와카타케

• 🐟The owner personally selects fresh fish from nearby ports, nourished by the Kuroshio Current
• 🦞Enjoy seasonal delicacies — spring bonito, summer tokobushi abalone, winter kue grouper
• 🍶A rare inn that runs both guest meals and a seafood izakaya on its first floor

Here, seasonal fish from the Nanki sea, nourished by the Kuroshio Current, meets an owner who knows fish better than anyone. Warm up in the hot spring, then savor the sea's flavor at the izakaya downstairs — a small minshuku with a big heart.

* This introduction was compiled from information published by each property (official website and similar sources), so some details may differ from what you find on the day. It is AI-assisted and can contain errors — please check the official website and the details shown at booking before you reserve.