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Yuya Onsen Hazu Gassho

Ryokan

Limited to five groups a day! Unwind at an ambient inn with a steep rafter roof in a quiet village along Makihara Valley.

Appearance image
4.6
Excellent
12 reviews from verified guests
Property facilities
  • Pick-up and drop-off
  • Japanese restaurant
  • Open-air bath
  • Grand bath
  • Ryokan
8 min walk from Mikawa-makihara Station
5 min drive from Yuya-Onsen Station
8 min drive from Kakidaira Station
12 min drive from Mikawa-Ono Station
1 hr 44 min drive from Mt. Fuji Shizuoka Airport
Mountain Boushi 1
Futon x 1
13 guests
  • Balcony / Terrace
  • Desk
  • Electronic kettle
    • Famous local cuisine
    • Seasonal cuisine
    • Free parking
    £380.99
    Includes taxes & fees
    1 room 2 guests 1 night

    "Kaleidoscope" plan where you can enjoy authentic Japanese kaiseki cuisine for 2 and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by the head chef with the spirit of "Shindo Fuji" using local ingredients. *Children must be above elementary school age. □■Item example■□ ~ Body Fuji, Authentic Japanese Kaiseki ~ (October 2020 ~) [Aperitif] Warm chrysanthemum amazake [Attachment] Fall Eggplant Jelly, Caviar, Kukonoshi, Wholesale Ginger [Appetizer] Shungiku chrysanthemum flower with white dressing      Smoked Aichi duck with astringent chestnuts     Matcha cheese cedar leaf sashimi wrapped in yam and kelp Hagi Masjo Boiled Young Ayu Sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi     Yurikon/Gingko nuts/Shinjo citrus [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki Natural Ayu Tempura from Shinshiro, Matsutake Mushrooms, Fushimi Chili Peppers from Kyoto, Salted Japanese Pepper [Hot pot] Shinshiro natural wild boar loin barley grated yam hot pot ~ Shinshiro scallion, Gifu bean sprouts, arrowroot, millet gluten [Grilled appetizers] Shinshiro-produced ayu-zake Shioyaki with roe - lotus root rice cracker / pickled myoga miso / boiled walnuts / maruju-mitsuni / kousonju pumpkin / chrysanthemum turnip / heibei vinegar from Shinshiro [Strong appetizer] Locally-produced beef kuwa-yaki - Hourai beef lean / (Japanese black beef) marbling / Dantoyama highland beef beef tongue ~ Shinshiro Okumikawa Shiitake Mushrooms / Broccoli / Shitara Petit Tomatoes / Shinshiro Zucchini / Butterbur Miso / Truffle Salt / Lemon [Rice] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn fragrance parfait      ~Wheat flour ice cream/Kyoho grapes from Nagano/Chestnuts/Sesame warabi mochi/Shiratama mochi/Corn flakes/      Bulk Bean Paste/Whipped Cream/Charpil *Contents vary depending on the season and availability *Meals are prepared at the restaurant. ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a stately gassho-zukuri style 3. An open-air bath with an outstanding view overhanging the Makihara Valley 4. Authentic Japanese kaiseki cuisine that takes two and a half hours to fully enjoy ◆Medicated bath◆ All baths are medicated (loquat leaves).

    Plan details

    Okumikawa Brand: Savor the delicacies of the mountains and rivers! standard plan [Japanese breakfast] [Japanese dinner]

