The Nikko-toshougu is a temple where the tomb of the Tokugawa shougun family of 300 to 400 years ago is located.The buildings and the gates are magnificent like first-class handiwork.Near the temple ,there are many scenic points such as Lake Chuzenji and the Kegon Falls of about 100 meters high that falls from the lake.
(main of shrine)
|Kegon falls||Lake Chuzenji|
Type of spring/sulfur spring Original temperature 79 degrees:
We are proud of the big baths and Roten-buro(open-air bath), into which hot water flows from Yumoto onsen(hot springs). Please enjoy surrounding beautiful scenery of Nikko while bathing to your heart?fs content.
It's a season Mt.Nantai is colored by cherry blossoms. You will be touched by the spectacular views of the mountain and Lake Chuzenji. Enjoy the nature of Nikko in spring from the bath rooms as well as your room. Stay here with someone you know.
It's a season you get away from the heat and bustle of a big city and relax yourself in a summer resort here in Nikko. Taste our best dishes by the first-class chefs, which stress the natural flavors of seasonal ingredient of foods. You will be impressed by the beauty of green mountains and birds' songs while eating special food cooked from carefully-selected ingredient of foods.
It's a season surrounding mountains turn red and yellow, and lots of people visit here in Nikko to see them. It?fs also a season for the fall lunar festival. Spend fantastic fall nights enjoying the bright moon with your family and your friend.
It's a season the whole place is mantled in a sheet of white snow. You will be fascinated by the snow scenes. You will lose track of time, drinking, eating, and singing. Keep the silent and beautiful nature of Nikko to yourself.
This new Japanese resort hotel is located on a 33,000m site at the base of Mt.Nantai. The hotel's specialty is delicious kaiseki ryori(traditional Japanese cooking) with fresh seasonal ingredients. You can also enjoy its large natural hot springs. Situated at the foot of Mt.Nantai, commanding a splendid view of Lake Chuzenji.
We promise to offer you the best hospitality and service.
Japanese style Tatami-matted
within Horigotastu room
34 tatami-matted rooms(10 four-people rooms and 24 five-people rooms), 2 western style rooms and 2 suite rooms(One of them has Japanese tatami room, western style bed room, open air bath and private garden. Another one has Japanese tatami room, western style bed room, open air bath.)
Air-conditioning, television, telephone, kotatsu-heater, private bath room, and balcony.
Japanese style dinner
JR Tokyo station (the bullet train "Yamabiko": 55 minutes)
- JR Utsunomiya station (the Nikko Line: 45 minutes)
- JR Nikko station (the Tobu bus: 45 minutes)
- Chuzenji Onsen
Tobu Asakusa station (the express "SPACIA": 101 minutes)
- Tobu Nikko station (the Tobu bus: 45 minutes)
- Chuzenji Onsen
* Our free bus service is available at JR Nikko station and Tobu Nikko station. (at 2:30 p.m. daily)
Urawa Interchange (Tohoku Expressway: 80 minutes)
- Utunomiya Interchange (Nikko-Utunomiya Expressway: 20 minutes)
- Kiyotaki Interchange (Rt. 120: 20 minutes)
- Chuzenji Onsen
The fundamental concept regarding the Ryokan Guest Charge System is based on a per person charge with two meals within the capacity of 4 to 5 guests in a room. The concept of a ryokan is different from a western style hotel which is based on a per room charge without meals with a limit of 1 to 2 persons in a room.
Before making a reservation, it is necessary to understand that guests pay the fees multiplied by the number of people up to the capacity of the room.
From ancient times, Japanese have shown a preference for enjoying the natural flavor of food. In this sense, Japanese culture traditions are expressed in the nation's cuisine. Japanese cooking therefore is simple and natural when compared with that of other countries. Food seasoned in a manner which preserves or further enhances the essential, natural flavor of the raw ingredients, is the basis of Japanese cuisine.
A partial breakdown of raw ingredients in their original form is characteristic of the cookery of many nations. This may be observed in European stews and gratins as well as in Chinese sauteed and boiled dishes, but is seldom seen in Japanese cooking.
The use of 'dashi' as a seasoning is a special feature of Japanese cuisine. Dashi is made by boiling together a number of ingredients; mainly konbu(seaweed), dried bonito flakes and shiitake mushrooms. The resulting broth is used as a flavor base which is added to a wide variety of dishes. The aim of using dashi is not to actually add flavor, but rather to bring out, as much as possible, the inherent flavor of each type of seafood or vegetable used. The ingredients of dashi, as well the way of using it, will therefore vary with each dish.
Japanese cooking today can be roughly classified into two types according to the manner of seasoning. There is 'Kanto' cuisine, named after the area of Japan centering around Tokyo, and 'Kansai' cuisine, named after the area further to the west which includes Kyoto and Osaka.
We are cooking 'Kanto' cuisine.
Traditional Japanese cooking places great importance upon the appearance of food. Whether the ingredients are the bounty of the ocean or the mountains, they are chosen and prepared with an eye toward giving a sense of the season. Various techniques are used to retain the original shape of the raw ingredients. Moreover, artistic, traditional tableware is used, each piece chosen to complement the appearance of the food served. Finally, one may eat out of doors, overlooking a garden or in some other aesthetically pleasing spot. This attempt to appeal to all five senses, creating as enjoyable a dining atmosphere as possible, is one of the fundamental characteristics of Japanese cuisine.
Traditional Japanese meals are broadly classified into three; Kaiseki Cuisine, Shojin and Chakaiseki Cuisine.
Japanese culinary culture is centered around the dietary Life of the nobility and upper classes, as the noble and rich people in most foreign countries have fostered their own culinary culture.
Kaiseki Cuisine, developed for entertaining large groups of people, is still commonly served today at banquets and large receptions.
|2.||Suimono||(a clear broth)|
|3.||Namamono||(a fresh dish)|
|4.||Nimono||(a boiled dish, usually cooked in soy sauce, sugar, sweet wine and broth)|
|8.||Sunomono||(a vinegared dish)|
Embracing The Japanese-style Hotel(RYOKAN)
More explain about Oku-Nikko and Hotel Shikisai