THE BLESS Awaji

True to its name as an auberge, the most outstanding part was, above all, the cuisine. The dishes created by a young chef in his twenties used local ingredients and were finished with techniques like careful cooking and fermentation that brought out each ingredient’s natural character. Each plate felt full of energy; the moment it touched my lips, deep, nourishing flavors overflowed. Everything was beautiful to look at as well, and my heart lifted every time a new dish arrived. Listening to the explanations of each course was also a pleasure. Conversation flowed naturally and effortlessly, and even though I stayed alone, I never felt lonely—I simply had a wonderful time. When I showed interest in the modern art throughout the property, I was delighted that the manager took the time to explain each piece one by one. I could sense the owner’s taste and philosophy behind the collection. Every work had its own character, including a Banksy lithograph. Rather than simply displaying art, it felt as though the owner’s aesthetic vision for what this Hotel should be was expressed throughout the entire space. The sea seen from the window was wonderfully calm; without rushing toward checkout time, I was able to relax at ease until departure. A Hotel stay filled with warm hospitality—I would love to return again.

I visited this time as a birthday gift for my friend and myself, and it was a truly special place worthy of the occasion. Contemporary art is displayed throughout the property, reflecting the owner’s refined aesthetic and attention to detail. At the same time, the Room and Facility are very simple—nothing unnecessary—making it the perfect environment to savor Awaji Island’s slow, relaxed pace.What left the strongest impression was the cuisine centered around wood-fire cooking.Dinner was French yet wonderfully light, and their commitment to local production for local consumption came through in every dish.The young chef’s creative sensibility was outstanding—especially the sauces!In particular, an abalone liver sauce and a browned-butter sauce served with butterfish were exquisite; I kept dipping bread into them until the very last bite.Dessert was also a new experience: a melon soda made from fermented melon purée brought to a gently sparkling stage!Breakfast was equally superb, featuring enzyme brown rice aged for more than four days. The most moving dish was the clear soup.Even the fermented shrimp-, kelp-, and soy-sauce base used for it was homemade specifically for this meal.Throughout everything, their dedication to ingredients and natural use of fermentation made me feel energized from within.The sauna wasn’t overly hot, so even I—someone who isn’t great with saunas—could enjoy it comfortably, and that deep sense of release afterward felt like true meditation.All staff members were kind and friendly as well, so I felt at ease throughout my stay.Although it was an Accommodation stay, it felt like a retreat. My mind had been busy lately, but this visit helped me return to quietness in both heart and head—and regain my natural strength. It was a genuinely enriching stay.