Arima Onsen
Ancient Spring of Japan

Hot Springs Resort Town

Arima Onsen ranks as one of Japan's "Three Ancient Springs", being mentioned in various historical documents since the 8th century. With its close proximity to Kobe and Osaka, the hot spring resort town still continues to draw visitors seeking a peaceful and intimate atmosphere reminiscent of Old Japan, where the level of hospitality found in ryokan staff will warm your heart and put your mind at rest.

Main Street

Pictured here is the main street of Arima Onsen. You'll see plenty of people wearing yukata (a casual style of kimono) as they meander through the town. A fun pastime is snacking while exploring the streets where the shops are all lined up neatly. With a fair number interesting shops to browse and cafes to browse, you'll have a nice, leisurely time.

Snack to Your Heart's Content

You'll find many tastes to try in Arima Onsen: croquettes made with savory Kobe Beef, freshly baked tansan sembei, a carbonated cracker, onsen manju, a steamed bun filled with sweetened red bean paste, akashiyaki, a type of fried dumpling similar to takoyaki, soft-serve ice cream made with soy milk, a carbonated cider beverage made with Arima Onsen's naturally carbonated spring water--the list goes on and on.

Bars and Cafes

Open till evening. Freshly-baked bread and coffee. Arima Onsen Cider, beer and snacks. If you get a little fatigued while exploring the town, take a rest here.

Temples and Shrines

There are temples and shrines located here and there around Arima Onsen. Try visiting each one as a Japanese pilgrim would, or get a paper fortune to see what kind of luck you have.

Source of the Hot Spring

What is this strange and large contraption pictured here? It's a gensen, or spring source. You'll find seven of them in various locations throughout Arima Onsen. Be careful though! These pipes gush water that's over 100 degrees celsius!

Onsen, Japanese Hot Springs

The Japanese obsession with hot springs goes back to ancient times, and Arima Onsen is one of Japan's oldest--even mentioned in The Chronicles of Japan (Nihon Shoki), compiled nearly 1300 years ago. A favorite onsen resort throughout history by the likes of emperors, famous monks, and feudal lords like Hideyoshi Toyotomi, Arima Onsen continues to rank at the top of onsen rankings in Western Japan.

There are many reasons Arima Onsen's popularity has stood the test of time--chief ones being both the renowned high quality of the springs, naturally chock-full of minerals that possess many health benefits, and the fact that Arima Onsen has two very-different kinds of springs on site--kinsen, the Golden Spring, and ginsen, the Silver Spring.

Kinsen, the Golden Spring

One look at a bath full of kinsen water and you'll know exactly why its name literally means "Golden Spring". A ferruginous sodium chloride hot spring, the iron in the water is the cause of its astonishing reddish brown color, from which its moniker is derived. These springs are repudiated to possess healing properties for skin conditions such as eczema as well as wounds and burns. It is also useful overall as a skin-beautifier, as its salt content helps to keep the skin soft and moisturized.

Ginsen, the Silver Spring

In contrast to the muddy red color of kinsen, ginsen, meaning "silver spring", is colorless. It is a carbon dioxide spring featuring very small amounts of radon. The carbonation gives the water a somewhat fizzy quality while the radon is just barely radioactive and safe for soaking. This spring is said to be effective for treating conditions created by high blood pressure and poor blood circulation, as well as various arthritic ailments.

Rotemburo and Kashikiriburo, Special Onsen Features

Although not always found as a standard at every onsen ryokan, should you encounter either of these during your travels, you should definitely make it your mission to try these special luxuries.

Rotemburo (row-tem-bu-row) is an outdoor bath that often comes with a nice view of the surroundings--don't worry, there will be a privacy barrier to prevent you from being seen. If you desire much more privacy, then consider booking a kashikiriburo (kah-sh-key-ree-bu-row)--a bath, often a rotemburo, that is available for private use by reservation typically by increments of time ranging from 30 minutes to an hour. There is often a small fee for booking, though many ryokans may offer this as a complimentary service. Be sure to check these policies as they vary at each ryokan.

