Ryokan Kaikoukan

It was a ryokan that I wanted to stay at during my two and a half year project stay in Kesennuma.The food was very delicious, as others have said.I would like to use it again when I go to Kesennuma.

The cooking, the talk by the landlady and the head clerk, the room,I was satisfied with everything!

Upon arrival, we were given an explanation of what to do in the event of an earthquake and evacuation instructions. I felt a high level of awareness towards disasters. The base of the dorsal fin of a swordfish is a rare part of Kesennuma that can be eaten grilled with salt, giving it the famous name harmonica.

Due to work commitments, I suddenly found myself in a situation where I had to stay overnight.Thank you very much for accommodating us on a short notice. The room was spacious and equipped with a toilet and a unit bath, so I was able to rest comfortably. thank you.There are no vending machines inside the inn, so it would be best to purchase anything you want to drink in advance. There was also a convenience store nearby.I didn't have dinner or breakfast, but looking at other people's photos, I definitely want to try it next time.There was a parking lot for each room on the premises of the inn.If I have a chance next time, I would like to use it again.*PS: I had the opportunity to stay again. This time we had dinner. The local seafood, the sunfish and mole shark hearts, and especially the scallops were very delicious. Along with the local beer, it's the best❗If you're staying overnight, you should definitely try the local beer. The taste and aroma are wonderful.

You can eat fresh seafood from Kesennuma.I was surprised at how delicious swordfish was.The local craft beer was also delicious.I want to come next summer. I also want to go to Oktoberfest in October.

Cooking: No complaints with fresh ingredients from Kesennuma!Service: Very attentive and no complaints!Inn & guest rooms: Clean and flawless!It was a very good inn that was worth going to.

This is an inn where you can experience the essence of service.The biggest appeal of this inn is the cuisine, which is a condensation of Kesennuma's seasonal ingredients.During dinner, the highly skilled host will come out of his way to explain the dishes.There is a ``menu list'' at the inn, and just when you think it's normal, the host will give you a satisfactory explanation.The large cups are made from materials that are in good condition each day, and it is natural for the items to change from day to day, giving a sense of unconventional freedom.On this day, we had sweet shrimp, oysters, scallops, abalone, mouka no star (shark heart), swordfish, octopus, swordfish, returned bonito, and tuna.What's more, the harmonica, which is the dorsal fin of a swordfish, is delicious, with its aromatic grilled flesh and collagen attached to the bones.In addition, scallops grilled on a ceramic platter, and even abalone grilled on a porcelain plate, are not particularly seasoned.Above all, because we have confidence and trust in the ingredients, we are able to draw out rather than add to them the seasonings obtained from the sea that are inherent in the ingredients.I learned that the conventional wisdom that butter and soy sauce were taken for granted was to camouflage the ingredients.I was satisfied because even in its raw state, you could really taste the flavor of the sea.What surprised me even more was the volume of the sashimi, which is ``made with the customer in mind to keep it.''I responded to their enthusiasm, which exceeded my imagination, by eating everything, including the pickles and condiments, and my desire to eat was turned on.The grilled saury I had for breakfast was carefully grilled to the inside, and I ate it whole without leaving any parts of the head or bones.The rooms and bathrooms also exceeded expectations, and the interior of the building is generally clean, and the basics of ``thoughts'' have been firmly established. It has evolved into a wonderful custom.With only 6 guest rooms, you can clearly feel that every detail has been carefully considered due to its compact size.It's close to the interchange, so it's easy to access various spots, and although I didn't spend much time at the inn, I was very satisfied.As a hotelier myself, my job is to interact with customers, but I was made to realize that each person has a different role in providing customer satisfaction.I learned a lot from the inn and it made me want to visit again.

The food is great! It was an irresistible menu for seafood lovers! The room was clean and everyone at the inn made me feel at home.It was a wonderful inn that I would want to stay at again if I could stay there again!

We enjoyed fresh seafood. I enjoyed some dishes that you can't find anywhere else, such as sunfish and shark heart sashimi.The facility was new and clean, and I was happy to see that they provided several types of shampoo in the public bath.

I had wanted to use this hotel for a while because of the good reviews, and it was a good accommodation just as the reviews said.The inside of the hotel is kept neat and clean, and although it's a pity that it's not a hot spring, there are plenty of amenities and other things that have been done to make it more enjoyable.The staff were also friendly and pleasant.And best of all, the food was amazing.For dinner, we had so much fresh and rare seafood that we couldn't finish it all. The shark heart and scallops were especially delicious.Breakfast was good with a well-balanced menu centered around Japanese cuisine. We also recommend that they serve freshly grilled fish and other items.If I have a chance, I would definitely like to use it again.