離隱之宿 美食旅館 鈴鍾

We've been targeting a visit to Auberge Suzukane as a result of positive feedback from several friends that have visited here. They mentioned the wonderful "Okami-san" (proprietress) and her staff, as well as the excellent cuisine, as reasons to visit this far-reaching corner of the mountainous part of Fukushima. Overall, we're glad we decided to stay here, and there's also no shortage of things to do in the area (you probably want to rent a car, however.) We stayed in the VIP Room Kinu, the top-tier accommodation, which was recently renovated in October 2024. The space embodies stylish modern Japanese aesthetics — low-key, muted tones — with cutting-edge technology and artistic flair. It also stands out by offering both an open-air onsen and a Ganban-yoku (hot stone spa), the latter being a dry sauna-like experience where guests lie on heated natural stones. Though the private onsen was delightful — Bandai Atami hot springs are a favorite of ours — it was a bit snug for two people. However, every room at Suzukane boasts free-flowing, direct-source Bandai Atami hot spring baths, each spanning an impressive 90 square meters and featuring a Western living area, Japanese tatami room, and a bedroom with proper beds. What elevates Kinu to VIP status is likely its recent renovation and unique artistic touches. Suzukane also offers a compelling summer onsen option, as both private rental baths, Kane-no-yu and Suzu-no-yu, feature both hot and cold spring baths, making them enjoyable year-round. The staff at Suzukane were outstanding. Our Nakai-san, Ms. Amitou, was professional, attentive, and always available. She also served our dinner alongside the Okami-san in a dynamic tag-team effort. Both women originally worked in wedding planning, which explains their natural hospitality and conversational ease — something not always common in Japan. At such an intimate luxury ryokan, where time and effort are devoted to guest interaction, their enthusiasm and pride in Suzukane shined through. A particularly memorable touch came when we mentioned traveling to Nanyo (Yamagata Prefecture) the next day. The Okami-san not only offered detailed recommendations but later returned with a professionally organized binder filled with custom printouts — maps, route options, descriptions, and photos of attractions. She also takes an active role in the culinary aspect: foraging local wild vegetables, making the breakfast salad dressing, and pickling vegetables that accompany the rice dishes. Dining at Suzukane was exceptional. The presentation was stunning, ingredients were meticulously selected, and flavors were well-balanced without being overpowering. Our kaiseki dinner started with a standout appetizer: seasonal Onion Mousse with caviar, olive, and lemon sauce, served as a dipping accompaniment for raw purple Asparagus — a rare and prized seasonal delicacy in Fukushima. The Miyagi Prefecture oysters were sublime, rivaling (if not surpassing) those from Kumamoto or