Amanohashidate Rikyu Hoshine. Breakfast time. Enjoying a cup of green tea to start the day elegantly. - Taiyaki: A refined taste with a hint of richness. - Salad: Stylish with the addition of prosciutto. - Braised pork: Tender and flavorful, perfect with rice. ★ Tuna belly and tuna roe: Delicious and fatty. ★ Small dishes: Including scallops, pickled plum, and eggplant, all perfect with rice. - Chawanmushi: Smooth and flavorful with sweet shrimp. - Soba: Chewy and satisfying. - Yuba: Soft and elegant. ★ Rice: High-quality rice that shines with a subtle chewy texture and sweetness. ★ Miso soup: Rich and delicious. - Dessert: Blueberries, figs, grapes, and oranges. - Fruit juice: Carrot, orange, and other fruits. With the amazing base of rice and miso soup, this inn is definitely top-notch.

The next day~天橋立離宮の星音♥(ˆ⌣ˆԅ)I ate a full course meal of Matsuba crab and indulged in a luxurious private space. In the morning, Santa Claus also appeared! The breakfast was served at a counter with a glass window offering a beautiful view. The menu consisted of various colorful side dishes, but overall, it was a bit ordinary. The rice was served in a bowl directly from the pot, which was a small downside. The view from the morning bath was lovely, and the amenities were excellent. The best part was the complete privacy the inn provided. All in all, it was a great place to stay! ✨ヾ(*´∀｀*)ﾉｷｬｯｷｬ

This is a private inn located in Amanohashidate, with a total of 7 rooms, all offering ocean views from the best location. They provide top-notch amenities including meals, rooms, and two types of natural hot springs. The special suite room "SORA" is a one-of-a-kind room with luxurious furnishings and organic cotton towels. The room also features a private heated pool, high-quality Simmons mattresses, and premium toilet paper. Guests can enjoy two rare natural hot springs with ocean views, known for their health benefits. The dining experience includes a luxurious crab course meal, featuring various dishes made with high-quality ingredients. The reviewer, a Japanese person, expresses gratitude for the wonderful experience at the inn.

I stayed overnight in Amanohashidate. Unfortunately, it was cloudy with occasional rain. However, I was satisfied with the room as it exceeded my expectations. The food was also beyond my expectations. The appetizer was clams and white asparagus with Pecorino cheese foam, baby cabbage, ikura, and caviar! It really grabbed my stomach. The turban shell was sweet and thick, simply amazing. The medium fatty tuna, sazae, and conger eel were all excellent. I love lemon-soaked flounder, so I was delighted with it. The grilled scales of red snapper with prosciutto ham broth were outstanding. The main dish was sirloin, but by that point, I was so full. I would have preferred a leaner cut like tenderloin. The clam rice was tasty but had some sand, which was a bit disappointing. The fish soup with fish in it was good. The dessert was apple, so it was refreshing. Thank you for the meal.

