You can enjoy the autumn leaves of Mt. Kokura and Arashiyama, which shine brightly in the morning sun, on a chartered boat on the Oyan River that flows in front of the hotel. The slopes of Kokurayama and Arashiyama located on both banks are steep, so each tree that vividly colors red and yellow stands out, and the scenery is like a Nishiki silk fabric. You can see the autumn leaves shining on the quiet surface of the water because you ride on a yakatabune early in the morning when there are few boats coming and going. It is a quiet morning foliage picking that you can experience only by staying.

In the Yakatabune, you can enjoy Matcha and Bonkei confectionery, which depicts the scenery on the Obon with Japanese confectionery shaped like the season. In addition to the falling geese in the shape of the hotel’s crest, colorful Japanese sweets such as maple, ginkgo, pine needles, and boar are used to draw the view of the once-in-a-lifetime event from the boat boat on the tray. Japanese sweets were made by Ryocho Kameya, a Japanese sweets store founded in 1803, for this activity.

Matcha is made by carefully selecting and grinding tea leaves for the hotel at the Rishoen tea shop in Uji, Kyoto. It is named “Rokuheki” because of the desire to make a cup of tea a “record” of the trip and the clear green color of the Oyan River. You can deepen the memories of your trip by making your own matcha using a field basket.

For this activity, we will rent out the “Jade,” a boat boat exclusively for the hotel. Jade is a magnificent boat where the craftsmanship of Kyoto such as miso and metal fittings is everywhere. You can switch the roof color from white to transparent with a switch, so you can enjoy looking up at the autumn leaves that dye the valley and the clear blue sky. You can spend an elegant time like the Heian aristocratic boating by watching the autumn leaves shining from the elegant jade.

・To maintain a social distance of 2 meters, one group will be held per day (maximum 4 people).
・The customer’s health condition is ascertained by measuring the temperature.
If you have a fever, you may be asked to refrain from participating.
・Use items that have been properly sterilized, and prepare alcohol for hand sterilization on the houseboat.
・The accompanying staff wear masks. We will also thoroughly manage health and hygiene.

＞Reservation site

[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.
・Temperature measurement at check-in
・In addition to regular guest room cleaning, cleaning and wiping with alkaline electrolyzed water inside the hotel
・Install alcohol for disinfection in various places in the building
・Install alcohol for hand disinfection in all guest rooms
・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
・Installation of partitions such as panels and vinyl sheets on the front
・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 Avoidance
The following measures are taken to create a stay that avoids three types of “denseness”: closed, dense, and close.
・Three dense visualization services (partial) to check the crowdedness of the public bath on a smartphone
・During stays, restrictions on entering and entering stores where congestion is confirmed
・Manage the congestion status of restaurants and decentralize entry time
・Implementation of line-up restrictions when checking out at check-out
・Check-in available in guest rooms (Hoshinoya/Kai)

＞ [Hoshino Resort] Corona Countermeasure Summary

Hoshinoya Kyoto
Arashiyama, Kyoto Prefecture, where the Heian nobles set up a villa. A private waterfront residence that appears when you take a boat from Togetsukyo Bridge and trace the Oyan River. A resort where you can enjoy the traditional Japanese techniques of living in Kyoto, Japanese cuisine that freely expresses the five flavors, and the extraordinary world of beautiful scenery and tranquility of the four seasons.
＞Hoshinoya Official