendō. We were shown to a private room for our meal. The room, built in the shoin-zukuri style, had a certain sense of splendor, differing in architectural style and atmosphere from the guest rooms in the separate building where we were staying. Spanning approximately 130 years of history, the current fourth-generation proprietor now serves a unique kaiseki cuisine, Tsukikusa Ryori, inherited from previous generations. A basket was brought in for the appetizers. Featuring seasonal wildflowers, mountain vegetables, greens, mushrooms, river fish, and game. Ingredients gathered each morning by the owner himself from nearby mountains are crafted into refined dishes Dandelion greens, watercress, wild carrots, black-eyed peas, mugwort, mustard greens We savored many mountain blessings: butterbur topped with plum jelly, bracken leaves wrapped around wasabi, fried chestnut mochi, steamed carp roe, miso-pickled egg yolk, river shrimp, freshwater shrimp and horsetail shoots, miso-coated fiddlehead ferns, and komogomi wrapped in sudachi citrus sheets. We ate the appetizers with handmade chopsticks crafted from chestnut wood. Next came a bowl of soup made with white miso. The soup contained dumplings made from dough kneaded with Dutch mustard, wrapped in a dough kneaded with Dutch mustard. Sashimi has also arrived on the same tray. The fish was carp. It had a completely clean taste with no fishy odor The next dish features mud as its key element. To cook slowly, the ingredients are wrapped and steamed in a pot made of mud. Inside are wild garlic, fiddlehead ferns, Japanese butterbur, and wild boar fat. Surprisingly, mud is even used in the sauce. The next dish features suiba as an accent. It’s written as “sour leaf” and read as “sui-ba,” and it had a sour taste like pickled plum. Green asparagus and dough are mixed with suiba jam and white asparagus sauce. The wild boar was skewered on a sansho pepper stick and brought to the table. Underneath is bamboo shoot paste and beans with bamboo shoot chips. This wild boar was apparently raised eating citrus fruits. It had no gaminess whatsoever and a gentle flavor. Next is the rice ball. A tempura fritter of wild garlic, carrot, freshwater clam, and pine nuts. Glutinous rice underneath, topped with dried mullet roe. I got the impression oil was used quite deliberately. This is a simmered dish bowl containing Wakasa croaker and fermented udo (Japanese aralia) petals Topped with pomelo, it had a slight sweetness and was a surprising pairing. This is amago trout caught in the Kamikatsura River right in front of us. The backbone has been removed and minced garlic added, allowing you to enjoy it from head to tail. Accompanying it is ginger simmered with Daitokuji natto. Next is simply bamboo shoots. The aroma of kinome (Japanese pepper leaves) evokes the feeling of spring. Throughout the entire menu, I felt the broth had a distinctive flavor where the umami really came through. The meal was grated yam rice topped with butterbur bud sauce. The pickles are delicious with their natural acidity. Dessert was dandelion gelato and Hyuganatsu citrus. The balance of bitterness and sweetness was superb—truly impressive. Thank you for the delicious meal. When we returned to our room, the futons had been laid out. The bedside lamp creates a lovely atmosphere. Now, let’s hurry to the bath. The baths are reserved for private use, with time slots allocated per room. Probably two groups were scheduled between check-in and dinner that day. I think the schedule was one group after dinner, but by the time it came around to us, only the after-dinner slot was left. Towels and amenities are provided in the main bath area. The bathing area is down the stairs from the changing room. The large bathtub is made of Koyamaki wood, the finest timber for baths. A wonderfully soothing fragrance fills the air. There were two showers, and shampoo, conditioner, and body soap were provided. I hadn’t noticed it earlier, but when I got into the futon, I was surprised. It was warmed with charcoal briquettes. Such thoughtful attention to detail. Good night. Good morning Thanks to you warming the futon, I slept comfortably even with the heater off. The morning bath is open from 6:30 AM to 8:30 AM It’s a private bath where, unless a sign is hung, it’s understood to be available for use if vacant. Last night it was too dark to see the view, but bathing while gazing at the river in daylight is truly the best. The water is heated from the local natural spring. It’s very soft water, and even the tap water tastes sweet. Of the two large baths, the bigger one was for evening use, and the smaller one was for morning use. The same basic skincare products are provided in both. The guest rooms and the large bathhouse are in separate buildings. At the back of the inn stands Daibizan Hōjōji Temple, founded in the late Heian period. Public visits are currently suspended, so we couldn’t go inside. 8:30 AM, time for breakfast. We were shown to the same room as last night. It’s a simple Japanese-style house with a nostalgic, comforting atmosphere. First to arrive was ume-yu (plum tea). Surprisingly, it was a fairly sweet type of pickled plum. Next, three dishes arrived on a tray. Spring cabbage and dried scallops Watercress and thick-fleshed shiitake mushrooms Heshiko made with Fukui mackerel This area is located along the Mackerel Highway The Saba Highway connects Obama in Fukui Prefecture with Kyoto Mackerel and sea bream landed in Wakasa Bay were transported to Kyoto via this route The Saba Highway had several routes. The path through Hanase, Kurama, and Kibune is known as the Eastern Saba Highway, famed for being the steepest yet shortest route. Everything is delicious in this pure Japanese-style breakfast. The side dishes have been brought out. Chinese cabbage and fried tofu, a dish where the broth is the key. Simmered new potatoes It contains shirafu (wheat gluten), butterbur, and snap peas. This dish had a flavor I particularly loved. The food was delicious, the service was pleasant, and it’s rare to find a ryokan this refined When we returned to our room, the futons had been tidied away. The sun was warm and the temperature was gradually rising. Before check-out, coffee and sweets were brought to us. Check-out time was 10:30. Time flew by in the blink of an eye. We set off on our return journey, looking forward to next time Early August, the season of green We arrived at Miyamaso in the height of summer Even in midsummer, it’s cooler than downtown Tokyo or Kyoto’s city center. The climate is pleasant, with temperatures about 7 degrees lower daily. When I visited last spring, it was so wonderful I made this reservation right then and there. This time we’re staying in the Rhododendron Room. It’s the room at the very end of the hallway, in the corner. It’s an 8-mat room built in the traditional Sukiya style. It’s simple and unadorned, with no unnecessary elements, yet it possesses a certain dignity. The round base window above the sliding door is modeled after Katsura Imperial Villa’s Small Study. The intricate design subtly varies the arrangement of these base windows, earning them the name “Windows of the Four Seasons.” And what a beautiful view outside! I like it even more than when I visited last spring. The sound of water flowing in the river and the chirping of cicadas. I imagine this is probably the hottest time of the year but the humidity isn’t high, and in the shade with a breeze, it feels quite refreshing. Surrounded by nature, it’s truly a wonderful place. The Japanese summer I’d been searching for was right here. It’s a beautiful, rich, and peaceful moment. The spacious veranda has a study area on one side and on the other side, a space with a full-length mirror and yukata robes. Returning toward the entrance, I’ll show you the kitchenette and washroom. Cold water, an electric kettle, and glasses are prepared on a tray. The refrigerator contains beer and apple juice. The opposite side of the sliding door is the safe. Further back is the washroom. The subtle window near the ceiling is lovely The space was kept spotless, and they even cleaned it sparkling clean during futon setup and takedown between dinner and breakfast. The toilet is a TOTO Neorest. Immediately after check-in, cold akebi tea was brought to us. The sweet treat was handmade mizu-yokan. It’s the springy, wobbly type. Today, we were guided to the bath immediately after check-in. Both the guest rooms and bathhouse face the river, lined up side by side There are two baths, large and small. The larger one is for the check-in day, and the smaller one for the check-out day. Each room is assigned a time slot to use the bath as a private rental. Last time, bath assignments were given after dinner, so this is my first time seeing the bright view from this larger bath. The windows are polished to near transparency, making it feel like an open-air bath. Viewing the scenery from the bathing position makes the bath and nature feel completely integrated. The washing area is generously sized, featuring two showers and three additional faucets. Fresh and clean after bathing, and it’s still only the 4 o’clock hour. When I’m working normally, I never get to bathe at a time like this. Finishing the day’s tasks early feels like a luxury. Back in my room, enjoying the post-bath treat on the moon-viewing deck. It’s pure bliss, like heaven. Could there be a better time or place to drink beer? Around 5:30 PM, homemade plum wine was brought out. As the sun dipped below the horizon and the evening cicadas’ chorus grew louder, my hunger peaked at just the right moment. Once dinner was ready, someone came to our room to call us. As an aperitif, one cup of sake was served complimentary. The brand was Tango’s Yasaka-tsuru, featuring a pleasant sweetness and acidity with a rich flavor. The first course was themed around the Bon Festival. In some regions, there is a custom called Segaki, where offerings are prepared for hungry ghosts in addition to those for ancestors at the Buddhist altar. Hungry ghosts are the spirits of humans who were greedy and jealous in life. Unable to attain nirvana, they wander, suffering from insatiable hunger and thirst even after death. During Obon, each household prepares offerings to welcome their ancestors. An altar is prepared with abundant offerings of food and families eagerly await the return of their departed loved ones. The hungry ghosts envy this and prevent the ancestors from returning to this world. The purpose of performing Seigaki is to ensure our ancestors return safely. The hungry ghosts breathe flames from their mouths and when they try to eat food, it burns, so rice is offered submerged in water. The appetizer also follows this custom, It contains quinoa, dried tomatoes, and sweet sake in tomato water. The soup bowl and sashimi have arrived The soup bowl contains a pureed cucumber broth with sesame tofu. It’s garnished with mint jelly and squeezed lemon, giving it a refreshing feel. The sashimi is amago, a freshwater fish from the salmon family. It has a delicate flavor and just the right amount of fat. These yellow flowers are rapeseed blossoms, which are also edible. Next is ayu fish, sliced thinly along the spine. “Sego” refers to thinly slicing young ayu with soft bones into rounds about 2mm thick. It’s a sashimi for connoisseurs. Next is the hachisaku. It features nine different dishes. Inside the glass bowl is a puree of butterbur root. snails simmered in sansho pepper, pickled loach in sweet vinegar, fried river shrimp, Sweet potato dumplings in sweet soy sauce, edible Chinese lantern fruit on the right Hōzuki looks like a cherry tomato, but has a fruity flavor like mango or lychee Behind them are bamboo leaf rolls, local chicken nanban, and hand-rolled omelet balls Truly a gift from the mountains. Next is a summery corn dish. Homemade bacon made from wild boar harvested in winter. Topped with shaved cashews and macadamia nuts The side dish is eel sushi wrapped in fried burdock root, peeled in the katsura style Accompanied by dried white melon strips. Next is a bowl of fried carp and moringa. Combined with rapeseed flowers fermented in water. The black powder sprinkled on top is charred plum powder. Grilled salted sweetfish arrived with a fragrant aroma Caught in the Kamikawagawa River right before us. I had been hoping to eat ayu this summer. I’m delighted it’s a full-sized fish. It’s already quite large for the season, but it melted in my mouth. The simmered dish was summer duck and Kamo eggplant. The summer duck is appealing for its lean, refreshing flavor, while the Kamo eggplant is fried until crispy in oil. The rice dish is sweetfish rice. The menu has a nice rhythm, and the final rice dish provides a gentle, simple conclusion. Even the pickles are perfect—every single item is truly delicious. For dessert, mulberry leaf tea ice cream and blueberries grown by a local farmer. paired with blueberry and red shiso jelly. Thank you for the meal. Taking advantage of its remote mountain location surrounded by nature, the restaurant uniquely values local ingredients and culture while keeping the cuisine itself refined rather than rustic. During dinner, they prepare the futons in the guest rooms. Evenings are cool enough to turn off the air conditioning. Good night. Good morning. I meant to get up a little earlier, but I slept until 8. The bedding, especially the pillow, is so comfortable I sleep soundly With the sound of the river and insects chirping as background music Maybe it’s because I’m instinctively being healed. Now, I’ll head to the main house for breakfast. First, plum tea to warm the insides Next, a tray of dishes arrives, topped with wild mountain vegetables. Lotus root dumplings from a wooden bowl Shimeji mushrooms and white melon pickled in sweet vinegar Mackerel pâté with rich fat, served with grated daikon radish Freshly prepared dishes arrive one after another Hot miso soup and white rice cooked in an earthenware pot Two side dishes arrived on wooden plates Braised Chinese cabbage, wood ear mushrooms, and eggplant Sweet potatoes, red and green Manganji peppers, fried tofu, green beans, and cucumber stir-fried in miso The pickles are also superb Thank you for the meal After finishing breakfast, there was one hour left until checkout. Thirty minutes before checkout, sweets and coffee were brought to our room. We managed to book our next stay for winter, so we’re looking forward to it again. Mid-December, we arrived at Miyamaso in winter Here in Hanase, the snow season begins a little earlier than in the city. This is my first visit since last August. This time, I’m staying in the same Rhododendron Room as last time. Only four months have passed since then, but the season has changed completely. The moon-viewing deck where we once cooled off in the evening listening to cicadas is now covered in pure white snow. This area is surrounded by nature, with no shops nearby. For those traveling to heal their hearts, it’s an unbeatable location. Here, you can savor the luxury of having absolutely nothing to do. It’s a space that’s simple yet radiates good taste. After unpacking and taking a moment to relax, warm akebi tea and chestnut mochi appetizers were brought to us. The enjoyment at this gourmet inn begins right from the accompanying sweets. In principle, between the 3:30 PM check-in time and the 6:30 PM dinner time It seems the rule is that bath times are allocated for use by the three groups. Since the other two groups hadn’t arrived yet, we got to use the bath first. The outside temperature was around 5 degrees, and my body was cold, so the hot water felt like it was soaking in. After a few minutes, I got used to it and my whole body warmed up and felt revitalized. Returning to the room, I drank some natural spring water, which quenched my thirst. According to the forecast, the snow is expected to intensify further tonight and tomorrow. Around 5:45 PM, ginger tea was brought to me. After drifting in the sounds of nature for a long while, the ginger tea warmed my body and I gradually grew drowsy. I think it’s proof that I was truly relaxing. After 6:30 PM, someone came to fetch me, saying dinner was ready. First, sake was served as an aperitif. Hot dishes were brought out. The dough mixed with green onions, meat, and simmered daikon radish sit atop stones gathered from the mountains. The bowl and sashimi have arrived. It’s a small dish garnished with a flower pistil. The soup bowl is white miso-based, containing a carrot mixture. The sashimi is fresh carp raised right here. Served in a natural maitake mushroom bowl, it contains venison, hunted only during the winter season. Topped with an apple granité meant to evoke soil. Next is the hachisaku. Shrunken spinach and mibuna greens dressed with sake lees. Eel rolled in burdock root Local chicken marinated in nanban miso Mukago (Japanese Yam Seed) Tempura with Sesame Miso Sweet potato paste and chips Shredded Karasumi with Chives Water Chestnut Castella Assorted Mushrooms and Yura River Trout Hidden beneath the leaves: chestnut-flour konjac Next is salt-crusted roe deer meat and red turnips Topped with turnip greens and Daitokuji natto sauce Topped with crispy-fried fat The pretty pink powder is also the natural color of the red turnips Next is the rice cake, a turnip porridge. Simply topped with ginkgo nuts and wasabi A gentle dish for the stomach. The simmered dish bowl features Wakasa croaker and Jerusalem artichoke, with a broth made from ground chrysanthemum greens. The province of Wakasa is one of three regions known to have supplied seafood to the imperial court as a designated food-producing province from ancient times through the Heian period. Guji is the Kansai region’s name for red sea bream, a representative luxury ingredient offered from Wakasa to Kyoto. Miyamaso is located along the road connecting Wakasa and Kyoto. Steamed and baked with amago trout and pine nut miso in local bamboo leaves. is enveloped in a wonderful aroma. This area was once famous for its bamboo grass, which was often used for the rice dumplings in the Gion Festival. The amago trout was likely fried with just the head removed so it could be eaten whole. Next is the simmered dish. Thinly sliced boar meat was quickly dipped and cooked through. Chinese cabbage and potatoes, frozen to bring out their sweetness. The final dish is rice with scallops and water chestnuts. Miyamaso’s pickles are also delicious. For dessert, the bottom layer is baked mandarin orange Pine ice cream and pine jelly. Paired with citrus sorbet Topped with mandarin orange chips and dusted with charcoal powder Thank you for the meal. It’s precisely because of this bitter cold that spring buds emerge Nature’s harshness teaches us the joy of being alive My thoughts drifted back to when this inn opened 130 years ago I thought life in winter back then, when heating wasn’t as advanced as it is now, must have been a matter of life and death. Yet people’s lives were never easy. Still, nature remained harsh yet beautiful, simply existing there. Winter is quiet, and the air feels even purer. The futon is warmed for us, so it’s comfortable. Good morning. When I woke up, the snow that had been falling since yesterday had turned everything into a silver world. I slept soundly for a full 10 hours, and when I woke up, it was already 8 o’clock. Breakfast starts at 8:30, so I hurry to the bath. Come to think of it, last night the maid said she’d have the bath ready for us from 6 o’clock. Even just a little