Published date: August 30, 2024
Seeking an Open-Air Bath: A Solo Journey
Room Type Stayed
Some info has been automatically translated by AI.
Experience of the stay
【Reason for Stay】I discovered this place while searching for accommodations with an open-air bath while visiting Yamanashi.
【Room】This is a spacious room with two beds. The room key uses an old-fashioned type that you insert and turn, which can be cumbersome to carry. However, since there is no auto-lock feature, don't forget to lock the door.
【Dining】Although I booked a room only, I contacted them to reserve a teppanyaki dinner. It was fun being one-on-one with the chef. Breakfast was also good. Since there are many families, it can get crowded in the dining area if you're not careful (buffet style).
【Onsen】The large public bath is spacious, with both indoor and open-air baths being quite roomy. I ended up going three times during my stay.
【Strolling Around】In this quaint hot spring town, there's an Aeon store in front of the station, giving it a mix of old and new, but there are basically no play areas. Everything can be enjoyed within the inn.
【Impression】Starting with a welcome cake, and since there's a baumkuchen factory on-site, I could purchase them cheaply one by one.
They also sell wine barrels for about 1000 yen, which I could take back to my room for drinking. The meals and onsen were excellent. It would be perfect for family trips, and the spacious parking lot is also reassuring.
Experiences during the trip
I made a dinner reservation reflecting on my previous experience. I chose a teppanyaki option. The specified time for the course was from 7 PM. The venue was a special room for teppanyaki. A couple was dining and chatting ahead of me.
It seems that I was the only guest starting at 7 PM, so it was one-on-one with the chef. Looking at the alcohol list, the prices were a bit high, but a bottle of wine was 1500 yen. I couldn't resist ordering it (plus, I was allowed to take any leftovers home).
The chef grilled A5 grade beef right in front of me, and rice was cooked in a stone oven right there. The chef has been in the area for a long time, and we chatted about history. I was impressed by their commitment to reducing food waste, as they only prepare enough ingredients for reservations and turn away walk-ins.
It was a wonderful dinner that flew by in just two hours.