～Summer 2020～
1. Local music
“Blue-eyed Samurai Journey (Kai Anjin)” “Camellia oil making (Kai Ito)” “Cool tea experience (Kai Enshu)”
2. Local room
“Anajin Minato no Ma (Kai Anjin)” “Izu Hanayome no Ma (Kai Ito)” “Enshu Tsumugi no Ma (Kai Enshu)”
3. Kaiseki cuisine
4. Summer hospitality

1 Local music “Blue-eyed Samurai Travelogue”

Known as the “Blue-eyed Samurai,” the British navigator, Miura Anjin (William Adams), built Japan’s first Western sailing ship in Ito. In connection with this origin, KAI Anjin will hold a hands-on program called “Blue Eye Samurai Journey,” which conveys Miura Anjin’s living era and the nautical wisdom of that time. Introducing the history of Anjin in Japan and the history of shipbuilding of the “San Buena Ventura” in a short movie tailored to the story.

2 Local room “Ama Minato no Mato”

All 45 rooms have ocean views. Each room is decorated with artwork related to the ship. The artwork that incorporates the rudder and paddle, which were once used in voyages, creates a romance for the cruise. You can spend time forgetting while gazing at the ocean spreading in front of you.

3 A dish of kaiseki cuisine, with an attached “Kousei Menchi Nanbanzuke”
We have transformed the crow bandage, which is popular even in the local area, into a figure suitable for banquet dishes. The chopped squid and surimi are added with grated long to make it softer. After fried in oil, you can enjoy the sweet and sour flavor by immersing it in a specially made Nanbanchi (sweet vinegar) with flavored vegetables. It is a dish that you can enjoy the charm of the new “Mouchi Menchi”, which is soaked in Nanbanchi.

4 Summer hospitality
blissful hot spring beer

In the world, we have developed a “blissful hot spring beer” that can only be drunk at an onsen ryokan, and offer it at 15 facilities under the same brand nationwide. KAI ANJIN offers this beer on the top floor, the “San Buena Deck” where you can feel the sea breeze. For beer companions, smoked bacon and cheese will be prepared, which is related to the fact that they used to carry preserved food on a long cruise.

Local shaved ice “tea shaved ice”

Shaved ice is one of the summer traditions. In the ancient Heian period, it was also drawn on pillow Soshi. KAI ANJIN provides shaved ice with the syrup of black tea that has been popular in Britain since ancient times, named after the English navigator, Anjin, who gave the name of the facility. There are two flavors, milk tea flavor and lemon tea flavor, and you can enjoy the aroma and elegant sweetness of black tea.

1 Local music “Making camellia oil”

The Ito area, which is suitable for growing camellias in a mild climate, can enjoy many camellia flowers in spring. The camellia oil squeezed from the seeds of camellia has been popular since the Edo period for food, medicinal purposes, and hair and skin care. Camellia oil is actively produced on Izu Oshima, which is close to the Izu region. In Kai Ito, you can experience making this traditional camellia oil and put it in a bottle to take home.

2 Local room “Izu Hanayome no Ma”

All of the guest rooms are “Izu Kakinoma no Ma”, a local room designed by expressing the four seasons of Izu with flowers. At the entrance of the guest room, the “Sunbeams through the sun”, which expresses the beginning of the season in the 24th season, welcomes you. Inside, you can experience the fresh flowers that are displayed between the floors and symbolize the season, and the view of the courtyard that you can see from the inside. We have prepared a “flower calendar screen” that expresses the four seasons with flowers using the flowers that live all year round and the threads dyed from tree branches. It is a guest room where you can feel the four seasons of Izu.

3 One of the kaiseki dishes, “Tomorrow’s leaf and shellfish wasabi’s new summer orange jelly”
We will provide a new item that brings out a new charm by using New Summer Orange, which is familiar tomorrow. Wasabi was added to the combination of auspicious ingredients of tomorrow, which used to be a long-lived long-lived medicine, and Akanishi, a conch that is said to make a wish come true. New Summer Orange, which is a representative of Izu citrus and has a refreshing acidity, is made into a soft jelly so that it can be easily entangled with the ingredients, and the whole is thoroughly mixed and tasted.

4 Summer hospitality
Blissful brewed beer

You can relax and enjoy the original beer developed by the world, which can only be drunk at the hot spring inn, while watching the quaint stone lanterns and plants at the “Yugatari”, which faces the Japanese garden in the hotel. The beer companion is “Kaname Tai”, which boasts the best landing on the Izu Peninsula in Japan. We prepare Kamaboko with loose meat and accented with Amagi mountain wasabi.

