I spent a relaxing time at the Nukabira Onsen Resort in Kamishihoro Town. This was my third stay at this inn. The inn has a traditional facade that looks like a hidden gem. Upon entering, you take off your shoes and store them in a locker before checking in. You then choose a yukata from a selection and wear it until check-out. The rooms are connected by corridors and stairs, with a living room featuring a hearth where you can light a fire. The bedroom is separated by sliding doors and has futon bedding. Each room does not have its own bathroom or toilet, so you have to use the shared facilities in the hallway. The highlight of this inn is the cave-like hot spring bath, which can be reserved for private use at certain times. The dining experience is a course meal served in a communal dining area with a hearth in the center. The menu includes various dishes such as grilled mountain trout, sashimi, tempura, and local specialties like venison and Hokkaido beef. The next morning, a variety of side dishes are served for breakfast, and you can help yourself to rice. The hot spring water is a carbonated hydrogen carbonate spring known for its therapeutic effects on nerve and joint pain. Overall, I had a wonderful time enjoying delicious food and relaxing in this secluded hot spring paradise.

I stayed at this place for the first time and arrived at the eagerly awaited dinner venue at dinner time. I selected my favorite chopsticks and then sat down. Menu for November 26th: I ordered sake made from plums (homemade, from the mountains) as a starter (I also drank my wife's portion). Left: - Simmered fuki and mountain vegetable pouch - Vinegary dish with udo and warabi (from the mountains) - Roasted duck (I also ate my wife's portion) - Ainu negi salad (goes well with beer!) - Pickles - Komatsuna salad with walnut miso mayonnaise (from the mountains) - Simmered udo (from the mountains) - Sashimi of rainbow trout from Kamikawa (I also received my wife's portion, which was delicious!) Cheers! - Grilled venison (from the mountains) (No gamey taste, healthy and delicious, even my wife who doesn't like game meat ate it) - Grilled Tokachi herb beef from Kamishihoro (always a good choice!) - Potato dumplings with mushroom sauce from Tokachi (I don't usually eat this, but it's delicious when I do) - Grilled Yamame trout from Kamikawa (soft and delicious!) - Draft beer (since the staff seemed busy, I ordered two at once) - Tempura of Wakasagi and Yamame from Lake Nukabira (served with salt and tempura dipping sauce, crispy and delicious) - Onsen tofu (made from Tokachi tofu and natural spring water) (delicious) - Hot spring porridge to finish (made with Yumepirika rice from Kamikawa and natural spring water) (the porridge made with natural spring water and Yumepirika rice from Kamikawa after eating onsen tofu was incredibly delicious!) - Clear soup (the soup had a deep flavor and was delicious!) I had a more delicious dinner than expected and went to the hot spring feeling very satisfied. Breakfast the next day: - Plenty of side dishes for rice! - Freshly cooked rice in a clay pot and miso soup (I had two servings of delicious freshly cooked rice as a side dish) - Coffee after the meal Breakfast was also very satisfying with a great variety of dishes. It was a wonderful inn!

