After having dinner, I returned to my room and took a rest for a while. When it was time for the bar to open, I went back to the lounge for some drinks. They had a self-service beer station with nuts as snacks. In addition to beer, they also had sake and shochu. Later in the night, they served small dishes like inari sushi. In the room, there were drinks in the fridge, including alcohol, which I enjoyed. The next morning, I woke up and soaked in the outdoor bath in my room. Even after eating and drinking so much the night before, I still felt hungry in the morning. At breakfast, I was impressed to see that they had set up left-handed cutlery for me. I enjoyed a variety of drinks and made miso soup with tofu. Breakfast was filling with salad, soup curry, rolled omelette, and milk pudding for dessert. After packing my things, I went back to the lounge for some fruit and champagne. It was a luxurious way to end my stay. I thanked the staff and checked out, feeling reluctant to leave. I will work hard so I can come back and enjoy such a wonderful experience again. Thank you for the luxurious time.

Holiday outing series. My husband finally managed to take a few days off since New Year's, so we decided to stay at a hot spring resort for the first time in a while. Since it's winter, we chose a nearby location, Jozankei. He made a reservation at this inn that I've been wanting to visit for a while. Upon check-in and dinner, we were greeted by a spacious dining kitchen with counter seats as soon as we entered the inn. The welcome sweets were Kitakamui's steamed sweet potatoes, and I chose black bean tea for my drink. Our room was a detached room with a cypress open-air bath. In the room, there was a wooden box with financiers, and the fridge had complimentary drinks. The hot spring bath was at the perfect temperature for soaking for a long time, and we ended up using it multiple times from after dinner until check-out. Thanks to that, my body feels warm and relaxed. Winter hot springs are really the best. Dinner was served in two sessions starting at 8 pm, so we visited the lounge and the large communal bath first. During this time, the lounge offered sweets and drinks for a fika time. The pound cake and other treats were from the affiliated store "Hare to Ke Confectionery." The communal bath had an indoor bath and two outdoor baths, but no sauna. The Dyson hairdryer provided in the room dries hair quickly and efficiently, so I'm thinking of getting one myself (laughs). And the Black Label drink after soaking in the bath was also amazing. The evening started with a toast of sparkling wine, followed by a sake chosen by my husband, Kokushi Muso, and a red wine from Hirakawa Winery to pair with the main course. Among the dishes, the standout items were the sweet and tender glazed carrots served at the beginning, the unique combination of flounder with carpaccio on top, and the palate-cleansing myoga ginger sherbet. Personally, I couldn't help but admire the beautiful tableware more than the food. After dinner, we returned to the lounge. The bar time had a beer server, shochu, and whiskey available. There were several types of sake cups, but only one kind of Senkin sake, which was a bit disappointing. The snacks were plentiful and satisfying. The evening snacks included fried snacks, inari sushi, and squid rice, perfect for a light bite. I spent the night sitting on the sofa, sipping on sweet potato shochu highballs and relaxing. For breakfast, we enjoyed a traditional Japanese meal. Each group had a small pot of dashi placed in front of them. We started by savoring the flavor of the dashi with salt in a bowl, then mixed in miso and tofu to create a unique dining experience specific to this inn. The tenderly simmered soup curry and the dessert pudding were also delightful. The breakfast portion was just right, even for those who don't eat much in the morning. Before check-out, we returned to the lounge for some fruit and sparkling wine, which I couldn't resist having again (laughs). The inn provided a quiet and relaxing atmosphere, which was great, but as an "inn to enjoy food," I honestly felt a bit underwhelmed by the dining experience. I believe having some interactive elements in the dinner menu, similar to breakfast, would enhance the overall dining experience. Thank you for the meal.

