Accommodation date 2022.9.5-9.6 The day before, I stayed in Kibune. Today, I visited Amanohashidate sightseeing in Miyazu City. Amanohashidate is one of Japan's Three Most Scenic Views [Matsushima, Miyajima, Amanohashidate], and finally, I have conquered Japan's Three Most Scenic Views. Today's accommodation is at Bunsuiso, a Japanese-style resort inn in Amanohashidate, Kyoto. It is an ideal location for Amanohashidate sightseeing, just a 1.2-minute walk to Amanohashidate with plenty of souvenir shops, and boat and sightseeing boat boarding areas are just a 2-3 minute walk away. Upon check-in, you are served with Japanese sweets and tea. As for the accommodation itself, it is a single-story large inn room accessed through corridors, corridors, corridors (laughs). Our room was the farthest at the back (laughs), quite a distance but (sweat). It was a spacious Western-style room with a terrace, and the green sunlight filtering through the trees was pleasant, making it a nice room. The bath also had a pleasant light shining in, making it a pleasant bath. On weekdays from 5:00 pm to 6:00 pm, you can enjoy light snacks and alcohol on the inn's terrace. Of course, it was complimentary. Dinner was a seasonal kaiseki meal [Appetizer] - Autumn eggplant Hagi dressing [Assorted Appetizers] - Kosode sushi, Duck and cheese skewers, Edamame, Conger eel and taro salad, Silk pod, Shrimp, Squid salted fish, Dried ayu fish [Soup] - Matsutake mushroom steamed in a pot [Side Dish] - Flounder, Amberjack, Squid, Scallop [Grilled Dish] - Autumn eggplant and mushroom ajillo, Sea bream Wakasa-yaki [Main Dish] - Special black wagyu steak [Fried Dish] - Conger eel tempura with sweet and sour sauce [Rice] - Matsutake mushroom rice [Soup] - Red miso soup [Dessert] - Today's dessert [Melon] I ate too much before the meal, probably because I drank too much on the terrace (laughs). The timing of serving the dishes was also quite good, I think. If you are concerned, it's best to wait a bit before eating. For breakfast, there were many side dishes typical of Kyoto, and I ended up eating too much rice (laughs). It's a gentle breakfast. It's a just-right size inn where you can relax. Thank you for taking care of us.

After being forced to live a restricted life for about 2 years, I decided to indulge in a "crab feast" in Amanohashidate in northern Kyoto. Despite the continuous snowfall in recent days, we were blessed with clear skies on the day, making the promenade a bit easier to walk. Of course, the main highlight was the hot springs and dinner♫ Let's eat and drink~♫ Starting with the lounge next to the entrance, we were welcomed with a welcome tea and black soybean tea. The black soybean tea was particularly impressive, with a delightful aroma befitting of a specialty♫ And then, dinner. Asahi Super Dry Premium Draft 880 yen, various bottled beers 800 yen, shochu 770-880 yen, various highballs 770 yen, whiskey highball 800 yen, glass of wine 770 yen, Amanohashidate wine 3000 yen, and various kinds of sake including local ones. The dishes included a pre-dinner sake, appetizers such as salmon roe, tied kombu, salmon, crab miso tofu, and more, a small soup with crab, enoki mushrooms, carrots, and ginger, a platter with crab legs, sea bream, mackerel, and squid, grilled crab, crab hot pot, crab tempura, crab vinegar dish, crab porridge, three types of pickles, and dessert of the day. All the dishes were excellent, but personally, I wished I could have eaten more of the "crab sashimi". It had been a while since I had crab sukiyaki or grilled crab, so I was filled with excitement as I diligently picked at the meat. The crab porridge at the end was a luxurious winter treat that I must have once a year♫ It will definitely make you feel stuffed♫ I also took photos of breakfast, but this review is based solely on dinner. Breakfast was delicious too, especially the rice which I had three helpings of because it was so good! The hot spring was a bit compact, but the quality of the spring water made it very refreshing♫ There was also an outdoor bath. I thoroughly enjoyed my stay here☆