Today, I drove from Shiretoko and arrived at Nukabira Onsen. Hokkaido has many hot springs in different places. Are there fewer large-scale ones like Noboribetsu? Nukabira Onsen here is also a hidden gem of a hot spring town. Despite the rainy weather, the atmosphere is calm and relaxing. Mountain Kohsou is an inn that exudes a sense of history. The nostalgic atmosphere is wonderful! Each room has a hearth, which is amazing! Many young people may not have seen a hearth before. Looking at the gentle charcoal fire brings a sense of calm. However, please remember to open the windows for ventilation when using the hearth in your room! Safety first, please. The hot spring is located underground, creating a cave-like atmosphere. It's not a real cave, but the ambiance is just like a cave! You can reserve the bath for private use at night, making it suitable for family use as well. And the most anticipated part is dinner! You can enjoy dishes cooked using the hearth. Today's menu includes: - Aperitif: Plum wine - Grilled skewered Yumame on the hearth - Rainbow trout sashimi - Tempura of smelt and Yumame - Wild leek ohitashi - Grilled venison - Tokachi herb beef on a hot plate - Fuki and mountain vegetable pouch - Hot spring tofu - Roast Tokachi herb beef - Simmered oyster mushrooms - Udo, warabi, and vinegary dish - Potato dumplings with mushroom sauce - Fern shoot with walnut miso mayonnaise - Clear soup - Pickles - Hot spring rice porridge A very fulfilling lineup, all made from Hokkaido produce. The wild vegetables and venison come from the mountains behind! Truly the ultimate model of eating locally sourced food. It's something that can only be done in Hokkaido, where vast nature remains. Let's start with the Yumame grilled on the hearth. It may seem a bit lean for a Western meal, but the surface is crispy and the inside is fluffy, a high-quality grilling. Next, we enjoy various vegetables, including wild vegetables. The vinegary dish with wild vegetables was particularly delicious. The perfect balance of acidity and sweetness enhances the deliciousness of the wild vegetables. The rainbow trout sashimi is light and easy to eat, with no strong flavors. Let's grill the meat on the hot plate now! Venison from the mountains is marinated, while Tokachi herb beef is seasoned with salt and pepper. The venison has no gamey taste at all. The robust flavor of the meat overflows with each bite. Venison is truly delicious! The best! A taste full of wild charm. This goes perfectly with beer. Tokachi herb beef is also lean, with a strong meaty flavor. The flavor of lean meat is the essence of meat! Let's enjoy the hot spring tofu next. Tofu boiled in hot spring water! The soft tofu is smooth and good! The hearth and iron pot combination is really great! The tempura and potato dumplings were also delicious! The meal ends with hot spring rice porridge! Top it with miso and enjoy. A nostalgic flavor. Scoop up the piping hot porridge absentmindedly. Miso and porridge go perfectly well together! It's a luxury to enjoy such dishes in a hot spring inn surrounded by such vast nature! It's no wonder it's ranked number one! Thank you for the feast.

I wanted to stay at a nice ryokan for one night out of the two nights, so I decided to visit the highly-rated Yama-ko-so. Just as the reviews said, the hospitality was exceptional. It's rare to find such a warm and welcoming inn. We enjoyed dinner and breakfast around the hearth, and I was impressed by the mountain and lake delicacies that were served, freshly gathered from the surroundings. It was truly a wonderful inn with delicious meals.

This was my first stay at the Nukabira Onsen, and I stayed at "Sanko-so." This inn can only accommodate 8 groups at a time, but I was able to make a reservation successfully. I had both dinner and breakfast in a semi-private dining area. Dinner was served in front of a hearth, creating a very nice atmosphere. Location & Exterior: Located in the heart of Nukabira Onsen. There are no convenience stores around, just a small souvenir shop. The exterior looked old but well-maintained. Interior & Crowdedness: Visited in August on a weekend. Although the inn seemed full, with only 8 groups staying, it didn't feel crowded at all. The bath was a private cave bath, and I was able to use it smoothly. Food & Taste: The "Hearth Enjoyment Course" included rainbow trout sashimi, grilled mountain trout, smelt tempura, deer meat cooked on a stone, Tokachi herb beef cooked on a stone, potato dumplings with mushroom sauce, and hot spring tofu. Everything was delicious, especially the Tokachi herb beef, which was surprisingly tender. The wild vegetables picked from the mountains were also very tasty. The cooking methods varied, providing a variety of flavors. The dishes were all mild and enjoyable. The wild vegetables from the mountains were so delicious... amazing! Thank you for the delicious meal~