time soaking in the hot water makes such a difference in how warm your body feels. In the morning, just like at night, the maid will come to your room to escort you once your meal is ready. Seeing pristine snow untouched by anyone is a privilege reserved for those who arrive just as the snow begins to fall. Leaving the convenient city behind allows you to feel nature directly. The cuisine enjoyed within it highlights the excellence of the season. As always, we begin with sweet plum tea. After finishing the plum tea, the meal tray was brought out. Deep-fried taro root, white miso dengaku topped with yuzu zest Spinach and shiitake mushrooms dressed with sesame sauce Salted mackerel The theme of the dishes is likely different for dinner and breakfast Dinner showcases creativity to the fullest always surprising and innovative Breakfast has a cozy atmosphere featuring more traditional Japanese cuisine Miso soup with large nameko mushrooms and tofu, and perfectly cooked white rice Side dishes will be served as they’re ready A dish of whole carrots steamed and braised in dried shrimp broth The carrots instantly transformed into a feast Braised young burdock, mature burdock, and fried tofu While regular burdock is mainly eaten for its root, young burdock can be eaten whole—leaves, stems, and roots When I returned to my room, the futon had been put away After 10 o’clock, wheat gluten sweets and coffee were brought to the room. After finishing, I’ll get dressed and start preparing to check out. 10:30 AM, finally time to check out. Thank you for your hospitality this past year. Next time, I’d like to make a reservation for a month I’ve never visited before. Let me explain the access details. Miyamaso is located about an hour and a half by car from central Kyoto toward Fukui Prefecture. It is located in the mountain village area of Hanase, with a population of just 280 people. It takes 2 hours and 10 minutes by Shinkansen from Tokyo to Kyoto. The one-way fare for one adult in the Nozomi Green Car is 19,040 yen. There are three types of trains on the Tokaido Shinkansen: the fastest limited express Nozomi, which stops at few stations; the Hikari, which also stops at medium-sized cities; and the local Kodama. Seat classes, in order of price from highest to lowest, are Green Car, Reserved Regular Car, and Unreserved Regular Car. To get from Kyoto Station to Hanase, you can take a rental car, taxi, or bus. We always rented a car in front of Kyoto Station. Studless tires are essential during the winter due to snow accumulation. The nearest bus stop is Daibi-guchi. Buses run infrequently, and none arrive at a convenient time. The route has non-operational days, and there is no direct bus from Kyoto Station to begin with, making the journey complicated. If you’re considering taking the bus, we recommend checking the access information thoroughly on the Miyamaso official website beforehand. Private cars, rental cars, and taxis are convenient and faster. Early April, when the greenery is vibrant We stayed at Myoken Ishihara-so, a nationally renowned and highly regarded ryokan Along the Amagurikawa River flowing through Kirishima, Kagoshima Prefecture, the site of the descent of the heavenly grandchildren There lies the hot spring village of Myoken Onsen, where springs are said to have flowed abundantly since the Heian period. Check-in was at 2 PM, and we completed the procedures in the lobby. We took a moment to relax, enjoying a sweet called Naruto Sakura and some sencha green tea. Myoken Ishihara-so has a total of 18 guest rooms. This time, we stayed in the top-tier Ruri-murasaki room. The price will be announced at the end of this video, so Please watch while making your own guesses based on the room, meals, facilities, and services. please watch while making your own estimates. The moment you enter your room, a gentle, pleasant aroma of tea wafts through the air. Ruri-murasaki is an exceptionally spacious room with an exclusive area of 120 square meters. It was newly constructed in the fall of 2021. I’ve heard it recommended by viewers, so I’m very much looking forward to it. I’ll introduce each one carefully. Featuring the lush greenery of the Amagawa River valley visible from the windows as the main attraction The interior design minimizes ornamentation creating a timeless, simple space. Kirishima is a place deeply connected to the legend of the descent of the heavenly grandchildren in Japanese mythology. Place names from this area appear in both the Kojiki and Nihon Shoki. You can see traditional artisan craftsmanship passed down in this area since ancient times could be seen throughout the room. One corner of the room is a drink corner It’s rare to find a tea kettle here Various items are stored inside the drawers We could take items from the refrigerator at no extra charge Incorporating traditional Kagoshima crafts Satsuma Kiriko glassware and Kumiko woodwork are incorporated You can feel a sense of richness even within the simple interior. Next door is the bedroom. Two semi-double beds are placed here A relaxing space facing the Amagurikawa River A tranquil atmosphere flows through the space. Surprisingly, there’s even a drink corner in the bedroom. The coffee machine is a Nespresso The sugar came in cute stick-shaped packets. Inside the drawer were cups and saucers, a projector, and speakers. A refrigerator is also installed here, so Rurishi has two refrigerators, both offering free drinks. Direct access to the main room is possible, not just from the hallway we passed earlier. For a comfortable stay, the bedroom also features a washroom and powder room. Leaf & Botanics hand soap and toothbrushes are provided. but this is a secondary wash area, not the main one. Beyond the door is the powder room, kept very clean. Let’s head through the hallway to the guest room side now. Partway down the hallway is a large walk-in closet. Clothing such as haori jackets, yukata robes, winter coats, pajamas, and slippers were provided. There is no dress code, including in the restaurant, so you can relax comfortably wearing whatever you like, whether it’s a yukata or a work robe. There were also various other convenient items and a basket bag for going to the baths. Next up is the bathroom. This is the main wash area. The facial cleanser and makeup remover are Osaji, and the basic skincare products are Waphyto. The hair dryer is salon-grade. The drawers contain a wide range of amenities. Gowns and towels There is another dressing room beyond this door. Now let’s head to the bathing area Waphyto, also used in our shampoo products, is a life care brand founded by a Japanese woman who studied phytotherapy at a French university medical school. Now, the private hot spring you’ve been looking forward to. The hot spring water for Rurishi is drawn directly from the source on the premises. All the hot springs at Myoken Ishihara-so are 100% natural, flowing freely from the source. The abundant hot spring water pours into the bath and overflows continuously. The baths are designed to completely replace the water every hour, allowing you to always enjoy fresh hot spring water. Since hot spring water deteriorates over time when exposed to air, various measures are taken with a commitment to freshness. The bathroom is a semi-outdoor space of stone and light. It boasts an impressive 30 square meters of space. The breeze flowing through felt pleasant, allowing us to relax by soaking in the hot spring or lying on the sofa. Just like the bedroom earlier, the bathroom also connects to the main room. Let me show you the facilities on the grounds. Directly in front of the front desk is a shop. I was surprised to see flowers arranged in Jomon pottery unearthed right here. Myoken Ishihara-so has been awarded first place in the overall category of the Ikyu.com Hot Spring Inn Awards 2025. The building next to the main building where I’m staying now is the annex called Ishikura. The 10,000-tsubo grounds feature five baths in addition to the guest rooms. First, I’d like to introduce the foot bath located near the Amagurikawa River. The name Amagurikawa originates from the myth of the descent of the heavenly grandchildren, where the gods are said to have descended upon Kirishima. Place names from this area appear in both the Kojiki (712 AD) and the Nihon Shoki (720 AD), confirming its importance since ancient times. Recent surveys have also uncovered the remains of a settlement of pit-dwelling houses constructed around 10,000 years ago during the early Jomon period. While walking, I came across a drinking spring. It’s a hot spring you can drink from. Nearby, at the irori hearth, you can enjoy shochu and marshmallows starting around evening. The building past the irori is the Amagiri Hall. Water and coffee are available in the post-bath lounge. Depending on the time of day, hot apple juice was also available. The vibrant nature outside makes you realize the pleasant season has arrived. Nanami no Yu is a reservation-only, free private open-air bath. Named after the Nanami tree bearing red berries. At Myoken Ishihara-so, to maximize the benefits of 100% pure spring water, they focus on the importance of freshness and ingeniously build the baths right next to the source. Furthermore, they do not dilute the hot spring water, which emerges at a high temperature of 55 degrees Celsius, nor do they reduce the water volume to cool it by exposing it to air. To reach the ideal bathing temperature without degrading the water, they use a special machine that extracts only the thermal energy, utilizing the cold mountain water to transport the hot water to the baths. The other private bath is Mutsumi no Yu, characterized by its rounded form. This bath costs 1000 yen for 30 minutes. The fourth bath we’ll introduce is the large public bath. Bath towels are provided in all baths. The changing room here is spacious and even comes with amenities. Basic skincare products are the same Osaji and Waphyto as in the rooms, and items like toothbrushes and combs are also provided. The large bath features wall-to-wall artwork as a highlight. It was created by sculptor Nao Ikegawa, who lives in Kagoshima Prefecture. The men’s bath features sculptures evoking the surrounding nature like rivers and water, while the women’s bath features sculptures evoking trees and forests. A dedicated hot spring caretaker manages all the baths daily ensuring every bath remains clean and comfortable. A sauna and cold plunge bath are also available, allowing you to relax however you like. The sauna was around 92 degrees, which felt just right. Finally, let’s head to the open-air bath, Mukunoki. Mukunoki is located at the very back of the grounds. It has a truly resort-like atmosphere. The spring quality is sodium-magnesium-calcium bicarbonate spring. with a neutral pH of 6.9. Generally, if there are 50 milligrams of metasilicic acid per kilogram of hot spring water, it is considered a beauty-enhancing hot spring. Containing 100 milligrams is considered to have a powerful skin-beautifying effect Myoken Ishihara-so’s hot spring contains about 240 milligrams of metasilicic acid, making it an ultra-beautifying hot spring. While there are slight variations in the numbers depending on the source, the components are mostly the same. The hot spring water bubbles up from the ground beneath your feet, so it’s incredibly fresh. You can actually feel the carbonation’s tingling sensation on your skin. Visually, it appears slightly cloudy, with an aroma of iron and sulfur. After bathing, my skin felt silky smooth. It had grown completely dark, signaling dinner time. Arriving at the restaurant at the reserved time, we were guided to the restaurant in the stone warehouse building. The main building where our rooms were located and the stone warehouse building were connected inside. We could choose a dinner start time between 5:30 PM and 8:00 PM. We chose the unusually late time slot, which allowed us to leisurely enjoy the bath and take a nap, making the most of our time after check-in. We were shown to a semi-private room facing the river. The interior design subtly incorporated traditional crafts. Sake was served as an aperitif. Hearing that the head chef trained at Miyamaso in Kyoto greatly heightened our expectations. The first course, Spring Vegetable Platter, featured Kuro-Satsuma chicken from Kagoshima prefecture, grilled with miso and yu-an sauce. Bamboo shoots dressed with kinome (Japanese pepper leaves), fresh onion rice cakes, new potatoes dressed with kombu, and rapeseed blossoms—all ingredients that evoke the essence of spring. The second course, sashimi, features Amakusa-produced skipjack tuna and Akune-produced tiger prawns. The skipjack tuna is lightly aged and seared, while the tiger prawns are seasoned with kombu. When you lift the lid of this bowl reveals a charming spring-themed bowl adorned with violets and butterflies. The third dish is a sea bream soup. It contains homemade egg tofu, sea bream roe, and flower wasabi. The fourth course is sesame tofu and butterbur miso. The fuki miso contains fish for depth of flavor, while the sesame tofu has a crisp exterior and a soft, chewy interior. The grilled assortment arrived, featuring five different dishes. Tenderly simmered clams and grilled whole fish. Octopus and shiso Charcoal-grilled grouper rich with premium fat Char-grilled sea bream with sesame dressing Sweet and sour pickled cherry tomatoes Tender and smooth Ibusuki white eggplant with baby conger eel Wasabi sauce adds a sharp, refreshing kick Inside the container covered with Japanese butterbur leaves lies warm shabu-shabu It combines Kagoshima’s prized Kuroge Wagyu beef with kinpira stir-fried spring mountain vegetables and root vegetables, finished with a hint of green sansho pepper. The sweet and savory seasoning pairs perfectly with the beef. The final dish arrived in an earthenware pot. It was simmered rice with Kinko Bay shrimp and yuba. The red miso soup is mild and perfectly seasoned. The shrimp and tofu skin are crispy and have a nice roasted aroma. This earthenware pot is for sharing, serving two people. Dessert is cherry blossom monaka ice cream and warabi mochi. The warabi mochi has an elegant sweetness and delicate flavor. The monaka shell is crispy, and the ice cream has a perfect balance of sweet and salty. Thank you for the meal. Every dish is perfectly executed. This must be among the highest level of ryokan in all of Japan. I hear that in summer, they catch ayu sweetfish, eel, and soft-shelled turtle right from the Amagari River in front of the inn, so I’d love to visit again in a different season. We’ve arrived at the hot spring source. I heard this spring water aids digestion, so I decided to drink it after eating. It has a distinct iron and sulfur taste, with a faint hint of saltiness. On the way back to my room, I found a library in the main building. It held art by Yayoi Kusama and some intriguing books. As the night grew quiet, I enjoyed the hot spring in my room and fell asleep with a warm, blissful feeling. Good morning. Rain began falling before dawn. Breakfast is also served at the restaurant in the stone warehouse. Hot dishes are served piping hot, and cold dishes are served chilled. First, we toasted with juice made from carrots harvested in the neighboring town and black vinegar. A salad of fresh, locally grown vegetables. Dressed with our homemade dressing made from koji amazake and black vinegar. The pot over the charcoal grill contains homemade tofu It has an incredibly smooth texture. The sardines caught in nearby waters are plump and rich with fat. In the foreground is satsuma-age. Inside the handmade kumiko wooden box are rice accompaniments. Four kinds of pickled vegetables and locally raised chicken egg yolks preserved in soy sauce. Black Satsuma chicken and tomato miso salad, blanched spring cabbage Rolled omelet with bonito broth sauce White rice is cooked in an earthenware pot for each group, timed to their reservation. This is Hinohikari rice from Isa, a renowned rice-producing region in Kagoshima Prefecture Pork soup made with premium Kagoshima black pork and seasonal vegetables Locally grown strawberries and Kagoshima’s renowned brand Dekopon, Taishouki. The yogurt is served with the refined sweetness of honey. Finally, a dip in the hot spring, and before we knew it, it was time to check out It was a wonderful inn. Here is the access information. Myoken Ishihara-so is located in Kirishima City, Kagoshima Prefecture. There are 17 direct domestic routes to Kagoshima Airport Haneda, Narita, Itami, Kansai, Chubu, Fukuoka, Naha, Shizuoka, Kobe, Matsuyama, and 7 routes to remote islands within Kagoshima Prefecture There are 4 international routes: South Korea, China, Taiwan, and Hong Kong Myoken Onsen is conveniently located just a 15-minute taxi ride from Kagoshima Airport making it a recommended hot spring resort easily accessible from anywhere. We visited Oyado Kawase in Iizaka Onsen, Fukushima Prefecture. The room we stayed in this time was the top-tier Suite Villa, a detached special room with its own open-air bath. The room’s name is Hanabo. As usual, we’ll reveal the price at the end, so please watch while guessing the cost per night based on the room and meal details. There are two top-tier guest rooms, one of which, Hanabo, is a two-story detached cottage. Since we stayed here for two nights this time, the different kaiseki courses served on the first and second days are also a must-see. The room closest to the entrance is the 6-mat Tsuki no Ma. Yukata robes and indoor wear were provided in this room. Cute yukata with a kingfisher design. The guest referred to as wearing the hotel robe used it as pajamas. Another type of yukata is also available, so please choose whichever you prefer. The closet is up here. Next door is the Honma room. Both dinner and breakfast will be served in this room. The words on the hanging scroll read “endless.” Meaning it is abundant beyond measure, never exhausted It also signifies infinite merit, and is sometimes used to refer to Buddhism. On the left side of the alcove is an audio system, and a compact TV is hidden inside the lower cabinet door. I never watch TV while traveling, so I’m glad it can be stored away. You can also see a shelf on the right side of the alcove. On the stand, there was a telephone covered with a cloth and some information. Inside the lower door is an Earth Mat. A 4-mat wooden floor area is near the window. Early July We were able to enjoy the dazzling greenery and the beauty of the hydrangeas. Check-in is done in your room Cold sencha tea and homemade mizu-yōkan The mizu-yōkan had a smooth texture and the flavor of the red beans came through nicely A subtle hint of saltiness enhanced the sweetness The special salt-flavored manju from O-Yado Kawase The outer crust is surprisingly dry and has a texture closer to crispy than fluffy. They also brought us warm sencha tea Across the hallway from the main room, a long mirror is placed in a two-mat space. It could be used as a space for dressing or applying makeup. Next to that is the powder room. Next to the powder room is a drink corner. The refrigerator contains beer, wine, and soft drinks, all of which are paid items. The beer is Kirin Ichiban Shibori, and the non-alcoholic beer is Suntory. A half-bottle of German Riesling white wine is also available. Above are coffee and tea sets. Bottled water is free, but additional bottles of water and coffee packs are charged. Moving on to the washroom Amenities are a basic