Japan's three scenic spots. A relatively new inn located about 20 minutes by shuttle from Amanohashidate Station, facing the bay. All rooms are suite rooms with private pools and spacious open-air baths and indoor baths with two types of hot springs each (gold and silver). There are only 7 luxurious rooms. As mentioned in the pre-review, you can enjoy fruits and vegetables grown in the inn's own farm and fresh seafood until you are full, which was truly luxurious. Now, let's talk about tonight's dinner: 【Seasonal Dish】 - Roast beef made from black wagyu beef roasted at 50 degrees Celsius, using 3 varieties of tomatoes and 20 types of pesticide-free wild vegetables grown in the inn's farm. The salad with roast beef was delicious, with a tasty dressing and fresh crunchy vegetables. The broccoli was perfectly cooked, which raised our expectations for the rest of the meal. 【Chef's Special Dish】 - Confit of Iwagaki oysters from Tango, served with sea urchin, caviar, and jelly. The dish not only looked beautiful but also satisfied our taste buds. The addition of grapefruit was a pleasant surprise. 【Appetizer】 - Sashimi platter inspired by the nature of Tango. It included various fish like Ako thin-sliced fish, sweet sea bream from Ine, bonito tataki, swimming car shrimp, hamo conger eel, and more. The presentation was stunning, and the taste was exquisite. 【Grilled Dish】 - Grilled young ayu from Tango with Kumiham's salt. 【Fish Dish】 - Sweet sea bream from Ine served with a sauce made from rare milk from Tango and the aroma of white truffles from Italy. The dish was exceptional. 【Meat Dish】 - Sirloin sukiyaki and filet roasted at 47 degrees for 30 minutes and smoked instantly. The sukiyaki had a unique twist, and the filet, although slightly disappointing due to the lingering smell of the burner used for smoking, was perfect for Instagram-worthy shots. 【Meal】 - 2 pieces of local fish sushi, pickled farm vegetables, and steamed dish with matsutake mushrooms, hamaguri clams from Miyazu, and hamo conger eel. 【Dessert】 - Seasonal fruits and homemade fruit liquor from the inn's farm in the lounge. The breakfast was a feast with around 18 dishes, including udon, using local seasonal vegetables and fish. The breakfast buffet was labeled as a "feast breakfast," and it truly lived up to its name with its delicious offerings. Overall, it was a fantastic experience. The spacious open-air bath with gold spring, silver spring indoor bath, private pool, THANN amenities, and well-stocked men's cosmetics all added to the luxurious stay. The room was clean and well-equipped with Dyson and Balmuda appliances, plenty of coffee capsules, complimentary alcoholic beverages and juices in the fridge, and cute homemade cookies. The lounge also offered light snacks at four different times during check-in and check-out, making the stay even more enjoyable.

The crab dishes were so delicious that I was completely satisfied with just them. The crab was amazing, and the vegetables and desserts were also really tasty.

It was the best crab dish I have ever had. The taste and service were top-notch with nothing to complain about! The breakfast the next day was also very luxurious and satisfying. I definitely want to go back again.

From April, I have been visiting every month and this was my sixth visit in July. Once again, I was surprised and delighted. The amuse-bouche, gaspacho, was breathtakingly beautiful, with small pieces of concentrated eggplant and lightly fried conger eel. Delicious. Knockout. Despite the rough weather, the seared Japanese butterfish was excellent. The tenderly cooked abalone was tasty, but what made me happy was the fresh seaweed! Wow! There is always a new challenge, and this time it was a successful foie gras terrine, sweet shrimp, and consommé. The usual specialty is ravioli, but this time it was long pasta. It was beautiful, with plenty of caviar on the sea urchin tagliolini. It was my first time having sea urchin pasta, and it was truly delicious. The grilled red snapper scales were also exceptional, a rarity these days. Delicious. The Omi beef was cooked perfectly. The clam rice soup reminded me of the freshly boiled clams I had in the past. The rice was cooked just right. The soup had a great dashi flavor. Even the dessert, which I don't usually eat, was presented artistically with sliced muscat grapes. I look forward to more delightful experiences in the future. Even during my three-night stay in May, the chef showed great versatility and depth. The staff were all lively and wonderful.

I stayed overnight and had dinner at this place. On the first day, I had a delicious local crab dish with hot sake. The next day, the chef surprised me with a salad made with vegetables from their own farm and prosciutto, followed by abalone and turnip steamed dish. The sashimi was amazing, with tender abalone, sweet sea urchin, and delicious fish. The fugu with white truffle sauce was also outstanding. The smoked beef and sushi were excellent as well. The portions were generous and everything was incredibly tasty. The chef's skills in cooking local ingredients were truly impressive. Hats off to him!

The best two meals ever.

SOSO - 楚々 -. One group per day accommodation. Private restaurant with exclusive chef. Innovative and wonderful dinner. Breakfast served in a bento box, but the taste is mediocre.