To Chusuien at Taisetsu-kyo, a quiet inn with only 14 spacious rooms where the staff pays special attention to the food. The rooms are so quiet that you can hear the gentle sound of the river outside, and the rooms are equipped with open-air baths for a relaxing stay. Even though it may be fully booked, it felt very private as I hardly saw any other guests apart from meal times. It was incredibly peaceful, even in the communal baths, where I didn't run into anyone. Despite being close to Sapporo, there was a sense of escaping reality. I had planned to visit the nearby cafe "On the Cliff" before arrival, but I ended up not wanting to leave the room because it was so cozy and relaxing. The meals, served in two shifts at 6 pm and 8 pm in the live kitchen on the first floor, were made with abundant Hokkaido ingredients and were all delicious. It made me appreciate the high quality of Hokkaido's produce. The portions were just right for a woman like me, but might be a bit small for men. In the evening, they offer a shuttle service to a nearby park with beautiful light displays, reminiscent of teamLab. It was quite enjoyable, so if you have the time, I recommend it! The food was amazing, but the overall experience was elevated by the cozy atmosphere. Thank you so much! ♡

I made a reservation at an inn known for its cuisine, so I am looking forward to dinner. You can watch the cooking process from the counter, where it seems they are grilling meat over charcoal. The wine selection is limited, but when I asked about the grape varieties, it took a while for the staff to explain. Tonight, I decided to try a bottle of Hokkaido wine, the Lespri 2018 from Hirakawa Winery. The staff's use of the sommelier knife was a bit clumsy, and I was worried the cork might crumble and fall inside. The wine was not bad, but the service could have been better. The dishes were simple and ordinary, using local ingredients, but there was a lack of excitement. The meal was leisurely, but I was left feeling unsatisfied.

This inn combines the concept of a stay-type auberge with an open kitchen counter, offering spacious rooms with panoramic baths exceeding 100 square meters. The check-in process involves enjoying a welcome drink and a dish at the kitchen-themed counter, adding an element of excitement to the dining experience. While resisting the temptation of the baked goods in the room until dinner time, take a stroll in the tranquil surroundings of Jozankei. The area is dotted with abandoned large hotels, reminiscent of the lively past of Jozankei during group tours. Only the inns that quickly transitioned their concept to luxury have survived, including the First Houtei Ryusan. The focus of their kitchen concept seems to be on the cuisine, with a fantastic open kitchen counter space serving a fusion of French and Japanese dishes in a simple and beautiful course menu. The entry consists of two dishes, followed by a French-style meat and dessert course, and the rest is a Japanese course. The chef, who seems to be Japanese, uses fatty Japanese beef for the sautéed or grilled meat, resulting in a slightly hamburger-like aroma that may bother some but not others. The other dishes are simple and well-seasoned, with a clear and enjoyable taste. It feels more like dining at a restaurant than staying at an inn, truly embodying the auberge concept. It would be perfect if they also offered dishes made from vegetables from their own garden or unique wild plants found in Hokkaido, such as Ooita-dori, Rawanbuki, Yamaguwa, and Utsubogusa, which are not commonly found in Tokyo. Nowadays, top chefs in Tokyo use ingredients like larch or red pine leaves to infuse aroma into sauces or soak them in sake to bring out unique flavors, so a chef who offers a wide range of ingredients could really excel here. Exploring the surrounding nature during a stroll in Jozankei reveals a treasure trove of local ingredients, attracting gourmet travelers seeking unique local cuisine that cannot be found in Tokyo.

The welcome drink at check-in, complimentary potato service, fika time, evening snacks, and morning fruits were all luxurious and enjoyable. The breakfast was average for a ryokan of this level. It would be nice if the lounge was restocked a bit more frequently.

