Oita Kokonoe Hisoritei

All the staff greeted us with warm smiles and made us feel very welcome, so we were able to relax and enjoy our stay. The meals were gently seasoned to bring out the quality of the ingredients, and everything—from the presentation and service to the location—was wonderful; we were truly impressed. The in-room bath was quite hot at first, but as we had been advised, we added cold water and adjusted it to our liking. The spring quality was excellent—I soaked four times. However, the bedroom had only a mattress laid directly on a wooden floor at the bottom of the stairs; tatami would have been fine, but with wooden flooring, a raised bed frame would have been more comfortable. Overall, we were extremely satisfied, and it has become our favorite Accommodation—we definitely want to return in another season.

Both dinner and breakfast were absolutely delicious. Each dish was thoughtfully composed to highlight the natural character of local ingredients, and I could truly sense the chef’s deep understanding of—and respect for—the produce.What left the strongest impression was the foamed new potato soup. It offered not only the gentle sweetness of the potatoes but also a satisfying roasted aroma, and it paired perfectly with the aonori seaweed bread served alongside. The shiitake steak wasn’t on the menu, but it conveyed the chef’s desire to serve each ingredient in its most delicious form based on what was available that day, reminding me once again of how powerful great ingredients can be. The straw-grilled Bungo beef carried a wonderfully toasty fragrance from the straw while preserving the meat’s delicate umami. Overall, it felt like cuisine that puts ingredients center stage and supports them with skillful technique.Enjoying the chef’s craftsmanship and sensibility at dinner, then tasting Kuju’s abundance at breakfast—it was a truly luxurious experience. I would love to return in another season and enjoy more of the chef’s creations. Thank you for a wonderful meal.