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  • ONLY in JAPAN

  • The traditional Japanese inn "Ryokan" is more than just a place to stay

  • You can lounge around in cotton Kimonos called "Yukata" or soak in mineral baths until you feel 10 years younger

  • Each Ryokan room and meal is different offering a real only in Japan experience

  • It's a place where you can try well-prepared seasonal Japanese cuisine

  • The inside often impresses wood to "Tatami" bamboo the natural world inside

  • Welcome to a Japanese Ryokan

  • I'm here in Fukushima Prefecture to show you some of the best Ryokan. now a Ryokan is usually built in the middle of

  • an Onsen, An Onsen is a hot spring naturally coming from the ground and these Ryokan have a lot of attractions:

  • There's food. There's culture. There's tradition. There's the "Tatami" rooms and then there's the bath, the Onsen baths

  • We have an entirely separate episode for that

  • Where exactly is Fukushima Prefecture?

  • It's a few hours north of Tokyo stretching from the Pacific Ocean to the mountains and plains on the other side

  • Fukushima is Japan's third-largest prefecture, and it's loaded with everything that you need for an adventure

  • We'll go to 13 amazing hot spring towns around Fukushima, all with their own style and charm and

  • Focus on the traditional Japanese Inns called Ryokan, and they're delicious, "Kaiseki" cuisine

  • We start this one at "Dake" Onsen and one of my favorite Ryokan called "Hana kanzashi"

  • The inside is cozy and beautiful

  • The Tatami lined hallways passing gardens and windows lined with Japanese "Washi" paper

  • This is a typical room at "Hana Kanzashi" perfect for two

  • There's a private bath overlooking a rock garden

  • This is a room for a family of four the Onsen bath here takes up most of the back its outdoor and covered

  • The natural hot spring water from the ground contains a lot of minerals giving it a milky white color

  • It's the ultimate room for a relaxing holiday away from it all

  • Welcome to "Ohkaw-So, "Ashinomaki" Onsen

  • Ryokan sit at the river's edge by a mountain

  • The lobby is spacious and beautiful

  • Water flows under the walkway inside the building

  • The Japanese-style rooms are just as lovely. A Tatami room with a spacious window a Japanese "Kotatsu" by

  • Kotatsu is a heated table the blanket keeping the heat under it a divine experience in winter

  • Stay warm relax and enjoy the view

  • During my visit to "Tsuchiyu" Onsen, the snow came down adding a spectacular layer of white to everything around the town

  • The town wraps around the river where the hot spring water flows freely it has a beautiful turquoise color to it

  • This is hotels "Sansui-So" where I spent the night

  • Here's my room come in make yourself at home

  • There's no bed here yet

  • But after you change into your Yukata and make your way to dinner the Ryokan staff will prep your room for your return

  • The Futon setup service is something that's always impressed me about staying at a traditional Japanese Inn

  • He can make up the Futon in about a minute

  • When I come back from dinner, I'll be able to go right to sleep if I like

  • Dinner at a Ryokan is a real treat. It's "Kaiseki Ryori" or traditional Japanese cuisine served in many courses

  • This is the complete layout so you can see just how beautifully prepared it is

  • Even for Japanese it's a lot. Staff will explain to you what everything is as well as include a menu

  • Staying at a Ryokan can be a little pricey, but with the meal and service you can see its value

  • It's an experience you simply don't want to pass up local A5 grade "Wagyu" beef and Sukiyaki

  • Beat the raw egg then dip the beef in it

  • The taste is amazing you won't be disappointed

  • I ordered the local sake

  • "Kampai"!

  • It really is a meal that hits all five senses

  • Wow now this is a meal fit for a king the entire layout is here

  • And I don't know where to start

  • I've been in a Ryokan many many times before and every time I do

  • I'm just overwhelmed by the amount the variety of food and the amount the volume of it all it's actually not as much as it looked

  • it's all out on the table usually they bring it course-by-course and you start from the

  • Starter and then move on to the different dishes

  • But we put it all together just so you can see just how amazing it is each season has its own special

  • ingredients has its own special food so the meal changes by the season and this is just incedible

  • I don't even know where to start

  • "Itadakimasu"

  • This is a Fukushima's brand-name "Shamo Chicken" coming from the neighborinng Kawamata

  • This chicken is very chewy and delicious. Chef shows the autumn cuisine. He's prepared using local ingredients

  • That's a big attraction about the "Kaiseki" cuisine at Ryokan trying the flavors of the area