set Toothbrushes for each person. A set of cotton pads, cotton swabs, and hair ties Shower cap Hairbrush Razor Comb Two face towels wrapped in a plastic bag Shaving foam and aftershave lotion Original cleanser, face wash, and lotion The hair dryer was from a brand called G-by, which I’d never heard of before Plenty of towels were provided, and of course, fresh ones were brought on the second day A towel warmer is also provided. The indoor bath features an ancient cypress wood tub. The bathroom is filled with the pleasant scent of cypress. Natural light from outside creates a bright impression. The shampoo and other products are also Kawase-san originals, made with 100% natural ingredients. Now, the open-air bath I’ve been looking forward to. It’s more spacious than I imagined from researching online beforehand. Two adults can comfortably stretch out their legs in it. The spring quality is a simple hot spring, with a pH of 8.4, making it slightly alkaline. Since the source water temperature is high at 68.3 degrees Celsius, it is diluted with groundwater. The view from this bath is simply breathtaking. I was soothed by the hydrangeas in full bloom, the green trees, and the sparkling pond. It has a roof, so there’s no need to worry about rain or direct sunlight. This room isn’t finished yet—there’s still a second floor. The first floor alone offers ample space, but the second floor has a bedroom. When dining in your room, you can’t help but worry about leftovers, so having a separate bedroom is a real plus. It’s a twin room with two semi-double beds. There’s also a TV upstairs. Indirect lighting and reading lamps are at the bedside. An air purifier is also provided. By the way, there was one in the main room on the first floor too The electrical system is a bit dated, but it doesn’t cause any particular problems There’s also a powder room on the second floor. Having two is convenient, right? And there’s a refrigerator in the hallway. Glasses and water were provided. Thanks to the water being available upstairs too we were able to spend two nights and three days We were able to stay for two nights and three days. It’s a spacious room befitting the highest-grade accommodation. Let me introduce the hotel facilities. Shortly after entering the entrance, the lobby spreads out next to the front desk. Relaxing spaces were thoughtfully placed throughout the hotel. Large single-pane windows offer views of the beautiful Japanese garden. You can experience the splendor of nature throughout the four seasons, and if you’re lucky, you might even see a family of ducks parading or a kingfisher. There is also a large public bath on the first floor. Iizaka Onsen is one of the oldest hot springs in the Oshu region, with a history dating back to the Jomon period. Evidence shows Jomon people lived near a tributary of the Surikami River and Iizaka Onsen around 3000 BC. Legends tell of Prince Yamato Takeru bathing in the hot springs at Iizaka Onsen to cure his illness. Records also remain in the Heian period’s “Shūi Wakashū” anthology and Matsuo Bashō’s “The Narrow Road to the Deep North”. The large bathhouse had Dyson hair dryers, so I came here whenever I wanted to dry my hair. Since only toner was provided in the room for basic skincare, I used the lotion here. After leaving the large bath, I took a break in the salon. Cold drinks are provided. The refrigerator contained complimentary Calpis and green tea. It’s the only Western-style space in the building, and the garden also has a Western feel The entire building and all rooms are non-smoking. Smoking is permitted only on the terrace of this salon. The front desk is located at the entrance. There are two shops selling small items, sundries, glassware, ceramics, and more. These are ancient beads. A compact reading space is also provided in the hallway leading to the guest rooms. Inside the inn’s library, I noticed many books about food. Dinner starts at 6:00 PM. Just before 5:30 PM, the waitress came to prepare us. As an aperitif, Fukushima-produced plum wine was brought to the table. Paprika tofu with chopstick-dyed color It melts softly in the mouth. Topped with fresh sea urchin Fukushima Prefecture sake tasting set I’m delighted it even comes with homemade karasumi. This karasumi is moist inside and lightly seared on the outside It had no fishy smell and was incredibly delicious. There was a notice on the refrigerator saying “Additional water is charged separately,” I was worried, but they brought us water both during and after the meal. and water was also available upstairs, so it was more than enough in the end. The appetizer was akagai clam and Manganji peppers Accompanying them were fresh yuba and Kaga vegetables, specifically Kaga cucumbers. Served in beautiful lacquerware was a bowl of hairy crab shimajō soup. First, savor the broth, then break up the crab dumpling to enjoy the changing flavors. Inside was crab roe. Topping it is a seaweed called jimbasou. Next is the appetizer: a selection of summer delicacies. Grilled turban shell in its shell Japanese-style broth with a garlic butter-like flavor Sea Cucumber Roe with Grated Yam Miyagi Prefecture Pork Saikyo-yaki Lotus root and shrimp tempura Deep-fried white shrimp with truffle salt Burdock Root Terrine It has a flavor reminiscent of fish paste baked together Bonito and Avocado Tartare The items that should be warm are properly warm and delicious. Two types of sashimi Flounder and bluefin tuna. The flatfish is the fresh type, with a firm, springy texture. And we’re happy to include engawa on the side Enjoy it refreshingly with lemon soy sauce. Tosa soy sauce is provided for the bluefin tuna. Kawasemi’s specially selected strong-flavored dish is spiny lobster and wild red sea bream in a fruit tomato broth Charcoal is placed beneath the dish, ensuring it stays piping hot throughout. The ingredients include mozzarella cheese. Fruit tomatoes Black rice, a type of ancient rice The red sea bream was well seasoned Watercress and dill Ise lobster finished medium-rare Tofu Not listed on the menu Fresh ginger sorbet to cleanse the palate It has a nice kick of spiciness and is addictively delicious Another recommended fish, or rather, a new fish dish. A simple salt-grilled sea bass. And finally, the rice dish has arrived. Charcoal-grilled Sendai beef atop white rice Sendai beef is the only beef in Japan that cannot be sold unless it is graded the highest meat quality grade of 5. is a branded beef that cannot bear the name unless it achieves the highest grade 5 meat quality rating. Summery miso soup with grilled eggplant, mozuku seaweed, and water eggplant Cucumber and water eggplant This dessert was absolutely delicious White miso bavarois surrounded by melon soup Topped with goji berries and blueberries After dinner, I was asked about the water to be served for breakfast the next morning Since Abukuma Natural Water was already provided in the room, so we decided to exclude it from consideration and drink the following four types over the next two days. I’ll report back tomorrow and the day after. I had rice balls for a late-night snack. It came in a lovely bowl with pickled radish on the side. Since I rarely get the chance to eat handmade rice balls I felt warmth from the comforting, nostalgic taste The fillings are pickled plum with bonito flakes and bonito flakes. Since I’m staying multiple nights, I’ll take it easy tomorrow afternoon. Good night. Good morning. From the waters you asked about last night, today we’ll have Oze Natural Water and Ryusen Cave Water. Oze water is one of the 100 Famous Waters of the Heisei Era They say drinking Ryusen Cave water once adds three years to your life. For breakfast, freshly cooked rice in an earthen pot is served to each group. There’s a good reason why rice cooked in an earthen pot tastes so delicious. Rice contains an enzyme called amylase that breaks down starch. This breakdown of starch into sugar brings out the sweetness. The temperature inside the clay pot rises slowly allowing the amylase to remain active for an extended period at 40 to 50 degrees Celsius. This is what makes the rice taste so delicious. The salad includes prosciutto, broccoli, broccoli sprouts, hijiki seaweed, and cherry tomatoes. served with homemade olive oil and lemon dressing. Inside the wooden box painted by Mr. Kawase, charcoal is placed at the bottom and nori seaweed on top allowing it to retain its crisp texture The Japanese obsession with maximizing the deliciousness of meals is evident in such meticulous details. Chawanmushi with Date chicken and shrimp Broad beans, scallops, and maitake mushrooms grilled on magnolia leaves Soy Milk Fresh Yuba Water spinach simmered in broth Grilled fish: Hairtail It’s fluffy and delicious. Clam miso soup I absolutely love the painting of the rabbit and the longevity turtle Inside was green tea. Dessert was brought out as we finished eating The bowl contained shiratama zenzai. Overall, the meal was delicious and consistently satisfying. The real pleasure of staying multiple nights is the quiet midday after the other guests have checked out, right? Oyado Kawase opened in 1996. It’s been properly renovated and the building is kept beautifully maintained. There are 12 rooms in total on a site of about 3000 tsubo (approx. 9,900 sq ft). The rooms are divided into five different grades, and the one we’re staying in this time is the most luxurious. Despite the scorching heat, we took a short walk. We saw people fishing for ayu sweetfish and the peaceful scenery was soothing. We came back early and went back into the hot spring. along with the scent of mosquito coils This will be a good summer memory After leaving the hot spring, I’ll read a book in the cool building. It started raining The sound of rain contains high frequencies, and listening to it causes the brain to emit alpha waves. Alpha waves in the hot spring—what a luxurious moment. At 3 PM, the maid brought us tea. The tea snack was Iizaka Yubeshi, a local specialty. It was time for dinner. As an aperitif, Fukushima Prefecture Suehiro plum wine We’ve also arranged for a sake set in advance. Sesame tofu with chopstick-dyed color The savory aroma of sesame remains perfectly intact The truffle aroma and wasabi spiciness pulled the whole dish together Served in a morning glory bowl: black abalone and summer vegetables Topped with a liver sauce paired with couscous. The summer vegetables were zucchini and white eggplant. “Even if the morning glory takes the bucket, I’ll still get water.” The bowl is a grilled sea bream bowl The longevity turtle’s return bowl is just too cute. Summer truffles and watercress Lotus root mochi underneath Something like truffle paste was hidden inside too The appetizers feature various flavors of Tanabata. Fig and sesame cream Inside the kingfisher-shaped dish was octopus simmered in sansho pepper. Rare steak cooked to perfection Corn fritters Sliced sweetfish Bitter Melon Terrine Summer Duck and Mashed Pumpkin Two sashimi selections: scorpionfish and grape shrimp The scorpionfish is a premium summer fish We’re delighted to serve it with its rich, flavorful liver and gelatinous skin. I’ll enjoy it with ponzu sauce. Grape shrimp are a rare shrimp with low catch volumes. I ordered another sake set. Fukushima Prefecture’s local sake is top-notch, which is a huge help Steamed rice with squid and tomato as a palate cleanser It’s been finely scored and then seared. Served with a sudachi-flavored sabayon sauce made from egg yolks, and an ink sauce at the base of the plate. Today’s Kawase-san Special Dish is Sendai Beef Fillet and Rock Oyster Grilled on a Wooden Board Enjoy it dipped in the rich foie gras sauce in the dish The finest Sendai beef, with its fine marbling, is lightly charred over charcoal, cut thickly, and arranged on a wooden plank. Summer-season rock oysters offer a creamy, rich flavor. A meeting of the sea’s bounty and the mountain’s bounty. Behind them are eggplant and mushrooms. This green element had a distinct jalapeño flavor A palate cleanser: a course-changing granité It’s a plum sorbet. It has a very smooth texture. Refreshing after the meat course, leading into the final stages of the meal Hamo fish with jade dressing The green color comes from grated cucumber Plum paste was hidden beneath the white scallions The final dish was refreshing Inaniwa udon with donko shiitake mushrooms domestic lemon mitsuba and fresh yuba Assorted condiments You can either dip the noodles in the broth or pour it over the noodles in the bowl, whichever you prefer Since the broth wasn’t too thick, I poured it over the noodles The dessert arrived on a wooden fan. Apple mango vanilla pudding and Banana ice cream Thank you for the meal. They brought us rice balls for a late-night snack again tonight The flavor is the same as yesterday’s We have various drinks available The three-sake set comes with karasumi, so I thought it was a great deal. Well then, good night Good morning This is our final day’s breakfast. I’m so happy they changed all the dishes from yesterday. Grated yam tororo and and in front of that, marinated tuna with condiments. boiled spinach Yose-dofu Spicy cod roe Spanish mackerel Dashi-flavored rolled omelet Pickled Vegetables Yogurt drink Clam miso soup Dessert is watermelon and sweetened broad beans We eat the water-based dessert first, saving the sweeter sweets for later Thank you for the meal Next, we’ll provide access information. Oyado Kawase is located in Iizaka Onsen, Fukushima City, Fukushima Prefecture, in Japan’s Tohoku region. It’s along a beautiful river, with a famous firefly viewing spot nearby. By plane, it’s just over an hour by car from both Fukushima Airport and Sendai Airport. Fukushima Airport has flights to 3 domestic and international cities, while Sendai Airport has flights to 14 domestic and international cities. By bullet train, it’s a 30-minute drive from Fukushima Station. A complimentary shuttle is available from the nearest Iizaka Onsen Station with advance reservation. By car, it’s a 10-minute drive from the Fukushima-Iizaka Interchange on the Tohoku Expressway via local roads. We stayed at Meigetsuso in Kaminoyama City, Yamagata Prefecture. It’s a highly regarded inn known for its high-level Japanese cuisine and warm hospitality. I’d been curious about it for a while. Check-in is at 3 PM and takes place in the lounge. The Zao mountain range spreads out before us It’s a lovely day. This time, we stayed in the Koto Room. The price will be announced at the end of this video based on the room, meals, facilities, and services provided. Please watch while anticipating the cost. Meigetsuso provides both dinner and breakfast in your room. Each room features two separate spaces: a main room and a living area. The Kotsu Room offers a splendid view of Mount Zao. This popular guest room features a semi-open-air bath. It has a cozy, homely atmosphere in the best sense, making it a relaxing inn. The coffee maker is a nostalgic drip-style pot type. The coffee beans are pre-ground. Mineral water and cookies are placed on the tray. The cookies were made by people at a welfare facility, and they had a gentle flavor I love homemade cookies, so I’m delighted The bathroom is packed with various amenities For men: hair liquid, hair tonic, aftershave lotion, shaving foam For women: cleanser, facial wash, lotion, moisturizing gel DHC Hand Wash and Alcohol Sanitizer Comb, razor, shower cap, hair ties, toothbrush, cotton pads and swabs The hair dryer is Vidal Sassoon The powder room has a slightly unusual design Next, I’ll show you the main room I thought the view from this room was beautiful and truly wonderful. In the alcove, an Isamu Noguchi poster arranged like a hanging scroll adds a modern accent. In one corner of the main room are the TV, phone, and closet. Inside the closet are a safe and drawers Inside the drawers, yukata robes and pajamas were prepared A small box contained a sewing kit. Let’s return from the main room to the living room and head to the bathroom. A towel warmer that can heat or dry bath towels. There are plenty of bath towels. It’s a charming bathroom. The shampoo and conditioner are from the Haba brand, containing squalane oil What a beautiful and open guest room hot spring! In honor of the Boy’s Festival on May 5th, irises were prepared. The Tango no Sekku festival, which originated in ancient China and was introduced to Japan, is recorded in the Nihon Shoki as having been celebrated on May 5th as early as 611 AD. Eating kashiwa mochi is also one of the customs of Tango no Sekku. These kashiwa mochi were melt-in-your-mouth delicious. It was time for the eagerly anticipated dinner. Meigetsuso’s menu is a bit unique, drawn across several sheets. First up: “Mountain Play” The dishes are arranged on plates on the tablecloth and in the central tiered box. A sip of plum wine has also been brought as an aperitif. I will explain starting from the dishes on the right This is a sesame dressing dish featuring local spring mountain vegetables: butterbur shoots, cod roe shoots, and fiddlehead ferns. Two types of fiddlehead ferns are used: the common green variety and red fiddleheads. The left bowl contains blanched snow pea shoots. It also contains squid and raw seaweed. The middle box contains an assortment of appetizers. Wakame seaweed and konbu seaweed with roe, simmered in broth Kinpira stir-fried bamboo shoots with thinly sliced bamboo shoots Chrysanthemum greens soaked in shrimp broth Simmered May Greens Thick-style omelet Roast beef cooked slowly at low temperature for 2 hours Yamagata Prefecture’s fish, Grilled trout marinated in a special sauce Snow crab sushi Konjac shaped into balls Tamakong is the soul food of Yamagata Prefecture residents The next course is prepared as a substitute for a bowl For the bowl substitute, is served by pouring piping hot broth over the bowl ingredients. The ingredients are a combination of abalone, scallops, clams, and cockles Shellfish dumplings and bamboo shoots The broth poured over the top is also made from the shellfish. Two types of sashimi: flounder and button shrimp The spinach garnish is from Yamagata Prefecture. Our head chef visits the market every morning to source the freshest seafood. The main dish is a sirloin steak of A5-grade Yamagata beef. Yamagata Prefecture’s temperature variation, which reaches up to 50 degrees throughout the year, seems to have a positive effect. Characterized by finely marbled meat and sweet fat. The meat dishes are served with a Japanese-style onion sauce, salt and pepper, and garlic chips. This is butter-grilled abalone harvested in Yamagata. If you prefer not to have meat, you may substitute this instead. Underneath are onions slowly roasted in the oven to bring out their sweetness. Topped with white asparagus. Enjoy it lightly seasoned with salt and pepper or ponzu sauce The rice is Koshihikari from Yamagata Prefecture Lightly pickled red turnips, cucumbers, eggplant, and cabbage Meigetsuso’s signature udon noodles are uniquely flat and very thick. For dessert, on the left are strawberries, watermelon, melon, and Setoka mandarin oranges, topped with ricotta cheese and honey. The right side is sweet bean paste yōkan. It features six types of beans: broad beans, walnut beans, gan-kui beans, hidden beans, purple flower beans, and white flower beans. We were served rice balls as a late-night snack You can choose from five flavors: beef miso, salmon, kelp, plum, or salt. After dinner, the attendant came to make up the futon for us. and the main