Tsurugi Koitsuki

The outdoor bath in the room was a fire-burning type, and the water was lukewarm and the temperature was raised, but the body did not heat up. When we went to the dining room for dinner, there was no guide, and we stood there for a while until we asked what we should do. I was expecting to cook, but I missed it. The sashimi I expected was disappointing from the look of it to the taste. (I used to work at a fish shop for about 10 years.) I was sorry for only one kind of tempura, white shrimp, and for the other dishes. However, the buffet breakfast was good with sweet shrimp kelp, salmon roe, black ramen and many other kinds. The bath and dinner are the most important ones and there are no repeats.

On a weekend in late November, my wife and her parents visited me. The location is in the rice paddies, and there is one inn. The exterior is more like a special home for the Institute than a hotel, and it feels somewhat aging. When you enter the entrance, it is a large lobby, with a front desk and kiosk in the corner. The lobby and front floor is on the second floor, and the restaurant and public bath are on the first half-basement floor, so the rooms on the second floor are easily accessible by stairs. My wife and I use the Western-style room on the fourth floor, and my parents use the Japanese-style room with the open-air room on the second floor. Both are spacious, and there is also a shower in the guest room open-air, so you can finish most of your meal in the room. His parents, due to their advanced age, valued the onsen's guest room open air and mini kitchen. The Western-style room is very relaxing, the type that takes off shoes with Ryukyu tatami mats. The large public bath is equipped with a wide inner bath, sleeping water for up to four people, a dry sauna and a water bath, and an open-air bath. The spring quality is said to be alkaline simple hot springs, but you can enjoy the hot spring for a long time with a blackish brown hot water that feels a little slimy like Tokachi's mall hot spring. Probably because there were so many open-air guest rooms, I always saw only about two or three people in the public baths. (Three baths, they said that day was almost full.) Dinner was divided into two parts, and started at 6 and 7:30. We had a standard course with teppanyaki wagyu beef, but the number and quantity were enough, and we were thinking about the wagyu as a bonus, but a fair amount was brought in, so that if you relax, you run out of solid fuel on the stove. 〆Rice was rice with matsutake mushrooms. Breakfast is buffet style, I think the number of items is large. Wasn't this facility originally a public facility like the Kanpo-no-yado or Wellsunpia, an employee's pension? And you can see here and there traces of what you can imagine was built during the bubble. You can see a lot of wasted space on each floor, and the public baths are too splendid for the number of rooms, and some of the open-air and inner baths are not filled with hot water. The sauna has been left with some of its walls broken and the changing room washrooms are not well maintained. It seems to be the management of several hotel chains in Mikawa and Kofu, but I could see the shadow of the tearful effort to somehow manage too splendid a facility without cost, and I felt that the best part was the dim light in the lobby that was too large. Am I the only one who feels a little disappointed because I can feel the meticulous attention to detail in the two keys to my room, and the slipper clip in the public bath? I think both staff and customers are older. Thanks for your help.