When I started planning my trip to Hokkaido, the one place I absolutely wanted to visit was Tokachi River Onsen. A few years ago, when I first visited Tokachi River Onsen, I was so impressed by the quality of the hot spring that I couldn't forget it, and I always wanted to visit again someday. I thought about staying at the same inn where I stayed last time and was amazed by the local Tokachi ingredients, but I found a place that seemed even better, so I made a reservation there. The inn's facilities are impeccable. It has a lovely atmosphere that exudes warmth. The hot spring was as expected. Now, onto the most important part - the food. It was delicious without a doubt. Everything was tasty, but I was especially surprised by the white corn that came with the steak. It was incredibly sweet, crunchy, and delicious. The staff at the inn were all very pleasant, and I truly had a relaxing time. I've found another inn that I must visit again.

Since staying at this inn in the past, I have been telling everyone around me, "If you go to Hokkaido, the sea urchin at San'yodo is the best!" The beautiful shape and color shine. The taste that melts in your mouth. The sea urchin I ate here had such an impact in terms of deliciousness. This time, I decided to visit Tokachigawa Onsen again after a long time and chose to revisit San'yodo without hesitation. It was a "sea urchin plan" course with meals included. Even though sea urchin was the main focus, the room, hot springs, and service are still important. The Moeru hot spring is a unique spring quality of Tokachigawa Onsen, called the Moeru spring. The Moeru spring, which contains a large amount of plant-based organic matter called subcoal, is an alkaline beauty bath that makes your skin smooth. The Moeru hot spring water can be enjoyed in the hinoki or stone baths in all 11 rooms. When I went to the women's bath in the large communal bath, there were two round indoor baths and one outdoor bath. All of them had baths with a color like red wine or brown medicinal bath, and indeed, after soaking in them, my skin became smooth. The next morning, there was a change in the men's and women's baths, and this time there were one square wooden bath each in the indoor and outdoor baths. This inn is adjacent to a large hotel called "Daiichi Hotel," and during my stay at San'yodo, I could also visit the large communal bath at the Daiichi Hotel. Walking across the connecting corridor, I arrived at the large communal bath of the Daiichi Hotel. Being a large ryokan, the communal bath is also spacious and has many facilities, which is enjoyable. In the garden bath facing the vast garden, the outdoor bath is spacious, and there is also a deep bath (a standing bath with a depth of 120 cm). Going up the stairs inside the bath, the upper floor has a hinoki bath, a jacuzzi bath, and other various facilities, providing a variety of options. The facilities are well-equipped due to the large number of guests. This time, I stayed in a room called "Spring Sea," which is a maisonette type room for three people. There is a bedroom, living room, washroom, and toilet downstairs. Upstairs, there is a tatami room, living room, shower room, and a spacious balcony with a stone outdoor bath. The upper floor feels more spacious. Although there is no espresso machine in the room, the set with a kettle and coffee, tea, etc., is fully equipped. All drinks in the refrigerator are complimentary. A welcome dessert was also prepared. The room view is nothing special, just a view of the parking lot. Although the inn itself has a park-like garden shared with the adjacent hotel, there is no particularly stunning view of nature. That may be the only drawback of the hotel. Dinner was served at a table or in a private room for each room. We were provided with a spacious private room. The sea urchin kaiseki course featured sea urchin in the appetizer, sashimi, soup, and rice dishes. The sea urchin served here is said to be of the highest quality from Rishiri. Among them, the freshly served sea urchin soaked in cold saltwater had a prominent sweetness and a delightful taste. It was a moment of happiness. The soup contained a sea urchin dumpling, and even at the rice dish, fresh sea urchin was served with wasabi and seaweed, beautifully finishing the sea urchin course. San'yodo's sea urchin is still the best! Not only the sea urchin but all the other dishes were carefully prepared and delicious. It was once awarded a Michelin 1-star, and the head chef here has been in charge for about 30 years. The dessert served, a mascarpone sweet red bean soup with chestnuts and shiratama, along with muscat grape and kyoho jelly or melon, was an exquisite dessert. It was a top-notch ryokan with no compromises in the food until the end. Hokkaido ===========