room transforms into a bedroom. As night falls Let’s light the Japanese candles. Apart from the commonly used Western candles Japan has its own traditional candles While Western candles are made from petroleum, Japanese candles use oils extracted from plants like the Japanese wax tree and soybeans, making them purely plant-based. The sound of frogs croaking in the distant mountains echoed through the quiet town. Good night. Good morning. Since the bedroom and dining room are separate, I was relaxing in my futon until just before My wake-up drink is a green smoothie made with komatsuna, banana, and orange. It has no peculiar taste and is easy to drink. Yamagata Prefecture is one of Japan’s leading rice-producing areas. Meigetsuso serves breakfast with freshly cooked rice. At check-in, each person could choose between regular rice or rice porridge. For miso soup, there were two choices: bamboo shoots or shijimi clams. The grilled fish was saikyo-yaki salmon and saury. We enjoyed it by dipping vegetables into homemade butterbur bud miso, which was being warmed over heat. Yamagata-produced black soybean natto fermented while playing classical music, and tuna sashimi topped with locally produced natural soy sauce from Oishida Town We’ll enjoy these with Yamagata Prefecture’s Dadacha soy sauce. The nori seaweed is prepared in a charcoal-lined wooden box it maintains a crisp texture What surprised me was Yamagata Prefecture’s specialty: shiso-pickled cherries. It has a subtly sweet and salty flavor that’s addictively delicious. Nameko mushrooms with their natural flavor, dashimaki tamago made with delicious eggs from the local Wanpaku Farm, and simmered wild vegetables with fried tofu. I absolutely love dishes like these. I enjoyed a delicious Japanese breakfast Let me show you the large bath It’s the same layout for both men and women. The spring water is a sodium-calcium chloride sulfate spring. With a pH of 8.2, it is mildly alkaline and gentle on the skin. The water is formed by the combination of sodium chloride and sulfate. It warms you thoroughly and moisturizes well and you’ll feel the pleasant after-bath sensation Both the indoor and outdoor baths feature Aomori hiba wood around the tub edges The soft, drifting scent of wood calms the mind. The open-air bath offers a pleasant cool breeze from Yamagata. Please bring only a towel to the main bath. Cleansing products, basic skincare items, brushes, and other consumables are provided. The post-bath lounge is located right in front of the main bath. Enjoy the crisp morning air or the illuminated courtyard scenery at night It’s a place where you can relax and forget about time. A capsule-type coffee machine is available offering a wide variety of coffee and tea. The spacious area has plenty of desks and chairs, so you won’t feel bothered by others. Books of various genres, both old and new, are available. The building is so large you could get lost inside. Besides the rooms and large bath, there are also hot springs. The private baths, available anytime without reservation if open, features a unique design carved out of a large Zao rock. Believed to ward off evil spirits with its scent, The custom of bathing in iris water during the Boys’ Festival originated in ancient China. When this tradition reached Japan, the iris’s name sounded like “victory” (“shōbu”), and its leaf shape resembled a sword, it gradually became a celebration for boys. Private family baths require reservations and are available for 45 minutes. Reservations are accepted after check-in. Kamiyama Onsen was first opened in 1458. A monk named Gesshu, traveling from Hizen Province (present-day Saga Prefecture), Healing its injured leg in the hot spring bubbling up from the marshland and healed its wound. It is also known as “Tsuru-shin no Yu” (Crane Leg Hot Spring). The private sauna rental fee is 5,500 yen per hour. This time, we reserved it for two hours. Inside, a slightly deeper tub is filled with warm hot spring water. The sauna building is located outside. From the front to the back, there is a cold water bath, an open-air bathing space, and a sauna. It’s brand new and very clean. The seating area is long enough for an adult to lie down. Above all, being able to take an open-air bath surrounded by nature is the best part. The chair is a Coleman Infinity Chair, which is truly impressive. While enjoying the sauna, a Japanese serow—a natural monument and endangered species—appeared right before my eyes. The sake cellar inside the facility displays Japanese sake and wine, and you can freely enter to select your drink. From major international wines to locally produced wines. Kaminoyama City is one of Yamagata’s three major wine-producing regions. And representing Yamagata Prefecture itself is the globally popular sake “Juyondai”. There was a manga corner in the connecting corridor What manga do you all like? Japanese manga has become very popular with foreign visitors lately, hasn’t it? I was really into basketball throughout elementary, middle, and high school, so Slam Dunk is a must for me. I also like One Piece, NANA, Hunter x Hunter, Space Brothers, and lately, Spy Family. The school store has a wide variety of products and is incredibly well-stocked. It should be able to accommodate souvenirs for anyone. They had food, sundries, local crafts, toys for children, clothing, and more. Heading toward the entrance, you’ll find the front desk, lobby, and lounge. The view from the windows shows the Zao mountain range stretching between Yamagata and Miyagi prefectures. It is believed to have been a submarine volcano until about one million years ago and is an active volcano that last erupted in 1895. We’ll step outside the entrance and show you another building. This is the lounge. The interior is designed to evoke the feel of a British farmhouse. It has a retro-chic atmosphere reminiscent of the Taisho or Showa eras. A white-walled building located further back on the grounds This was the residence of a powerful local clan in what is now Kitaakita City, Akita Prefecture, then known as Takanosu Town. This is the relocated grand residence of Mr. Eiji Soma. Mr. Eiji Soma amassed his fortune through rice trading in Shinagawa, Tokyo, from the Meiji period through the pre-war era Inside, works by artists connected to Yamagata Prefecture are exhibited. Here is the access information. Meigetsuso is located in Kaminoyama City, Yamagata Prefecture, Japan. It takes 2 hours and 30 minutes from Tokyo Station to Kaminoyama-Onsen Station, the nearest station to the inn. This is a direct route via the Yamagata Shinkansen with no transfers For your reference, the fare between Tokyo Station and Kaminoyama-Onsen Station is Reserved seating is ¥11,850, and Green Car seating is ¥15,510. All seats are reserved, there are no unreserved seats. Tokyo Station has a wide variety of ekiben, so I went early and bought several. The two-and-a-half-hour ride was just the right length, not too long and not too short, for eating ekiben and enjoying the scenery. Arrival at Kaminoyama-Onsen Station. Yamagata Prefecture is one of Japan’s leading wine-producing regions. There was a place adjacent to the station where you could taste wine, so We sampled various wines from Woody Farm in the local city of Kaminoyama If you could stay at a high-end French restaurant and your room had its own hot spring bath, and they even prepared a luxurious breakfast for you, that would be the best, right? All those wonderful dreams come true We stayed at Arcana Iz in Shizuoka Prefecture. It’s located in the Shuzenji area of Nakaizu. This time, I’ll introduce the room, dinner, and breakfast in that order. The 16 rooms available are Each features a private open-air bath with natural hot spring water flowing directly from the source. and a dedicated butler provides attentive service. This time, we stayed in the River View Suite. Check-in is done in your room And you can handle everything from check-in to check-out right in your room. You can see the open-air bath for this guest room over there. The welcome drink and welcome sweets were very elaborate and delicious I can’t wait for dinner now. The room has two semi-double beds. The coffee and tea set looks like this. As those familiar with Nespresso will know, rich-type capsules were provided. I also thought the beer, Heartland, was kind of nice The washroom and toilet felt clean and bright, with natural light coming in from three sides. The amenities felt like they were each carefully selected with environmental considerations in mind. La Casta body milk LED makeup mirror Leaf & Botanics amenities A boar-bristle toothbrush and very low-irritation toothpaste La Casta Hand Soap The amenity items are a basic set Shampoo and other products are also uniformly La Casta Bathing in the hot spring while feeling nature amidst the delicious air was truly special Now let’s introduce the dinner. It’s amazing they offer three different types of champagne by the glass, isn’t it? High ceilings and large windows with lush trees right in front of us The amuse-bouche arrived on an incredibly cute plate. This illustration was hand-drawn by the chef The wooden parts are also handmade by the chef A dish crafted like a fish cake Egg eclairs Shrimp wrapped in crepe batter Amagi Shamo chicken, tandoori-style Red Snapper and Jerusalem Artichoke This is Jerusalem artichoke The wine served was also delicious Red Salmon and Black Garlic Two dishes featuring foie gras and parsnips were prepared First, this one: ravioli filled with foie gras, topped with a consommé infused with the aroma of parsnips The other dish was sautéed. By the way, parsnips are this vegetable here. Fried black rice, a local specialty, and mushrooms It’s an open kitchen, so it’s fun to watch them cook. The Spanish mackerel and cod milt grilled right before our eyes became this dish. You can choose from three main dishes This is Izu beef. The colors are also very beautiful. This is Amagi young wild boar We chose it because Mr. Butler also highly recommended it It was delicious with absolutely no gamey taste. The selection of after-dinner drinks is also impressive. For dessert, we had a plate of Benihoppe and coconut, followed by a plate of citrus, chocolate, and caramel. Finally, the tea sweets. This wooden container also had a handmade feel and was adorable. Good morning. It depends on the plan, but since check-out was at 1 PM this time, we were able to enjoy a very leisurely morning. Now, breakfast. You can choose any time between 8:00 AM and 11:00 AM to arrive. The architectural design was also wonderful, and the nature viewed full-screen through the large windows was bursting with energy. For egg dishes, you can choose from these cooking methods and ingredients. Hojicha-flavored dressing, finished with a fragrant aroma using a tea incense burner Egg dishes are served fresh off the grill. The theme is a picnic in the forest We were thrilled the moment it arrived, saying we’d never seen a breakfast like this before Each dish tasted absolutely perfect, and the quality was exceptionally high This egg dish is scrambled eggs with rustic ingredients. This channel combines eating and traveling featuring delicious meals and travel. If you enjoyed the video, please give it a thumbs up—it really encourages us! We’d also appreciate it if you could subscribe to our channel. We stayed at Araya Tōtōan in Yamashiro Onsen, Kaga City, Ishikawa Prefecture. We stayed at Araya Tōtōan. It’s a prestigious, long-established hot spring inn with 800 years of history, now in its 18th generation. It has a total of 18 guest rooms. Nine of these rooms feature private open-air baths with natural hot spring water flowing directly from the source. Check-in is at 2:00 PM, check-out is at 11:00 AM. What’s amazing about this inn is that the moment you step inside you are immediately struck by the sheer number of art pieces displayed throughout the building, each seemingly worthy of being designated a tangible cultural property. This time, we came during the winter season, looking forward to the crab. Upon arrival, we were guided straight to the lobby, and shortly after, coffee was served. Many pieces are traded for prices in the millions or tens of millions of yen. Numerous pieces by artists like Rosanjin Kitaoji are displayed. Check-in procedures are conducted in your room, not the lobby. Of the four room types available, we stayed in a Japanese-Western style room with a semi-open-air bath this time. We’ll announce the price at the end, so please watch while trying to guess the cost based on the room and meal details. This is the “Nishōgetsu” room, featuring a 10-tatami main room and a 10-tatami bedroom. It features a loggi terrace, creating an open, airy feel. Upon arriving at the room, the attendant served us a nerikiri confection titled “First Frost” and thin green tea. Lighting by Isamu Noguchi The interior design weaves modern elements into the traditional structure. It’s nice to just sit in a chair and zone out. In the corner of the main room, a tea set and kintsuba sweets are prepared The main room and bedroom can be separated or connected. When connected, it’s a very spacious 20 tatami mats, but with two air conditioners, the heating worked perfectly. There are two single-size beds. Looking it up, it seems to be called a CD bed. Maybe because it’s a low bed, it felt quite firm to sleep on. A desk and chair are placed by the window. Next to that desk is a refrigerator. The water in the thermos is free, but unusually, everything in the refrigerator, including the water, is charged. A closet is located in the hallway of the guest room, where yukata robes are provided. After dinner, another yukata was placed in the main room. Now let’s take a look at the bathroom. The wash area is compactly arranged. Amenities include toothbrushes, hairbrushes, shower caps, cotton pads, cotton swabs, and razors. Basic skincare includes POLA toner and lotion, and Fukumitsuya sake-based toner and lotion. For men, Paul Stuart hair items and others were provided Four bath towels The hair dryer is Panasonic Shampoo and other toiletries are also provided, but the front desk said they don’t have makeup remover they said they don’t have any available Please be aware of this during your stay. This inn boasts an abundant hot spring supply This inn boasts an abundant hot spring supply features private hot spring baths in every guest room, all fed directly from the source. The spring water is sodium-calcium sulfate chloride spring, weakly alkaline and hypotonic. The hot spring water flowing through the two baths naturally becomes hotter and warmer. The source water is around 66 degrees Celsius, and of course, there was a tap for cold water. It’s not like the semi-open-air bath offers any particular view, but thanks to this pot garden, it felt more open than I imagined. I was very satisfied with the hot spring in the guest room. Next, I’ll introduce the museum-like interior and the large bathhouse. On the third floor is the art exhibition room. This is a painting by Mr. Norio Ueno. The exhibition room is a separate building, like a detached wing. You’ll pass outside to reach the room. Rokuzan Hokudai was a renowned Japanese artist who lived from the Meiji to Showa eras. He wore many hats: painter, ceramicist, calligrapher, cook, and gourmet. In the early Taisho era, while still in his 30s and unknown, Rosanjin trained under the renowned Kutani ware master under the tutelage of Suda Seika. The proprietor of Araya at that time had connections with Rosanjin, so many pieces from that era remain preserved at this inn to this day There is an elevator inside the building, but the atmosphere of the stairs, steeped in history, is also quite nice. On the walls is art by Mayamax. Three large baths are located on the first floor. Arayatōtōan, nestled in the heart of Yamashiro Onsen’s Yuno Kurwa district, one of the Hokuriku region’s renowned hot springs, served as the bathing quarters for successive feudal lords of the Maeda clan. since receiving orders from the bath attendant it has been a long-established inn counting 18 generations of history. Basic cosmetics, consumable amenities, hair dryers, bath towels, and other items are provided, so you can come empty-handed. Five washing stations The three large baths alternate between men and women at least once per day. Ruriko has one indoor bath and one open-air bath The Genkengaku features artwork on its walls and pillars. Like Ruriko, Genkengaku also has an indoor bath and an open-air bath. Modern art objects stand out beautifully. Karasu-no-Yu differs in style from the other two bathhouses Its concept is to enjoy the source spring itself with all five senses. The lighting is deliberately dim, and no soap products are provided After bathing, ice-cold beer, sparkling wine, and Contrex mineral water are available in the relaxation area. Feel free to help yourself to the mandarin oranges. Thanks to the 2:00 PM check-in, you’ll have plenty of time before dinner. During the Edo period, hot spring towns were built around communal bathhouses. Hot spring inns lined the perimeter of these communal baths. Visitors would frequent the baths and sometimes stroll through nature during their extended stays. This communal bathhouse is the Sōyu. The Old Sōyu, located right in front of Araya Tōtōan. The area around this Old Sōyu has many famous spots and sights, making it perfect for strolling. Here’s a brief introduction to nearby attractions Iroha Sōan: Site of Rosanjin’s Residence This two-story wooden building with tile roofing, constructed in the early Meiji period, is open to the public. Hattori Shrine, dedicated to the weaving deity Ame-no-Uzume-no-Mikoto The name Hattori is said to derive from the word for weaving (hatōri). This shrine, illuminated at night, combines beautiful scenery with a sacred and fantastical atmosphere, making it a particularly popular spot recently. The cobblestones of the town feature individual designs inspired by Yamashiro, rendered in Kutani ware-style patterns. The old public bathhouse is also beautiful at night. It has a nostalgic atmosphere. The founder of the Japanese syllabary chart Yakōin Onsenji Temple, where Priest Myōkaku was the founding head priest Written in 993 by Priest Myōkaku, a scholar of the highest caliber at the time The oldest extant o-go-ne-zu chart is depicted within his “Hanten Sakuhō” Dinner is served in a private room at the dining area Complimentary drink: Kikuhime Nigori Sake from Ishikawa Prefecture The appetizer is kobako crab. Female snow crabs are often called kobako crab in Ishikawa and Toyama Prefectures. To protect resources, the fishing season for females is short, running from November 6th to December 29th. Next came the hachisaku This hachisun was incredibly delicious. I’ll explain each one. Cod marinated in kelp, mixed with cod roe Inside the spiral lid is nameko mushrooms and sea cucumber mixed with grated daikon radish. Mackerel sushi roll Sweetened simmered monkfish liver, pounded Japanese yam Chickweed and sweet potato leaves Since portions for two are served Please take your own small bowl for your portion The soup bowl contains crab-flavored fish paste Yuzu cut into pine needle shapes, The one visible in front is abalone mushroom. The luxurious sashimi has arrived The sweet shrimp is prepared in a style said to be beloved by Rosanjin, dipped in Saikyo miso. The white fish on the right is grouper, and the left is winter yellowtail. And here is the snow crab from Hashidate Port that I