    £380.99
    Includes taxes & fees
    1 room 2 guests 1 night

    "Kaleidoscope" plan where you can enjoy authentic Japanese kaiseki cuisine for 2 and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by the head chef with the spirit of "Shindo Fuji" using local ingredients. *Children must be above elementary school age. □■Item example■□ ~ Body Fuji, Authentic Japanese Kaiseki ~ (October 2020 ~) [Aperitif] Warm chrysanthemum amazake [Attachment] Fall Eggplant Jelly, Caviar, Kukonoshi, Wholesale Ginger [Appetizer] Shungiku chrysanthemum flower with white dressing      Smoked Aichi duck with astringent chestnuts     Matcha cheese cedar leaf sashimi wrapped in yam and kelp Hagi Masjo Boiled Young Ayu Sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi     Yurikon/Gingko nuts/Shinjo citrus [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki Natural Ayu Tempura from Shinshiro, Matsutake Mushrooms, Fushimi Chili Peppers from Kyoto, Salted Japanese Pepper [Hot pot] Shinshiro natural wild boar loin barley grated yam hot pot ~ Shinshiro scallion, Gifu bean sprouts, arrowroot, millet gluten [Grilled appetizers] Shinshiro-produced ayu-zake Shioyaki with roe - lotus root rice cracker / pickled myoga miso / boiled walnuts / maruju-mitsuni / kousonju pumpkin / chrysanthemum turnip / heibei vinegar from Shinshiro [Strong appetizer] Locally-produced beef kuwa-yaki - Hourai beef lean / (Japanese black beef) marbling / Dantoyama highland beef beef tongue ~ Shinshiro Okumikawa Shiitake Mushrooms / Broccoli / Shitara Petit Tomatoes / Shinshiro Zucchini / Butterbur Miso / Truffle Salt / Lemon [Rice] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn fragrance parfait      ~Wheat flour ice cream/Kyoho grapes from Nagano/Chestnuts/Sesame warabi mochi/Shiratama mochi/Corn flakes/      Bulk Bean Paste/Whipped Cream/Charpil *Contents vary depending on the season and availability *Meals are prepared at the restaurant. ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a stately gassho-zukuri style 3. An open-air bath with an outstanding view overhanging the Makihara Valley 4. Authentic Japanese kaiseki cuisine that takes two and a half hours to fully enjoy ◆Medicated bath◆ All baths are medicated (loquat leaves).

    Plan benefits
    • Famous local cuisine
    • Seasonal cuisine
    • Free parking
    • Early check-in
    • Late check-out
    • Hot spring hopping perks
    Meals
    • Japanese breakfast
    • Japanese dinner
    Dining locations
    • Dinner (Japanese restaurant)
    • Breakfast (Japanese restaurant)
Room details

Mountain boushi [Japanese room]

Futon x 1
13 guests
Room facilities
  • Balcony / Terrace
  • Desk
  • Electronic kettle
  • Safe deposit box
  • Refrigerator
  • Individual air conditioning
  • Bath and toilet available
Room location
  • Lower floor
Amenities
  • Bath towels
  • Face towels
  • Body soap
  • Hairbrushes
  • Hand soap
  • Shampoo
  • Conditioner
  • Shower caps
  • Toothbrush sets
  • Tissues
  • Pajamas
  • Hair dryers
Japanese and Western room (white egret flower) 1
Single bed x 1
15 guests
  • Balcony / Terrace
  • Electronic kettle
  • Safe deposit box
    • Famous local cuisine
    • Seasonal cuisine
    • Free parking
    £408.21
    Includes taxes & fees
    1 room 2 guests 1 night

    "Kaleidoscope" plan where you can enjoy authentic Japanese kaiseki cuisine for 2 and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by the head chef with the spirit of "Shindo Fuji" using local ingredients. *Children must be above elementary school age. □■Item example■□ ~ Body Fuji, Authentic Japanese Kaiseki ~ (October 2020 ~) [Aperitif] Warm chrysanthemum amazake [Attachment] Fall Eggplant Jelly, Caviar, Kukonoshi, Wholesale Ginger [Appetizer] Shungiku chrysanthemum flower with white dressing      Smoked Aichi duck with astringent chestnuts     Matcha cheese cedar leaf sashimi wrapped in yam and kelp Hagi Masjo Boiled Young Ayu Sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi     Yurikon/Gingko nuts/Shinjo citrus [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki Natural Ayu Tempura from Shinshiro, Matsutake Mushrooms, Fushimi Chili Peppers from Kyoto, Salted Japanese Pepper [Hot pot] Shinshiro natural wild boar loin barley grated yam hot pot ~ Shinshiro scallion, Gifu bean sprouts, arrowroot, millet gluten [Grilled appetizers] Shinshiro-produced ayu-zake Shioyaki with roe - lotus root rice cracker / pickled myoga miso / boiled walnuts / maruju-mitsuni / kousonju pumpkin / chrysanthemum turnip / heibei vinegar from Shinshiro [Strong appetizer] Locally-produced beef kuwa-yaki - Hourai beef lean / (Japanese black beef) marbling / Dantoyama highland beef beef tongue ~ Shinshiro Okumikawa Shiitake Mushrooms / Broccoli / Shitara Petit Tomatoes / Shinshiro Zucchini / Butterbur Miso / Truffle Salt / Lemon [Rice] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn fragrance parfait      ~Wheat flour ice cream/Kyoho grapes from Nagano/Chestnuts/Sesame warabi mochi/Shiratama mochi/Corn flakes/      Bulk Bean Paste/Whipped Cream/Charpil *Contents vary depending on the season and availability *Meals are prepared at the restaurant. ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a stately gassho-zukuri style 3. An open-air bath with an outstanding view overhanging the Makihara Valley 4. Authentic Japanese kaiseki cuisine that takes two and a half hours to fully enjoy ◆Medicated bath◆ All baths are medicated (loquat leaves).