[Stay on December 10, 2021] If you want to enjoy crab, go for the authentic option! The "Special Crab Kaiseki" where you can enjoy live Matsuba crab sashimi and grilled crab shell. The sashimi of live Matsuba crab melts in your mouth with its delicious sweetness. The crab sukiyaki with a flavorful broth is a must-try. The fresh crab miso grilled in the shell is a delicacy to savor, including the crab meat. From boiled crab to the delicious crab rice porridge at the end, you can fully enjoy the winter delicacy of crab. - Appetizer: Crab miso tofu - Assorted dishes: Crab kosode sushi, duck cheese, Mizuna tofu, Kyoto-style grilled Spanish mackerel, hajikami, ikura mizore salad - Small soup bowl: Yoshino-style crab, enoki mushrooms, carrots, mitsuba, green onions, ginger - Main dish: Live Matsuba crab, sea bream, Spanish mackerel, squid - Grilled dish: Live Matsuba crab, grilled crab shell - Hot pot dish: Crab sukiyaki - Vinegared dish: Vinegared crab - Fried dish: Crab tempura - Rice dish: Crab rice porridge - Pickles: Assorted pickles - Dessert: Soup, fruits Bunju-so 0772-22-7111 511 Funadama, Amanohashidate Onsen, Miyazu City, Kyoto Prefecture https://tabelog.com/kyoto/A2609/A260901/26005827/

This ryokan is considered one of the top luxury hotels in the Amanohashidate area. While the exterior is a traditional Japanese house, the interior is mostly barrier-free, with rooms converted to have sofas and beds. The amenities are well-stocked, and the large communal bath provides towels so you don't have to bring them from your room. Some rooms have windows overlooking the canal leading to Amanohashidate, which is truly beautiful. The service from the staff is exceptional, with attention to detail like offering refills before your drink runs out, warning about steps, and pulling out chairs. The food is delicious, but those who prioritize meals might find it lacking compared to Kyoto city. The use of crab can lead to comparisons, so it would be nice to have different options. It takes over 2 hours to get to Maizuru from Kyoto city, but the peaceful atmosphere makes it worth the trip. Dinner: - Appetizers (chestnut sweet, kelp, black beans, etc.) - Simmered dish (Yoshino-style) - Three kinds of sashimi - Oyster tempura - Snow crab (average) - Crab miso gratin (average) - Tajima beef grilled in a stone oven (excellent) - Yellowtail shabu-shabu (good) - Rice set - Dessert

Family trip.

The reviewer said it was good to visit this restaurant.

Amanohashidate Trip Part 3: For the second night in Maizuru City and Amanohashidate, we stayed at the traditional inn, Bunsuzo. We wanted to stay in the Matsutake-tei at Bunsuzo, but when we inquired over the phone, they recommended a Western-style room with beds, mentioning that there is an elevator available. We agreed and were pleased with the bright corner room with a great view of Amanohashidate. The staff at Bunsuzo were friendly and attentive, making our stay enjoyable. The lobby, lounge, and terrace were modern and lovely. We also had a pleasant conversation with two young staff members, one from Taiwan and the other aspiring to work in London as a Japanese chef. The dinner at Bunsuzo was a crab feast, which my husband enjoyed immensely, while I found it a bit overwhelming. The special request for Koppie crab was delicious, but the pre-made dishes were a bit disappointing. The high price mainly covered the room rate. Maizuru City, a port town with a history as a former naval base, was interesting to explore, especially seeing the Maritime Self-Defense Force vessels along the coast. It was a unique experience that made us feel reassured about Japan's maritime security.

In the latter half of November, I went on a day trip by chartered bus to Amanohashidate Onsen in Miyazu to eat crab. The ryokan we visited that day was Bunju-so in Amanohashidate Onsen, and the building was beautiful. As soon as we entered, we were guided to a private room where the meal was already prepared. The room had a view of a lovely courtyard. The meal started with a welcome drink, followed by a toast with bottled beer. The course menu included a variety of dishes, starting with an appetizer platter, sushi, and then the highlight - crab dishes. The vinegar dish with crab was delicious, and the crab sashimi was sweet and irresistible. The crab hot pot was flavorful, and the broth made the vegetables and tofu taste amazing. Grilled crab was also served, along with hot sake. The meal ended with a crab meat porridge and dessert. Despite being full, I couldn't resist having seconds of the delicious food. It was a satisfying day trip with great food and a comfortable journey by bus.

A ryokan and restaurant located about a 3-minute walk from Amanohashidate Station on the Kyoto Tango Railway. After exploring Amanohashidate, one of Japan's Three Views, we stumbled upon this restaurant while looking for a place to eat near the station. The restaurant offers a menu featuring fresh seafood from the Sea of Japan, including sushi, sashimi, and local ingredient pizzas. This time, I decided to try the "Heshiko Pizza Set (1,900 yen)." Here is what the set includes: 1. Heshiko Pizza: Heshiko is a preserved food made by marinating gutted mackerel or sardines in bran, a specialty of the Japan Sea coastal region. This pizza featured sliced heshiko, chopped green onions, and aosa seaweed as toppings, with a Japanese-style white miso sauce instead of tomato sauce. The pizza had a slightly thin, chewy crust similar to French bread, generously topped with cheese, and the combination of heshiko and miso worked well together. 2. Salad: A simple salad made with cabbage, lettuce, red cabbage, and tomato dressed in a Japanese-style dressing. 3. Drink: The drink set included a choice of any drink from the full drink menu, including alcoholic beverages. The restaurant offers a great view of the pine forest of Amanohashidate, so I recommend sitting by the window. The only downside is that the restaurant is difficult to access despite being a famous tourist spot, taking about 2.5 hours by transferring from a limited express train from Osaka. I recommend visiting during the warmer months rather than the harsh cold of winter.

