The morning was serene. On Sunday morning, it was said that Amamu (buffet dining) was crowded. For the two-night stay with room changes, breakfast was planned at Amamu (buffet dining) on both days. Due to the expected crowd on the first day, which was a Sunday, they suggested changing to a Japanese set meal. I entrusted myself to their consideration for safety and their kindness. I also asked for waiting information at Amamu and felt at ease, allowing me to plan my meals for that night and the next morning. While lighting the future of the guests, they maintained a respectful distance. There were many male staff members, and the atmosphere in the hotel exuded a sense of refinement. The wooden giant open carts efficiently served dishes one after another, and it was done in no time. The vast breakfast spread was surprising. From the prominent delicacies to grilled items, with appetizers positioned in the menu. From morning to sushi. Encountering the thick and fatty tuna again was exciting. The plump rice cooked in a pot was indeed happiness, and the combination of delicacies and rice porridge was exquisite. The dessert with a hint of haskap berries tickled my taste buds, leaving me full of joy in the morning. I feel like I could go into battle right now, but it's the Reiwa era, so I head to the foot bath. In the second year of the new era, which I couldn't have imagined, I welcomed the most energetic morning today. Thanks to that. Thank you very much.

The exquisite Japanese cuisine at the hot spring inn was truly outstanding. While I also enjoy Western cuisine and B-class high-cost performance gourmet, I sometimes crave the simplicity of Japanese cuisine. That's why I decided to visit and enjoy a kaiseki meal. I chose the "Wind" course out of the three options - Heaven, Wind, and Mountain. I was delighted by the encounter with locally sourced vegetables and Sakurahime chicken. To savor the delicacy, I paired it with a Paul Giraud non-alcoholic drink. In Hokkaido, sparkling wine is commonly seen, but here I was pleased to find a bottle available. The highlight was the assorted sashimi plate. The plump button shrimp, full of vitality and cuteness, made me want to take them home and raise them. The finely marbled and glistening fatty tuna resembled meat. The colorful and fragrant sea urchin transformed into a dessert-like sweetness with the salt from the Okhotsk Sea. Each ingredient was juicy and delicious on its own. For the grilled dish, I could choose between fish or meat. Luckily, I got the seasonal Alfonsino fish. The dried Alfonsino had a fluffy texture and a perfect balance of white flesh and bright red skin. The Kamifurano Wagyu beef was a cost-effective option, almost rare, with a texture that seemed to melt in the mouth. Both dishes were a must-try without any regrets. The chawanmushi and tempura were elegant and showcased the freshness of the ingredients. Finally, I eagerly awaited the Mukawa-grown Fukkurinko rice, accompanied by grilled autumn salmon and soy sauce-marinated salmon roe. The original dashi broth was cooked in a large iron pot, providing a satisfying and bold portion. The Japanese chestnut mousse dessert was a perfect way to end the meal, followed by coffee or tea. As I left the "Wind" dining experience, I felt my blood flowing with excitement, as if I had experienced the art of Hokkaido's cuisine. Thank you for the wonderful meal.

On the final day in Hokkaido, we had lunch at this restaurant. The view of Lake Shikotsu with its fresh greenery from the third floor of the building was amazing. Each course was meticulously prepared and both the presentation and taste were excellent. It's the kind of place that makes you want to come back again.

On my father's birthday this year, we made a reservation for a meal and bath set for three of us. We arrived earlier than the reservation time and explored Lake Shikotsu while waiting at the front desk. The buffet area was crowded with customers, but luckily our reservation was on a different floor. The restaurant had a quiet atmosphere on the third floor with a view of lush greenery. We were seated at a spacious table, listening to calming background music. We chose the more expensive option for the birthday celebration, the "Heavenly Daytime Japanese Meal Set" and added a candle with a cake for an additional cost. We were asked if we wanted white or black rice, and I chose black rice. I also ordered a glass of sake for my father. The meal started with appetizers, followed by soup, simmered dishes, and rice and miso soup. I got worried when the rice was served, thinking it was the end of the meal, but the staff assured me that more dishes were coming. We enjoyed a variety of dishes including grilled yellowtail, boiled shrimp, octopus salad, and more. The main course was a delicious pork steak with wasabi sauce, accompanied by mushrooms, broccoli, and potatoes. The sashimi platter included tuna, octopus, mackerel, and large botan shrimp. The meal ended with a citrus mousse and jelly dessert, followed by a birthday cake that everyone enjoyed. After the meal, we relaxed in the hotel's hot spring bath before leaving. It was a memorable birthday celebration, and I felt like a proud son for making it special. Thank you for the wonderful experience.

I used it for dinner during my stay. Kaze no Uta Kaiseki Dinner Appetizer: Chitose Winery Haskap Wine First Course: Hidaka Octopus Appetizer: Assorted Delicacies Soup: Snow Crab with Kudzu Starch Sashimi: Bluefin Tuna (Amami), Halibut (Hidaka), Hokkai (Tomakomai), Uni, Botan Shrimp (Tomamae) Grilled Dish: Upper Furano Wagyu Roast or Rausu Herring Herb Grilled Main Dish: Rausu Premium King Crab Hot Pot with Shikotsu Lake Water Rice Dish: Scallop Rice with Hokkaido Salmon Roe and Fukkurinko, Pickles Soup: Red Miso Soup Dessert: Hokkaido Strawberry Mousse The Botan Shrimp, Upper Furano Wagyu Roast, and the Rausu Premium King Crab were especially delicious. The Botan Shrimp was creamy and tasted amazing when eaten with the head miso. The Upper Furano Wagyu Roast was cooked perfectly medium rare, with a great balance of fatty richness and juicy meatiness. The Rausu Premium King Crab was flavorful and satisfying. The only downside was that the rice in the scallop rice dish was quite soft. Other than that, the food and atmosphere were excellent. Thank you for the meal!

