Tamatsukuri Grand Hotel Choseikaku

Available for various occasions such as business, weddings, funerals, solo trips, hot spring vacations, etc. Enjoy the 'Agate Bath' with power stones and the rustic open-air baths, Enjoy the relaxing atmosphere unique to Choseikaku and rejuvenate in the beautifying hot springs. Check-in available until 21:00, and check-out possible from 7:00. [Recommended Points] The large public bath is available until midnight! You can also use it from 5 a.m. in the morning. Rest assured even if you arrive by car. Parking is free. [Other Information] After check-in, we will hand over your room key at the front desk. Please check in by 9:00 p.m. The room type will be assigned randomly. In some cases, the bedding may be prepared in advance. There are 2-3 restaurants within walking distance of our facility, but they may have irregular holidays. We recommend visiting after having dinner. If you have food allergies, please provide detailed information. Breakfast Breakfast: Japanese-Western Buffet (7:00–9:00)

Recommended for friends, couples, and married couples A home theater room equipped with a 100-inch screen, projector, and soundbar was opened on Friday, May 13, 2022! The projector allows playback of DVDs and Blu-rays, as well as viewing video sites like YouTube We have recommended movie software available, but you can also watch content you bring yourself. The room has been renovated from a Japanese-style room into a comfortable space with a sofa bed, table, and a 65-inch 4K TV installed Bedding features high-performance mattresses and is self-service, You can lay it out and relax anytime you like! While traveling, experience the 'comfort' of being at home. Plan benefits Popcorn & cola in your room Dinner - Summer creative banquet cuisine (Scheduled from 6/1 to 8/31) Seasonal Dish: Edamame cheese mousse Marinated cutlassfish in nanban style Soft-cooked baby octopus Soup Dish: Grilled sea bass in Wakasa-style, clear soup Sashimi: Local fish assortment with two types of Otsukemono garnish Main Dish: Fried pike conger and summer vegetables Cold Dish: Miwa somen noodles with savory jelly Hot Dish: Shimane Wagyu beef in Japanese-style tomato hot pot Rice Dish: Shimane Koshihikari rice Two Select Pickles, Shijimi Clam Tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert: Mango coconut mousse Please note that menu items and ingredients may change. The menu may change according to the season （March–May: Spring, June–August: Summer, September–November: Autumn, December–February: Winter） Dinner venue: 2F, dining area (18:00–19:30) Breakfast Breakfast buffet (Japanese and Western style) (7:00–9:00)

At 'Tama-no-Yu, the beauty-enhancing hot spring', experience a retreat that fulfills your desires for 'beauty' and 'healing'. With the total treatment set from [JILL STUART], and the local face mask [Travel LuLuLun Shimane Enmusubi Peony Scent], give your tired skin and hair a luxurious treat. Additionally, enjoy sparkling wine, served as a welcome drink, also offered at top-notch restaurants! Dinner includes a special menu featuring 'seasonal special sweets' and 'clay pot rice with salmon and salmon roe' to pamper you. Experience a high-quality retreat that satisfies both body and mind at Choseikaku. Benefits 1) JILL STUART Total Treatment Set (Hair Mist, Hand Cream, Body Milk) 2) Face Pack 'Traveling LuLuLun Shimane' Matchmaking LuLuLun Peony Scent 3) Gancia Asti Spumante provided as a welcome drink in the room (*For minors, non-alcoholic drinks will be provided) 4) Free rental of designer yukata 5) Late check-out at 11:00 (normally 10:00) * Benefits are for adults only Dinner (scheduled from 3/1 to 5/31) Appetizer: Cream cheese with thin broth Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Seared scallops with homemade dressing Soup: Japanese-style potato potage 　Morning picked fresh fish and spring vegetables Grilled Dish: Miso-marinated black cod, served with vegetable miso Main dish: Shimane Wagyu steak with seasonal grilled vegetables 　Food: Salmon and how much clay pot rice Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' 　Water sweets spring special sweets The menu content and ingredients used may be subject to change. 　 Dinner venue 2F - Dining area (18:00–19:00) Breakfast Breakfast buffet (Japanese and Western style) (7:00–9:00)

Perfect for family trips with preschool-aged children The 'Kids Room', remodeled from a Japanese-style room, is a special room that combines children's excitement and parents' peace of mind. Notice *This room is intended for customers with children. Please refrain from using it with adults only. Room Features Enjoy your favorite videos on a stunning 100-inch large screen. Interior designed to excite children from the moment they enter the room. A space where parents can relax with considerations like fall prevention. High-quality mattresses can be laid out anytime for you to rest at your convenience. The interior and toys may vary depending on the room Notice Rooms equipped with system beds for children aged 3 to 6 are also available. Please be cautious when using them Plan benefits ・Dinner is guaranteed to be served in a private venue Dinner - Summer creative banquet cuisine (Scheduled from 6/1 to 8/31) Seasonal Dish: Edamame cheese mousse Marinated cutlassfish in nanban style Soft-cooked baby octopus Soup Dish: Grilled sea bass in Wakasa-style, clear soup Sashimi: Local fish assortment with two types of Otsukemono garnish Main Dish: Fried pike conger and summer vegetables Cold Dish: Miwa somen noodles with savory jelly Hot Dish: Shimane Wagyu beef in Japanese-style tomato hot pot Rice Dish: Shimane Koshihikari rice Two Select Pickles, Shijimi Clam Tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert: Mango coconut mousse Please note that menu items and ingredients may change. The menu may change according to the season （March–May: Spring, June–August: Summer, September–November: Autumn, December–February: Winter） Dinner venue: 2F 'Private Dining Room' (18:00–19:30) Breakfast Breakfast buffet (Japanese and Western style) (7:00–9:00)