was looking forward to. This inn offers four tiers of dining during crab season, but This time, we opted for the top-tier course to luxuriously savor tagged snow crab The spicy radish served with the yellowtail is a nice touch. The natural salt from Noto was delicious, with sweetness and umami. This premium course features a large snow crab prepared individually for each person. Next is grilled crab. You could taste the smoky aroma from the charcoal grill and the sweetness of the cooked meat. Snow crab is known by different names depending on the region, such as Matsuba crab or Echizen crab. In Ishikawa Prefecture, it is affectionately called Kanou crab, combining the “Ka” from Kaga and the “No” from Noto. This warm miso pairs perfectly with hot sake, doesn’t it? They brought bite-sized rice balls for the crab miso. And boiled crab. Snow crab fishing sometimes involves taking boats far out to sea and staying out for several nights, but the snow crabs landed at Hashidate Port are caught on day trips, ensuring exceptional freshness. At this inn, the owner personally visits the market to procure the very best tagged snow crabs from Hashidate Port. The simmered dish served before the main meal is a stew of sesame tofu, turnips, and komatsuna greens. Topped with duck meat miso. This is the final course. Crab rice porridge. I absolutely love snow crab, so I was really looking forward to this day. Dessert was matcha ice cream with blancmange, and in the back, ripe persimmons and strawberries Black beans were scattered on top, and lemon jelly was poured over everything. Breakfast is also served in the same private room. It seems the location is often the room itself rather than a dining area, and requests for preferences aren’t accommodated I preferred eating in the dining area rather than in my room, so I was relieved to have both breakfast and dinner in the dining area. Since no specific options were mentioned, I assume it’s Japanese cuisine only. When I looked up this place beforehand and saw photos of the breakfast, I was really looking forward to it, thinking what a tasteful breakfast it looked like. Thick fried tofu, twisted konjac, mizuna greens, and simmered daikon radish soaked in dashi broth. Spinach and shimeji mushrooms, blanched and dressed The famous soft-boiled eggs are made using the spring water at the entrance. Soaking them in the 66°C spring water for about 6 hours results in a perfectly soft-boiled texture Marinated yellowtail topped with grated yam Sun-dried whitebait with grated daikon radish Grilled cod prepared Yuuan-yaki style Served with Nanba miso, a local specialty from Ishikawa Prefecture It’s a spicy miso paste containing chili peppers Inside the lidded bowl is tofu yuba with thickened sauce Homemade pickles Each elegant side dish, rich with dashi flavor, had a gentle taste. and paired perfectly with white rice For dessert, we had yogurt from Hiramatsu Farm in the local Kaga area After-dinner drinks included a choice of coffee or tea. The lobby, which served drinks the night before, had coffee ready in the morning. After breakfast, we had time to relax and enjoy coffee before checking out. Next, we’ll provide directions for access. Arayatououan is located in Kaga City, in the southwestern part of Ishikawa Prefecture, on the border with Fukui Prefecture. It’s a 12-minute drive from JR Kaga Onsen Station. 30 minutes by car from Komatsu Airport Four domestic routes operate 1 hour 35 minutes from Sapporo and Fukuoka 2 hours 5 minutes from Naha From Haneda, you can arrive in just one hour Direct JAL flights from Haneda and Naha Direct flights from Sapporo and Fukuoka are operated by ANA All aircraft are Boeing 737-800s, Japan’s mainstay domestic fleet. You can spot a 737 instantly, so here’s a little tidbit for you. First, the aircraft is smaller in size. There are two engines, and they are not perfectly circular but rather slightly flattened like drums. The angle is gentle because there is a protrusion called a dorsal fin at the base of the vertical tail. Incidentally, if there are two emergency exits, it’s a Dash 800, and if there is only one, it’s a Dash 700. The best seat is definitely 15A. For flights departing from Haneda, Mount Fuji is visible on the left side, so A seats are recommended. Only row 15 has wider seats, so for two people, aim for 15A and 15C. For three people, go for 15H, 15J, and 15K. As mentioned earlier, Komatsu Airport is only a 30-minute drive away, but since I had plenty of time before check-in, I took the bus and train. The shuttle bus from Komatsu Airport to Komatsu Station takes just under 10 minutes and costs 280 yen. From Komatsu Station to Kaga Onsen Station, taking the limited express train takes 8 minutes one way and costs 1,730 yen. Taking a local train takes 24 minutes and costs 240 yen. Since I had time, I took the local train to enjoy the scenery. I’ve stayed twice at Beniya Mukayu, located right near Araya Tōtōan. I’ve stayed there twice, so I’m quite familiar with the way now. Even on a local train, we arrived at Kaga Onsen Station in no time. It takes about 10 minutes by car from Kaga Onsen Station to Yamashiro Onsen. The taxi driver was very kind. By the way, on the return trip from Kanazawa Station to Tokyo Station I rode in the GranClass on the Hokuriku Shinkansen I’ll post the ending screen link at the end of this video I’ll post the video from that time there. Headed out for lunch before check-in We visited Kame Sushi, located just a 5-minute walk from our lodging. It has a cozy, homey atmosphere serving sushi made with ingredients characteristic of the Hokuriku region We stayed at Enoura Retreat Rimon in Odawara City, Kanagawa Prefecture. We stayed at Enoura Retreat Rimon Since opening in June 2021, it has rapidly It has reigned supreme at the top of Japan’s lodging industry Reading each review revealed a storm of rave praise My desire to visit grew stronger each day Since it was a new facility with limited information available I hope this serves as a helpful reference for everyone. Check-in on the beautiful terrace Holy basil tea with its sweet aroma and refreshing taste, and Yura Satsuma mandarin oranges, said to be grown nearby Enoura has long been known for its thriving citrus cultivation During our conversation with the staff member who served us, they told us the citrus from Aoyamaen near the inn is delicious, so we bought some mikan and lemons on our way back Right near the front desk is a shop where you can buy the stylish items used throughout the inn. Now, let’s head straight to your room. This time, we’re staying in Superior Twin Room 203. We’ll announce the rate at the end of this video, so please watch while trying to guess the price based on the room, meals, facilities, and services. It’s a room of approximately 58 square meters with a terrace. The room features pleasant lighting from soft indirect lamps and sunlight streaming through the windows. The tray and pencils are all made from scrap wood, and the memo paper is business card-sized for easy storage after taking notes. The book placed here, Enoura Kitan, is authored by photographer and contemporary artist Hiroshi Sugimoto. Right next to the inn is the Enoura Weather Station, a complex art facility created by Hiroshi Sugimoto. You can experience the fusion of beautiful scenery and artworks up close You can see fossils from 500 million years ago, a Jomon-period stone coffin, a Kofun-period torii gate, a thirteen-story pagoda from the Kamakura period, and more. You can view many valuable collections The modern Japanese-style living room with Ryukyu tatami mats features a large closet along the wall. The tatami had a smooth texture, making it comfortable to walk on barefoot. The stylish wall between the living room and bedroom is actually a next-generation air conditioner called a panel shade. It regulates temperature using radiant heat from hot and cold water circulating within the panels. It’s a system that’s gentle on people and the planet, with no dryness and no noise. Two semi-double size beds by Nishikawa & Free are provided to promote improved sleep. Outlets, light switches, and reading lamps are installed at the headboard. Let’s take a look at the drink corner Herbal tea and coffee are stored in the drawer. Rimon’s original blend, made by local Odawara roaster Hina Coffee. It had a caramel-like aroma and was delicious. There are also four types of original herbal teas. The lower part of the shelf is the refrigerator. Cold-brewed tea, seasonal herbal teas, and mineral water. It has a refreshing and easy-to-drink flavor. The washroom also feels very clean The sparkling clean mirror and pristine white sink provide a sense of reassurance Various amenities are provided inside the drawers. The tote bag is yours to take home. The hair dryer is a Salonnia. The bath herbs are used like tea bags. Cotton pads, cotton swabs, razor, body wash towel, toothbrush, hairbrush, skincare kit The skincare kit contains cleanser, facial wash, toner, and lotion. The opposite drawer contains 100% organic cotton house robes, pajamas, and socks The socks are made from unused fibers spun at a textile mill. The lightweight pajamas have a smooth feel against the skin, while the heavier house robes offer a crisp, comfortable fit without showing inner layers. Pure white towels and a robe are on the lower shelf. The bathtub has a shallow rim and a beautiful silhouette. Since there’s a unique experience I’ll introduce later, I suspect most guests won’t use the room’s bath, so it shouldn’t be much of an issue. However, the bath is not a hot spring. It’s nice that there’s a towel warmer. The toilet is a TOTO Neorest. It’s a clean and refreshing space. Let me introduce you to the must-try experience at this inn: the Lufuro. First, receive instructions at the front desk and collect your towel and Rurofu robe. First, wash your hair and entire body in the bathing area to prepare for the Rurofu experience. Amenities are fully stocked down to the smallest details—brushes, hair ties, body wash towels, paper shorts, shower caps, razors, toothbrushes, cleansers, toners, lotions, cotton pads, cotton swabs, etc. You don’t need to bring anything from your room, which is very convenient. There are two bathing areas, which are sometimes separated by gender. However, since only two groups were staying this time, we were able to use the baths exclusively like a family bath, reserved for each room. Instead of drilling new hot springs that impact the natural environment, they provide a craft hot spring made using patented technology. This technology extracts minerals from existing hot spring ores and concentrates them. Alright, change into your bathrobes, grab your face towels, and let’s go! A dimly lit room filled with steam Le Fleur is a mineral mist bath with concentrated hot spring components. You lie down in a room heated to about 40 degrees Celsius, covered with over 30 types of medicinal stones. After about 10 minutes, rehydrate and rest quietly in the relaxation room Thanks to the far-infrared effects of the medicinal stones, you’ll be drenched in sweat within minutes of entering the Lufuro. It’s essentially an air supplement. It’s said that absorption through steam is as efficient as an intravenous injection Meals are served in the dining room, Ame-Tsuchi, both evening and morning. Our chef, certified in Ayurveda and medicinal cuisine, supports guests’ health through meals as well. We ordered a rare Chenin Blanc Vin Mousseux and the Japanese sake “Kotohime,” produced right next door in Ashigara. First course: Late autumn gobo root It helps eliminate bodily waste, while brown rice and Job’s tears regulate hydration levels. Sea bream simmered in its own broth The carefully seasoned bamboo shoots are deeply flavorful, and the fried millet around them plays a good role on the plate. The third dish arrived smoked with cherry wood chips Satouzura is a sweet soybean relative so sweet it needs no added sugar. Kitchari is a bean porridge prepared using Ayurvedic techniques. Crispy on the outside, soft and creamy on the inside. I couldn’t have guessed from the menu description alone, but next up is a bowl. It uses natural nigari, allowing you to absorb local minerals through the earth and marine minerals through the cuisine. We ordered Izumibashi’s autumn sake, brewed right nearby in Ebina. The fifth course is prepared. Skipjack tuna, grouper, and yellowtail—off-menu local flavors. In the center is Ashigara yuba. Tosa soy sauce, ponzu made with local citrus, Setouchi salt, and Izu wasabi The garnishes are seasoned with sweet vinegar and sesame oil carefully prepared so even the garnishes are delicious This is also off-menu: sushi made with grouper aged for one week Accompanied by shikuwasa. The sixth course is steamed Izu deer with sake. You often hear explanations like “This deer has absolutely no gamey smell” at restaurants, but this is on another level—I’ve never tasted venison so utterly free of gamey flavor. And how could I not be delighted by the homemade karasumi right here? I also ordered Sagami Nada, a sake from Sagamihara in our local Kanagawa Prefecture. The next dish is soba noodles. Baoshan is a Chinese cooking technique. The scales of the red snapper are coated in oil and finished crispy, giving off a fragrant aroma. Using aged buckwheat noodles instead of fresh ones is another point of pride. Aged buckwheat develops enhanced umami and sweetness, along with a pleasant aroma. The main dish is charcoal-grilled rump steak from Ashigara beef. Ashigara beef is a brand beef from Kanagawa Prefecture, raised on healthy feed including Ashigara tea and spring water from the Tanzawa Mountains. For the final course, each group is served rice cooked in individual earthenware pots. It also included the sato-shirazu rice we had earlier. The miso soup and pickled vegetables, both homemade, have a gentle flavor that soothes the soul. We were offered curry options Two types of beef medicinal curry and and venison Ayurvedic curry. We ordered one of each Every dish is creative and surprising, healthy, and incredibly delicious Sweetened with the high-sugar sweet potato variety Beni Haruka Purple sweet potato and white adzuki bean paste, topped with mascarpone and soy sauce koji. Thanks to the effects of Lufro and the carefully planned menu, my digestive system felt great. Even after eating a lot, my body felt surprisingly light. After dessert, we moved to the terrace and ordered chamomile tea and a café latte. It’s so peaceful and the climate is so pleasant, it’s a comfort that makes you want to stay here forever. They turned off the lights so we could see the stars clearly. Good morning. We’ll have breakfast at the Dining Ametsuchi too. I had planned to get up early and go to the open-air bath but I slept too soundly and overslept Choose your wake-up juice: Unshu mandarin or pink grapefruit First up, a salad made with completely pesticide-free vegetables grown at Hanamaru Farm in the neighboring town of Ninomiya. Topped with our chef’s special kombu dashi dressing. Yogurt with kinako and honey White rice is cooked to perfection for your reservation time It’s the “Ichi no Inochi” variety, characterized by grains about 1.5 times larger, a chewy texture, and sweetness. The hearty kasujiru soup warms you up. The scenery is also wonderful, making for the best breakfast. The pickled plums are pitted and cut, which is a nice touch. None of the dishes here use any additives or white sugar. Let me briefly introduce the dishes. Fish includes red snapper, etc. The nearby Enoura Fishing Port, along with surrounding ports like Hayakawa and Manazuru, are famous fishing spots where fresh seafood is landed daily. The Midori peppers from neighboring Shizuoka Prefecture are delicious, just as their name suggests. I love dishes like this one with Odawara bell peppers. Homemade salted fish paste, with a gentle saltiness accented by homemade yuzu pepper. Silky smooth tofu Boiled greens, local baby potatoes and pork, dried shredded radish Fluffy rolled omelet with an exceptionally high dashi broth ratio For egg dishes, you can choose from omelette, scrambled eggs, fried eggs, or dashimaki tamago Since the weather is nice, we were offered dessert on the terrace Fuji apples and Jiro persimmons. Warm coats and blankets are also provided. It was the perfect breakfast to start the day off right. Here is information about access. Enoura Retreat Rimon is located in Odawara City, Kanagawa Prefecture By car, it’s about an hour and a half from Tokyo. By public transportation, it takes about 60 minutes from Tokyo via the Shinkansen and local trains. It’s a 5-minute drive from the nearest station, Nebukawa Station, to the retreat. Complimentary shuttle service is available The entire staff at Enoura Retreat Rimon welcomes you with the highest level of hospitality They anticipate your needs, handling requests made on the first day without needing to be asked again on the second day. They offer you what you want, right when you want it. Their manner of speaking and every gesture was incredibly refined. Every single person showed truly wonderful hospitality They told us about the Enoura Weather Station we’re seeing now and even made the reservation arrangements for us. The famous bakery nearby, Mugi-Fumi, attracts many customers who travel from afar to buy their bread. and their bread sells out immediately after opening every day. When I mentioned I couldn’t buy any on the first day and wanted to try the next day, the inn staff even made a reservation for me to get the bread. Everything down to the smallest detail was perfect, making it a thoroughly satisfying stay. In late June, with hearts racing in the early summer air, we arrived in Koshu City, Yamanashi Prefecture. The gentle murmur of the Fuefuki River could be heard, and the landscape of vineyards and satoyama stretched out. Time flowed so leisurely here, it was hard to believe this area was only a mere two hours from Tokyo. This time, I visited a lodging called Zabo. The term, written as “sitting and forgetting,” refers to sitting quietly, letting go of worldly affairs and distracting thoughts, and liberating both mind and body. It is also a Buddhist term with such profound meaning. Stepping out of the car and walking down the path, the scene that unfolds before you is a nostalgic, quintessential Japanese landscape. Charming old farmhouses, well-tended fields, and a stream holding clear water A quiet sensation envelops you, as if a long-forgotten memory is gently resurfacing. Simply visiting this place naturally deepens your breathing That atmosphere truly flowed here The inn’s grounds cover 3,000 tsubo Luxuriously, there are only 22 guest rooms. Check-in is at 2 PM. Upon arrival, we were immediately escorted to the lobby We took a moment to relax while gazing at the pond where koi swim. As it was a hot day, cold green tea and Koshu Kin Manju sweets were served Though still deep in the rainy season with rain forecast for today and tomorrow, the scent of summer grows stronger each day. The room we’re staying in this time is the highest-grade room among the 22 rooms: a Japanese-Western style room with a garden open-air bath. We were shown to the Kotogawa room. The price will be announced at the end of this video, so please watch while trying to guess the cost based on the room, meals, facilities, and services offered. The moment you enter the room, the pleasant aroma of tea wafts through the air. Kotokawa is a room consisting of an eight-tatami main room and two adjoining