Since I liked it from the opening, this is my 15th stay, so I'll keep it light 😄 This cozy inn has only 13 rooms, making it a perfect recommendation for foodies and drinkers! The room with a panoramic view bath that I stayed in last time was completed just a few months ago. There are two of the largest rooms available, and I wanted to relax this time, so I booked the same type of room 😊 At this inn, the lounge offers tea time, bar time, and dessert time after breakfast, all with plenty of sweets, cakes, snacks, draft beer, alcoholic beverages, drinks, and coffee - all complimentary, so I tend to overeat 😅 Dinner starts promptly at 6:00 pm, with an open kitchen serving creative Japanese cuisine using seasonal ingredients. They have a great selection of sake, wine, beer, and non-alcoholic drinks, mostly from Hokkaido. You can also use a shuttle bus to visit the main building's large communal bath and the detached open-air bath (known for its shaved ice). Breakfast includes the famous miso soup hot pot and a Japanese set meal. The portions and flavors are very satisfying, so you'll end up having a hearty breakfast. Both breakfast and dinner focus on enjoying various types of salt and broth while savoring the course meals. With plenty of food, drinks, and hot springs to enjoy, this place is a personal favorite for me 😊

First time at Chusuiyama!! One night with two meals costs around 38,000 yen per person. The room is a bit spacious with a private bath. When you open the door, you can see a great view of the river from the outdoor bath. The room layout is quite calming. The dinner is a mix of Japanese and Western courses and is quite delicious! The inari sushi for late-night snack is also very tasty!

I've repeated this about 14 times? This time, I made an immediate reservation for the French fair at the Furano Hotel's Komatsu Chef until December 26th. I've stayed at the Furano Hotel a few times, and it's a great place for a French full course meal, so I highly recommend it. The French lunch course is available only on Sundays and requires a reservation. This time, I stayed in a room with a newly built aroma and a view bath that was completed just three days before. Last time I came, it was still under construction. The room had two king beds side by side, and the hinoki bath in the room was quite large. The room was also much larger and more spacious than other rooms with view baths. However, the downside is that the luxury inn Shale Ivy Teiensankei, which towers across the river, is clearly visible from each other. I have good eyesight, so it's quite clear to me. The room has a serene Japanese-style atmosphere. It's not flashy, but it's elegant and calming, typical of the Suisantei Group. Check-in was at the counter. You can choose from draft beer, black bean tea, and homemade ginger for 540 yen, with butter and specialty salt (seems to be the mainstream these days). I have been using this place since it opened, and although there have been changes in staff or breakfast, my favorite things remain the same. The lounge's tea time is full of chef-made sweets and homemade drinks. The lounge's bar time offers all-you-can-drink sake, shochu, plum wine, vodka, draft beer, and a variety of homemade snacks. For a late-night snack, there are small pieces of inari-zushi. This inn has lovely rooms, but you can also visit the lounge, the hot springs at the Suisantei Honkan, and the Mori no Yu adjacent to the affiliated inn, where you can enjoy shaved ice. There are so many places to go, things to eat, and it's quite busy. Dinner: This time, I ordered the French wine pairing at Kuri Suisan for 6,600 yen, with four glasses of sparkling, white, rosé, and red wine. - Pre-meal treat: Caviar on toast - Hokkaido mushrooms, lily roots, foie gras, and nashi pear - Squid, bean sprouts, Shine Muscat, and Asahi Shinpei sake lees - Live-caught cod from Konbumori, horenso spinach - Seasonal vegetables, homemade ham, shellfish - Ezo abalone, celery root - Refreshing large leaf shiso sherbet with ume flavor - Lamb, pumpkin, Sapporo yellow, black truffle - Cheese platter: Black Matsunai blue cheese with apricot pineapple jam, Comte, French cheese Mont d'Or - Red fruits, almond - Pear, chocolate, passion fruit - After-dinner drinks and tea snacks. This time, Chef Komatsu's French cuisine had a touch of Japanese influence, but I could still feel the essence of French cuisine. It was a precious day to enjoy French cuisine at a Japanese inn. Breakfast: - First cup: Soup with kombu and bonito flakes from Ruri, only with Soya salt - Second cup: Add miso - Third cup: Add homemade tofu. The staff usually don't explain the miso soup (they recognize me as a regular).