I was really looking forward to staying at Mountain Lodge Yamako on February 9th and 10th, 2019. It is located in the secluded area of Kusshiro Onsen. Despite being called an onsen town, there is not even a convenience store nearby. Within the onsen town, there are a few restaurants, several accommodations, and one souvenir shop. You can buy alcohol, cigarettes, and souvenirs here, but I recommend stopping by a convenience store before heading there. Now, let's talk about the main point. It seems that Mountain Lodge Yamako's dinner has been featured on "Hokkaido Jalan" and has even won the title of "No.1 in Hokkaido Ryokan Dinner Division." This naturally raises expectations. What's more, the accommodation fee is reasonable! Depending on the plan, most include one night with two meals for less than 13,000 yen. This time, we added a 17-course irori fireplace dinner for 13,000 yen and used a travel site coupon for 3,000 yen, so the total for two people was 23,000 yen! Such a great deal! This accommodation, which can host up to eight groups per day, has an old yet clean building with a great atmosphere. The rooms are generally spacious with two connecting Japanese-style rooms - one with an irori fireplace and the other for sleeping. The fireplace in the room is functional, so be sure to ventilate properly. The onsen boasts a "cave-style bath" which, while not large, is relaxing. Since the accommodation can only host up to eight groups per day, there should be no overcrowding. Other services include choosing your own yukata and chopsticks during dinner and breakfast. Now, onto the main dinner. In short, it was fantastic. The variety of dishes was impressive, and the atmosphere was great. There's something special about dining by the irori fireplace. The grilled char on the fireplace was a highlight, and it paired perfectly with sake. The venison was surprisingly tender and delicious. The dishes, featuring mountain vegetables and game meat, were outstanding. It felt like a semi-self-sufficient accommodation. The rainbow trout sashimi was exceptionally tasty. In addition to the pre-set dishes, we were served freshly caught smelt tempura and other surprises. The abundance of local ingredients was remarkable. To finish off, we had rice porridge made with the leftover broth from the onsen tofu. It was delightful. The breakfast was also plentiful, with a clay pot rice dish. Despite being in a remote area, the effort put into this accommodation was impressive. The staff were friendly, welcoming, and provided a pleasant experience. They didn't overwhelm us with strict rules during check-in, just a simple explanation. It felt like they trusted us to act responsibly. Despite being a bit far and isolated, I really enjoyed this accommodation. Thank you for the wonderful hospitality!

Kunbira Onsen in Golden Week 2017. I chose this inn because they serve river fish, game meat, and mountain vegetables. For dinner, I had trout, rainbow trout, smelt, and deer. They also had a variety of mountain vegetables, all sourced from Hokkaido, even from the "back mountain" of Kamishihoro Town! I didn't take many photos for my food blog, but each dish was delicious. The most memorable was the hot tofu, surprisingly! It was meltingly soft from the hot spring water. When I checked out and went to the back parking lot, I saw wild deer eating grass. Did they find out I ate their siblings?!

Finally, I was able to experience the irori fireplace at "Sankosou," a place I've wanted to visit for years. One person was hesitant to go because there was no toilet in the room, but I managed to convince them by promising to accompany them no matter how many times they needed to go. With my usual classmates, our winter trip series has led us to "Mikuni Pass," which is usually impossible to reach, but we were blessed with good weather this time. We enjoyed the drive and safely arrived at our destination. "We have the place all to yourselves today," the staff told us. I was a bit scared - could we get eaten in the middle of the night? We were shown to our room, and I was thrilled to meet the irori fireplace. The traditional Japanese-style room had a charming atmosphere. Before dinner, we headed to the bath (a cave) - the door mechanism was quite intriguing. The flowing hot spring water felt so good. Now, onto the much-awaited dinner. I forgot the names of the fish served (rockfish? mountain trout?), but they were already being grilled on the irori. The dining area on the first floor was filled with a variety of dishes - would we be able to finish them all? After the hot spring tofu, we were supposed to have a rice porridge, but we couldn't finish everything, and the tofu didn't really work for that. So, we had rice balls prepared for us as a late-night snack. The mountain vegetable dishes and other homemade dishes had a gentle flavor, reminiscent of grandma's cooking in the countryside. It felt like they had prepared everything just for us - were they taking extra care of us? It was a mix of happiness, guilt, and fear. We were followed around everywhere we went. No scary experiences or being eaten in the middle of the night - we made it through to the morning. Breakfast was also prepared just for us - clay pot rice, homemade side dishes. The heartfelt service was evident. I think I understand the secret behind their popularity now. I successfully checked off my wish to visit "Sankosou." Next stop, Hakodate in June. Followers familiar with Hakodate, please share your delicious recommendations!

