IKI RETREAT KAIRI MURAKAMI by Onko Chishin

Thank you for your thoughtful emails even before our stay.On the day, our flight was suddenly canceled and we had to take the ferry, but you quickly adjusted the rental car arrangements.The food was cooked right in front of us, and both the taste and portions were excellent; the drinks were delicious too.The hot spring water quality was great,and we were able to truly relax in both body and mind.Everything was perfect!

During my Kyushu trip in mid-June, I stayed for a 3-night Multiple Night Stay in the top-floor (3rd floor) Kairi Suite with a natural hot spring ocean-view open-air bath (Japanese-Western style Room).First of all, thank you for kindly answering my questions even before my stay. In particular, the precise times of the tides that would allow a visit to Kojima Shrine were extremely helpful. Right after the perfect sandbar appeared during spring tide—before other visitors arrived—I was able to make a quiet, mystical visit under a blue sky as sunlight began to stream in.The view from the Room was truly spectacular: Yumoto Bay right in front of me and Tsushima in the distance. Watching the sun set into the ria coastline dotted with beautiful small islands—and then seeing night fall over the inlet—was simply breathtaking. That said, while spacious, the layout feels somewhat dated and not very efficient. The open-air bath has no washing area, so you need to use the indoor bath for that. Also, access to both the open-air bath and terrace is only through the living room windows, so after dark I couldn’t help but notice insects. Even so, I thoroughly enjoyed the open-air bath itself—the view was outstanding and the water quality was excellent. Just as described (“it turns golden when exposed to air”), the surface shimmered like gold leaf and felt especially magical when lit by sunset. However, since very hot source water (around 70°C) is temperature-controlled only by adjusting flow without adding water, care is needed when managing bathing temperature.Even over three nights, every meal was enjoyable and reflected craftsmanship throughout. Dining at the counter while taking in an incredible sunset view added its own special touch each evening. From seasonal purple sea urchin dishes; “hell-grilled” live abalone; thick-cut grouper sashimi with wonderful texture; Iki beef; and red sea urchin just beginning to come into season—along with local sake, craft local beer that pairs well with seafood, and long-aged barley shochu enjoyed at its birthplace—I was able to fully savor Iki’s unique food and drinks.Lastly, I heard that pearl farming is now being developed in Yumoto Bay as well, so I purchased twin-pearl accessories at the shop—something rarely seen in other major pearl-farming regions—as souvenirs.To everyone at “Iki Retreat Kairi Murakami by Onko Chishin,” thank you very much for creating such a wonderful stay. When I visit Iki again, I will definitely return.