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어른2명아이들0명1개 방
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JR 다카야마역에서 약 4분. 히다 다카야마의 사계를 느끼며 새로운 리조트 경험을

I have stayed at this Hotel many times since it opened. It’s a favorite of mine, packed with charm. The interior features abundant Hida-sourced wood, creating a calm atmosphere where warmth and luxury are beautifully balanced. Whether in the lobby or the guest Rooms, it’s comfortable everywhere. The Onsen is also outstanding, with blue mosaic tiles in the baths. They are not only visually beautiful but also pleasant to the touch, making it easy to truly unwind. There is an additional fee, but I especially recommend the private bath with a spacious deck—an indulgent experience in a fully private setting. Above all, my greatest pleasure here is dinner. This time, Perla caviar was served as an amuse-bouche—presented in the tin—which genuinely surprised me with its extravagance. From there, the course continued with spear squid, lobster, and Hida beef; every dish showcased superb ingredients along with the chef’s skill and sense of style. Each plate was moving in its own way—it was simply a wonderful time. The breakfast buffet is equally impressive. From local Takayama specialties to salmon marinade and their signature Hida beef curry, everything is so well executed that it hardly feels like typical Hotel breakfast—I was completely satisfied from the morning. Most memorable of all is the hospitality of the staff. Not only do they respond kindly and attentively whenever you need help, they also greet even casual travel conversations with warm smiles that make you feel truly welcome. If you stay here, I encourage you to chat with them—you’ll appreciate this Hotel even more. Room quality, Onsen, dining, and service—few Hotels deliver such a high level across every aspect. And despite that excellence, the Accommodation Fee is surprisingly reasonable; considering what you receive, the value for money is exceptional. For me, it’s one of my absolute favorite Hotels in Japan—one I will happily return to again and again.

Arcticarcher 2026. 6. 29.
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와카쿠사야마 전망을 즐길 수 있는 오베르주. 장작불 조리와 발효, 숙성 등의 기법에 로컬 식재료를 더해 완성한 한 접시를 맛보는 기쁨

I had dinner at the luxury auberge VILLA COMMUNICO in Nara. The location is at the foot (or maybe halfway up?) Mt. Wakakusa; it’s doable on foot, but a car is recommended. From the restaurant, Mt. Wakakusa is directly across the road, with deer here and there—an unmistakably Nara-like view. The Hotel as a whole is a renovated traditional Japanese house, creating a stylish space that still feels steeped in history. With only five rooms in total, it has a wonderfully secluded, hideaway atmosphere. Dinner starts all at once at 18:30. Guests gather in the second-floor lounge at 18:00 and relax with pre-meal tea while enjoying views of Mt. Wakakusa. When it’s time, you move down to the first floor. On entering, there’s an iconic fireplace and counter on the left. The first course is eaten standing while listening to the chef’s explanation—an unexpectedly unique experience. Cucumber, elderflower / Yamato jidori chicken, nasturtium Freshly made mozzarella, caviar Bonito, molokhia (jute mallow), okra Oyster, pine nuts, chives Japanese duck (Yamato-gamo), pumpkin, truffle Flounder, Manganji chili pepper, red-legged shrimp Sakaeya aged sirloin of culled Japanese Black wagyu Fig, blueberry, juniper berry Both the presentation and flavors were excellent. In particular, the dish combining bonito with molokhia and okra was outstanding. Courses are basically served simultaneously for everyone and paced to match slower diners overall, so dinner progresses at a leisurely speed. If you eat quickly, be aware there may be some downtime between courses.

Kkki3221 2026. 8. 27.
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