I made a reservation at this place that received high ratings on Jalan. It is located in the mountains of Kamishihoro, surrounded by nature. It was our second night on a trip across central Hokkaido with my partner. The place can only be reached by car, and we had to rely on the navigation system to get there. Unfortunately, the road was closed due to a typhoon the previous year, and the navigation didn't reflect that, causing us to backtrack a lot before finally arriving. The inn had a traditional atmosphere with a hearth in the room. The bath was in a cave-like setting underground, dark and a bit unusual. Now, onto the most important part - the food. The meals here were quite amazing. The table where we ate was also by the hearth, and the grilled salted skewered mountain trout cooked on the hearth added to the ambiance. Other ingredients were mostly locally sourced from Kamishihoro, Tokachi, or perhaps even from the nearby mountains! Everything we ate was delicious.

During Golden Week in 2017, I stayed at a hotel in Kurobetsu. Kurobetsu is famous for its Taushubetsu Bridge and T-Arch Bridge. I had visited this hot spring town before for lunch, but this time I stayed overnight to fully enjoy the experience. The staff at the hotel reception were very friendly, which immediately left a positive impression on me. Upon entering the hotel, I was able to choose a yukata and then went on a tour of the hot springs. Some hotels in Kurobetsu offer free hot spring tours for guests, and I was able to enjoy the outdoor baths before dinner at this particular hotel. For dinner, I selected my chopsticks and sat down at the table. The meal consisted of a variety of dishes, most of which were locally sourced from the mountains, Kurobetsu Lake, and nearby areas. The seasonal mountain vegetables were a highlight, served in small dishes and incredibly delicious. The fish and deer meat from the mountains were also delicious. The hot spring tofu and rice porridge made after soaking in the hot springs were exceptional. The next morning's breakfast included delicious clay pot-cooked rice served at each table. The one-night stay with two meals included cost 12,000 yen plus tax, which was quite reasonable considering the quality of the food. As I left the hotel the next day, I saw the staff returning with a large amount of mountain vegetables they had gathered. It truly was a place where you could savor the blessings of the mountains.

On the second day of the summer vacation in autumn, the accommodation is at the Kojiryo Inn in Kusshiro Onsen. Although I have visited Kusshiro Onsen many times, I had no idea about this inn except for the signboard of the cave bath. This time, I stayed here because I found out online that they have a room with a hearth. The building itself is old, but it seems to have been recently renovated. First, I choose my favorite yukata. The hallway has brand new tatami mats instead of wooden floors, which feels nice. The room I was shown to is a two-room suite with futons laid out in the back. And there it is, the hearth that I've always longed for! However, the room does not have a toilet, it is shared. Meals are served in the dining room on the first floor. There is also a hearth here, which gets me excited (laughs). Grilled skewers of trout are already on the table. The perfectly cooked meat is incredibly delicious. They may not use high-end ingredients, but the carefully prepared dishes are lined up. The homemade hot spring tofu is also delicious. Additionally, the separate charge for drinks is reasonably priced, which makes me happy. In the evening, I soak in the cave bath and relax in the room. I light a fire in the hearth, turn off the room lights, and enjoy a drink. The hot spring is better in the outdoor bath than in the cave (laughs).

I don't usually choose a hot spring inn based on the food, and I don't visit hot spring inns very often. However, when I do stay at a hot spring inn, I'm usually not very satisfied with the food. It's either too expensive or not that great. But this time, the food at this inn was surprisingly delicious considering the price. The ingredients were not very expensive, such as trout sashimi, deer meat, smelt tempura, potato dumplings, and tofu. They were all local produce and prepared with care. For just a little over 10,000 yen, being able to enjoy such a meal and stay at a hot spring inn is quite impressive. I might consider revisiting this place just for the food, as it seems to offer good value for money.