bedrooms. Upon stepping through the entrance, your eyes are drawn to the eight-mat Japanese-style room bathed in soft light. The garden spreading beyond the window looks like a painting. Various items are provided in the room for a comfortable stay. A low wooden table sits in the center of the room On it, a carefully prepared tea set and local sweets are arranged. The coffee machine is made by the long-established Italian brand De’Longhi It’s a machine with authentic brewing capabilities. All drinks in the refrigerator are available at no extra charge. Water, iced coffee, lemon tea, ginger ale, and beer were provided. The closet contains clothing to ensure a comfortable stay at the inn. Yukata robes, hanten coats, and travel socks. Soft gauze pajamas A convenient basket bag for trips to the large bath Now let’s take a look at the adjacent bedroom Two semi-double beds Outlets, USB ports, and switches are conveniently grouped near both beds’ headboards The room as a whole is compactly organized. It’s not too spacious or cramped, making it just right for two adults to stay. A study area was also set up in one corner of the bedroom. The space is well utilized, making it a comfortable room with just the right amount of everything. The narrow section next to the bed can actually be opened revealing a closet inside. Now, let’s introduce the much-anticipated bathroom. The sink area has a simple, clean design. Essential items are conveniently placed around the area. Amenities were also provided beside the sink. The drawstring pouch contained cotton pads, cotton swabs, hair ties, hair clips, a toothbrush, a hairbrush, a shower cap, shampoo, and more. The bath amenities were from Laura Ashley, a British lifestyle brand. The hairdryer is a Salonnia. Plenty of towels are also provided. Stepping out onto the guest room terrace revealed a breathtaking view. Before us lay a beautifully maintained Japanese garden. And in its center, colorful koi fish glided leisurely through the water. Large rocks and stone lanterns placed around the pond created a world reminiscent of a Japanese painting. In a place where you can have such a special view all to yourself, there is an exceptionally luxurious open-air bath made of cypress wood. Soaking in the hot water while enveloped in the scent of wood and gazing upon the beautiful scenery is an exceptional experience. Koi swimming beyond the mist of the hot spring Listen closely and you’ll hear the sound of water and birdsong Simply being there, I feel my heart gently unravel. The water temperature is perfectly maintained allowing me to soak slowly, forgetting the passage of time The shower features a high-end beauty brand features a high-performance showerhead from Refa. The silky water flow left my hair and skin feeling refreshed and comfortable. Alongside shampoos, it also features a skincare line by jewelry brand Mikimoto The forecast called for rain, but when I looked up, I was delighted to see a clear blue sky stretching out above me. I have a feeling today is going to be a wonderful day. Koi food is prepared on the table, so let’s feed them. Suddenly, lots of koi and even ducks gathered from all around. They’re so cute and soothing. Let me show you the facilities inside the building. First is the large bathhouse. The scent of hot springs already wafts through the hallway leading to the main bath. The changing room with washbasins Everything you need is provided: drinks, amenities, towels, and more. The hair dryer is a Refa. Cleansing oil, facial wash, toner, moisturizer, cotton swabs, cotton pads, comb, toothbrush, and shower cap were provided You can luxuriously enjoy the natural flow of the Fuki-gawa Hot Spring, which bubbles up within the grounds of this inn. The water temperature at the source is 43.4 degrees Celsius, making it an ideal natural hot spring. An impressive 650 tons of hot water gushes forth daily, brimming with the abundant power of nature. There’s also a high-temperature dry sauna, so I thought I’d like to come back for a longer stay next time. It features large windows and a spacious, open layout. The cold plunge pool is right next to it, making the flow very convenient. Both the rooms and the main bath surprised me not just with the views and surroundings, but also with the excellent water quality. Notably, it has an exceptionally high alkalinity with a pH of 9.6. Surprisingly, it feels mild on the skin when you use it. Such a gentle high-alkaline spring is considered extremely unique and precious even on a global scale. Professor Tanaka of the Earth Science Laboratory at Otsuki Junior College conducted the investigation and analysis of this hot spring. The Tanaka Classification System for Hot Spring Water Properties scientifically confirms how rare and ideal this water is. On the second floor is the Library Lounge. It is a spacious, high-quality space with beautiful tatami mats, luxurious sofas, and surrounded by many books. And notably, wine is included in the all-you-can-drink package. This inn has a business partnership with Maruki Winery, Japan’s oldest existing winery. Maruki Winery’s founder, Tsuchiya Ryuken, was the first Japanese person to travel to France to learn wine-making techniques. Despite being all-you-can-drink, the lounge offers a premium wine lineup, including award-winning flagship wines. I signed up for a free winery tour after tomorrow’s checkout. Non-alcoholic beverages are also available, so those who don’t drink alcohol can enjoy the lounge. If you go past the front desk and continue to the back, you’ll find a shop. It was stocked with local Yamanashi specialties. The Koshu Kin Manju we received during check-in earlier are also sold here. The shelves were lined with Maruki Winery wines. A nice feature is that you can sample any brands that catch your eye in the lounge before buying them. In Yamanashi Prefecture in late June, sunset is after 7:00 PM The sun is gradually setting, but it’s still quite bright This garden-view room is absolutely stunning. Highly recommended Well, well, it’s time for dinner. It starts at 6:30 PM. A staff member will come to your room to escort you The dining location for both dinner and breakfast is is here at the Maruki traditional house. We were seated at the counter, limited to two groups per day. The cuisine served is tea kaiseki, rooted in the culinary traditions of the tea ceremony and Zen Buddhism. The head chef personally explains each dish to counter guests. A wide variety of alcoholic and non-alcoholic beverages are available. We also ordered the signature Iwana bone sake. Iwana, known as the phantom fish that inhabits only clear streams. The char, raised locally at the foot of Mount Kento, is sun-dried for a full five days to bring out its rich flavor. Ultimately, the inside is also delicious to eat. Today’s theme is seasonal change. As June arrives, vegetables and seafood also change their attire, as it were. begin to take on the feel of summer The course begins with the elegance of a traditional tea kaiseki meal: one soup and three dishes The rice is the elusive local variety, Mukawa 48 rice. A single bite of simmered eel warms the stomach The soup is a perfect blend of red and white miso. The gentle umami of kelp and shiitake mushrooms meld together. The sashimi is red sea bream, prepared as hegi-zukuri. Thinly sliced along the grain, the flesh is smooth and pure The accompanying sake-infused broth enhances the delicate umami of the sea bream. Lacquered chopsticks were provided for easier eating. Next is the simmered dish bowl. Inside was a luxurious fish cake made with shrimp, carrot, and lily root. Topped with simmered abalone. With every bite, I could taste the meticulous care and effort put into its preparation. Two grilled dishes The first was charcoal-grilled sweetfish raised in the clear streams of the local Kanto Mountain. It had no unpleasant aftertaste and was exceptionally rich in fat, offering a completely different flavor profile from ayu, another river fish. The flesh is plump and tender, with the smoky aroma of charcoal gently permeating it. The second dish is locally sourced Koshu beef grilled on cedar planks. The aroma of the heated cedar plank subtly infuses the beef. With each bite, the aroma and umami deepen. Slow-cooked at low temperature, the interior is a beautiful rosy pink. Yamanashi watercress, onion miso, and yuzu pepper added richness to the flavor Next, a palate-cleansing chopstick rinse. A clear bowl of corn and kombu dashi soup. I ordered Maruki Winery’s Koshu barrel-aged wine. Next is the hachisaku course. June, the midpoint of the year, marks the ancient Nagoshi no Harai purification ritual to cleanse the impurities accumulated over the first half of the year. Then, as summer approaches in earnest, we pass through a straw ring to pray for good health and the absence of illness. This hachi-sun course features five dishes beautifully arranged based on such traditional Japanese culture. Air-dried young sweetfish, sweet-simmered river shrimp, sun-dried white melon, and figs tossed in sesame cream are served individually on each guest’s personal board. Our homemade pickles in rice bran have been brought to the table. The finale is freshly steamed rice and yudofu. In traditional tea kaiseki, yudon is served by pouring hot water over the crispy rice crust at the bottom of an earthenware pot. Here, pouring hot water over the rice itself brings out its aromatic richness. For the rice, we could choose between two types: rice with conger eel and edamame, or rice with simmered Koshu beef. Both rice dishes were available for seconds, so we could try both. With a sense of happiness and a full stomach, dessert comes last. The excitement continues As the kettle begins to bubble and steam in the back of the dining area, the head chef himself prepares matcha tea right there for us. Each cup embodies the spirit of hospitality and the weight of time carefully layered over generations. Each element breathed with the spirit of tea kaiseki cuisine, savoring every season to the fullest. It was a luxurious moment that soothed even the soul. For dessert, we had Shingen ice cream—made with black sugar syrup and mochi paste reminiscent of Shingen mochi—alongside fresh local white peaches, cherries, and Delaware grapes. Thank you for the delicious meal. Every dish was truly delicious, each with its own distinct flavor. With every bite, I felt the blessings of the season and the land. And what left a profound impression was the presence of the head chef. I was deeply moved by the care poured into each dish, his calm demeanor, and every act of hospitality. Good morning. The forecast called for rain both days, but it turned out sparkling clear. Breakfast start times could be chosen between 8:00 and 9:15, and we requested 9:15. Once seated, the first course is brought out. Just as the phrase “Every day is a good day” written on the small note said every day transforms into something precious and beautiful. I felt that power. First served is the inn’s homemade skimmed tofu It has a lovely sweetness and a melt-in-your-mouth texture. Next is a refreshing summer radish salad The green of the watercress adds a refreshing touch, while the fragrant dried baby sardines provide definition. Served with a rich sesame dressing. At the front of the tray: freshly steamed Takegawa Shihachi rice and clam soup with Koshu koji miso. Various dishes are arranged on the Daitokuji-style raised tray Whole dried sardines, grilled summer eggplant, soft-boiled eggs, bamboo leaf kamaboko, chicken meatballs, castella-style eggs, marinated lemon, pickled vegetables, squid in golden sauce, seared tuna The second course brought forth was a distinctive lunchbox called the “Immortal’s Box: Ice and Charcoal.” It was created to evoke the image of a warlord’s field lunchbox. It was born The second course is handmade soba noodles. First with matcha salt, then with broth Finally, a water dessert. The main course is a refreshing white peach jelly mold. Beside it is a small apple tart and a juicy orange. Thank you for the meal. It’s a joy to encounter such delicious meals at a wonderful inn Both dinner and breakfast were delicious, the service was attentive, and the room was wonderful. It was the best stay. After returning to our room, we enjoyed the open-air bath and checked out a little early. For higher room categories like the Kotogawa, the standard checkout time is 12:00. We joined the complimentary winery tour starting at 11:00. A private car will take you from the inn to Maruki Winery. Cork trees, which are extremely rare to grow in Japan feel light to the touch, just like cork This is where the grapes first arrive from the vineyards. We were also given a tour inside the factory Improved temperature control precision seems to have elevated Japanese wine to a new level. To create wines that pair well with Japanese cuisine, Maruki Winery and when barrel-aged, they limit it to about two months. In the vineyards, sheep roam freely, digging up the soil and eating weeds. This enables sustainable agriculture that is gentle on nature and eliminates the need for herbicides. We also toured the underground cellar where tens of thousands of bottles of precious, long-aged wine lie dormant. The sweet wine blended with Koshu grapes was exceptionally delicious. At the end of the tour, we were treated to a tasting of seven different wines produced by the winery. Here is the access information. Zawō is located in Fuefuki River Hot Springs, Kōshū City, Yamanashi Prefecture. By train, it takes about 2.5 hours from Tokyo Station to the nearest station with just one transfer. By car, it takes about 2 hours from central Tokyo to the inn. A cliff overlooking the rough waves of the Sea of Japan We arrived at Bouyourou, a culinary inn nestled in Mikuni Onsen, Fukui Prefecture Established in 1878, Meiji 11 In Mikuni, Fukui Prefecture, once a thriving port for Kitamaebune ships, the proprietors ran a seafood wholesaler Over its long history, this renowned inn has perfected Echizen crab and evolved The architecture, fully renovated in 2021, is also a highlight. Upon entering the entrance, you’ll find the front desk immediately ahead where you are greeted by a stunning display of over 7,000 beautiful tiles covering an entire wall. Various tiles, including Echizen ware, Oribe ware, and white-ground tiles, depicting the seascape from the inn to Tojinbo. The architecture of Bouyourou has won numerous awards both domestically and internationally. Its location right by the sea offers spectacular views, but it is also directly exposed to rough waves and sea winds. Therefore, it is a specially designed concrete structure built to withstand harsh conditions. Check-in is at 3:00 PM We were first shown to the dining area. Each dining area is designed to offer ocean views. The soft glow of the setting sun The interior features no superfluous decoration, allowing the inherent texture of the materials to stand out. We enjoyed chestnut sweet potatoes and matcha tea made at a nearby Japanese confectionery shop Early November, just like during Obon, maple and persimmon leaves color the entire town The reason why Bouyourou is renowned nationwide lies in the Echizen crab landed at Fukui’s Mikuni Port. Formally known as snow crab Only those landed in Fukui Prefecture are called Echizen crab. The fishing season runs annually from November 6th to March 20th of the following year. Echizen crab with tags is exceptional for its firmness, rich umami flavor, and deep sweetness. Those exceeding 1.1kg are known as Imperial-grade quality. The floors in the common areas are made of chestnut wood flooring, designed to resemble the flow of the Kuzuryu River, with pieces assembled like a puzzle. With only seven guest rooms, the design offers a luxurious sense of privacy. Each of the 7 rooms features a completely unique design. This time, I stayed in Room 102. The rates will be announced at the end of this video, Please watch while making your own guesses based on the room, meals, facilities, and services. please watch while making your own estimates. Each guest room has a name, Room 102 is named “The Room with the Detached Storehouse.” The bedroom occupies the space where that storehouse once stood. It is a separate space, isolated from the other rooms, deliberately without windows and surrounded by thick walls. There are two double beds made by Thomas-Symonds. When the building was renovated in 2021, the most important thing for the owner was to create the best architecture possible using natural materials, just like the cuisine served to guests. Traditional natural materials such as locally quarried stone, cedar from Fukui Prefecture, Echizen roof tiles, and Echizen washi paper are used throughout the building. Each material radiates warmth, evoking the character of Fukui’s climate. allowing visitors to experience the charm of this land firsthand. The design was handled by architect and University of Tokyo Associate Professor Yoshiyuki Kawazoe. He possesses deep expertise in regional revitalization through urban design, which involves re-examining a region’s appeal through architecture and town planning to breathe new life into the land. Passing through the hallway, the view suddenly opens up. This is the living space of the guest room. A large window faces forward, revealing an unobstructed horizon stretching beyond. The color theme for Room 102 is “Sun Approaching the Sea.” Bright light streams in during the day In the evening, an orange gradient softly colors the room Lighting focuses on indirect illumination, with decorations kept to a minimum along with the beautiful natural scenery framed like a picture the passage of time itself take center stage. Room 102 has a floor area of 86 square meters and can accommodate up to 6 guests. Futons can be laid out in this Japanese-style room so you can separate sleeping areas. which is especially convenient when staying with 3 or more people The ceiling of the Japanese-style room is made of specially fire-resistant Echizen washi paper The architecture of Boyoro consistently combines beauty and functionality. Even the switches are unified with simple, stylish designs, and the furniture and furnishings are all top-tier pieces. It’s not just about being stylish; each material and finish holds meaning. Discovering and appreciating these details during your stay feels like a sophisticated way to travel, allowing for a truly refined experience. The rugs laid out are handwoven carpets by Mr. Danmichi Nabeshima, featuring a crab motif. Both iconic indirect light fixtures are from the Spanish lighting brand Santa & Cole. The desk is positioned to offer a view of the sea. To the right from the spacious private terrace lies Tojinbo The surrounding area also offers numerous attractions related to nature, history, and art. A closet is located along the wall in the living room, with the textures of wood and concrete lending a sense of unity to the space. The space for luggage is just right, with a design that avoids waste. The in-house wear offers a light, comfortable feel against the skin. Fluffy and soft gauze-like pajamas. A safe is also provided. And slippers were placed at the foot of the bed. The drink corner features a simple yet beautiful Russell Hobbs kettle Next to it, room-temperature water is provided. A refrigerator was neatly tucked away in the lower section of the shelf. All drinks in the guest room are complimentary. The refrigerator contains mandarin orange juice, Echizen tea, water, cola, sparkling