Taikairou

"The bath was also rented and the view was good and I was able to take a bath slowly!"

Iine Hotel Resea Minamichita

"That's good."

Takumi Kanko Hotel

Hotel Seikaisou

Shinojima Takamineso

"For New Year's, I booked Takamineso, located on the highest point of Shinojima, a remote island in Aichi, with three friends. This time, a friend from Shinojima provided a car, so we were able to explore Shinojima, including the beautiful sandy beaches and the monument park, before checking in, which was a lot of fun. The inn's food was a gorgeous special New Year's kaiseki meal, featuring everything from pufferfish to spiny lobster, abalone, and Chita beef, all of which were incredibly luxurious and delicious!!! The bath had a great view, and the hot spring water from Minamichita warmed me to the core. Breakfast was also sumptuous, with spiny lobster soup and whitebait so delicious that I ate three bowls of rice and was completely stuffed. Thank you for the meal. <Special kaiseki dinner> ◆ Appetizers including boiled abalone ◆ Local fish sashimi and raw oysters ◆ Spiny lobster sashimi ◆ Tessa ◆ Tetchiri and oyster hotpot (finish with rice porridge) ◆ Chita beef fillet steak teppanyaki ◆ Golden grilled shrimp ◆ Octopus rice ◆ Vinegared dish ◆ Pickles ◆ Dessert <Special kaiseki breakfast> ◆ Steamed abalone ◆ Dried fish, dried whitebait, raw* ◆ Seasoned seaweed and rice ◆ Spiny lobster soup"

Ryokan Kanemoto

"Ho vissuto ２ volte, anche questa volta.Non cambieremo il cibo in viaggio, compreso quello che di solito mangiamo a casa.Ma ２ volte che vivo qui, c'è stato anche un cambiamento.La qualità del cibo è molto alta.Una parola deliziosa. Inoltre, offriamo anche uno spazio confortevole per fornire servizi deboli ai clienti."

Maruha Shokudou Ryokan Minamichita Toyohama Honten

"Questo è un hotel gestito da un buffet, ma il colazione non è così tanto quanto mi aspettavo.Ma altri grandi hotel non possono lamentarsi."

Mamesentaigetsu

"buon posto"

Suzuya Kaiyutei

"I booked this inn with my private affairs in Nagoya because I can enjoy Fugu dishes from October to March in Himakajima. You can take the Shinkansen to Nagoya, then go to Kawawa in 1 hour of Meitetsu limited Express, walk to the port in about 10 minutes, board the high-speed ferry without reservation, and land on Himakajima in 20 minutes. The island's specialty, the octopus monument, welcomes you. Surprisingly, many young tourists on a day trip were surprised at the waiting line for the ferry on the way back. The location is convenient, just a short walk from Himakajima West Port, and it may be a small 々 old building, but the room seems to have been renewed recently, and tatami mats, wallpaper, sofas, beds, etc. are all new. For that reason, it may be relatively reasonable even with two meals in a room with a semi-open-air bath. On the top floor, the large communal bath is small, but there is also an open-air bath, and you can see the harbor where the ferry comes and goes and the sunset from the room and the large communal bath. The restaurant is calm in the private room of the dining room with breakfast and dinner. Dinner is a winter specialty of the inn, the torafugu course, and the dish is attached to each person, and there is a whole line of goods, including the fugu skin, boiled kogori, karyo, chiri pot, and 〆 miscellaneous rice, and additional thick white rice You can also order. It is said that natural products and aquaculture products are used properly depending on the purchase date and product, but since there is only a local area, all of them felt fresh. Breakfast was also a menu with specialty octopus shabu and puffer fish dried, and rice was a menu. After checking out, it is also recommended to rent a bicycle near the port and sightsee the island where you can walk around 5.5km. I enjoyed the small islands and then took the high-speed ferry, such as visiting the historic Himaga Shrine and Anrakuji Temple, and going to spots such as "Island Door" and "Heidi's Swing". However, if you leave your luggage after check-out, you can rest assured that you can leave it in the lobby if possible, just put it on the shelf outside the building, which is surrounded by walls on the premises. Although the staff is small, I can't expect a generous service, but I think it is a good choice as an inn to taste the island trip and the specialty of each season that can be easily reached from Nagoya."