In March 2014, I read the reviews of Katsuro, Sakura-soba, and ★Smile★ and decided to stay at the checked inn. This time, when going to take train photos in the Tokachi area, I took the opportunity to stay at this inn. In mid-March, I made a reservation through a travel agency website for the "Satisfying Irori Cuisine Plan; Non-smoking room with Irori; 1 night with 2 meals; 1 room for 2 people; 12,075 yen per person" plan. On the first day (Saturday), we checked in around 5:45 p.m. and checked out around 8:30 a.m. on the second day. The inn is located in the center of the Nukabira Onsen town (although it is not very large). It faces National Route 273 and is diagonally across from the "Nakamuraya" where I stayed before. It is a two-story L-shaped building with a folk art exterior. The pale yellow walls stand out. There is a drinking fountain stand next to the entrance. The interior of the building is also in a folk art style, creating a calm atmosphere. Although it feels slightly worn out, many parts have been renovated and are well-maintained. We were assigned a room on the second floor facing the national road, with two connected rooms, one of which had an irori fireplace. The fireplace had charcoal set up, and you could light a fire (we did not use it). The room did not have a private bathroom or toilet, but there were shared toilets and washbasins nearby, so it was not a problem at all. The futon was slightly heavy, and we could hear some noise from the neighboring room. There are separate male and female large public baths in the basement. They are advertised as "cave baths" and have a cave-like design. The bathhouse is dimly lit, steamy, and has a fantastic atmosphere. However, be careful of the floor. The men's bath has a large and small bathtub, both with continuously flowing hot springs. The hot spring itself does not have any significant features, but it leaves the skin smooth. Soaking in the hot spring in the dim light makes you feel strangely detached from reality. The dining room for meals is on the first floor. We had dinner and breakfast there. The dining area we were seated in had four tables with irori fireplaces, each separated by partitions. Dinner was served from 7:00 pm to 8:10 pm. The menu included hot spring tofu, stone-grilled yamame skewers, and various local dishes. The food was hearty and creatively prepared with local ingredients. Some dishes that stood out were the hot spring tofu, hot spring porridge, grilled yamame, crispy wakasagi tempura, and smooth tofu pudding. Unfortunately, most of the mountain vegetables were preserved due to the season. Breakfast was served from 7:55 am to 8:15 am. The irori fireplace was closed with a lid. The meal included grilled salmon, onsen tamago, tororo, and deer meat shumai, among other dishes. The rice cooked in a private pot for each table was delicious. The inn offers choices of yukata (even for men) and chopsticks for both dinner and breakfast, with various touches that would appeal to women. It is recommended for female groups and couples. Finally, the polite and always smiling owner left a very positive impression.

Nukabira Onsen is a hot spring town that has been revitalized with various ideas such as declaring to use 100% natural spring water and allowing guests to tour the hot spring town. I had the opportunity to stay at the famous cave bath inn, Yama-no-Kosho. The first thing that surprised me was the thoughtful hospitality of the innkeeper. They explained the facilities, asked about our preferences for touring the hot springs, provided free tickets to the food stall village, explained the yukata rental system, and even served us during meals. It was almost all done by the innkeeper, making me worry if they were okay working so hard. Before dinner, I wore geta sandals and visited Nakamuraya to get hot water. It felt like a special treat to be able to use other inns' hot springs. Dinner was served in a stylish izakaya-style dining room on the first floor. The atmosphere with the partitions was nice, although the dim lighting made it hard to see the food clearly. A bit more light and more comfortable chairs would have made the dining experience even better. The mountain hearth meal concept created a unique ambiance. The beer tasted especially good. The portion was a bit too much for me. Breakfast was served in the same place, but it was much brighter than dinner. The food was delicious.