  • The presentation also uses the colors of the season, brown, yellow, orange and red

  • When he's finished it is as much art as it is food

  • And to end it all I returned to my room all set up for me

  • It really makes me happy to see my Futon magically set up for me every time

  • I spent some time relaxing in the lobby a check out and talked to the manager about communicating in English

  • The staff is working hard to learn English

  • They can speak English a little bit. That's right

  • So international visitors can relax about language barriers

  • They can feel comfortable staying here

  • The Ryokan has guides in English to answer all questions, too

  • I moved on to Kawachi, Yanaizu Onsen which had a lovely Tatami room overlooking the river and bridge

  • In a "Aizu-Wakamatsu" is Ryokan "Harataki" at Higashiyama Onsen

  • I got a look into the kitchen to see just how they prepare the food for so many people everyday

  • The head chef is preparing the fish soup stock fresh

  • It takes hours of preparation every day to make every meal here a chef is making "Negi Toro" from tuna

  • Next he blowtorches the fish

  • The menu changes by season so for three months the menu is basically the same

  • They're using Fukushima beef for the "Shabu-Shabu" dinner

  • For people staying a second night the menu changes a bit reflected in the plate color

  • Each day at guests days the menu is altered a little

  • There aren't many guests staying longer than two nights

  • The staff also makes accommodation for guests with dietary requests these plates here of chicken instead of beef or pork

  • The head chef oversees the operation like a general great attention and effort is made to make sure that the meals are perfect

  • When finished they're transported to the restaurant where they are presented to the guests along with the starter and side items

  • The fire is lit and after a couple of minutes. It's time for some "Shabu- Shabu". I went straight for the beef

  • I always go for the "Goma", sesame sauce over the "Ponzu" the two sauces that accompanies Shabu-Shabu

  • It's really good

  • I added the vegetables and Tofu after but that's my style

  • This Ryokan also has a buffet. So you can help yourself to soup rice and other items. All of it made with local ingredients

  • You can go back to your room after dinner or for guests only hit the Onsen bath at night

  • Many Ryokan open their baths the day trippers

  • At night you can sometimes have the whole bath to yourself a real benefit to staying the night

  • An hour away is "Toryu-Kan", "Yunokami Onsen". This is a family-run Ryokan, smaller and more personal

  • The rooms have names let's tour this amazing Japanese-style room

  • The Futon is already set up because this room is dedicated to sleeping and evening Yukata on the pillow

  • The room next door could be considered the living room

  • In the front is the bathroom the sink separated from the toilets

  • Oh, in these apples go in the bath behind this steamy door

  • That's right this room has its own private Onsen bath great for families the shy or people with tattoos

  • I always change for dinner

  • It's sometimes hard to find a Yukata in your size, but this will do the Tatami socks are a nice touch

  • Let's go to dinner

  • The chef at Toryu-Kan works hard from the morning to prepare dinner each day

  • Top grade A5 Wagyu beef is on the menu seared at high heat

  • The inside is still rare beautiful coloring to the meat

  • I can't wait to try it

  • Depending on the season, what we get in or how it looks changes so

  • which means we have to change the dishes accordingly

  • Each Ryokan has its own unique style Toryu-Kan's "Kaiseki" cuisine really fits the season

  • It's polite to pick your glass up with two hands when staff pours the beer for you

  • Here's that Wagyu surrounded by sauces and garnish adding a lot of color

  • It just melts in your mouth

  • Meals added Ryokan always leave you satisfied, and that's the Fukushima traditional Japanese end story

  • Away from the city out in the countryside

  • Sure, you can also have Western meals and hotel experiences in Japan

  • like here Ura-Bandai

  • and you can certainly go local, too

  • there's a charm to every room a

  • uniqueness to every

  • experience that makes staying at a Ryokan on the ultimate must do because basically a Ryokan is where you can feel the

  • soul of Japan

  • Next time we'll take an immersive look at the Japanese hot springs the baths the traditional ends and the Kaiseki cuisine in

  • 360 virtual reality video

  • Take a closer look around and feel that experience by navigating around the smartphone screen your monitor or VR goggles

  • If you liked it hit that subscribe button and check out another one of our shows

  • Don't miss my second live streaming channel only in Japan go and check out location photos on Instagram

  • Matane

ONLY in JAPAN

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B1 US ryokan onsen japanese fukushima cuisine room

Japanese Inn & Kaiseki Cuisine: The Ryokan Stay Experience

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    ayane posted on 2019/11/26
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