A 1-night 2-meal plan with creative banquet cuisine featuring seasonal ingredients from San'in! Colorful power stone 'agate' Indulge in luxurious bathing in the "Agate Bath," adorned across the entire tub, and savor carefully crafted creative banquet cuisine. Dinner Spring creative banquet cuisine (3/1–5/31 planned) Appetizer: Cream cheese with thin broth Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Red snow crab with snowy tofu dressing Soup: Japanese-style potato potage Sashimi: Two kinds of fresh local fish Grilled Dish: Miso-marinated black cod, served with vegetable miso Warm Dish: Steamed crab egg custard with amber sauce Hot Pot: Shimane beef, prepared in a small hot pot Meal Shimane Prefecture rice Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert Seasonal mousse Please note that menu items and ingredients may change. For multi-night stays, dinner from the second night onwards will be a chef's choice banquet cuisine Dinner venue 2F - Dining area (18:00–19:30) Breakfast Breakfast: Japanese-Western Buffet (7:00–9:00)

A dish supervised by Japan's representative chef, 'Kihachi Kumagai,' is included, allowing you to savor a premium banquet cuisine plan. Perfect for special occasions or a change of pace during your travels, please indulge in this premium banquet cuisine. Dinner: Longseikaku's premium banquet cuisine (3/1–5/31 planned) Appetizer: Cream cheese with thin broth Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Seared scallops with homemade dressing Soup: Hamaguri clam clear soup Sashimi: Assorted three kinds of local fish Grilled dish: Baked in pie crust with Japanese-style demi-glace sauce Hot pot: Shimane Wagyu sukiyaki Meal Shimane Prefecture rice Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert Seasonal mousse Please note that menu items and ingredients may change. Dinner venue 2F - Dining area (18:00–19:30) Breakfast Breakfast buffet (Japanese and Western style) (7:00–9:00)

Premium banquet cuisine with Shimane's specialty high-grade ingredient 'Nodoguro' We offer a premium creative banquet cuisine Enjoy luxurious banquet cuisine that cannot be tasted elsewhere Dinner: Luxurious spring banquet cuisine with 'Nodoguro' (planned for 3/1 to 5/31) Appetizer: Cream cheese with thin broth Steamed abalone with sake, homemade dressing Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Soup: Hamaguri clam clear soup Sashimi: Thinly sliced local fish and three other kinds Grilled dish: Salt-grilled 'Nodoguro', the red jewel, and Yuzu-flavored grilled Nodoguro Main dish: Shimane Wagyu steak with seasonal grilled vegetables Meal: Bamboo shoot and seasonal fish cooked in a clay pot Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert Seasonal mousse Uji matcha kiln-baked dessert With sweet red bean paste and black soybeans from Tanba The menu content and ingredients used may be subject to change. 　　→However, there are no changes to the ingredients or menu listed in the plan name Dinner Venue 2F - Dining Area (18:00–19:00) Breakfast Breakfast buffet (Japanese and Western style) (7:00–9:00)

A 1-night 2-meal plan with creative banquet cuisine featuring seasonal ingredients from San'in! Colorful power stone 'agate' Indulge in luxurious bathing in the "Agate Bath," adorned across the entire tub, and savor carefully crafted creative banquet cuisine. Dinner Spring creative banquet cuisine (3/1–5/31 planned) Appetizer: Cream cheese with thin broth Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Red snow crab with snowy tofu dressing Soup: Japanese-style potato potage Sashimi: Two kinds of fresh local fish Grilled Dish: Miso-marinated black cod, served with vegetable miso Warm Dish: Steamed crab egg custard with amber sauce Hot Pot: Shimane beef, prepared in a small hot pot Meal Shimane Prefecture rice Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert Seasonal mousse Please note that menu items and ingredients may change. For multi-night stays, dinner from the second night onwards will be a chef's choice banquet cuisine Dinner venue 2F - Dining area (18:00–19:30) Breakfast Breakfast: Japanese-Western Buffet (7:00–9:00)