[2014.03.26] The highlight of our family trip with my mother and aunt was the dining experience at the accommodation. It was very satisfying. ① Aperitif (white wine) ② Appetizer (simmered dish) ③ Assorted appetizers (turban shell, sea bream) ④ Assorted dishes (seasonal vegetables) ⑤ Vinegared dish (boiled crab) ⑥ Grilled dish (grilled crab) ⑦ Fried dish (tempura) ⑧ Hot pot dish (amberjack shabu-shabu) ⑨ Rice, soup, pickles ⑩ Dessert (fruit jelly). After enjoying the hot springs, the complimentary cold drinks after bathing were much appreciated. It was a quiet night, a rare treat. [2014.03.27] The breakfast was also more than enough. ① Juice ② Appetizer (assorted appetizers) ③ Sashimi (squid) ④ Soup (tofu in ankake sauce) ⑤ Tamagoyaki (rolled omelette) ⑥ Grilled dish (flounder) ⑦ Hot pot dish (chicken) ⑧ Pickles ⑨ Rice, soup. The building itself was old but well-maintained, allowing us to have a pleasant time. The staff were well-trained, making it a place we would like to visit again.

I visited Miyazu in Kyoto. One of Japan's three most scenic spots, Amanohashidate. I stayed at a prestigious local ryokan, which has a traditional design that is well-maintained and carefully calculated, with a mix of modern touches. The hospitality of the staff was excellent. I particularly liked that the disposable toothbrushes in the room were color-coded for each family member, and the large communal bath (Amanohashidate Onsen) had plenty of towels provided, so you didn't need to bring your own from the room. The bath area felt a bit small considering the capacity of the ryokan. For dinner, I had crab. The menu included bottled beer, seasonal appetizers, crab sashimi, hot pot, crab sukiyaki, grilled crab, premium wagyu beef teppanyaki, vinegar dish, crab rice porridge, pickles, and seasonal dessert. The crab, although not a branded product, was delicious. The sashimi had a rich sweetness and a sticky texture. After indulging in crab, I took a break. It occurred to me that crab, due to its abundant edible parts, tends to taste the same regardless of the cooking method. In short, the meat was delicious. The next morning, I had a traditional Japanese breakfast with dried flounder, pickled mackerel, miso soup with clams, and more. While buffet-style breakfasts with sausages, ham, and eggs are good, serving local specialties enhances the travel experience. The dried flounder, while not particularly high-end, was simply delicious. The grilled fish was firm and packed with flavor. The pickled mackerel was chewy and could easily be paired with two bowls of rice. I tried to find some Kin Taru Iwashi on my way back, but it seemed to be mainly available in high-end restaurants in the Kyoto-Osaka-Kobe area.

In response to my son's request to see snow, we decided to go on a crab tour. We made a last-minute reservation on the final business day of JTB at the end of last year. We traveled from Wakayama to Amanohashidate via Kyoto, a journey of over 4 hours by train. Upon arrival, a ryokan staff member came to pick us up at the station. We checked in after sightseeing in the evening, leaving our luggage at the ryokan. The building, although showing its age, has been beautifully designed with a blend of traditional and modern elements. The staff, including the front desk, guides, maids, and other employees we encountered, were all smiling and very pleasant. Before dinner, we enjoyed the hot spring bath and open-air bath with natural spring water, and the service of cold sweet red bean soup after bathing was a nice touch. Now, it's time for dinner. We opted for the basic meal plan from JTB, which included room service. A young maid prepared the following dishes for us: 1. Seasonal appetizers (5 varieties) 2. Crab sashimi 3. Crab hot pot 4. Grilled crab (cooked by the maid in the room) 5. Special wagyu beef teppanyaki (local Tajima beef) 6. Vinegared dish of boiled crab 7. Crab rice porridge 8. Dessert of black bean mousse and strawberries (For the child, they served crab tempura instead of the appetizer and grilled crab.) We enjoyed the crab with some drinks! The amount served was just right, not overwhelming. According to the JTB pamphlet, it's equivalent to 2 crabs. If you upgrade the meal plan, the quality of the dishes will naturally be better, but for me, the basic plan was more than enough. After dinner, we relaxed by the fireplace in the hotel lobby for a while, then soaked in the hot spring again before going to bed. The next morning, we soaked in the hot spring once more and had breakfast. The breakfast, served in a banquet hall with a view of the pine forest of Amanohashidate, was like a beautiful painting. The maid who took care of our room also came to greet us. The breakfast was delicious, and I ended up eating three bowls of rice (laughs). Bunsuiso had exceeded its value in terms of facilities, service, and food. The hospitality of all the staff members made the experience very pleasant. It was the best ryokan I have ever stayed at, and I hope to stay in a special room someday.

