Auberge Yusura

I stayed for 2 nights and it was a wonderful stay. I think the selling point of an auberge is the food, and the food is actually delicious, but even more than that, the hospitality of all the employees was amazing. Since the room is separate, your feet will be illuminated during dinner, and you can also have flexible transportation options. I'm sure most of you are locals, but it's nice to be able to hear stories about the place you're traveling to while serving your meal.I thought the whole dish was a little too salty for my taste, but the special dashi soup was very good (come to think of it, I forgot to buy a dashi pack! Apparently you can buy it at the front desk) . Abalone, lobster, Matsusaka beef, and other local ingredients. Kaiseki also incorporates seasonal ingredients. We also enjoyed selecting local drinks for our meals. The amount of food may seem small for young men, but they also prepare a late-night snack, which is also delicious. It might be a good idea to go back to your room, take a bath, and have a late night snack and beer.The rooms are both Western-style and Japanese-style rooms of sufficient size, and there is also an open-air hot spring bath, so I think it's suitable for longer stays. It still smells like wood. Lately, I've often been satisfied with staying at slightly more expensive places in search of relaxation, but this was one of the best. I would like to visit you again for a longer stay.

For the second night of our 5th wedding anniversary, we stayed at a Japanese restaurant auberge that my wife found for us🛏|The 5 villas, which are limited to 5 groups per day, are full of privacy. …

I stayed in a building with a garden.The service was spot on.The lovely landlady and all the staff were attentive to customers.The food was all beautiful and delicious, and I was able to forget about everyday life and have a satisfying time. This is an inn I would like to visit again.

For the second night of our 5th wedding anniversary, we stayed at a Japanese restaurant auberge that my wife found for us🛏The 5 villas are limited to 5 groups per day and are full of privacy.The bed was a Japanese-style room made by Simmons (same as mine 🙌) with twin beds, and it was the new and largest room called ``Keyaki,'' which had an open-air bath and an indoor bath at the famous Sakakibara Onsen hot springs.Everything in the fridge is free (・∀・) Good!!Although it is along Route 42, Keyaki is located at the very back, so it was very quiet (it was raining that day, so the only sound was the rain) and I could only hear the voices of the two of us.*The problem with the room is that I wish the glass door of the open-air bath, which is located a little further away and across the garden, could be opened in the opposite direction. Each time, I entered from the garden without opening the door.Before dinner, I took a leisurely soak in the open-air bath♨ It's like I'm in a hot spring all the time (lol)And then there's the long-awaited dinner. When you think of auberge, you usually think of Western food, but this is Japanese food made by someone who trained in Kyoto.We love abalone steak kaiseki 🐚We toasted each time with an aperitif containing gold powder, and then ordered an unusual beer called Neko Nihiki (Two Cats) and also some Japanese sake.Appetizer: Soft boiled abalone, served with pumped yuba and grilled sea urchin, a nice dishAppetizer: A plate full of steamed conger eel, seasoned with scallops, etc. The steamed conger eel was delicious, and of course the taste of the seasoned scallops was delicious, but the tableware was also amazing👏👏👏Bowl dish: Usukuzu-style (kiss, winter melon, grilled eggplant, etc.) with a gentle flavor that goes well with rich sakeMizosato: Natural sole, prawns, black abalone, ashirai. When I eat my favorite black abalone marinated in abalone liver soy sauce, I can't get enough of it👏👏👏Treat: Eel garnished sushi. It's probably farmed, but it's really delicious.Grilled food: The long-awaited abalone steak. It can't compete with Beysuit's black abalone steak, but the abalone is delicious after all 😋Cooked combination: Wakasa guji simmered, a very good marriage of guji, grated daikon radish, and dashi stockFinished with corn rice, red clam soup, and pickles.I was able to put a message for my wife on the dessert 🙌As expected from his training in Kyoto, everything was bland and it was a wonderful dinner 👏👏👏I had sushi rolls for dinner 🍣For breakfast, the seaweed grilled over charcoal was delicious, and the dashi rolls were GOOD.Refills of seaweed were not allowed😥However, even though it claims to be an auberge, it's a very messy breakfast. . .One thing that bothers me is that when I looked at the empty rice bowl in the evening or in the morning, I didn't hear a single word, ``Shall I get a refill?'', but the landlady is working really hard on this, so I'm glad that I didn't have to refill the rice bowl. Is it 0? (lol)The landlady was working too hard and had to step back a little.However, overall it was a wonderful inn (person''▽｀)Thank you☆

This is a very nice auberge, small in size and with great service.The food in particular is creative and very delicious.The room is a private type. You can relax.It's a shame that the bathroom was the only thing we brought in, but the rest of the facilities are perfect.There is no such thing as a perfect accommodation.I like it very much.

I have traveled to 30 countries around the world and 47 prefectures in Japan, and this was the best accommodation.Warm and humane hospitality, excellent food, and comfortable rooms...it's absolutely wonderful.I was deeply moved.Thank you very much everyone.I will go again!

Anyway, I was able to take it easy.There is a hot spring open-air bath in the room, so I could soak in the hot spring whenever I wanted and just relax.The temperature of the hot spring was just right and my skin felt smooth.Both dinner and breakfast were good in quantity and not too filling. The tableware was very nice and pleasing to the eye. We also stock Mie's sake, making it a great inn for sake lovers.

After retiring from work, my wife and I went on a trip for the first time in a while, and we stayed at a hotel we had never been to before.The inn is known for its delicious food and customer service, and as per its previous reputation, I was able to enjoy the food prepared by the head chef, who was trained in Kyoto, and relax in my room.Speaking of greed, it would have been better if the sashimi and meat itself had a little more flavor.The customer service of the employees was also kind and polite, and I was very grateful for their help.

Thank you very much for your wonderful hospitality! I am grateful to all the staff. My parents were happy and it was a memorable trip.

The rooms, the food, everything is wonderful.