    Plan details

    Okumikawa Brand: Savor the delicacies of the mountains and rivers! standard plan [Japanese breakfast] [Japanese dinner]

    £408.21
    Includes taxes & fees
    1 room 2 guests 1 night

    "Kaleidoscope" plan where you can enjoy authentic Japanese kaiseki cuisine for 2 and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by the head chef with the spirit of "Shindo Fuji" using local ingredients. *Children must be above elementary school age. □■Item example■□ ~ Body Fuji, Authentic Japanese Kaiseki ~ (October 2020 ~) [Aperitif] Warm chrysanthemum amazake [Attachment] Fall Eggplant Jelly, Caviar, Kukonoshi, Wholesale Ginger [Appetizer] Shungiku chrysanthemum flower with white dressing      Smoked Aichi duck with astringent chestnuts     Matcha cheese cedar leaf sashimi wrapped in yam and kelp Hagi Masjo Boiled Young Ayu Sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi     Yurikon/Gingko nuts/Shinjo citrus [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki Natural Ayu Tempura from Shinshiro, Matsutake Mushrooms, Fushimi Chili Peppers from Kyoto, Salted Japanese Pepper [Hot pot] Shinshiro natural wild boar loin barley grated yam hot pot ~ Shinshiro scallion, Gifu bean sprouts, arrowroot, millet gluten [Grilled appetizers] Shinshiro-produced ayu-zake Shioyaki with roe - lotus root rice cracker / pickled myoga miso / boiled walnuts / maruju-mitsuni / kousonju pumpkin / chrysanthemum turnip / heibei vinegar from Shinshiro [Strong appetizer] Locally-produced beef kuwa-yaki - Hourai beef lean / (Japanese black beef) marbling / Dantoyama highland beef beef tongue ~ Shinshiro Okumikawa Shiitake Mushrooms / Broccoli / Shitara Petit Tomatoes / Shinshiro Zucchini / Butterbur Miso / Truffle Salt / Lemon [Rice] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn fragrance parfait      ~Wheat flour ice cream/Kyoho grapes from Nagano/Chestnuts/Sesame warabi mochi/Shiratama mochi/Corn flakes/      Bulk Bean Paste/Whipped Cream/Charpil *Contents vary depending on the season and availability *Meals are prepared at the restaurant. ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a stately gassho-zukuri style 3. An open-air bath with an outstanding view overhanging the Makihara Valley 4. Authentic Japanese kaiseki cuisine that takes two and a half hours to fully enjoy ◆Medicated bath◆ All baths are medicated (loquat leaves).

    Plan benefits
    • Famous local cuisine
    • Seasonal cuisine
    • Free parking
    • Early check-in
    • Late check-out
    • Hot spring hopping perks
    Meals
    • Japanese breakfast
    • Japanese dinner
    Dining locations
    • Dinner (Japanese restaurant)
    • Breakfast (Japanese restaurant)
Room details

Japanese and Western room (white egret flower, two people still) [Japanese-western room]

Single bed x 1
15 guests
Room facilities
  • Balcony / Terrace
  • Electronic kettle
  • Safe deposit box
  • Refrigerator
  • Individual air conditioning
  • Bath and toilet available
Room location
  • Lower floor
Amenities
  • Tissues
  • Pajamas
  • Hair dryers
  • Bath towels
  • Face towels
  • Body soap
  • Hairbrushes
  • Hand soap
  • Shampoo
  • Conditioner
  • Shower caps
  • Razors
  • Toothbrush sets
Flower raft 1
Futon x 1
16 guests
  • Balcony / Terrace
  • Electronic kettle
  • Safe deposit box
    • Famous local cuisine
    • Seasonal cuisine
    • Free parking
    £476.24
    Includes taxes & fees
    1 room 2 guests 1 night