Regular stay. One of my favorite inns in the Suizantei Group, where everything from the welcome dish, morning and evening meals, dessert time in the lounge, bar time, rooms, and hot springs is impeccable. The welcome dish includes a choice of beer, homemade ginger ale, or oolong tea. The homemade ginger ale is slightly sweet and strong in spiciness. The accompanying dish varies depending on the season. This time it was steamed sweet potatoes from Goyo with salt and kelp butter. You can use the shuttle bus to go back and forth between the Suizantei Group inns, so you can visit other baths. I come here to relax, but there are many places to go and eat, so it's not just about lazing around, but rather a moderately busy schedule. The lounge is well-equipped with homemade drinks, coffee, tea, and a selection of handmade sweets by the patissier during dessert time. During bar time in the lounge, in addition to the drinks from dessert time, there is free-flowing sake, sweet potato shochu, draft beer, sour drinks, etc. Please note that there is no wine available here. The popular homemade potato chips are of high quality and full of the flavor of sweet potatoes. There are also smoked items and truffle-scented nuts, making it a fulfilling experience. From 10 pm, small inari sushi is added to keep things interesting. And everything is so delicious that you end up eating too much, even though you've had a full-course dinner. Dinner is divided into two sessions, and the meal courses start simultaneously. You decide the time slot during check-in. From the counter seats surrounding the open kitchen, you can watch the serious cooking scenes of the chefs, which increases the anticipation. There may be unique dishes not listed on the menu and innovative presentations that surprise and delight you. Breakfast has been revamped, leaving behind the famous miso hot pot. The new version includes more freshly prepared items. The famous miso soup starts with a pinch of salt in your palm, followed by pouring in the dashi to enjoy the broth. Then you add the homemade miso and wakame mix yourself. Homemade tofu is also provided, so you can have tofu miso soup as well. Though it wasn't available this time, there is also a service of freshly shaved bonito flakes midway through, allowing you to enjoy different flavors. I end up drinking about 5-6 bowls of miso soup while changing the taste. Just like dinner, the open kitchen features charcoal-grilled items and freshly squeezed orange juice, which is highly recommended. Rice and miso soup are free for refills, and those who have seconds receive a complimentary rolled omelet. The rice is fluffy from being cooked in a kettle, and the side dishes are delicious, so I end up having three servings. There is also dessert in the morning course, and during breakfast hours in the lounge, there is a fruit platter, making it a paradise for food lovers. I soak in the hot springs until the last minute before check-out, making it a very satisfying stay.

After the initial state of emergency was lifted, the reservations for March were extended, making me hesitate to cancel. But when I received a message saying "There will be plenty of food served, so come on an empty stomach," I knew I had to go! The day before the scheduled visit, a heavy snowfall hit Hokkaido for the first time in 10 years. I rented a 4WD but still slipped a lot. The locals are amazing, driving at 80 km/h or even 70 km/h in trucks in this snow. Upon check-in, I was served homemade ginger ale and chawanmushi. All the drinks in the room's refrigerator, including beer, were free to drink. This place is a paradise for big eaters, with something always available in the lounge. There was even inari sushi for a late-night snack at 10 PM. If you stay here, you will definitely gain weight. You can also go to nearby hotels in the group for meals and hot springs. If it weren't for the snow, you could even walk there, but there is also a shuttle bus available. This system is great for those staying for several days. Due to the low number of guests, I had the large communal bath all to myself, including the snow-viewing outdoor bath. Although I wanted to drink beer, they provided Ramune, milk, and water. Everything was taken care of, it was excellent! I will definitely visit again!

