Awaji Hamarikyu

Every summer, my husband and I look forward to enjoying the Awaji Island conger eel course. We have tried it at other Hotels and restaurants before, but Hamari-kyu’s course is by far the most delicious. This year, we tried Awaji Island wine for the first time; it paired well with Japanese cuisine, and we enjoyed it along with sake. As expected of Awaji Island—a treasure trove of ingredients—its onions and other vegetables, fruits, beef, and seafood have long earned it the name “Miketsukuni.” As long as we are still healthy, we would like to drive here together and stay at your Accommodation. We are also looking forward to the winter three-year pufferfish.The book about Awaji Island in our Room, published by the proprietress, was filled with love for Awaji Island. In particular, I read with great interest the section on Teiko Inahata; my haiku teacher is a member of Hototogisu and has told me about her character. We are truly grateful to have received such a wonderful book unexpectedly.

Since last year, I have been seriously ill. During post-surgery treatment, I lost my hair. After finishing treatment, I waited for my strength to return and was finally able to travel again. However, my head is still shaved and I didn’t have the courage to use the large public bath, so I was looking for an Accommodation with an open-air bath in the Room.I was able to relax at a leisurely pace.The food was delicious,and all the staff were kind.Thank you very much.