It was a room meal. I had heard it was a bento box, so I was imagining something simple, but they brought a splendid three-tiered tray, sushi, and even two inari sushi for a late-night snack. I enjoyed them comfortably in the room. Thank you for the delicious meal~♪

Here, dinner is an Italian course and breakfast is egg dishes, bread, and soup. If you prefer hot springs and traditional Japanese cuisine, you can take a shuttle bus to the main building. The shuttle service runs until around 11:00 PM. After 9:00 PM, the front desk phone at the club may not be reachable, so please call the main building directly or come to the front desk. The rooms are located underground and the inn has a total of only 5 rooms, giving it a cozy atmosphere. The rooms feel more luxurious than the main building, but the unit baths are tiled and slightly outdated. Complimentary 1.5L bottled tea, water, and canned juice are provided in the fridge. You can enjoy coffee in the entrance lounge, but cold brew coffee is available at the main building.

The food at Jozankei Club was more delicious. The First Hotel chain is good.

I stayed at a hotel in a separate building at Shikotsu Lake Onsen, which I booked last minute. Due to the impact of the earthquake, the kitchen here was unavailable, so I had to have my meals at the main building's dining hall. Normally, the separate building offers a French course, but this time I enjoyed a delicious traditional Japanese kaiseki meal at the main building.

~Revisit~ (May 12, 2012) This time, we went with my mother again, using Mother's Day as an excuse. It had been about a year since our last visit, but we couldn't resist coming back to this small, lovely inn that we adore. The location is easy to find, just the right distance for a drive from Sapporo, surrounded by a lake and greenery, this inn has a lot to offer. The baths are not hot springs, but spacious jacuzzis, so we used the main building's large communal bath... it's only about a 3-minute walk away, but they also offer a shuttle in a van. Such a luxury! You can even have dinner in the restaurant wearing the provided yukata, adding to the luxurious experience. Dinner was a French full course meal... <Marinated fukuragi and endive salad with buckwheat galette> The fukuragi was served with a slightly bitter endive salad and freshly baked buckwheat galette. The warm, fluffy galette paired with the cold fukuragi was an interesting combination. <Hokkaido farmer's taro portage with burdock caponata> The sweet potato portage had a unique aroma and flavor, reminiscent of burdock. It was sweet and generously portioned, very delicious. <Otaru ainame pollock with Estragon royal sauce> The ainame skin was crispy. The sauce had a refreshing herb flavor that balanced the fatty ainame nicely. <Lime granite> A palate cleanser. <Tobetsu black pork shoulder roast with Akkeshi asari and basil soup> This combination of meat and seafood was a luxurious dish that I had never encountered before. The flavorful soup was rich and delicious, maybe a bit too salty, but a luxurious treat that was hard to leave behind. <Pink grapefruit parfait with lemon gelee and honey glass> This dessert was a bit different than expected, but each component was delicious on its own. The fluffy texture of the lemon gelee was exquisite. For breakfast, there was slightly less food compared to our visit last year, but it was still satisfying. I hope to come back next year with my mother for another visit.

In early November, after the peak season for autumn leaves, we included this hot spring auberge in our trip to Southern Hokkaido and Central Hokkaido. Shikotsuko Suizantei is divided into a main building and this club (auberge), which are a little over 5 minutes apart on foot. You can move between the two wearing the provided yukata, and the dining at the club is also the same. So, it is possible to enjoy French cuisine in this yukata. We chose the 10,000 yen French course. Both my wife and I specified lamb as the main ingredient. It was a very fulfilling course meal. The truffled abalone was cooked tenderly, with a rich sauce and excellent freshness of the ingredients! The fried awabi (also known as aburako in Hokkaido) had a delightful combination of tender meat and crispy skin! The pumpkin gnocchi with matsutake mushrooms was an exquisite pairing!! Due to the circumstances of ingredient procurement, the menu we had planned the day before was suddenly changed, which turned out to be quite lucky. The sweet aroma of pumpkin, the creamy texture of the sauce, and the abundant aroma of grilled matsutake created an indescribable harmony. We were very excited to see how the main lamb dish would be served, and we were both surprised when it was brought to the table! The lamb was served in a rare state, almost like tataki, with a mustard sauce. The lamb was heated like tataki, with only a small portion being slightly cooked, while the majority remained a beautiful light pink color. Initially, we thought it might not be cooked enough, but the subtle taste of the lamb came through perfectly. The color, aroma, and texture satisfied our carnivorous instincts. The grainy mustard added a nice accent and became a memorable flavor. According to the server, it is indeed rare to eat lamb in this way, but the chef, who had returned from France, is skilled in handling meats and prepared this dish to allow us to savor the flavor of the ingredients. The timing of serving the dishes was also fantastic. Since there were only two couples, including us, staying at the inn that day, the timing was kept just right. This was also lucky. I think this sense of timing is also part of the dining experience. It was a truly wonderful night at this auberge. Thank you for the feast!

I visited during the Bon Festival season, with only five groups per day. For dinner, I had a French course meal which included dishes such as "Biei farmer's flower zucchini with Perrier, pickled carrots and coringi," "Cold corn potage with consomme jelly," "Pan-fried Otaru cucumber (fish) with American sauce, ginger and takanotsume garnish," "Pintade (guinea fowl) galantine with lemongrass sauce," "Strawberry gratin with coconut milk sorbet," and coffee, tea, or espresso. I wasn't a big fan of French cuisine, but I was pleasantly surprised by the delicious dishes made with local Hokkaido ingredients. The vegetables were fresh and some were new to me, but the staff kindly answered my questions, making the meal enjoyable. The homemade bread and butter were also delicious. The wine was reasonably priced and paired well with the food. The breakfast was also well-balanced and delicious. The staff were all very hospitable, creating a relaxing and enjoyable dining experience. I would love to visit again in a different season. Additionally, the jacuzzi in the room is not a hot spring, but guests can use the main building's public bath, with complimentary shuttle service. Towels are provided. The main building also has a shop and bar, where I was treated to a complimentary service by the master. Special thanks to Mr. I who played multiple roles in welcoming us, at the front desk, as a waiter, and providing shuttle service. Thank you very much.

We used this restaurant to relax from work with my spouse. We enjoyed a leisurely meal while looking at the view from our table. We were surprised by how delicious the food was. The dinner had a variety of dishes that were all tasty, but the breakfast was amazing. They served egg dishes, sausages, several types of fresh juice, and warm vegetables like turnips and carrots. We were able to enjoy fresh ingredients in a relaxed atmosphere. I became obsessed with the warm vegetables and even tried making them at home. Each dish seemed to be carefully prepared with fresh ingredients. Since children are not allowed to stay here, it is quite quiet and peaceful. I recommend this place to those who want to enjoy delicious food and a relaxing time. By the way, the affiliated Lake Shikotsu Suizantei offers delicious Japanese cuisine as well.