I visited Suisuien in Jozankei. It is one of the Suisuitei Group, and I have stayed at Teiensuisuien and Lake Shikotsu Teiensuisuien before, enjoying high-quality service and delicious food, so I was looking forward to it this time as well. Due to the current situation with COVID-19, I wanted to avoid crowds, and also took advantage of the Go To Travel campaign to book a detached room with an open-air bath. The check-in process was at the open kitchen counter, which was very exciting. I chose black soybean tea and homemade ginger ale, and was served a dish of Makkari-produced steamed lily bulbs as the first course. The welcome sweets were surprising as it was a steamed dish, but it was delicious. The room was spacious at 115 square meters with a large cypress open-air bath. The bath had a slightly petroleum-like scent but it was refreshing to soak in. I then enjoyed Fika time, with a selection of cakes, baked goods, chocolates, and Japanese sweets, which I indulged in perhaps a bit too much. The lounge had a great speaker system that made it feel like a live performance. After filling up on sweets, I went for a bath tour, including a visit to Morinoyu, which held memories with my parents. Back at the inn, I relaxed in the large public bath and open-air bath. The bath facilities were simple and I really liked the design. For dinner, I was served a beautifully presented course meal with dishes like octopus, sweet shrimp, sashimi, grilled fish, and more. Each dish was delicious, with the octopus being a bit tough, but the flavors were great overall. The dashi soup with Hokkaido kombu was aromatic, and the sashimi with parsley sauce and blue salt was a standout. The meal ended with a dessert and a small gift. Overall, it was a wonderful dining experience.

"Chusuisan" is a luxurious inn operated by the Daiho-Tei Group, based in Jozankei Onsen, and is the second highest rank in terms of gourmet offerings. The cuisine and service are top-notch, so early reservations are a must. The building structure may have been reused, but the interior has been beautifully renovated and is stylish throughout. Staff are attentive, even assisting with luggage at the parking lot, and the check-in process is efficient. Upon arrival, guests are greeted with a welcome drink and snacks, and the lounge offers complimentary cakes during afternoon tea and Inari sushi during evening bar time. Additionally, all drinks in the room fridge are complimentary. The service is exceptional from the moment you arrive, with excellent customer service from the staff. The dinner menu features a variety of high-quality ingredients sourced locally, with a mix of Japanese and Western dishes. The breakfast menu includes a unique dashi soup, various accompaniments for rice, and a selection of small dishes to enjoy. Overall, "Chusuisan" is a cozy and indulgent inn, offering a delightful culinary experience.

I had some free time so I decided to use it. It's my 12th night here so just a brief review. Welcome drink and a complimentary dish. Homemade ginger ale and a small dish of jun-nan soup are served. In the room, there is a chef's special mini cake in a wooden box. It had a different but enjoyable feel compared to last time. Both dinner and breakfast are served in the open kitchen dining area. In the lounge, the snacks during cake time and bar time were individually packaged. The late-night snack of inari-zushi is prepared in small dishes with two pieces each. The yogurt at breakfast was served differently in the dining area, and the fruit assortment was pre-arranged on plates. The hot spring is located underground, with separate natural hot springs for men and women, as well as the option to take a shuttle bus to the hot springs at the Suisentei annex and the Mori no Yu annex. At the Mori no Yu annex, complimentary vegetable juice, beer, and oolong tea were provided, but this time it was ramune. For breakfast, I thoroughly enjoyed the flavorful miso soup, the variety of side dishes that went well with white rice, and the visually appealing and delicious small dishes that could be enjoyed in small portions in a healthy way. Freshly grilled bacon, whole salmon grilled on the bone, and fluffy dashimaki tamago with a well-seasoned broth were served at the table at the right timing. The sashimi of the day is enjoyed with a soy sauce mousse. Accompaniments for rice, such as black bean natto, nori, and raw egg, are available upon request. For the morning bath, the cleaning started 30 minutes earlier than the scheduled time, which was a bit disappointing as the usual bathing time is until 10:30 am, but the cleaning started at 10 am. Since it's a favorite inn of mine, I hope to continue using it without getting tired of it.