I visited the Japanese-style inn Bunshu-so in Amanohashidate to eat crab. I suddenly felt like having crab, so all the famous crab places were fully booked, but luckily I was able to get a reservation here. The hospitality of mochi and matcha tea in the room, as well as the cold sweet red bean soup after the bath, were delightful. The meal included a seasonal assortment of eight dishes, sashimi, a variety of crab dishes, grilled crab, a special selection of Wagyu beef teppanyaki, boiled crab in vinegar, crab rice porridge, pickles, seasonal fruits. Although it wasn't snow crab, considering the price, the taste and portion were satisfying.

I stayed at Bunsho-so and booked the special room "Sora no Midori." It was the best hotel/ryokan I have ever been to. I enjoyed lying down on the deck of the open-air bath and watching the clouds drift by. It would have been perfect if I could smoke, but I am currently on a no-smoking streak. It was tough to see ashtrays everywhere as a non-smoker. I discreetly moved the ashtrays to hidden spots. I would like to come back and try smoking next time. The dinner was a traditional Japanese kaiseki meal. I didn't have high expectations since it was a ryokan's kaiseki, but I was pleasantly surprised by the presentation, taste, and especially the Chinese-style dish in the photo. I would love to go back to Bunsho-so during crab season and try it again. If you are unsatisfied with the meals at ryokans, please give this place a try.

I stayed at Bunso, which is part of the Bunso Group that operates three inns, including Bunso, Matsutake-tei, and Taihashiro, in the vicinity of Amanohashidate. This time, I stayed in a newly renovated room called "Kaze no Midori." For dinner, I opted for the live Matsuba crab course because I really wanted to enjoy the seasonal Matsuba crab. The quality of the crab course was very satisfying. The head chef, Tomio Shibazaki, prepared a menu that included: - Appetizers: Crab miso tofu, crab body fukusa, dragon skin roll, beans, fried crab - Hot pot: Live crab - Grilled dish: Live grilled crab, grilled shell - Oil dish: Special selected Wagyu beef teppanyaki - Vinegared dish: Boiled crab - Crab rice: Crab porridge - Fruits: Strawberry and grapefruit The Matsuba crab in this course was delicious, especially the grilled crab and sashimi, which were perfectly packed with flavor and sweetness. The grilled crab miso in the shell was heavenly delicious. The Wagyu beef, which I didn't expect much from, turned out to be quite tasty. The overall quality of the ingredients was impeccable, but based on the appetizers, I would rate the meal around 3 to 3.5 stars for a regular kaiseki course. Therefore, I believe that those who choose to enjoy a course using seasonal ingredients will be much more satisfied. The next morning's breakfast was Japanese cuisine only, with no Western options. Overall, the food was delicious, but there were quite a few salty dishes like pickled fish and squid miso. The standout dish was the dried flounder from Tango, which was exceptionally tasty. The room was not in the traditional ryokan style but rather in a contemporary style, almost making me feel like I was staying in a hotel. According to the staff, many customers nowadays prefer a contemporary interior over the traditional ryokan style. The audio facilities in the room, including a large plasma TV and a 5.1ch surround system, were impressive. The service and hospitality of the staff were top-notch, reflecting the long-standing reputation of the inn. The building also had a lounge, esthetic salon, and karaoke room, providing a range of additional facilities. The room I stayed in offered a great view of Amanohashidate from inside and had a private outdoor bath, making it a very satisfying room. The luxury of soaking in the private outdoor bath while overlooking Amanohashidate is truly unparalleled. The only downside was the multiple steps inside the room, which may not be suitable for elderly guests. Also, the building was unexpectedly long from the entrance. Apart from these points, as long as you keep them in mind, you will not be disappointed by the outdoor bath overlooking one of Japan's three most scenic views at this inn.