water, and Yebisu beer. Drip bag coffee and tea are provided in the drawer. The black tea is domestically produced, grown in the mountainous regions of southern Kyoto Prefecture. Glasses and cups are neatly arranged in the lower drawer of the shelf. Beneath them sat a tea set from Mikuni. I promptly had some mikan juice. Finally, through the hallway to the space between the bedroom and living room. Now, the long-awaited bathroom. The vanity area features a double sink and a spacious layout. The large mirror reflects the light, creating a very bright impression Shiny glasses and amenities are beautifully arranged on the countertop. Every corner is meticulously polished, creating a space that exudes quality. The faucet features a stylish design with separate water outlet and control sections. The shampoo products use high-quality ingredients and are from a Japanese brand committed to domestic production. Basic cosmetics are from a Japanese skincare brand. Alterna’s foaming facial wash A thick, viscous type of lotion Day cream and night cream This is the Skin Meditation 4-Piece Set Inside the drawer are a toothbrush, hairbrush, body towel, cotton pads, cotton swabs, and cleansing gel Below are an ample supply of towels and a movable hair dryer Beyond the door lies the much-anticipated private hot spring bath. The spring water is a sodium-calcium chloride sulfate spring. It has a pH of 7.7, making it slightly alkaline. To simplify Japan’s Hot Spring Law: it is recognized as a hot spring if it contains 1g or more of components per 1kg. This water contains 5.6g per kg Meaning it’s a robustly concentrated hot spring with over five times the mineral content required by Japan’s Hot Spring Law. Yet it has a slightly lower osmotic pressure than human body fluids, making it hypotonic. Its characteristic is that despite its richness, it is not overly strong and is less likely to cause dizziness. Beyond the surface of the water lies the wild and majestic Sea of Japan. Tojinbo is a columnar jointing formation created by volcanic activity approximately 13 million years ago. Amidst the sea breeze brushing your cheeks and the echoing sound of waves The view stretching beyond the steam of the hot springs seems to blend the power and tranquility of nature. Mikuni no Yu offers a time of peace offering a time of peace. Local Echizen tiles adorn the walls of the baths, shower booths, and dressing rooms. Compared to standard tiles, Echizen tiles have an extremely low water absorption rate. They withstand frost damage and sea breezes, resist humidity and salt, and are fired at high temperatures to ensure they are tightly sealed. This also makes them resistant to mold and dirt. I sensed that these materials weren’t chosen merely for local sourcing or design aesthetics, but likely for purpose—placed where their properties align with the nature of the space. However, this story isn’t written anywhere, and no matter how much I researched, I couldn’t find confirmation. This is purely my speculation and could be wrong. But this much is certain: everything used is genuine, and you can clearly tell that the materials and objects placed here are all of high quality. It feels similar to experiencing art in a museum, which is very pleasant. Moyo-ro has a total of seven guest rooms. Each one is completely different in design and size, so I was genuinely torn when making my reservation. Since every room is wonderful, I’ll give you a brief introduction to each. For clarity, I’ve grouped them by price Room 102, where we’re staying this time, is in the highest category. Apparently, they commissioned the design without predetermining the number of rooms, and through exploring the best possible layout, it ended up being seven rooms. Since we’ve already shown you every corner of Room 102, where we’re staying this time, let’s now focus on the other six rooms. Room 201 features the Japan Sea stretching endlessly before the bedroom. This corner room offers a three-dimensional feel, as if you’re floating on the sea. Room 101 features a relaxation area connected to the bedroom by a bridge-like passage. It offers an open feeling as if the sky and sea extend directly into the room. Room 202 is a duplex-style room. At dusk, the bedroom walls are bathed in sunset hues, enveloped in a fantastical glow Room 205 is located in the far corner, featuring an impressive lounge that seems to extend toward the sea. Its color scheme evokes the late-night sea and sky, creating a tranquil atmosphere. Room 204 is a private room with a veranda. The sea viewed from a slightly lower level is beautiful, offering a peaceful flow of time. Upon entering Room 203, the inner alleyway immediately catches your eye. The moment the view opens up to the sea from the narrow space is beautiful and truly moving. The time for dinner, the highlight I’d most anticipated during this stay, has arrived. The seafood forks among the cutlery catch your eye. They are from the world-renowned Ryusen Cutlery of Fukui Prefecture. They preserve the techniques of Echizen-style forged blades, passed down for 700 years. Each piece is meticulously finished by skilled artisans. This item was developed by Bouyourou and three titanium processing companies Snow crab, the world’s most expensive crab Tonight, we will fully enjoy the snow crab. First, Fukui Prefecture’s renowned sake, Kuro Ryu, was served alongside homemade plum wine infused with plums. Its clear, pure flavor is truly refined. I ordered Fukui Prefecture’s renowned sake, Kuro Ryu, hot. Since they’ve placed hot water around it it will stay warm. Covering it will improve the insulation even more. First up is the button shrimp dish. The plump, thick flesh releases a burst of sweetness with each bite. The sauce features locally salted sea urchin, carefully preserved by fishermen who harvested it right off the coast just ahead. Rich and creamy, it releases a subtle sea aroma that harmonizes with the sweetness of the button shrimp. The density of umami upon the first bite is incredibly rich, making this a dish that pairs perfectly with sake. Next is the seiko crab, a representative taste of early winter. Seiko crab refers to female snow crabs The fishing season lasts only a little less than two months, from November 6th to December 31st each year. Depending on the region, it is called various names such as Koppe, Koubako, Megani, etc. It’s a distinctly regional winter delicacy. Inside the shell, rich inner roe and popping outer roe are packed tightly And what truly impressed me was its temperature. Because it wasn’t ice-cold but served at just the right temperature, the umami flavor spread softly, making the taste feel incredibly vivid. Next up is Echizen crab sashimi and crab shabu-shabu. A pot steaming vigorously sits on the table, its aroma of kombu dashi quietly wafting through the air. Even just tasting this broth alone is astonishingly delicious. Each item used is crafted by master artisans, with aesthetic attention paid to every detail. And the Echizen crab before us is exceptionally fresh, so it’s delicious even raw as sashimi. Since it has two legs, one is prepared as sashimi, and the other is cooked shabu-shabu style. The plump, glossy sashimi has a delicate texture and refined umami flavor. When shabu-shabu, dipping it into kombu broth causes the flesh to bloom softly like a flower as it cooks. Its charm lies in being able to fully enjoy its distinct character whether you prefer it rare or slightly cooked. It offers a different flavor profile than sashimi, with a more pronounced sweetness. The broth and crab’s umami blend together, leaving a very smooth aftertaste. Being able to compare two distinct flavors from the same part—sashimi and shabu-shabu—is a real luxury. It was a moment to truly appreciate the exceptional quality of Echizen crab. Next came Moyoro’s signature boiled crab. The Echizen crab we were enjoying this time wasn’t just high quality; it was classified as Imperial Household-grade, reserved only for the most exceptional specimens. Fukui Prefecture holds an annual ceremony to present Echizen crab to the Imperial Household. Locally, crabs meeting the same standards as those presented—weighing over 1.1kg with ample meat and superior quality—are specially called “presentation crabs.” They are truly special among special, possessing the high status of being delivered directly to the Imperial Household. The freshly boiled crab boasts a vivid red shell, and its rich aroma fills the room the moment it’s brought in. First, the proprietress skillfully broke off the legs and prepared it for easy eating right before our eyes. After that, you remove the meat from each piece yourself. The leg meat has thick, firm fibers, yet melts smoothly with each bite, releasing sweetness across the tongue. The distinctive aroma of boiled crab gently wafts up to your nose. With each bite, the pure umami of the sea became more pronounced. It had a firmness only a well-grown crab can offer Each bite had a density that was in a league of its own The flavor grows richer and deeper with every bite. Even when boiled, the aroma remains vibrant And the crab miso in the shell is the ultimate reward From the very first bite, it’s a rich, deep, supreme umami. Next up is grilled crab. A charcoal grill is brought into the private room, and the proprietress grills it right before your eyes. The surface is crispy and aromatic, while the center remains slightly undercooked, offering a juiciness distinct from boiled crab. The subtle aroma of charcoal adds depth to the flavor. Perhaps because some moisture evaporates, the crab roe in grilled crab felt more intensely savory. Every year around this season, I seek out snow crab at various places, but This crab is truly exceptional in flavor. Next came crab tempura and handmade Echizen soba noodles. Fukui Prefecture is also famous for its soba noodles, and this style—topped with grated daikon and condiments, then poured over with cold broth—is indeed the standard. The spicy radish was perfect for refreshing the palate after the tempura. The final course, pot-cooked rice, has arrived. The moment the lid is lifted, the aroma of crab gently fills the air. Actually, Fukui Prefecture is the birthplace of Koshihikari rice. It was a premium taste that made you feel that pride. The miso soup and simmered wakame stems were also delicious. Three desserts Lemon sorbet and jelly made with lemons from Setoda, Hiroshima Prefecture, along with mizu-yokan and macarons. The natural tartness of the lemon was pleasant and refreshed the palate after the crab dishes. In Fukui, there’s a unique custom of eating water-based sweet bean jelly in winter. Pierre Hermé’s pistachio macarons The gold-plated teapot from Chuhodo was also lovely. I was thoroughly satisfied with the high-level cuisine that exceeded my expectations. After a leisurely soak in the hot spring, I retire for the night. Wrapped in soft light and the sound of waves, I greet the start of a peaceful day. We went to the same dining room as last night for breakfast. Prepared to order, the hot pot tofu simmers over charcoal. We toasted with locally grown, fully ripened tomato juice. Rich and sweet, it tasted just like the fruit itself. Freshly prepared dishes are brought out one after another. The freshly cooked rice is Ichihomare, a new crop variety Ichihomare is a brand rice from Fukui Prefecture. It was a particularly memorable deliciousness among all the rice I’ve ever eaten. The miso soup had a clear flavor, layered with the umami of clam broth and kelp. The dried flatfish from Wakasa was lightly salted, allowing the natural sweetness of the flesh to shine through. This season, it was especially delightful to find roe inside. Arranged on the tray is a salad of locally grown baby greens. Kuzuryu maitake mushrooms and spinach dressed with sesame sauce Seasonal sashimi, today’s is myoga ginger. Freshly made dashimaki tamago has arrived Perfectly cooked to a silky texture, topped with dancing bonito flakes Next came a trio of carefully selected delicacies. Beef simmered in soy sauce, mackerel fermented in Kuro Ryu ginjo sake lees, and steamed abalone simmered in salt Each boasts a deep umami reminiscent of sake, creating a deliciousness that makes it impossible to stop eating white rice. What stands out throughout the entire breakfast is the meticulous care and sincerity put into each dish. The salt balance, the cooking technique, the flavor of the dashi broth. Everything felt high-quality and authentically flavorful. Both the dinner and breakfast at Bouyourou were absolutely superb. The dessert fruits were juicy apples, Shinsei pears, Echizen persimmons, and Pione grapes Their natural sweetness gently wrapped up the morning’s lingering atmosphere. Here is information on access. Boyoro is located in Sakai City, northern Fukui Prefecture. When traveling from the Kanto region, using the Hokuriku Shinkansen provides a very comfortable journey. Thanks to the Hokuriku Shinkansen being extended to Tsuruga last year, you can now travel to Awara Onsen Station without transferring. The journey time from Tokyo Station to Awara-Onsen Station is about 3 hours and 20 minutes on the Hakutaka train without transfers. The classes are, from top to bottom, Gran Class, Green Car, and Ordinary Car. I chose Gran Class because I wanted to relax. Green cars are perfectly fine, but since the difference in price between Gran Class and Green cars is only about 3,000 yen, I definitely recommend Gran Class. In standard class, there are 5 seats arranged in a 2-3 configuration, but in Gran Class, there are only 3 seats in a 1-2 configuration, so it’s much more spacious and the difference in room is huge. There are only 18 seats in Gran Class, so we recommend booking early. The designer is Ken Okuyama, a Japanese industrial designer known for his work on luxury cars like Ferrari and Maserati, as well as numerous railway vehicles. The future of Japanese sense of harmony Based on the concept of “Wa no Mirai” (Future of Harmony), it reflects traditional Japanese culture in the Shinkansen. The Hokuriku Shinkansen uses E7 series and W7 series trains The trains introduced in the previous video for the Tohoku Shinkansen are the E5 series and H5 series The interior design appears identical at first glance but differs slightly. A world-class manufacturer responsible for Lexus seats and interiors Toyota Boshoku manufactures the seats, generously applying the technology cultivated in luxury car manufacturing. Toyota Boshoku’s research in these areas—optimizing seating posture, cushion structures that reduce fatigue during long periods of sitting, vibration absorption, pressure distribution, and thermal design that minimizes stuffiness—is recognized as world-leading. After actually sitting for over three hours, it was remarkably comfortable. You can relax by taking off your shoes and slipping into slippers. Awa Onsen is beloved as the Kansai region’s inner sanctum It is Fukui’s premier hot spring resort with a history of about 140 years since its discovery. It took about 20 minutes by taxi from Awara Onsen Station to reach Bouyourou. This time, I’d like to talk about the inn I truly admire and respect I’d like to tell you about Ishiha in Yugawara. I’ve shared over 100 videos on YouTube about various inns and travel experiences both domestically and internationally, but I usually avoid making rankings or comparisons. However, Mr. Ishiha alone transcends such scales and holds a special place within me. It’s no exaggeration to say it belongs in the hall of fame. I hold deep admiration for his consistent integrity, the perfection of his cuisine, the pinnacle of hospitality, and the beautiful flow of time within his establishment. We previously shared a video documenting our year-long journey visiting Mr. Ishiha season by season. A journey documenting the changing room decorations with the seasons and the subtle delights of kaiseki cuisine, savored in quiet contemplation. It became one of my own cherished memories. And this video is an upgraded version, so to speak, delving even deeper into that experience The beautiful hospitality that holds such special meaning for me I hope you can sense that warmth through this video. Late September, the beginning of autumn The day I’d been eagerly awaiting to stay at Ishiha-san’s My first visit to Mr. Ishiha was two winters ago and I stayed in this Iwadoh room back then It’s a suite consisting of two adjoining rooms: a main room of ten tatami mats and a ten-tatami-mat bedroom. It’s a high-quality, calming space. The sweets are rabbit-shaped soy sauce manju, inspired by the Mid-Autumn Moon. As the heat lingers, the matcha is served cold. The incense has been changed to a lighter scent for the current season. Stepping into Ishiha-san’s space, you feel an overwhelming sense of euphoria and fulfillment, like serotonin and oxytocin flooding through you. A peaceful, serene happiness seems to permeate every corner of your body. It’s the only inn where you can truly relax and let yourself go. Even as late September arrives, scorching days exceeding 35 degrees are recorded across the region Yet the passing breeze carries the faint scent of autumn. Today in Yugawara, the high is 27 degrees Celsius and the low is 20 degrees. Compared to the city center, Yugawara is cooler during hot periods It features a comfortable climate year-round, being warm during cold periods and cool during hot periods. The blackout blinds could be operated electrically One common point I notice in good accommodations is is that they are properly cleaned. Because I believe providing a clean and comfortable space is the most important aspect of any lodging facility. When I stayed in this room two years ago, it was already comfortable and wonderful, but this time it has evolved to be even more beautiful and user-friendly, especially around the kitchenette and wash area. Despite the significant changes, everything feels natural and harmonious—so much so that you might not even notice unless pointed out. That subtle refinement and elegance made me deeply appreciate its quality all over again. It’s time for dinner. In honor of the Chrysanthemum Festival, chrysanthemum petals were floated in our aperitif. Attention to detail was impeccable, even down to the chopsticks being moistened. The first course was Nakanishi tofu. Its aroma and flavor are truly exceptional. The assorted appetizers include white-dressed okahijiki, mackerel sushi, boiled edamame with mustard, deep-fried marujyu, steamed abalone, shintorina greens, and simmered duck loin. Every single one is delicious. Next, the waitress prepares a hot pot of conger eel and matsutake mushrooms right before our eyes. The meeting of hamo, rich with beautiful fat after surviving the summer, and matsutake mushrooms is a pleasure unique to this season. We have two types prepared: bonito and bigfin reef squid. The bonito is served with condiments and mustard soy sauce, while the bigfin reef squid is enjoyed with salt. It really goes well with sake. The grilled item is salt-grilled hairtail. It’s incredibly fatty and cooked to a fluffy texture. The light meal is kitsune udon. The udon noodles are made with whole wheat flour, giving them a rich flavor. We’ve reached the halfway point of the course. Next is simmered conger eel and lotus root dumplings. As a hearty side dish, hairy crab and sea urchin rolled in toji-style Wrapped in yuba and deep-fried. The final course is a refreshing vinegared dish of garland chrysanthemum greens and shimeji mushrooms. The