Yamashiro Onsen Yoshidaya Sannoukaku

Highly satisfied

The sashimi boat platter at dinner was stunning and tasted amazing. Our whole family loved it, and we really enjoyed our drinks. Of course, the other dishes were delicious as well. Breakfast was a buffet, and the sashimi was excellent too. The sauna was very clean and relaxing. It opens from 4:00 a.m., so we could refresh with an early-morning sauna. We’d definitely love to come again.

The Ryokan staff were very courteous, and the whole town was a lovely place. The food was delicious as well, and I would definitely like to stay again.

The food was amazing!

Thank you for taking care of us in March. The building itself feels old—like the corridors and the lobby area around the banquet hall—but our Room with an open-air Onsen had been fully renovated, and everything was spotless, from the bathroom areas to every corner of the Room. The in-room Onsen is also free-flowing from the source; even at Onsen Accommodations, many Rooms only have regular hot water or a recirculating system, so we were really happy. The open-air bath is visible to the outside, but there’s greenery arranged like a small garden, so whether you’re looking from the Room or soaking in the Onsen, the view is lovely. There’s an indoor shower booth as well, and even though it was a cold rainy day, it was perfectly designed so you can wash slowly and comfortably before heading into the open-air bath. (I forgot to take photos of the Room—oops.) The large public bath also has an indoor bath and an open-air bath, plus a big sauna that felt great—so much so that even I, who don’t usually use saunas, ended up enjoying it. Dinner was served in a semi-private space. We didn’t upgrade anything, but it was more than enough—if this were Tokyo it would easily be over 10,000 yen. The appetizers were beautifully presented as an assorted “hassun” selection in a basket. They used local ingredients such as udo shoots and tsuruna greens as well as firm tofu; there were many small items in variety, yet each one was carefully prepared. The sashimi included kinki (a fish you rarely get to eat). The lightly blanched skin had a nice bite—honestly I may have preferred it to being served nodoguro. The soy sauce was slightly sweet and made by a local brewery. After that came steamed dishes and meat courses, finishing with simmered sea bream head. (There’s more I could say about how good it all was, but I’ll keep this short.) The rice cooked individually in small pots used “Inochi no Ichi,” sourced from contracted farmers; each grain is large with natural sweetness—truly delicious. Many dishes highlighted dashi and ingredient flavors with gentle seasoning rather than heavy saltiness—which suited our tastes perfectly. It may also have helped that there were no fried items; my wife usually slows down halfway through toward the end of meals at places like this, but she ate almost everything. Breakfast is buffet-style with local vegetables and regional dishes, plus live-kitchen dashimaki tamago (rolled omelet). Even after eating well at night we still ended up overeating from morning. The hospitality from everyone at the Accommodation was wonderful too—it made for a truly satisfying trip. When we travel to Hokuriku again, we’d love to stay here once more. Thank you very much!