Visited Amanohashidate to enjoy the winter delicacy of crab. Went with two close drinking buddies. We dined in a splendid ryokan. Initially, we had our meal in a large hall, but then we were offered a spacious room that was about 20 tatami mats in size. Such thoughtfulness was delightful. Now, onto the meal. We had boiled crab, grilled crab, crab sashimi, crab hot pot, sweet shrimp, side dishes, and chawanmushi. We also ordered crab tempura separately. We drank, ate, and then relaxed in the bath. The bath here had an outdoor bath, said to be good for the skin. The staff were also very polite and we had a wonderful time. Thank you for the feast.

This is a place where vegetables are delicious. I heard that there is a vegetable sommelier here. The fried eggplant that came out on the second night was especially delicious. It wasn't on the menu, but when I asked for it, they made it for me. (Around 1000 yen excluding tax)

Amanohashidate Onsen is a new hot spring that was discovered in 1999 and has made a significant contribution to the tourism in Amanohashidate. Despite being a hot spring resort, the clean station and town were impressive. It has a sophisticated atmosphere but is also a well-known tourist destination. I stayed at Bunju-so, which successfully drilled the hot spring for the first time. Originally established in 1690, Bunju-so is a long-established ryokan connected to Taikyorou, which opened in 1870. The two-story traditional Japanese building facing the Amanohashidate canal is not very new or flashy, but it exudes elegance with its wonderful design. The tatami room, designed by Junzo Yoshimura who also designed the new wing of the Nara National Museum, was beautiful and comfortable. The hot spring had good water quality, and we could enjoy the pleasant large communal bath and open-air bath that changed daily, with men and women alternating. As for the much-anticipated dinner, our group dined at a separate building called "MON." Although it was a separate building, it was just a short walk away, and we could enjoy the beautiful autumn leaves and the Amanohashidate canal from there. The menu included an aperitif, seasonal appetizers, sashimi, hot pot, special grilled Wagyu beef, stone-grilled oven-baked dishes, grilled crab, red snapper with turnip and small taro, vinegared silk pods, boiled crab rice, Tanba rice soup, red miso soup, three types of seasonal pickles, and seasonal dessert. We were able to enjoy various dishes such as sashimi, grilled dishes, and boiled crab, typical of this region at this time of year. All the other dishes were also beautifully presented and delicious, and we were pleased with the delicious rice. When we inquired about going out to Miyazu at night, they recommended a good snack bar, arranged transportation for us, and we had a fun night. The breakfast we had at the same restaurant in the morning was not a buffet, but a proper Japanese breakfast served to us, with an abundance of delicious food. It was a great breakfast. The staff at the ryokan seemed to have a hospitable spirit, and we were able to relax. I was satisfied with the building, room, food, and service, and it became an inn I would like to visit again.

I used it when sightseeing in Kyoto. Nearby are Amanohashidate, and a little further away are Ine and Maizuru, making it a good location for sightseeing. When I arrived by car, I was greeted right away. I checked in quickly and when I entered the building, it was very spacious. Since all the floors are tatami mats, it feels nice to walk barefoot. Even before arriving in the room, the view of the garden through the window is very calming. When I entered the room, I could see a canal and a pine forest in front of me, and the view was very nice. At night, the pine trees on the property are lit up, creating a nice atmosphere. The room has a slight old feel in some places, but it is clean so it doesn't bother me. Also, the soundproofing is good, and I didn't notice any noise from the surroundings during my stay. The inn also offers bicycle rentals, so I borrowed a bicycle and went to see Amanohashidate. After visiting Amanohashidate, I went to the hot springs. There are indoor and outdoor baths, and the outdoor bath is set up to create a garden atmosphere, so I could relax and soak in it. The water is slightly acidic, so my body warmed up a lot after getting out of the hot springs. After bathing, you can have cold sweet red bean soup at the resting place. It's great for a heated body. For dinner and breakfast, I ate at a separate building on the property. From the separate building, you can see the canal and pine forest, and the atmosphere was very nice as the sun gradually set during dinner time. The meal started with seasonal appetizers, followed by sashimi like amberjack, tororo and sea urchin somen, all of which were delicious with the flavors of the ingredients well brought out. Next, there was grilled wagyu on a ceramic plate, along with Kyoto vegetables, barracuda, and grilled turban shell, which were also delicious. The turban shell is probably steamed and then grilled, with a light dashi flavor penetrating the meat, making it delicious. The attention to detail in taking an extra step is nice. Both breakfast and dinner featured Tango rice, served in an earthen pot, which I also liked. I was full. The service was also very good, providing blankets for women who are not comfortable with air conditioning. It was an inn where you can feel the consideration of a long-established place. I would like to visit again.