main course is Masunosuke and salmon roe Rich in fat and flavorful, wild-caught Japanese salmon is rare and expensive. Dessert is assorted grapes set in Chardonnay jelly The sweet is nan-kin mochi. Tonight’s meal was superb once again. I’ll rest my body slowly, enveloped in a sense of happiness. Good night. I look forward to Mr. Ishiha’s meals in the morning too. For my morning drink, I had freshly squeezed Amatsuka orange juice with the peel included. The citrus juice changes with the seasons, so it’s interesting to feel the passing of the seasons. Yugawara Hot Springs is a hot spring area created by the Yugawara Volcano, which ceased activity hundreds of thousands of years ago. In the Man’yōshū anthology compiled about 1,300 years ago, it became the setting for the only poem in eastern Japan to praise hot springs. Its unique geography, sandwiched between mountains and sea, has brought the bounty of the ocean and has brought abundant harvests to the forests. Ishiba-san’s breakfast brings to life the rich flavors unique to this land. In early December, as the trees began to turn beautiful colors, I returned to my favorite place for the first time in two and a half months. Let me tell you up front: over the next year, I plan to conquer all the special dishes here. At Ishiha, you can upgrade your dinner to something special for an additional fee. Winter’s greatest pleasure is definitely crab. This time, I stayed in the Jukoku room for the first time. Some regular guests say Jukoku is the most relaxing room. It’s a simple ten-tatami-mat room with a tokonoma alcove and a wide veranda about four and a half tatami mats wide. With a desk overlooking the outdoors and a comfortable sofa, it’s easy to see why it has so many fans—it’s an incredibly relaxing space. We were promptly served welcome sweets and warm matcha tea. There’s a closet in one corner of the main room. Two yukata are provided, so you can use one for dinner and one for breakfast. It’s also nice that pajamas are provided for sleeping. A humidifier was in the room for winter. The TV is discreetly covered, so it doesn’t spoil the view. Since we drink a lot of water, the kitchenette probably has more mineral water than usual. Now, let’s take the water to the bath area. The season when the warmth of the hot springs seeps in In the month of the winter solstice, yuzu are prepared for the hot springs. Yuzu-yu, bathing with yuzu fruit floating in the water, is a purification custom meant to ward off evil spirits, cleanse the body, and invite good fortune. In the Northern Hemisphere, the winter solstice is the shortest day of the year. Because the sun’s power begins to grow stronger after this day, the winter solstice has been considered an important day since ancient times when fortune turns for the better. It feels nice and warm all over. Time flows slowly. Now, it’s time for dinner. We have prepared an exceptionally fine Matsuba crab. Today’s crab was landed at Tsuiyama Port in Hyogo Prefecture and likely weighs over 1kg. As the seasonal sake, homemade lemon liqueur was served. The first course is seiko crab steamed in a yuzu pot. Seiko crab refers to female snow crabs, and fishing is permitted only for a little less than two months, from early November to the end of December each year. The hachisaku platter features mackerel sushi, fragrant Daikoku shimeji mushrooms, freshly made house-style karasumi, and a mixture of spiny lobster and conger eel roe – an assortment of dishes perfect for accompanying sake. The soup bowl features a lily root puree. The starch from the lily root creates a thick, rich consistency. The sashimi platter features crab and Aomori-grown flounder. In the foreground are Tosa vinegar and toasted sake. Crab is a delicate ingredient that spoils easily, making it difficult to maintain its freshness. Therefore, opportunities to enjoy it raw like this are precious. Christofle crab fork Hojicha finger bowl Our waitress will now grill the crab right before your eyes. Japan’s snow crab, the world’s most luxurious crab Fishing season opens in early November. Females are available until late December, males until late March. It can only be enjoyed during this limited period each year. Male snow crabs are known by various regional names such as Matsuba crab, Echizen crab, and Taiza crab, while female snow crabs are called Kobako crab, Seko crab, Koppe crab, and others. They also made us kōra-zake (sake brewed in a crab shell). As a palate cleanser, refreshing grated daikon radish and nameko mushroom Yugawara soba noodles. Next is steamed crab with turnips. It contains the roe from a female crab. As a hearty side dish, Okaki-age made with Daichu-ji sweet potatoes Daichu-ji potatoes are a traditional vegetable from nearby Numazu, Shizuoka Prefecture. It has a texture reminiscent of combining taro and Japanese mountain yam, divided by two, resulting in a delicious, sticky sweet potato. We enjoy it dipped in mustard soy sauce. The final dish is crab rice. The miso soup has a sweeter miso flavor than usual. You can also pour broth over the crab rice partway through if you like The whole dish is rich and full of umami flavor The dessert is seasonal fruit, specifically Le Lectier pears. For dessert, we have kuzuyu with shiratama mochi. Thank you for the meal. Just at the perfect moment, the maid comes to make up the futon. A quiet and pleasant Japanese night. Good night Good morning The weather is fine, and the autumn leaves stand out against the blue sky Let’s go to the hot springs before breakfast The morning air is cool and refreshing. There was no one else there, so we had it all to ourselves. The large bath alternates between men and women on the first and second days. My favorite scenic bath is always reserved for women on the second day, so On the check-in day, I enjoy the hot spring in my room. On the day of checkout, I enjoy the hot spring in the large bath. As breakfast time approaches, we receive a call, and then the maid comes to fold away the futons. and preparations for breakfast begin. Whenever I visit, Mr. Ishiha’s dishes are always elegant and meticulously prepared. Boiled komatsuna greens and fried tofu Mentaiko, wasabi-pickled vegetables, and kamaboko from local Kagosei-san Tofu from local “Jūni-an” varies by season; in cold weather, it’s yudofu Inside the lidded bowl is simmered lotus root, pumpkin, and snap peas Kanto-style thick omelet All the hot dishes are brought out fresh later. The grilled fish is locally caught horse mackerel Soaking in the hot springs to relax, nourishing yourself with gentle Japanese cuisine—what a luxurious way to restore both mind and body. The best of Japan is condensed into this one overnight stay. After your meal, you can choose coffee or tea. Check-out is at noon, allowing for a leisurely morning—another great feature of Ishiha. After resting a bit to settle your stomach, warm up your body one last time in your room’s hot spring bath before heading home. Ishiba’s hot springs keep you warm longer and don’t cool off quickly. It was another blissful time. After checking out, we visited the MOA Museum of Art in Atami, recommended by Mr. Ishiha’s husband as a great spot for viewing autumn leaves. It takes about 20 minutes by car from Ms. Ishiha’s place to the MOA Museum. From mid-November to early December, the garden’s maple leaves turn vivid red, making it a popular, lesser-known spot for autumn foliage viewing. Fresh flowers quietly announce the arrival of summer. I once again pass through the noren curtain of Japan’s renowned inn, Ishiha. The sky is deep and clear, carrying a refreshing aura In this nature-rich land, cicadas began chirping a few days early We were served smooth, refreshing sweets and cold kuro-mochi tea. This time, we’ll be staying in the detached Moon Viewing Pavilion, the highest-grade guest room. True to its name, it allows one to quietly feel the seasons while gazing at the moon. The moment I stepped into the entrance, I was soothed by the faint scent of incense and the crisp, clear air. The bedroom features two low beds set on tatami mats. Looking out the window, you could see the vibrant nature surrounding the place. Kangetsuan is a spacious two-room suite, with a 6-mat bedroom and a 10-mat main room. The sense of openness in this main room is truly wonderful. Soft natural light streams in through the large windows on two sides. Ishiba is an amazing inn where, no matter how many times you visit, its splendor is renewed each time. The veranda extends in an L-shape, encircling the entire room. The main room is equipped with a television, but its presence is not immediately apparent. The television is cleverly concealed within the storage furniture. showing thoughtful consideration to avoid disturbing the space’s tranquility or the room’s decor. The alcove features seasonal flowers and an elegant hanging scroll Beside it, a high-quality daybed is placed along the large window. In a secluded corner of the main room a compact study space has been arranged. There’s a window here too It’s a bright space. Next, I’ll show you the bathroom The scent of cypress already fills the space The sink and mirror area are also simply and beautifully arranged Every corner of this meticulously polished space conveys meticulous care and elegance. Opening the bathroom door reveals a tranquil space unfolds, like a hideaway in nature What’s striking is the greenery of the garden visible from the bath The interior, richly adorned with natural materials, gently soothed both body and mind. I’ll finish up my current tasks since I’m heading overseas for about ten days starting tomorrow. I’ve managed to finish work, so now I can relax without a care. At Ishiha, I’ll enjoy leisurely seasonal Japanese cuisine in my room for both dinner and breakfast. It’s the special menu for the Abalone Festival I’ve been looking forward to for so long. The appetizer has been served. The aperitif is plum wine. The appetizer is steamed abalone and juncai. Silky sea urchin and agar, okra, all gently bound together with kudzu sauce I felt the robust umami of the abalone and a refreshing, summery sensation. Knowing the hachiju course follows, sake is absolutely essential. In honor of Tanabata, the hachisun plate adorned with kaji leaves features an array of dishes that bring an unstoppable smile. This hachiju and sake are irresistible. Marinated sweetfish, blanched kintokiso and moroheiya greens, eel sushi, hamo fish roe custard, candied yamamomo berries, temari fu dumplings, fried river shrimp, corn fritters The soup bowl features conger eel and winter melon hot pot style. The waitress prepared it right in front of us The broth, made from hamo bones and onions, is gentle and delicious. There are two prepared dishes. The first is flounder. The flesh is firm and refreshing, truly exquisite. And abalone sashimi. Water-chilled abalone is a summer specialty: abalone sashimi chilled in ice water to enjoy its crisp, raw texture. The abalone liver sauce is also superb. They even provide a hot stone iron plate heated to a high temperature, so you can lightly sear one side for about 10 seconds if you prefer. The grilled item is charcoal-grilled sweetfish. The fragrantly grilled ayu is served with tade vinegar, its summery aroma and slight bitterness stimulating the appetite. The palate cleanser is cold whole-wheat udon noodles served with summer radish and sudachi citrus. This crisp, refreshing dish cleanses the palate before moving on to the next fried item. The fried dish is abalone in a vinegar batter. The crispy coating and tender abalone inside harmonize perfectly fully showcasing the ingredients’ appeal. The simmered dish features Japanese eggplant, fresh wheat gluten, and green beans, topped with a creamy sesame sauce. Though seemingly plant-based, the broth likely incorporates shellfish, creating a wonderfully rich and flavorful dish. The final dish is abalone rice. Served with red miso soup and pickled vegetables, this finale was the ultimate luxury. The red miso soup is perfectly seasoned and truly delicious. Adding to the extravagance, sea urchin and abalone liver sauce are also prepared. For dessert, we have seasonal fruits: watermelon and Pione grapes, along with water-based sweet bean jelly. It gently settled the lingering aftertaste of the meal. Thus, our dinner at Ishiha quietly drew to a close. The meticulous craftsmanship and aesthetic sense poured into each dish were truly remarkable. The waitress’s movements and words were smooth, and the sense of security that allowed us to relax and entrust ourselves to her further deepened our satisfaction with the meal. It was a dinner where I deeply felt that true luxury resides within this quietness and refinement. Evenings at Ishiha are warm and filled with a sense of security. Quietly feeling the night deepen, my eyelids closed naturally. Good night. Good morning. A peaceful morning filled with birdsong and the chirping of insects. For your morning beverage, you may choose between drinkable yogurt or seasonal mandarin orange juice Breakfast served in your room Before you lies a Japanese breakfast, each item carefully prepared. The elegantly arranged, refined dishes soothe the soul. After breakfast, I let my stomach rest a little before enjoying the in-room bath. It seems best to wait about an hour after eating to aid digestion. We were able to relax leisurely until checkout at noon. The leaves on the trees were gradually changing color, and a coolness began to mingle in the air. The mountain breeze swept away the summer heat, heralding the arrival of a season rich with fragrance. Once again, when the scent of autumn filled the mountains, I visited Mr. Ishiha. This marks my eighth stay here. It’s an inn I love so much I keep returning time and again. The moment I stepped onto the small inn’s grounds, the scent of high-quality incense mingled with the autumn air to greet me. The afternoon light feels soft. Now, the room I’m staying in this time is one of the special detached rooms within Ishiha-san’s grounds. the Sōraku-an. This Sōraku-an stands a short distance away from the welcoming main building in a building resembling a detached house a space that values tranquility and privacy. Opening the sliding door directly ahead upon entering the entrance hall reveals the main room An 8-mat main room and a 4-mat wide veranda And surrounding it all is a spacious terrace. It’s a space that feels comfortable and soothing whenever you visit. Just this season, the osmanthus flowers were blooming in the garden of Sōraku-an. A soft fragrance drifted gently into the room on the breeze, bringing a gentle hint of autumn here too. Even from the outside, Sōraku-an clearly felt like a detached house surrounded by its garden. It is precisely this space, where you can feel the changing seasons through the room’s window, enriches the time spent here. The bedroom features twin beds. While staying at the inn the room is also suitable for those who prefer the comfort of a bed Sunlight filters through the trees outside the window and the pleasant feeling of waking up with soft light is unique to this room. A utility room is located midway down the hallway, and the maid enters and exits through it rather than the entrance. And one of this room’s greatest charms is the bathroom. The washroom, polished to perfection without a single speck of dust, embodies the trust in Ishiha-san. Opening the sliding door releases a gentle waft of wood scent. Come to think of it, last time I stayed at Kanyo this summer this Sōraku-an was actually under renovation The comfort of the space has increased even more with the large terrace and this open bath While preserving the original beauty of its sukiya-style architecture, it has been reborn with a more refined presence. Taking a moment to relax, the attendant brought us Japanese sweets and tea. We spent leisurely time gazing outside, each lost in our own thoughts. Night falls, and quietness gently envelops the room. Before dinner, I think I’ll take a dip in the room’s hot spring bath. As I slowly sank into the water, I felt a deep relaxation from the core of my being, as if gravity had vanished. There is no other moment so peaceful. It’s finally time for dinner. For tonight, we’ve requested a special matsutake mushroom menu to fully savor the scents of autumn. First, they poured us an aperitif. It’s Kaiun from Shizuoka Prefecture. The first course is grilled walnut tofu. The nutty aroma of walnuts wafted up, and it had a melt-in-your-mouth texture. Next, the assorted dishes plate features serif and tonburi greens dressed in grated daikon radish, mackerel sushi, pickled myoga ginger, sweet-and-sour simmered sweetfish with roe, sweet-and-sour simmered tiger prawns, and deep-fried taro root fritters. The plate is packed with the scenery of autumn in the foothills. Next is the conger eel and matsutake mushroom hot pot. The waitress carefully prepares it right before your eyes. Today we have matsutake mushrooms from Nagano Prefecture. For the first serving, we enjoy only the matsutake mushrooms to savor their delicate flavor. For the second bowl, we combine conger eel and matsutake mushrooms. The umami of the hamo, dissolved into the broth, combines with the matsutake for a luxurious taste. The fish is wild sea bream from Akashi Its refined sweetness and moist umami enveloped within its clear flesh. Garnished with purple vine buds and chrysanthemum blossoms Served with soy sauce and toasted sake The grilled dish is swordfish cooked on cedar planks The swordfish is tender and flaky, rich with fat Each dish is elegantly presented, further highlighting the beauty of the cuisine. The simmered dish is a potato dumpling made with smooth, mashed Hokkaido potatoes and beef tendon. The main savory dish is fried matsutake mushrooms. The concentrated umami and aroma burst forth the moment you bite into it. The final appetizer is Daikoku shimeji mushrooms, green beans, and pear dressed in white miso. And the final dish is matsutake rice. The aroma rises with the steam. The lightly seasoned rice perfectly harmonizes the aroma of dashi broth with the flavor of matsutake mushrooms. The dessert fruits are Pione grapes and persimmons, with sweet potato and red bean yōkan for the sweet. The subtle aroma of sweet potato and the restrained sweetness were delicious. It’s only been a few years since I started visiting Mr. Ishiha, I feel it has become a kind of spiritual anchor for me, a place I want to visit at each turning point in my life. Knowing I can visit Ishiha-san makes me want to work really hard. Everyone who visits Ms. Ishiha says the hospitality is wonderful. The staff at the entrance, front desk, and guest rooms are all polite and kind. They are unobtrusive yet anticipate your needs, providing service that exceeds expectations. That professional attentiveness is precisely why I want to return. I look forward to passing through the curtain again to experience new delights and gentle happiness Currently, Kanyo Inn has a total of 8 guest rooms. We have summarized the fees in this table We would be delighted if this video helped convey the charm of Ms. Ishiha to everyone. How did you like this video? If you enjoyed this video, please give it a thumbs up and leave a comment. We’re almost at 100,000 subscribers! We’d be thrilled if you could support us by subscribing, sharing on social media, or telling your friends about us. See you again in the next video! Thank you for watching until the end.

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