Local shaved ice “Flower-colored shaved ice”

Izu has a mild climate and is a region where you can enjoy seasonal flowers throughout the year. “Hanairo shaved ice” represents the flowers that bloom around Ito in the summer. It is a gorgeous item that looks like the yellow of yellow quince and the pink color of Abelia blooming in Lake Matsukawa in Ito City.

1 Local music “Stay in cool tea”

In KAI ENZU, located in Shizuoka Prefecture, Japan’s best tea shop, we will introduce how to enjoy tea according to the summer. Under the guidance of the staff, the local tea “Tenryu tea” is brewed by yourself, and after combining Shizuoka tea and herbs from the highest tea field in Japan, a refreshing summer-like flavor tea is prepared. You can taste it.

2 Local room “Enshu Tsumugi no Ma”

All rooms are equipped with the traditional craft “Men Tsumugi” that has been handed down to Hamamatsu since the Edo period. It is a work of “Nukumori Kobo,” which continues to make scarce fabrics, and features a colorful and warm atmosphere such as shoji, lamp shades, and cushions. You can enjoy the view of Lake Hamana from all the rooms, and there is tea service everywhere.

3 A dish of kaiseki cuisine, with “Apricot and eel, avocado-seasoned greens”
The eel and cucumber vinegar products that are popular in the area are very compatible and are called “Uzaku”. So, in KAI ENZU, we combined eel grilled and diced cucumbers with lightly pickled cucumbers and avocado, which is a plant-based ingredient and has the same deliciousness and richness as eel. To add a mellow taste, add rice vinegar and radish. You can enjoy a taste different from the traditional “Uzaku”.

4 Summer hospitality
Blissful brewed beer

We will provide the original “blissful hot spring beer” developed by the world at “Tsumugi Tea Field” which spreads green in the courtyard. Along with pinchos style pickled vegetables representative of Hamamatsu, “Komelon”, “Echalet”, which has the highest production in Japan, and “Amera tomato” born in Shizuoka, you can enjoy a cool breeze while feeling the breeze from Lake Hamana.

Local shaved ice “Enshu cotton pongee shaved ice”

In the courtyard of KAI Enshu, the “Tsumugi tea plantation”, in which the vertical stripes of the local craft, Enshu cotton tsumugi, are represented by tea trees and Doudan azaleas are spread. We provide a cute shaved ice that expresses the Tsumugi tea plantation with richly flavored sencha and two-color syrup of sweet and sour strawberries.

1 A discounted discount rate for promoting micro-tourism “local limited plan”

2 A reasonably priced “hot spring rest plan” that promotes the use of rooms without meals

1 Hygiene management
At Hoshino Resorts, as part of corona countermeasures, we take the following measures in consideration of our customers’ health and public health.
・Check temperature at check-in and check overseas travel history
・In addition to regular guest room cleaning, cleaning and wiping with alkaline electrolyzed water inside the building
・Install alcohol for disinfection in various places in the building
・Alcohol disinfection of fingers for all customers when entering a restaurant
・High temperature cleaning of tableware (plates, glasses) and cutlery (80 degrees or more), disinfection cleaning of food trays
・Wear a mask when serving customers in the hall
・ Thorough management of staff health and hygiene (temperature measurement and confirmation of records before going to work)

2 “3 dense” avoidance
The following measures are taken to create a stay that avoids three types of “denseness”: closed, dense, and close.
・During stays, restrictions on entering and entering stores where congestion is confirmed
・Evening breakfast is served at the dining room in a semi-private room (Kai*excluding some facilities)
・Management of congestion at restaurants and decentralization of entry time
・Properly enforce line-of-sight restrictions when checking out at check-out
・Check-in available in guest rooms (Hoshinoya/Kai)

＞Highest standard corona countermeasure declaration

Hoshino Resort World
Japan’s first hot spring inn brand that Hoshino Resorts develops nationwide. We offer spaces and services that pursue Japaneseness and comfort. It features “local entertainment” that expresses the charm of the region, which is the real pleasure of travel, and “local rooms” where you can experience the local culture through your stay. In March 2020, the 16th facility “Kai Nagato” was opened in Nagato Yumoto Onsen, Yamaguchi Prefecture.
＞Hoshino Resort World Official