I visited for the first time expecting an open-air bath and starry sky. The location is very convenient, close to both the airport and Obihiro city. The facilities are a bit old, but the design, room layout, and amenities are not bad. In addition to the bar, complimentary drinks in the fridge, and abundant tea snacks, I also liked the service that had a touch of amateurishness, which added warmth. The dinner was a Japanese course. Everything was delicious above average, and I could feel a metropolitan sense in the presentation and combination of ingredients. Especially, the rice cooked in an individual earthen pot at the table was excellent, and even though I was already full, I ended up finishing it all (^_^;) The price at the level of a famous inn may need to be reconsidered, but overall, I am satisfied!

I had breakfast in a private room at the same restaurant as dinner. Luckily, it was a sunny day with blue skies and pure white snow covering everything, creating a beautiful snowscape that felt like an extraordinary experience for me. The meal included milk and apple juice, salad, 3 small dishes (spinach with sesame dressing, dried small fish, simmered dried radish and fried tofu), tofu hot pot, grilled fish (hokke), rolled omelette, simmered thick fried tofu and sardines, rice, miso soup, pickles, and fruits. The amount of food was just right. The rice cooked in a clay pot paired perfectly with the hokke. The sweet rolled omelette was delicious. The tofu hot pot included yuba, giving it a refreshing taste with ponzu sauce. The room I stayed in had a terrace open-air bath as well as a hinoki cypress indoor bath where I enjoyed the moor hot spring. The open-air bath was nice, but the hinoki cypress aroma in the indoor bath was soothing, and the view of the snowscape from the window was a different kind of enjoyment. I alternated between both baths, keeping my body warm and my skin moisturized. The welcome sweets in the room included pumpkin mousse, organic cookies, salted kelp, and sweetened beans. After dinner, I had inari sushi as a late-night snack. The service was polite and excellent, and the cleanliness was well-maintained. Overall, it was a good value for money and a great place to stay.

I visited Tokachi Onsen in Obihiro! This inn offers a rare type of hot spring called Moor Onsen, which has a coffee-colored appearance and contains organic components from ancient plants. The inn, affiliated with Tokachi Onsen Daiichi Hotel, has 11 rooms, providing a quiet and relaxing atmosphere. Meals are served in the dining area on the lobby floor, with private sunken kotatsu-style seating available. The meal included various dishes such as appetizers, sashimi, grilled black wagyu beef fillet, and desserts like yuzu sherbet and hojicha ice cream. Each dish was meticulously prepared and delicious, offering a delightful dining experience in a spacious room.

The COVID-19 measures are well implemented, making it safe to use. The kaiseki dinner was delicious, and I enjoyed relaxing with drinks like sake and champagne. The room with a private outdoor bath on the second floor was very soothing with the beautiful night sky.

I stayed at a luxurious inn in Tokachigawa Onsen, which is usually beyond my budget, but with the help of the GOTO travel campaign, I decided to experience it. The room had a balcony (which I forgot to take a picture of) and although it wasn't very spacious, the interior design was well thought out and I had no complaints. The communal bath had three compact shower stalls, but the room also had a hinoki cypress bath which was very atmospheric (and of course, it was natural hot spring water). I could open the windows in the room, so the bath in the room was sufficient. The hot spring water made my skin feel smooth and the sweat gently seeped out. The inn was connected to the neighboring Mameyotei through a passageway, and I could also use their communal bath. For dinner, I had a variety of dishes including octopus simmered in soy sauce, which was tender but slightly undercooked, and a unique sand liver cheese dish. The night ended with a delightful eel sushi roll. The next morning, I had a choice between Japanese and Western breakfast, both of which were delicious. Overall, I was very satisfied with my stay at this dreamy inn.