◆ Amanohashidate Rikyu I happened to be looking for accommodation in Amanohashidate when I found this place in a women's magazine. Opened in April 2017, it features quality furniture and offers two hot springs with stunning views of the Tango region - Kin Onsen and Gin Onsen. The meals are made with local ingredients, including seafood from the Sea of Japan and vegetables from their own farm. I requested a room close to the front desk and restaurant due to my leg pain, and they assigned me the "sound" room, which I later found out was the middle class of the three available. The difference between the classes is in the furniture, not the room size. I regret not researching properly and realizing that the smallest room would have been sufficient. It seems like a perfect place for a young couple to enjoy a romantic getaway, but it felt a bit too flashy for us. The highlights were the cleanliness of the new facility, the exclusivity of having the whole place to ourselves, the spacious indoor and outdoor hot springs, the choice of amenities from five different brands, and the delicious meals made with fresh produce from their farm and local seafood. The staff tried their best, but being young, they missed some details, like how they placed my luggage in the car. Overall, it was a nice experience, but the excessive alcohol served in the lobby made my husband forget most of the delicious meals. ◆ Ine Funaya Ine Town is a small town with a population of 2,100, known for its unique Funaya houses - two-story buildings with boat garages on the first floor and living spaces on the second floor lining the Ine Bay waterfront. Approximately 230 of these houses create a distinctive landscape that has been designated as an Important Preservation District for Groups of Traditional Buildings. While in Amanohashidate, we took a sea taxi to tour the area, which cost 1,000 yen per person for about 30 minutes. The boatman provided detailed explanations and even played Ine's boat song as background music. He encouraged us to visit his own Funaya house, where his wife warmly greeted us and shared stories about their life, including catching fish from the sea to cook and local festivals. Their hospitality was truly heartwarming, and we had a great time. I highly recommend taking a sea taxi in Ine Town over a sightseeing boat tour.

The guest stayed at the luxury auberge "Hoshinooto" in Miyazu in order to enjoy the famous Matsuba crab, which costs 220,000 yen for a full serving. The facility has only 7 suites, each with a suite room level of comfort. The beautiful autumn foliage made the surroundings even more stunning, with a peaceful water feature adding to the serene atmosphere. The room, named "Irodori," was elegant and private with sliding lattice doors and a separate entrance. The bedroom and living room were tastefully decorated with light and airy furniture, creating a cozy and relaxing ambiance. The spacious bedroom had a comfortable bed and a low table for relaxation. The deck terrace featured a private pool with a breathtaking view of the sea and mountains, perfect for enjoying the starry night. The room also had two private hot springs, one gold and one silver, each offering different therapeutic benefits. The morning bath was incredibly refreshing, and the amenities provided, including high-quality towels, bathrobes, THANN body care products, and a selection of Nespresso capsules, added to the luxurious experience. Guests could also choose from three different brands of amenities in the lounge, with THANN being a popular choice among women. Handmade baked goods were a delightful gift, and the proximity to the sea allowed for a peaceful morning walk. The nearby Matsuba crab sales outlet, currently under construction, would offer guests the opportunity to purchase high-quality crab for enjoying at home. The review also linked to previous articles on the dinner experience and the room and breakfast reviews from the spring opening of "Hoshinooto."

Enjoy amazing dishes made with exquisite ingredients from Tango! Indulge in the elusive Matsubagani crab from Maoto at the restaurant "Kanon" next to the lounge. The smoked nuts are a perfect appetizer, and the Champagne generously opened by the owner was a treat. The meal was exceptional, starting with a beautiful appetizer served in a glass container. The fresh seafood and vegetables from Tango were outstanding. The grilled homemade bacon was smoky and delicious. The roast beef made from award-winning Japanese beef and pesticide-free vegetables from the farm was a delight. The sashimi platter featured local fish, Matsubagani crab, giant shrimp, and more. The steamed dish and grilled abalone were flavorful, and the roast blackthroat seaperch and Matsubagani crab were a luxurious treat. The menu included a variety of dishes like roast fish, sautéed fugu and abalone, and matured Tajima beef. The meal ended with sushi, pickles, miso soup, and a delightful dessert. The lounge offered homemade fruit liquor and dessert to complete the dining experience.

★Travel Salad★