A dish supervised by Japan's representative chef, 'Kihachi Kumagai,' is included, allowing you to savor a premium banquet cuisine plan. Perfect for special occasions or a change of pace during your travels, please indulge in this premium banquet cuisine. Dinner: Longseikaku's premium banquet cuisine (3/1–5/31 planned) Appetizer: Cream cheese with thin broth Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Seared scallops with homemade dressing Soup: Hamaguri clam clear soup Sashimi: Assorted three kinds of local fish Grilled dish: Baked in pie crust with Japanese-style demi-glace sauce Hot pot: Shimane Wagyu sukiyaki Meal Shimane Prefecture rice Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert Seasonal mousse Please note that menu items and ingredients may change. Dinner venue 2F - Dining area (18:00–19:30) Breakfast Breakfast buffet (Japanese and Western style) (7:00–9:00)

Premium banquet cuisine with Shimane's specialty high-grade ingredient 'Nodoguro' We offer a premium creative banquet cuisine Enjoy luxurious banquet cuisine that cannot be tasted elsewhere Dinner: Luxurious spring banquet cuisine with 'Nodoguro' (planned for 3/1 to 5/31) Appetizer: Cream cheese with thin broth Steamed abalone with sake, homemade dressing Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Soup: Hamaguri clam clear soup Sashimi: Thinly sliced local fish and three other kinds Grilled dish: Salt-grilled 'Nodoguro', the red jewel, and Yuzu-flavored grilled Nodoguro Main dish: Shimane Wagyu steak with seasonal grilled vegetables Meal: Bamboo shoot and seasonal fish cooked in a clay pot Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert Seasonal mousse Uji matcha kiln-baked dessert With sweet red bean paste and black soybeans from Tanba The menu content and ingredients used may be subject to change. 　　→However, there are no changes to the ingredients or menu listed in the plan name Dinner Venue 2F - Dining Area (18:00–19:00) Breakfast Breakfast buffet (Japanese and Western style) (7:00–9:00)

A 1-night 2-meal plan with creative banquet cuisine featuring seasonal ingredients from San'in! Colorful power stone 'agate' Indulge in luxurious bathing in the "Agate Bath," adorned across the entire tub, and savor carefully crafted creative banquet cuisine. Dinner Spring creative banquet cuisine (3/1–5/31 planned) Appetizer: Cream cheese with thin broth Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Red snow crab with snowy tofu dressing Soup: Japanese-style potato potage Sashimi: Two kinds of fresh local fish Grilled Dish: Miso-marinated black cod, served with vegetable miso Warm Dish: Steamed crab egg custard with amber sauce Hot Pot: Shimane beef, prepared in a small hot pot Meal Shimane Prefecture rice Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert Seasonal mousse Please note that menu items and ingredients may change. For multi-night stays, dinner from the second night onwards will be a chef's choice banquet cuisine Dinner venue 2F - Dining area (18:00–19:30) Breakfast Breakfast: Japanese-Western Buffet (7:00–9:00)

A dish supervised by Japan's representative chef, 'Kihachi Kumagai,' is included, allowing you to savor a premium banquet cuisine plan. Perfect for special occasions or a change of pace during your travels, please indulge in this premium banquet cuisine. Dinner: Longseikaku's premium banquet cuisine (3/1–5/31 planned) Appetizer: Cream cheese with thin broth Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Seared scallops with homemade dressing Soup: Hamaguri clam clear soup Sashimi: Assorted three kinds of local fish Grilled dish: Baked in pie crust with Japanese-style demi-glace sauce Hot pot: Shimane Wagyu sukiyaki Meal Shimane Prefecture rice Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert Seasonal mousse Please note that menu items and ingredients may change. Dinner venue 2F - Dining area (18:00–19:30) Breakfast Breakfast buffet (Japanese and Western style) (7:00–9:00)

Premium banquet cuisine with Shimane's specialty high-grade ingredient 'Nodoguro' We offer a premium creative banquet cuisine Enjoy luxurious banquet cuisine that cannot be tasted elsewhere Dinner: Luxurious spring banquet cuisine with 'Nodoguro' (planned for 3/1 to 5/31) Appetizer: Cream cheese with thin broth Steamed abalone with sake, homemade dressing Seared Spanish mackerel wrapped in kombu with boiled chrysanthemum greens Marinated cutlassfish in nanban style Soup: Hamaguri clam clear soup Sashimi: Thinly sliced local fish and three other kinds Grilled dish: Salt-grilled 'Nodoguro', the red jewel, and Yuzu-flavored grilled Nodoguro Main dish: Shimane Wagyu steak with seasonal grilled vegetables Meal: Bamboo shoot and seasonal fish cooked in a clay pot Two kinds of pickles Shijimi tsukudani Red miso soup with Shimane's 'Nishiki Miso' Dessert Seasonal mousse Uji matcha kiln-baked dessert With sweet red bean paste and black soybeans from Tanba The menu content and ingredients used may be subject to change. 　　→However, there are no changes to the ingredients or menu listed in the plan name Dinner Venue 2F - Dining Area (18:00–19:00) Breakfast Breakfast buffet (Japanese and Western style) (7:00–9:00)