Little by little, a variety of dishes. This is an enticing breakfast, isn't it? **Kitchen's Dashi** The day starts with the aroma of dashi. We carefully prepare it by shaving Rishiri kombu and bonito flakes to extract a refined flavor. In the summer, we use the delicious spring water known as "Ryujin no Mizu" from Sapporo, and in winter, we use the "Kyogoku Fukidashi Spring Water" near Niseko. The first cup is made with salt only, like a clear soup (using Soya salt). This is truly refreshing and helps settle the stomach. The second cup is made with miso added. Enjoy it with freshly made tofu and the aroma of freshly shaved bonito flakes. It is truly delicious. **Awakening Beverages** - Yellow Tomato Juice - Biei Jersey Milk - Freshly squeezed Orange Juice **Japanese and Western Side Dishes** - Cod Roe - Yuba with Ume - Cheese Miso - Shark Cartilage with Ume Crystal - Burdock and Konjac - White Fish with Hiroshima Greens - Sweet and Spicy Simmered Clams - Shiitake and Seaweed Tsukudani - Duck Char Siu **Aquarium Vegetables with Stylish Tapenade Sauce** FlowerofOcean Shiho (54) **A Collection of Deliciousness** - Charcoal-grilled Oshoro Salmon with Grated Daikon (using Soya salt) - Bacon Grille - Today's Sashimi - Rolled Omelette with Dashi - Myoga - Japanese Mustard Spinach - One Flavor of Green - Dashi Soy Sauce Espuma **Kitchen's Rice** Hokkaido Rice Fukkurinko, cooked in a pot with Kishu Umeboshi, black beans, raw egg, and seaweed available upon request. **Refreshing Aftertaste** Homemade Pudding Overall, the dining experience at Kitchen Suizan was truly exceptional, from the food to the room, facilities, and hospitality. All at a price point below ¥30,000 per person.

Now, I was really looking forward to the meal at Kurisuiyama. Dinner time was a bit of a mystery, either 17:40 or 19:40 (lol). I was torn, but 19:40 seemed too late (I had a proper sushi lunch that day, and 17:40 seemed too early, but I went with it. The menu was a bit confusing, so I had to wait until the food arrived to see what it was. The beer was Sapporo Classic, served in a ceramic mug, which was nice. The Blue Cheese and Bacon Quiche was unexpectedly juicy and flavorful, with the blue cheese adding a nice touch. The dish was paired with a special sake, Suisei Junmai from Kamikawa and Ginpu Koshu. The Roasted King Salmon Royale was delicious, with a soft and sweet texture. The dish included a type of egg custard and was very enjoyable. The comparison of flavors in the Herring, Sea Urchin, and Squid dish was luxurious for a palate cleanser. The Summer Season Sashimi Platter was a revelation, with each fish prepared uniquely and deliciously. The Fried Smelt dish was good, but nothing extraordinary. The Cauliflower Potage was beautifully made and tasted fantastic. The Frozen Orange with popping sugar was a fun palate cleanser. The Kita Mirai Beef and Grilled Pheasant were both cooked to perfection and served with delicious sauces. The meal ended with a comforting bowl of rice, miso soup, and various side dishes. Overall, the French-inspired Japanese cuisine at Kurisuiyama was a delightful experience.

This is my first time visiting, so I only had breakfast as I had dinner at work. I checked in at the usual counter. The welcome dish was a clear soup with fried mochi. They also offered homemade ginger ale, beer, and black soybean tea. The room was a simple Japanese-style room. The lounge had a great selection of alcohol, drinks, and homemade snacks. The breakfast was served at the counter table with fresh juice, thick-cut bacon, grilled salmon, delicious thick omelet, fresh vegetable sticks, and various side dishes. The famous miso soup was served with salt and dashi first, then you could add miso and enjoy it with freshly shaved bonito flakes. I always end up eating too much rice here. Visiting this place feels like a relaxing getaway from everyday life, and it's a great way to reset and rejuvenate.

