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단식 및 매크로비오틱 체험이 가능한 쿠사츠의 웰니스 리조트

From the moment I was picked up, the staff made a great impression, and as soon as I stepped into the Hotel, I was soothed by a wonderful aroma scent. I was shown to a private Room to check in. The Room had a simple design and was very comfortable to stay in. I also enjoyed choosing my favorite scent with the aroma diffuser in the Room. This time I joined the 1-night, 2-day fasting course. Since it wasn’t a water-only fast, I had carrot juice, homemade umeboshi (pickled plum), bancha tea, and more for dinner and again the next morning. After checkout, they treated me to rice porridge, miso soup, handmade umeboshi, hana ingen beans (runner beans), and bancha tea—everything was very satisfying. Personally, the hana ingen beans slowly simmered over two days with beet sugar were so delicious that I couldn’t help asking if they were available for purchase. After check-in, I also received a brown-rice onigiri with umeboshi, which I enjoyed on my long-distance bus ride home. There is no TV in the Room, but Wi‑Fi is available so you can use your smartphone. However, since it was such a good opportunity, I tried not to use my phone during my stay as much as possible. Time flew by as I read health magazines in the lounge with herbal tea in hand; opened the window in my guest room to read my own book while listening to birdsong; and reviewed personal finances that had been put off due to everyday busyness. From the Onsen bath area in the morning, you can see Mt. Asama—the view was truly wonderful. If there’s one thing to mention: since exercise is part of my routine personally, having showers in every Room would have made it even more comfortable by allowing me to rinse off quickly after working out. Other than that minor point, everything exceeded expectations—the staff were lovely throughout—and it was a stay I would definitely like to repeat.

Be happy in Tokyo 2026. 6. 30.
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일본 삼고탕 "난키시라하마 온천"과 지역산 식재료로 만든 미식을 즐길 수 있는 전 11실의 고품격 공간

Thank you from the bottom of my heart. There was only one reason I came to Shirahama: To stay at Kuroshio Sou. When people think of Shirahama, many picture the sea and resorts. But what I found here was Wakayama itself. What moved me most at this Accommodation was not only how outstanding the food was. It was Head Chef Etani’s exceptional skill, and his deep respect for the producers who support every single dish. Fishermen. Farmers. Brewers. Roasters. And the artisans who continue to protect Japan’s fermentation culture. The moment I saw the map of producers introduced alongside the meal, I understood what this Accommodation truly values. Through the cuisine, you encounter not only ingredients, but also the people behind them and Wakayama’s climate and character. I was especially impressed by how delicious the soy sauce and Kinzanji miso were at dinner. When I asked about them, I learned they were from Horigawaya Nomura—a producer with over 350 years of history that still preserves traditional craftsmanship using firewood-heated iron kettles—making both their soy sauce and Kinzanji miso in that way today as well. I had originally planned to visit a different soy sauce brewery, but heavy rain made it impossible. Sometimes, the places you cannot reach end up guiding you to the story you were truly meant to find. For me, Kuroshio Sou was exactly that kind of place. The wonderful Onsen gently healed not only my body, but my mind as well. The quiet comfort throughout the building, Chef Etani’s cuisine, and the hospitality of all staff— together they quietly express this Accommodation’s philosophy in everything it does。 As a former chef from Tasmania, there is something I felt deeply: True hospitality is not just serving delicious food; it is helping guests connect with the people and culture that sustain a place。 I now have one more reason to return to Wakayama。 Thank you again from my heart.

Jayne from Tasmania 2026. 7. 16.
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