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어른2명아이들0명1개 방
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고기를 사용하지 않고 쓰가루 해협의 해산물에 고집하는 인기 해산물 뷔페

I stayed here to visit Hakodate Racecourse. I stayed last year as well and it was excellent, so this was a repeat visit. Among the major Hotels in Yunokawa Onsen, this one seems to be the closest to the racecourse. It’s about a 15-minute walk, and there’s also a streetcar, so it’s convenient for getting into the city. There are also a convenience store, COOP supermarket, and drugstore nearby. In any case, there are very few Rooms, so it never feels crowded. The large public bath is also quiet. Since it is connected to the neighboring Takubokutei, you can also use Takubokutei’s large public bath and shop. (Guests staying at Takubokutei cannot use Kaikyo no Kaze.) The Room is simply spacious—comfortable even with the standard type. This time I chose a Room with a private bath, and that bath was outstanding: spacious with great Onsen water quality. Having two sinks was also very convenient. Even the tissue box was full-size like at home. The only disappointment was that both the Room window and the bathroom window were dirty, so I couldn’t clearly enjoy the view through them. Since I was on a high floor, cleaning the windows may be difficult, but I had been looking forward to “a panoramic view of the Tsugaru Strait,” so it fell slightly short of expectations. This time I booked a Plan with dinner and breakfast included, and both meals were truly excellent. There were plenty of Hokkaido ingredients with lots of variety on the menu—including several kinds of desserts—and I ate so much that I didn’t need lunch afterward. Meal times were scheduled in advance as well, so there was no crowding. Next year I’d like to stay again with my daughter—the three of us together. Also starting next year my son is scheduled to be transferred to Sapporo, so I’d like to recommend it to him too.

komachi_san 2026. 9. 13.
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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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