One of my favorite inns in Jozankei is Kappo Suisen. I didn't have much of an appetite, so I booked a room with breakfast included without deciding on dinner. In the main building, I had light tempura soba with fresh crab for dinner. This inn is part of a group of inns where you can have dinner at a sister property if you arrive late or prefer a hot pot or light meal. You can choose to dine at the main building for tempura or at the Suisentei Kuraku Club for teppanyaki, depending on your mood when you make a reservation. Of course, you can also enjoy the course meals at Kappo Suisen, with each dish being a delight. The lounge at Kappo Suisen is as cozy as ever, offering a variety of drinks, alcoholic beverages, chef-made cakes, and snacks. The late-night fried tofu sushi is also recommended. The guest rooms are in a simple and elegant Japanese style, with a spacious room and a private bath. The room bath has a large window that can be opened, creating an open and relaxing atmosphere. The hot spring water is over 70 degrees Celsius, so you need to adjust the temperature carefully. I prefer to soak in the 100% natural spring water without adding water, adjusting the temperature based on the outside temperature. The sodium-chloride spring water helps to cleanse the skin and retain moisture. In addition to the main building's hot spring, you can also use the Mori no Yu (outdoor bath) located in a separate building, allowing you to enjoy slightly different types of sodium-chloride spring water. The highlight is the breakfast at Kappo Suisen, starting with freshly squeezed orange juice and cute side dishes. The hearty breakfast includes grilled river fish and thick bacon, followed by a delicious miso soup rice bowl that you won't be able to get enough of. After dessert, head back to the lounge for a fruit platter and yogurt. It's easy to overeat, but I enjoyed soaking in the room bath until the last minute before check-out, making it a wonderful day.

For my birthday present, my husband invited me to a hot spring inn that is known for its dedication to food. Upon checking in, we were greeted with a welcome drink and a small rice ball. There were also small sweets in a wooden box on the table in our room. The entire inn had a traditional Japanese feel, with calming ambient lighting throughout. Before dinner, we enjoyed some baked goods and coffee in the lounge - a moment to relax. For dinner, we sat at a counter surrounding the kitchen, watching the skilled chefs prepare a fusion of Japanese and Western dishes in a course meal format. Each dish was meticulously crafted and visually stunning. I was extremely satisfied, but my husband, with high expectations, commented, "It's not bad, but nothing special." He can be quite tough to please. Unfortunately, we didn't get to see much of the chefs' skills, as they mainly focused on plating and deep-frying tempura. I would have liked to see more techniques in action. After dinner, we spent some time in the lounge for a bar session, enjoying salami, prosciutto, homemade potato chips, and a selection of alcohol. It was a nice time to chat with my husband. Around 10 pm, we were served a small inari sushi as a late-night snack. The next morning, we had breakfast at 8 am - a variety of small side dishes and shiny rice cooked in a pot. We started with a simple salt dashi and then added miso to make miso soup. Just like dinner, each dish came with different types of salt for us to experiment with, adding a fun twist to the flavors. They were really into showcasing the different salts. They even sold various salts for purchase. After breakfast, we enjoyed fruits, yogurt, and coffee in the lounge. The inn's dedication to food, attentive service, and quality of the hot spring water made it a truly luxurious experience.

The ingredients had a rich taste, the seasoning was very refined, and the flavors were abundant. We had sparkling wine, white wine, sake, and red wine, all of which paired well with the dishes and were very delicious.

This time, I used the restaurant for a little anniversary. I wanted to have a leisurely breakfast, but I used it in the gap time so as not to cause trouble to the company. It was a short time of staying at the inn and then going back to work, almost just sleeping, so I chose a regular Japanese-style room. Breakfast started at 8 o'clock, so I couldn't make it to work on time, which was regrettable, but I only used it for dinner. As always, I had a very fulfilling time. I used it earlier this month, and it seems that the spring menu had just started. Each dish was artistic and had a good sense. The button shrimp sashimi this time was still alive and seemed to be prepared right before serving. When I ate it, it was still moving. The flesh is clear and transparent, which is beautiful and delicious. My favorite was the charcoal-grilled Kinnai Wagyu beef. It had a good amount and the lean meat was vivid and tasty. The duck was also delicious and very tender. I had it with a double sauce of Haskap berry sauce and a sweet white wine-based sauce that the chef poured later. The wine I drank was a French type with strong acidity, which was a moment when the acidity was emphasized. Please see the other menu details in the images. I have been very grateful to this restaurant chain and I would like to use it again after some time.