Rediscovering the charm at a local hot spring inn “Autumn micro tourism”
2020.10.10
Hoshino Resorts’ small-scale hot spring inns “Kai Anjin,” “Kai Ito,” and “Kai Enshu,” located in Shizuoka Prefecture, are promoting “micro tourism” as a way of traveling during the With Corona period, and are making various efforts. Expand.
In contrast to “travel” that imagines a distant place or overseas, “micro tourism” that dares to visit within a short distance allows you to feel attachment to the goodness of Shizuoka prefecture and find new favorites. You can enjoy a journey full of no awareness.
3 Stay at a safe hot spring inn where dense avoidance and hygiene management are thoroughly carried out, through a kaiseki meal using ingredients familiar locally, and through hospitality such as “local music” held at each facility every day , You can spend a day rediscovering your hometown.
In addition, in order to promote casual use, we also sell a “local limited plan” limited to Shizuoka residents and a “hot spring rest plan” where you can enjoy only hot springs without meals.
Highlights of micro tourism to 3 facilities in the world
～ Autumn 2020 ～
1. 1. Local music “Blue-eyed Samurai Journey (Kai Anjin)” “Tsubaki Oil Making (Kai Ito)” “Ryocha Experience (Kai Enshu)”
2. Local room “Kai Anjin no Ma” “Izu Hanakei no Ma (Kai Ito)” “Enshu Tsumugi no Ma (Kai Enshu)”
3. 3. A dish of kaiseki cuisine
4. Autumn hospitality
KAI Anjin Detailed Information
1 Local music “Blue-eyed Samurai Journey”
An English navigator, William Adams, who built Japan’s first Western-style sailing ship in Ito, called the “blue-eyed samurai.” In connection with this origin, KAI Anjin will hold an experience program “Blue-eyed Samurai Journey” that conveys the wisdom of the voyages of the time when Miura Anjin lived. We will introduce the history of the arrival of the needle in Japan and the history of shipbuilding of the “San Buena Ventura” in a short movie tailored to the story.
2 Local room “Adams Minato no Ma”
All 45 rooms have ocean views. Each room is decorated with artwork related to the ship. The artwork that incorporates the rudders and paddles that were once used in voyages arouses the romance of voyages. You can spend time while looking at the ocean in front of you.
3 One dish of kaiseki cuisine, “Squid Menchi Nanbanzuke”
We have transformed “Menchi-katsu”, which is popular in the local area, into a figure suitable for kaiseki cuisine. We added grated long thighs to chopped squid and surimi to make it softer. After fried in oil, you can enjoy the sweet and sour flavor by soaking it in a special Nanbanji (sweet vinegar) along with flavored vegetables. It is a dish that you can enjoy the charm of the new “Squid Menchi” that has been soaked in Nanbanchi.
4 Autumn hospitality
■ Special Kaiseki “Bouillabaisse of spiny lobster and red sea bream”
Izu area with abundant seafood. KAI Anjin offers a bouillabaisse for special autumn banquet dishes. Ingredients include spiny lobster, red sea bream, and clams. It is a dish that allows you to fully enjoy the taste of soup stock and the taste of fish.
Kai Ito Detailed Information
1 Local music “Tsubaki oil making”
In the Ito area, which has a warm climate and is suitable for growing camellias, you can enjoy many camellia flowers in winter. Camellia oil squeezed from the seeds of camellia has been popular for food and medicinal purposes, and for hair and skin care since the Edo period. Camellia oil is actively produced in Izu Oshima, which is close to the Izu region. At Kai Ito, you can experience this traditional camellia oil making and take it home in a bottle.
2 Local room “Izu Flower Calendar Room”
All the guest rooms in the building are the local rooms “Izu Kakei no Ma” designed with the motif of the flowers of the four seasons of Izu. At the entrance of the guest room, you will be greeted by the work “Sunbeams andon” that expresses the 24 solar terms created in cooperation with a local paper-cutting artist. The alcove decoration also has a setting that expresses seasonal flowers, and you can see the view of the courtyard where you can feel the four seasons through the window.
The “flower calendar screen”, which weaves the changes of the four seasons using threads dyed from flowers and tree branches by a local dyer, is also a highlight of the room.
3 Kaiseki cuisine with a tip “Ashitaba and shellfish wasabi new summer orange jelly”
Using the locally familiar Ashitaba, New Summer Orange, we will offer a dish that brings out new charm. Wasabi was added to the combination of auspicious ingredients, Ashitaba, which was once considered to be an elixir of immortality and longevity, and Akanishi, a snail that is said to fulfill wishes. New summer orange with a refreshing sourness, which is a typical example of Izu citrus, is made into a soft jelly so that it is well entwined with the ingredients, and the whole is mixed well and tasted.
4 Autumn hospitality
■ A moment to relax in the Japanese garden
Kai Ito has a spacious Japanese garden, and in the fall, the trees turn colorful and flowers such as leopard plants and chrysanthemums can be seen. You can spend a relaxing time while looking at the quaint stone lanterns at the “Yuagedokoro” facing the Japanese garden.
Autumn leaves season: Usually from mid-November to mid-December.
■ A hot spring inn where you can feel the autumn flower calendar
Inside the museum, you can enjoy the works of local artists with the motif of autumn in Izu. From each and every piece of heartfelt work, such as the shadow puppets projected at the entrance, the cutouts that decorate the front of the elevator and the hot springs on each floor, the hanging decorations in the travel library, the alcove decorations in the guest rooms, and the herbarium decorations in the large communal bath. , You can feel the autumn.