    "Kaleidoscope" plan where you can enjoy authentic Japanese kaiseki cuisine for 2 and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by the head chef with the spirit of "Shindo Fuji" using local ingredients. *Children must be above elementary school age. □■Item example■□ ~ Body Fuji, Authentic Japanese Kaiseki ~ (October 2020 ~) [Aperitif] Warm chrysanthemum amazake [Attachment] Fall Eggplant Jelly, Caviar, Kukonoshi, Wholesale Ginger [Appetizer] Shungiku chrysanthemum flower with white dressing      Smoked Aichi duck with astringent chestnuts     Matcha cheese cedar leaf sashimi wrapped in yam and kelp Hagi Masjo Boiled Young Ayu Sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi     Yurikon/Gingko nuts/Shinjo citrus [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki Natural Ayu Tempura from Shinshiro, Matsutake Mushrooms, Fushimi Chili Peppers from Kyoto, Salted Japanese Pepper [Hot pot] Shinshiro natural wild boar loin barley grated yam hot pot ~ Shinshiro scallion, Gifu bean sprouts, arrowroot, millet gluten [Grilled appetizers] Shinshiro-produced ayu-zake Shioyaki with roe - lotus root rice cracker / pickled myoga miso / boiled walnuts / maruju-mitsuni / kousonju pumpkin / chrysanthemum turnip / heibei vinegar from Shinshiro [Strong appetizer] Locally-produced beef kuwa-yaki - Hourai beef lean / (Japanese black beef) marbling / Dantoyama highland beef beef tongue ~ Shinshiro Okumikawa Shiitake Mushrooms / Broccoli / Shitara Petit Tomatoes / Shinshiro Zucchini / Butterbur Miso / Truffle Salt / Lemon [Rice] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn fragrance parfait      ~Wheat flour ice cream/Kyoho grapes from Nagano/Chestnuts/Sesame warabi mochi/Shiratama mochi/Corn flakes/      Bulk Bean Paste/Whipped Cream/Charpil *Contents vary depending on the season and availability *Meals are prepared at the restaurant. ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a stately gassho-zukuri style 3. An open-air bath with an outstanding view overhanging the Makihara Valley 4. Authentic Japanese kaiseki cuisine that takes two and a half hours to fully enjoy ◆Medicated bath◆ All baths are medicated (loquat leaves).

    Plan details

    Okumikawa Brand: Savor the delicacies of the mountains and rivers! standard plan [Japanese breakfast] [Japanese dinner]

    £476.24
    Includes taxes & fees
    1 room 2 guests 1 night

    "Kaleidoscope" plan where you can enjoy authentic Japanese kaiseki cuisine for 2 and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by the head chef with the spirit of "Shindo Fuji" using local ingredients. *Children must be above elementary school age. □■Item example■□ ~ Body Fuji, Authentic Japanese Kaiseki ~ (October 2020 ~) [Aperitif] Warm chrysanthemum amazake [Attachment] Fall Eggplant Jelly, Caviar, Kukonoshi, Wholesale Ginger [Appetizer] Shungiku chrysanthemum flower with white dressing      Smoked Aichi duck with astringent chestnuts     Matcha cheese cedar leaf sashimi wrapped in yam and kelp Hagi Masjo Boiled Young Ayu Sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi     Yurikon/Gingko nuts/Shinjo citrus [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki Natural Ayu Tempura from Shinshiro, Matsutake Mushrooms, Fushimi Chili Peppers from Kyoto, Salted Japanese Pepper [Hot pot] Shinshiro natural wild boar loin barley grated yam hot pot ~ Shinshiro scallion, Gifu bean sprouts, arrowroot, millet gluten [Grilled appetizers] Shinshiro-produced ayu-zake Shioyaki with roe - lotus root rice cracker / pickled myoga miso / boiled walnuts / maruju-mitsuni / kousonju pumpkin / chrysanthemum turnip / heibei vinegar from Shinshiro [Strong appetizer] Locally-produced beef kuwa-yaki - Hourai beef lean / (Japanese black beef) marbling / Dantoyama highland beef beef tongue ~ Shinshiro Okumikawa Shiitake Mushrooms / Broccoli / Shitara Petit Tomatoes / Shinshiro Zucchini / Butterbur Miso / Truffle Salt / Lemon [Rice] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn fragrance parfait      ~Wheat flour ice cream/Kyoho grapes from Nagano/Chestnuts/Sesame warabi mochi/Shiratama mochi/Corn flakes/      Bulk Bean Paste/Whipped Cream/Charpil *Contents vary depending on the season and availability *Meals are prepared at the restaurant. ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a stately gassho-zukuri style 3. An open-air bath with an outstanding view overhanging the Makihara Valley 4. Authentic Japanese kaiseki cuisine that takes two and a half hours to fully enjoy ◆Medicated bath◆ All baths are medicated (loquat leaves).