Shirasagi no Yu Noto Kaishu (Kyoritsu Resort)

We look forward to seeing our young staff continue to grow.

Allow me to offer a slightly candid comment. It has been 30 months since the disaster, and I asked myself what the situation is like now. Thinking of the tremendous effort it must have taken to reopen, I felt deeply moved. That is why I hope you will aim for top-tier service going forward; I would be grateful if you could take this not as a complaint, but as encouragement. There were no issues with check-in at the front desk, and the Room—with an open-air bath—was luxurious. As for meals—the part guests look forward to most—I strongly feel staff training is essential. Glasses are placed on the right, but often in an awkward position. Placing a water chaser in front of alcohol is unthinkable. Items are set down by reaching across in front of my body. If there isn’t space on the right and it feels difficult, then you could simply ask at seating time and shift things slightly—this kind of communication matters. Also, when there is still no explanation as usual, during dessert they tried to place items without removing the paper placemat substitute and chopsticks; I had to comment on that. Service varies depending on who is assigned—explanations differ completely from person to person. If guests choose tamago kake gohan (rice with raw egg), it seems nori should come with it, but it was missing on day one and included on day two—how should that be? On day two they didn’t light the flame for grilled fish. For miso soup, they didn’t remove the lid on day one; on day two they removed it and warmed it after taking off the lid. They try hard to explain things, but little actually comes across. Since there is a menu card/list provided, explanations should make better use of it so that it becomes meaningful. The format where guests can choose among several options in different parts of the meal is very good—but without proper explanation, leaving guests with “just figure it out” is not acceptable. The kitchen team seems to be working hard and thinking creatively; I hope floor staff can support them more so guests can truly enjoy meals as an “event,” increasing repeat visitors. Because there are extremely few sightseeing spots nearby, I believe you need to let guests fully enjoy both dining and bathing. In the morning...the bath location changes and you can experience a different atmosphere. However, there was no explanation at check-in at all. If you want guests to enjoy your baths properly—and since night and morning are different—you should definitely tell them: “Please try the morning bath too!” And then at night it returns to the original bath area—this was very disappointing! When going out we hand our key to reception, yet we are asked “Are you checking out?” Even though we aren’t carrying large luggage—and since I’m traveling by motorcycle and stand out among other guests—it feels like there’s no effort being made to remember faces or names. Given pricing comparable to a high-end Hotel including meals, I can see your efforts—but considering future growth, I would like you to strengthen training further. With better communication during meals (including drinks), alcohol sales would increase as well—and average spend per guest would likely improve significantly too.