We used this ryokan for a family trip. The check-in process was very calm and the owner was extremely gentle, which was very comforting. First, we chose our yukatas and then were guided to our room. It was August, so the sun was scorching, but as the sun began to set, it became pleasantly cool. The interior windows of the room had traditional Japanese shoji paper, which created a nice atmosphere. The children (two little ones) were thrilled to play in the spacious tatami room. There was a room with a sunken hearth in the back, and I thought to myself, "This is a place to visit other than in midsummer." The ambiance was absolutely wonderful. The kids were full of excitement the whole time. It's important for children to be able to relax. In the refrigerator, there was "chilled drinking hot spring water." It had a mineral water feel to it and tasted delicious. Then came dinner. We knew from the start that the cuisine would be centered around mountain vegetables and have a mild flavor, so we made a reservation. The dishes were meticulously seasoned and presented in small plates, and with each bite, I couldn't help but exclaim "delicious!" I had been feeling unsure about my palate as flavors seem to be getting stronger these days, but the dishes here really hit the spot and permeated my tired body. My wife doesn't particularly like vegetables, but even she said, "The vegetables are delicious." We also ordered a meal for our 2 and a half-year-old daughter, and they really nailed the dishes that young children love, which made our daughter very happy. The yudofu made with hot spring water (my wife loves yudofu, and even our 1-year-old son who loves tofu) was delicious. And after finishing the meal, they made hot spring porridge using the leftover tofu broth. This, as the title suggests, was "delicious." Seriously. I truly felt that porridge was delicious for the first time. Not only that, but the service from everyone besides the owner was also very polite, and the timing of the dishes being served felt natural. It was very relaxing. As for the hot spring, it is more suited for adults. The lighting might be a bit dim for young children. It's a shame because the hot spring has a unique atmosphere. The skin felt very smooth after bathing, so I think the water quality is more suited for women. I haven't felt this way in a while, but I really want to visit this inn again. I felt that when the two kids grow a little bigger, they would enjoy activities like insect hunting and exploring the lake.

This inn is quite famous among hot spring enthusiasts. It can be difficult to make reservations during weekends in the peak season. The inn has a cozy folk art style. The hot spring is a bicarbonate spring, which is also used in the cuisine. The bath is located in a cave-like underground area and only has indoor baths, but the atmosphere is quite unique and almost like an attraction. The temperature is adjusted by adding about 5% of water, but it is still a good quality spring. One challenge was finding the light switch to enter the bath in the middle of the night, as it was located next to the entrance of the stairs leading underground. It was a bit of a challenge in the dark, but if you check during the day, it's easy to find. There is a system in the entire hot spring town where guests can access baths in other inns for free. For those who enjoy outdoor baths, places like "Motoyuan," "Nakamuraya," and "Nukappi Hotel" have open-air baths. The dinner menu includes: various dishes like grilled mountain trout, charcoal-grilled venison, rainbow trout sashimi, tempura smelt, and more. The breakfast menu includes items like grilled salmon, hot spring egg, venison shumai, and more. The food is generally homey but creatively prepared. The popular "Mountain Bandit Plan" costs 11,000 yen per person per night with two meals included. The host, a male, puts in a lot of effort in customer service. The cook, a mother, may seem a bit reserved but the food is delightful with many creative touches. Overall, the impression is that it caters more towards female guests.

I enjoyed the irori cuisine. For dinner, I was greeted with yudofu cooked over the irori, a teppanyaki grill, and fish skewers. The fish was Yamame, light and delicious. There were also several mountain vegetable dishes, all with a gentle flavor. The deer meat was flavorful and easy to eat. The tempura was crispy and delicious. The porridge at the end had a gentle taste. Overall, the dishes had a gentle flavor, making it recommended for elderly and out-of-town visitors.

In the Kounuma Onsen area, they issue a "hot spring tour pass" for 1200 yen, which allows you to visit three different hot springs. Staying at each inn also comes with the benefit of free access to the hot springs. One of these inns is called "Sankosou," a small inn known for its delicious cuisine that highlights the blessings of the mountains and the lake. One of the attractions is the cave hot spring bath, which gives a thrilling and exciting experience. Although a bit cramped, the satisfaction of soaking in the natural hot spring water is undeniable. The inn's specialty is hot spring tofu, made using the hot spring water that can also be consumed. Other local dishes include mountain vegetables, grilled mountain trout, and steamed vegetables. The cozy atmosphere by the hearth makes the food even more appetizing.