“A samurai-style ryokan centered around traditional charcoal hearth cuisine.”
The ryokan was once a residence of an upper‑class samurai family in the Aizu domain during the late Edo period. The building is several hundred years old and still preserves its original wooden architecture, along with many historical antiques on display. The ryokan continues to use the irori hearth to serve traditional meals, such as grilled fish and local specialties. The staff prepare each dish individually over the charcoal fire using regional ingredients from Fukushima and Aizu. I especially loved the miso, which is one of the region’s specialties and appeared in almost every dish. I also tried horse sashimi for the first time – surprisingly delicious. It was incredibly tender and melted in the mouth almost like fish. I was hesitant at first, but ended up loving it. It was truly a very memorable and impressive experience. The onsen baths are small and very hot (over 40 °C). The ryokan does not have an elevator. The stairways are narrow and steep, so carrying large luggage such as a 28‑inch suitcase upstairs can be quite difficult and potentially unsafe.
Pintu-on5个月前