Popular hot spring inn near Obihiro in Tokachi River Onsen. Tokachi River Onsen is famous for its rare moor hot springs that flow through ancient plant sediment layers, rich in organic matter. The inn itself has around 11 rooms and is quite small. Next to it is a large-scale hot spring inn that has created a slightly upscale annex. The room I stayed in had a living room, a Japanese-style room, a bedroom, and a large circular cypress bath. It has a modern Japanese design and is very relaxing. The futon was already laid out, and after the initial introduction, the staff did not enter the guest rooms, following a semi-hotel format. It was peak summer season, and the price was a little over 40,000 yen per person, relatively expensive for Hokkaido. However, considering that high-end restaurants in Tokyo can charge around 30,000 yen per person, it was reasonable. The best part of this inn is the service. The staff's attentiveness and hospitality were amazing. Additionally, the drinks in the room's refrigerator were complimentary, and in the evening, sparkling wine, milk, various other drinks, and even ice cream were available for free at the bar counter. The service was top-notch. Now, onto the food. The dinner menu included: - Appetizer: Steamed soy milk with Obihiro soybeans, sea urchin, and red bean paste - Side dishes: Soft-boiled octopus, white cucumber salad, dried Kamasu fish, eel roll, tomato marinated handball sushi, homemade sand liver cheese, green beans - Soup: Taraba crab, corn, sweet chili pepper, white leek - Sashimi: Salmon, peony shrimp, flounder - Grilled dish: Tokachi beef fillet charcoal-grilled, zucchini, black garlic sauce - Palate cleanser: Yuzu sorbet - Simmered dish: Abalone, winter melon, small eggplant, crab sauce, ginger, okra - Fried dish: Edamame and burdock tempura, Tokachi mushroom, shadow queen - Vinegared dish: Grilled scallop with black vinegar jelly, mini tomato, cucumber, myoga, self-heal - Meal: Obihiro wheat udon, shredded omelet, fried tofu - Dessert: Two-color agar with sweet potatoes and green tea, peach compote, milk ice cream, balsamic sauce, strawberries, melon The food at the hot spring inn was delicious and satisfying, similar to a proper Japanese meal at a high-end restaurant in Tokyo. The quality of the ingredients was decent, and there was no sense of rush or cheapness in the dining experience. While there were no standout dishes, everything was well-prepared and enjoyable. The service was impeccable, and the complimentary extras added to the overall excellent experience. The breakfast options included Japanese or Western style, and the milk ice cream for dessert was a delightful touch. The inn also provided a tasty snack before bed and ensured a comfortable stay throughout.

The bounty of Tokachi Organic vegetables from Mr. Ono's Tokachi Horojiri Farm Eggs from Tokachi Horojiri Farm Milk and yogurt from Country Home Tomato juice from Okamoto Farm Bacon and sausages from the Grassland Wind Tofu from Sakata Foods Glassware from Glass Workshop Humbé Wooden tableware from Tokachi You can enjoy both Japanese and Western cuisine here The highlights of the Japanese cuisine were: - Tofu that was a mix of tofu and yuba - Tamagoyaki (Japanese omelette) - Assorted simmered dishes - Dried young sardines with sansho pepper - Turnip pickles The highlights of the Western cuisine were: - Corn soup - Sausages - The milk is irresistible

- Clear soup with juice-infused dried clams and baby kombu - Appetizer: Homemade cheese with live octopus and Tokachi asparagus in vinegar miso, steamed sea urchin with lily bulb and cherry shrimp, steamed red rice with duck and bracken fern, sweet vinegar-marinated wakame and spring onion, homemade overnight dried fish - Tofu and Anpou tofu with Okhotsk snow crab in clear broth, with white leek and mini daikon radish with yuzu - Sashimi: Bluefin tuna, peony shrimp, white fish, and kelp with olive oil and wasabi - Grilled dish: Tokachi wagyu beef roasted at low temperature, grilled burdock with balsamic sauce, turnip with spice salt, watercress and snap peas - Simmered dish: Rumoi herring simmered in soy sauce, Kawashinagaimo simmered in white sauce, boiled bamboo shoots, fiddlehead fern, radish, and wood sorrel - Steamed dish: Steamed abalone with sea cucumber roe, shark fin with cod roe, angelica, and fine bean noodles with spicy mustard - Vinegared dish: White asparagus wrapped in bamboo paper, white fish with plum paste, and myoga in vinegar - Rice dish: Rice with dried young sardines and sansho pepper, pickles, red miso soup, Asahi Jukusen Ichiro's Malt MWR Leaf Label