- 1/29 Visit - I visited the "Tsuruga Resort Spa Mizunouta" recommended by my cousin for my uncle and aunt's 50th wedding anniversary celebration. We stopped by the shallow soba restaurant "Soba Tetsu" for soba lunch on the way and arrived a little after 2 pm. We changed into warm clothes and headed to the ongoing Ice Festival event. It was a clear day and not too crowded, so we were able to enjoy the festival leisurely. After about an hour, we returned to the hotel and went to the large communal bath. The men's bath was practically empty, just my uncle and I (laughs), while the women's bath was more crowded. By the way, we used the outdoor bath in our room in the morning. For dinner, we had a traditional Japanese kaiseki meal at the separate building "Ryori Chaya Ten no Uta Tarumae no Ma". Starting with appetizers, each dish was delicious! The assorted 15 vegetables for the appetizer were creatively presented and went well with beer. The simmered soup with Sakura Hime chicken (from Atsuma) was creamy, and the sashimi platter with bluefin tuna, flounder, sea urchin, scallop, and squid paired perfectly with chilled sake. The grilled dish and steamed egg custard were also tasty, but unfortunately, I couldn't enjoy the roast beef of Furano Wagyu despite expressing my preferences, so I only had a bite and left the rest (bitter smile). The Wakkasagi from Lake Abashiri served as a complimentary dish was delicious d(=^・・^=). The conger eel rice was tasty, but the red miso soup served with it might not suit everyone's taste in Hokkaido (^_^;). I had a yuzu mousse for dessert, and they even brought me coffee as a service. The female staff who took care of us during the meal were wonderful, and they even looked up the artist of the cute glass sake cup and the thin plastic beer glass for me. In the end, I ended up staying for three hours. The next morning's breakfast was buffet-style, but I preferred to have beer in the outdoor bath in my room alone (laughs). Come to think of it, I didn't ask for everyone's feedback (bitter smile). We checked out a little before 11 am, and I was impressed by the hospitality of this hotel. I look forward to coming back next time with my uncle and aunt (laughs) because I only spent money on canned beer from the vending machine in the hotel (*´艸`*). So, I have refrained from giving a score for value for money (^_^;).

"August 2012 Update: It had been a while since my last visit, and once again I opted for the 'bathing + lunch plan'. This time, I was led to a private room with a sunken kotatsu-style table, unlike the hall table seats from my previous visit. The staff mentioned that they had started offering a udon menu that could be enjoyed without a reservation, so customers opting for the lunch plan with a reservation were seated in the private rooms. While the private room offered a more serene dining experience, it lacked windows on the inside, so those who prefer a more open view and atmosphere may want to inquire about the hall window-side table seats when making a reservation. In terms of food, there was a slightly more casual vibe compared to my previous visit. Previously, there were dishes like grilled and fried items arranged on plates in a kaiseki style, but this time, six dishes were served in the same white porcelain small bowls, giving off more of an obanzai small dish vibe. Although there were more dishes this time, personally, I felt that the previous visit had a more luxurious and traditional Japanese meal feel. One thing that caught my attention was that the hall staff seemed to be new or inexperienced. They brought out the water and oshibori that are typically served at the beginning of the meal midway through, almost led us to the wrong table, and while these were minor issues, I expected a bit more from a high-end hot spring resort under the Tsurugaya Group. As I mentioned in my previous review, it is possible to dine without bathing, but if time allows, I highly recommend using the hot springs as well. Since there is no day bathing-only plan, the baths are not usually crowded, and as expected from a Tsurugaya property, there is a sense of luxury and ample amenities available. The post-bath lounge available for day visitors also provides a relaxing atmosphere where you can unwind. January 2010 Review: Just like the 'Healthy Buffet Amamu' I previously introduced, this restaurant is located within the 'Shikotsuko Tsuruga Resort Spa Mizu no Uta'. Of course, similar to 'Amamu', you can dine here without bathing, but unlike the free-use 'Amamu', reservations are required here (by 8:00 pm the day before). While the restaurant is primarily used as a dining venue for guests staying in rooms with open-air baths or higher, it is also open for lunch for day visitors, offering a healthy Japanese meal. Unlike the bright Western-style buffet restaurant on the second floor, this one has a calm and traditional Japanese atmosphere. After settling the bill at the reception counter for day visitors, you ascend to the third floor via the adjacent staircase. At the top of the stairs, there is a glass-encased wine cellar stocked with a large selection of sake, indicating that guests staying overnight can enjoy premium sake during dinner. The serene seating provides ample space between tables, allowing you to enjoy your meal without being disturbed by neighboring diners. The lunch for day visitors consists of a total of 10 items, including a vegetable soup in a small pot, today's sashimi, seasonal vegetable puree, and four side dishes served on a tray along with rice. The side dishes included miso-marinated black cod, steamed salmon with turnip, lotus root and yuba tofu, and a refreshing simmered saury. The rice was a mixed rice using black rice called Kurochigoku. For dessert, there was almond jelly, and the meal was accompanied by coffee or tea. Everything was delicious, with the vegetable soup standing out for its thick and flavorful broth with turnips and cabbage. The sashimi included bluefin tuna, peony shrimp, and scallops, all nicely prepared. The vegetable puree was a cold potage soup, with a choice of pumpkin or carrot. The black cod miso-marinated dish was a bit on the rich side, but the steamed salmon with turnip was particularly tasty. The overall portion was decent, and as someone in their late 40s, it was more than enough for me, let alone for someone with a heartier appetite."