Tōshinminato Station × Recommended Hotel·Ryokan - 2Page Number

Kinnosan Sun was born in Kanayamachi, a town where the spirit of craftsmanship resides. In this beautiful townscape, characterized by historic stone-paved streets and the traditional "Sama" latticework, there are two Hotels. The exterior revives traditional designs, while the interior blends modern design with masterful craftsmanship. A 100-year-old building has been transformed into a refreshing and inviting space. The decor incorporates an abundance of Takaoka copperware, seamlessly integrating it into daily life. Guests can even use Takaoka copperware tableware, allowing them to fully experience the essence of metal. These one-building Hotels offer a stay that feels like living there. Equipped with kitchens, guests can enjoy cooking if they have ingredients. These are Hotels where you will want to stay for an extended period.

A family-run Ryokan that cherishes a traditional Japanese atmosphere, located within walking distance of the city center, the Great Buddha of Takaoka, Takaoka Castle Park, and the National Treasure Zuiryuji Temple. With over 90 years of history, we value every encounter and provide heartfelt hospitality to help create memorable travel experiences. The rooms are serene Japanese-style accommodations, evoking a nostalgic feeling of returning home. Additionally, meals prepared with seasonal flavors and sincerity are one of the attractions.

A private, whole-house Accommodation renovated from a fisherman’s work hut (“banya”) in a harbor town. Enjoy views of the Uchikawa River flowing right in front of you and fishing boats quietly moored nearby. Limited to one group per day for a fully private stay and an authentic taste of everyday life in a fishing village. For dinner, choose either robatayaki or teppanyaki. We offer an exclusive chef’s-choice course crafted entirely from the day’s catch from Toyama Bay. Savor the aromas and sounds drawn out by charcoal and iron, and the live experience as each dish is finished before your eyes—rare cuts, morning-landed seafood, and local vegetables, served one plate at a time with precise heat control.