When checking my PC email, I found out that a certain site had released the third installment of their travel discount coupons. I wanted to have a relaxing bath nearby, so I checked out Toyosuatei in Tsukiji, but the dates that worked for me were fully booked. So, I thought about a place I stayed at a long time ago, Sanari-an. Luckily, they had an available room with a hinoki bath and a special plan including a local fish called "kue" for 72,100 yen (excluding tax and service charge). Using the travel discount coupon, the total for two people came to about 58,000 yen, excluding drinks. We checked in at 3:00 PM, but due to a rush, we arrived around 5:00 PM. While enjoying the welcome dessert, we noticed that the yukatas were prepared (and they fit perfectly). Until 6:00 PM, we enjoyed free drinks (alcoholic and non-alcoholic) at the bar counter on the 1st floor. After dropping off our luggage in the room, we hurried to join in and had two drinks each (a bit rushed). At 9:00 PM, the communal bath switched to separate bathing times for men and women, so we checked it out. We were asked about our dinner time during check-in and headed to the dining area. I could write detailed impressions of each dish, but the base broth was not quite to my liking (sweat). As others have mentioned, the highlight was the "kue," a high-quality fish that had a delicate white flesh like monkfish but with a gelatinous skin that was heavenly (laugh). I wanted more, but the small portion made it even more memorable. The grated lily root with soft-shelled turtle shell sauce was delicious and balanced out the broth nicely, but the proportion of lily root sauce was a bit too much. Also, as others have noted, for the price we paid, it was a bit disappointing that there were no partitions in the dining area (^^;). When I stayed in 2004, I remember being treated very well and having a private dining room for grilled dishes, but this time, we had a rich meal in a casual setting wearing yukatas (or work robes) as if we were at an izakaya... As the subject says, breakfast received high praise. Taste: 4.0. We were asked "Japanese" or "Western" for dinner, and we decided (or were decided) on a time and went back to the dining area. They used local ingredients and provided plenty of drinks, yogurt (Greek yogurt from Hanabatake Farm, lol), and fruits, which was a delight for women. The Western meal my companion ordered came with unlimited soup and bread. The salad was perfect for vegetable lovers. The room was spacious and had a floor that made you want to walk around barefoot. The private bath in the room had a mixed spring from Sasai Hotel, a communal spring, and a municipal spring, with a temperature of 53.8°C (outside temperature: 16°C), a bit on the hot side. We let the water cool down to a comfortable temperature and enjoyed a blissful time bathing repeatedly♪ As onikuma mentioned, there was no steam in the communal bath, so the washing area was cold (^^;). I have no interest in visiting the communal bath at the First Hotel, which costs 1,500 yen for a day trip. The room snacks were Amamueclair, the glasses were from Otofuke Town's "Glass Studio Funbe," and the wooden dishes were from Makubetsu Town's "Workshop Tokachi no Kino Utsuwa," which made me proud to see that they used local products, not just for the ingredients. The service was not too formal, perhaps because there were many young staff members, but for those who pay this amount of money, it might not be suitable for those who expect a certain level of hospitality. It's been 15 years since my last visit. I finally made it back and I am satisfied. Thank you for your hospitality.

One night, two meals, one person, around 40,000 yen. Dinner was excellent, the service was top-notch! However, the room was terrible...

Luxurious. The mall hot springs are the best! From Obihiro to Tokachigawa Onsen to Mikuni Pass to Daisetsuzan to Sounkyo to Biei to La Vista Daisetsuzan.

We stayed as a family for multiple nights. The ryokan didn't feel very original, but it seemed to be of a higher level compared to other ryokans in Hokkaido. Considering the price, it was okay.

The staff's smiles were natural and nice. The tomato juice served for breakfast was exceptionally delicious.