Tip: If you really want to splurge, consider booking a room at your ryokan with its own attached rotemburo (rotemburo-tsuki), so you can enjoy the onsen any time you like in private tranquility.

Daiyokujo, Large Communal Bath

The Japanese have never been shy about public bathing, and the daiyokujo (dye-yoh-koh-joh) is evidence of that. Up until a century or so ago, even mixed bathing was the norm--although nowadays there are separate baths for men and women and mixed baths have become quite rare. Bathing follows a pretty standard procedure: scrub down and rinse off thoroughly at the showers found inside on the side of the bath. Once no trace of dirt or soapy suds remains on your body, step into the giant tub of comfortable hot spring water and soak your worries away. After you're done, rinse off again and dry off before stepping out into the lockers and getting dressed.

Tip: Look for the little curtains (noren) over doorways with characters "ゆ" or "湯" (yu), meaning hot water. This is where you will find the daiyokujo--but be sure not to enter the bath assigned to the opposite sex! Once inside, be courteous--no splashing, rowdiness, or loud noises. Do not wear a bathing suit or a towel into the bath--don't worry, other bathers will not be staring at your body; they are here to enjoy the onsen just like you.

Yukata, Casual Kimono

One of the perks of staying at ryokan with an onsen is the chance to wear a traditional yukata, a comfortable unlined kimono typically made from cotton and worn during the summer--or year round in the case of onsen towns. Yukata come in a variety of patterns and many ryokan have their own distinctive design. At a ryokan, yukata are traditionally worn to and from the bath as well as during meals. It is also a custom to don yukata after checking in to the ryokan and stepping out to explore the town.

Tip: To wear a yukata, put it on like a robe--but one crucial point--make sure the left side is over the right--done oppositely and you would be making a major cultural faux pas. To secure the yukata, tie it with an obi (sash) and slide the tied point to the side. If you have trouble, ask the staff for assistance.

Kaiseki, Japanese Haute Cuisine

Kaiseki is a must at a ryokan--an essential genre of traditional cuisine, booking such dinner plans as part of your accommodation is customary. Explained simply, kaiseki is multiple course dining experience consisting of many small, exquisite dishes prepared with exhaustive attention to detail and seasonality. Because so much focus is given to the aesthetic appeal of each dish, kaiseki proves a sumptuous feast for both eyes and taste buds.

Expect to be filled, though it will take time. Kaiseki dishes can number in the dozens, but usually just a few dishes will be served at a time--the staff will continue to bring out more dishes as you complete your meal and will let you know when the last dish has arrived.

Tip: Try heya-shoku, or the in-room dining option, if you a chance. Having your meal served in the comfort of your guest room is one of the greatest ryokan luxuries; an intimate kaiseki meal is especially enjoyed after a soak in the onsen, while still wearing your yukata.

Kobe-gyu, Kobe Beef

Renowned worldwide for its remarkable depth of flavor and melt-in-your mouth texture juicy with beautifully marbled fat, Kobe beef is one of the greatest delicacies you could splurge on in Arima Onsen. Beware of imposters because you have not had real Kobe beef until you've had it in Hyogo prefecture--this is the real deal.

Most people not familiar with real Kobe beef will be surprised to learn that it is not eaten as a giant slab of steak--the flavor is much too rich and it could send put taste buds into overdrive. Instead, Kobe beef is served up a few, thick slices that send up a heavenly aroma as they cook. It's a taste that will be difficult to forget.

Tip: If you are in charge of grilling or simmering your own Kobe beef, try not to overcook it. The texture of Kobe beef when cooked medium rare is almost like butter.

Fugu, Pufferfish, and Kani, Crab

Local seasonal delicacy only available in the wintertime, fugu, pufferfish, and kani, crab, embody the delicate and savory flavors of winter.

Fugu is caught in the waters of Japan during the winter and is an internationally famous example of exotic Japanese cuisine. Because of the high amounts of collagen it contains, fugu is said to be great for supple skin. As fugu is a very difficult fish to prepare, only properly-trained chefs may make fugu dishes.