Kai Enshu detailed information
1 Local music “Aged Motoyama tea experience to feel the autumn of fertility”
In KAI Enshu, which is located in Shizuoka Prefecture, Japan’s number one teahouse, we will introduce how to enjoy aged tea that we would like to recommend in the fall. Aged tea refers to tea that is made by letting new tea from spring lie down during the summer and then opening it in the fall. You can enjoy the deep taste of autumn.
2 Local room “Enshu Tsumugi no Ma”
All guest rooms are equipped with the traditional craft “Mentsumugi” that has been handed down from the Edo period to Hamamatsu. It is a work of “Warmth Studio” that continues to make rare textiles, and it is characterized by a colorful and warm atmosphere such as shoji screens, lamp shades, and cushions. You can enjoy the view of Lake Hamana from all rooms, and tea hospitality is provided everywhere.
3 A kaiseki meal with wasabi and avocado with wasabi
The vinegared eel and cucumber, which are popular in the area, go very well together and are called “Uzaku”. Therefore, in KAI Enshu, we combined eel kabayaki and lightly pickled cucumber, which was cut into cubes, with avocado, which is a vegetable material but has the same flavor and richness as eel. Add rice vinegar and wasabi to tighten the mellow taste. You can enjoy a taste that is different from the traditional “Uzaku”.
4 Autumn hospitality
■ Take a deep breath with the autumn leaves of the Tsumugi tea plantation
At the “Tsumugi Tea Field” in the facility of KAI Enshu, in autumn, the Enkianthus perulatus planted alternately with the tea tree turns red, and the contrast between red and green is similar to the striped pattern of Enshu cotton tsumugi.
It is an autumn tradition of KAI Enshu that can be enjoyed only at this time. At the “Lake Hamana Tea Picking Exercise” held in the cool air early in the morning, you can take a deep breath comfortably and awaken your body.
■ Autumn-feeling tea hospitality
KAI Enshu offers seasonal tea for each scene so that you can experience the charm of tea during your entire stay. On autumn nights, we serve cocktails based on gin with roasted chestnuts and roasted green tea, which are the tastes of autumn. You can enjoy the long autumn night while being wrapped in the sweetness of roasted chestnuts and the fragrant aroma of roasted tea leaves.
Also, in the morning, we will prepare a flavored tea that feels autumn. Here are some herbs that I would like to recommend even if you overeat because of the autumn of appetite. You can enjoy it by blending herbs and your favorite tea.
Recommended plan
1 Discount rate “local limited plan” that promotes micro tourism
Period:
June 1, 2020-February 28, 2021
Price:
19,000 yen ~ (2 people using 1 room, service charge included, tax not included)
* Prices vary depending on the facility
Included:
Accommodation, evening breakfast (15% discount from regular plan)
Reservation:
Reservation accepted on the official facility website
This autumn, the world will offer “Local Temari Sushi Assortment” as a midnight snack. When you open the drawer, you will find colorful Temari sushi, which looks like a jewel box. The sushi ingredients of Temari sushi are a combination that is reminiscent of local gourmet food at world facilities nationwide.
For example, KAI Anjin has a lineup of “Squid roasted”, KAI Ito has a lineup of “Kinmedai no Konbu”, and KAI Enshu has a lineup of “Unagi Kabayaki”. You can taste Temari sushi, which symbolizes the other 12 worlds, all at once. A tasteful Japanese hot spring inn, this item is perfect for spending a long autumn night.
Period:
September 1st-November 30th, 2020 * Some exclusion dates
Price:
28,000 yen ~ (2 people using 1 room, service charge included, tax not included)
Included:
Accommodation, dinner, breakfast, Temari sushi (one per room)
Reservation:
Reservation accepted on the official facility website
Highest level corona countermeasure declaration
[1] Hygiene management
At Hoshino Resorts, as part of our corona measures, we take the following measures in consideration of our customers’ health and public health.
・ Temperature measurement at check-in
・ In addition to normal room cleaning, cleaning and wiping with alkaline electrolyzed water in the building
・ Alcohol for sterilization is installed in various places in the building
・ Rubbing alcohol for hand disinfection is installed in all guest rooms
・ Alcohol disinfection of hands and fingers for all customers when entering the restaurant
・ High-temperature cleaning of tableware (plates, glasses) and cutlery (80 degrees or higher), disinfection cleaning of meal trays
・ Install 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 record confirmation before going to work)
[2] 3 Dense avoidance
We are taking the following measures to create a stay that avoids the three “denseness” of closed, dense, and close.
・ Implementation of 3 dense visualization services that show the degree of congestion in the large communal bath on a smartphone (partial)
・ Restrictions on admission and entry in places where congestion is confirmed during your stay
・ Manage the congestion status of restaurants and decentralize entry times
・ Dinner breakfast is served at the restaurant in a semi-private room (Kai * excluding some facilities)
・ Restriction of entry at the time of check-out front payment will be implemented as appropriate.
・ Check-in support in guest rooms (Hoshinoya / Kai)
Japan’s first hot spring inn brand developed by Hoshino Resorts nationwide. We offer spaces and services that pursue Japaneseness and comfort. It features “local music” that expresses the charm of the area, which is the real pleasure of traveling, and “local room” where you can experience the local culture throughout your stay. In March 2020, the 16th facility, Kai Nagato, opened in Nagato Yumoto Onsen, Yamaguchi Prefecture.
