Hotel Zao Mets

An auberge featuring a proud open-air bath that blends seamlessly with the rocks and skin, along with exquisite French cuisine by Sasaki.

Two and a half hours from Tokyo, overlooking the cloudy river sourced from Zao's volcanic crater "Okama," surrounded by the chirping of small birds and the calls of squirrels, with occasional appearances by raccoons and foxes, you can experience the close and untouched nature of Zao. The owner-chef is dedicated to always prioritizing the guests' perspective. With meticulous attention to detail and no shortcuts, he leads by example. The Hotel's motto is "The Hotel belongs to the guests who stay here." From early spring, the chef visits nearby farmers multiple times to check the growth of vegetables and fruits, carefully selecting carrots from one farm, garlic from another, and even rice that is naturally dried in the fields after harvest to enhance its sweetness, offering the most delicious rice. The chef is committed to pursuing perfection in every dish. Carefully selected abalone, lobster, oysters raised in the open sea, and seasonal seafood are combined with local wild vegetables, mushrooms, and produce to create exquisite French cuisine. The Onsen water is free of chlorine, replaced daily, and neither heated nor diluted, making it a source of pride for the Hotel. Within the Hotel's grounds, you can enjoy cherry blossoms and peach flowers in spring, hydrangeas and lush greenery in summer, vibrant autumn leaves of maples, oaks, and enkianthus, and a pure white snowy landscape in winter. Occasionally, the morning sunlight illuminates the trees, making them sparkle like "snow cherry blossoms." Here, you can witness the beauty of all four seasons. Escape the hustle and bustle of the city, soak in the additive-free Onsen, and savor exquisite French cuisine. Guests are invited to experience an extraordinary and luxurious retreat.