Crab is caught in the Sea of Japan during the cold months. It is renowned for its meaty succulence.

Nabemono, Hotpot Cuisine

Called "nabe" (nah-bay) for short, hotpot is commonly enjoyed in Japan during the colder seasons (but not without exception) and comes in many varieties. It is frequently cooked at the table on top of a portable stove and then served into individual bowls. Waiting for the hotpot to be ready to eat is a part of the fun!

At Arima Onsen, most ryokan will include a nabe option as part of your dinner, especially in fall and winter, but also often year-round. The joy of this is that the contents of the nabe will change with each season--nabe is a great way to try seasonal seafood, vegetables, and meats at the peak of their freshness.

Tip: Be prepared to play chef, as nabe is usually cooked by the diners. The staff will be happy to help you and give you advice about when the nabe will be ready and how to enjoy each bite.

Nihonshu, Japanese Liquor

Also commonly known as sake, nihonshu is serious business in the land where it originates. Various regions all over Japan are known for specializing in the production of particular alcoholic beverages, and Kobe is no different.

We recommend ordering a bottle of Fukuju should you get the chance. This award-winning nihonshu, highly-esteemed by sake sommeliers, is lovingly hand-crafted in the northern region of Mt. Rokko from the finest rice and purest water with an age-old brewing process.

Tip: Nihonshu is best savored slowly. Take a pause as you sip to enjoy the delicate fragrance.

Omotenashi, Japan's Culture of Hospitality

In Japan's successful bid to host the 2020 Summer Olympics, much ado was made about omotenashi, Japan's special brand of hospitality. More than hospitality, omotenashi is the spirit of service--especially when embodied by staff members who seek to make your stay in Arima Onsen unforgettable.

The people you may meet when you stay at a ryokan include the okami, your host who may also serve as manager and owner of the establishment, and the nakai-san (pictured here), female attendants who will assist you and serve you throughout your stay. The service staff welcomes guests with gentle smiles and are very approachable. Allow them to guide and spoil you during your stay and maybe you will be understand the deeper level of consciousness that comes with the territory of omotenashi.

Washitsu, Traditional Japanese Guest Room

As soon as you walk into a washitsu, your nose is greeted with an array of subtle, fragrant aromas: the woven tatami mats that make up the floor, the little pieces of incense hiding in a ceramic container in the corner, the crisp bitterness of green tea waiting to be brewed in the tea kit. You'll also hear the sliding of the shoji and fusuma panels and the rustle of leaves outside of the window. The light coming through the shoji panels is soft and ambient. This is traditional Japan.

On one side of the room you will see the tokonoma, or alcove, adorned seasonally-themed art and arranged flowers. On another side there is the closet where you can store your valuables in the safe, find yukata to wear, and where the futon bedding is stored. In the middle is a table surrounded with zabuton, pillows for sitting.

Tip: As is par for the course in Japan, take your shoes off at the genkan (entryway) before entering the room. This also goes for slippers--never wear slippers on tatami flooring. The nakai-san will usually prepare your bedding for you while you take a bath after dinner so you don't need to worry about it, although it is a good idea to tidy up the futons in the morning by folding and stacking them neatly.

Tsugi-no-ma, the Antechamber

In larger washitsu, you might be lucky enough to find a tsugi-no-ma (antechamber) attached to the main room. Usually situated by the window, its a nice place to relax and admire the scenery outside, especially with a hot cup of green tea.

In-room Refreshments

You can usually find a tea kit somewhere in a washitsu, where you can boil water and prepare some tea. Also in the washitsu, perhaps on the table, you may find some complimentary sweets to enjoy with your tea. In the case of Arima Onsen, there is a high likelihood that this sweet will be kinsenyaki, a traditional Arima Onsen specialty--a little mochi cake filled with dense and sweet red bean paste and then basted with a soy sauce glaze before being steamed, for a taste both tangy and sweet.