We arrived at Sumoto Onsen 洲本温泉, on the eastern seaside of Awaji 淡路島, where our hotel for the night was Nagisa no Shou Hanagoyomi 渚の荘 花季, part of the Hotel New Awaji Group.
After registration we picked our preferred yukata at the Iro Yukata 彩浴衣 Boutique.
The staff showed us to Room 503. We had
booked Haruka 波瑠香 Type A, a Japanese-Western Room with terrace and open-air bath. The
Western half had twin beds, while the Japanese half was of 8 mats in size, with
the total area about 60 sq. m. It could accommodate a total of 5 people
maximum. The cost per night was 88,000 yen (including dinner and breakfast for
two).
The open terrace looked out to Seto Inland
Sea 瀬戸内海. A wave breaker was directly in front with some people fishing on
the pier below, a very tranquil and peaceful view.
The bathroom also included an open-air onsen bath. Its water came from Sumoto Onsen, a Simple Springs 単純温泉, with its water quality mild and soothing. The hotel also had scenic garden public baths 風の音 / 波の音, and for those who wanted to explore, hotel guests could also visit the baths of nearby hotels of the same group, including Hotel New Awaji and Awaji Yumensenkei 淡路夢泉景.
Dinner was served at Akura 安坐, and we were provided a semi-private space with the table facing out the window, overlooking the beautiful harbour and sea view to accompany the dinner. I ordered a bottle of 花の大吟醸 (4,235 yen) from Awaji local brewery 千年一酒造.
The appetizer was Seasonal Colourful
Appetizers 旬惠彩り八寸.
Next was Steamed Egg Custard 茶碗蒸し.
The third course was Summer Sashimi 夏のお造り, showcasing five different types of delicious and fresh seafood.
The fourth course Seven Seasonal Delicacies in Earthen Pot 七福宝楽焼 was a local specialty, with sea bream, turban shells, shrimp and other ingredients including vegetables placed in an unglazed pot, on top of kombu above some red-hot stones to steam-roast, retaining the original delicious taste of the seasonal delicacies to the fullest. A must try in my opinion.
The fifth course was Awaji Beef Shabu Shabu 淡路牛のしゃぶしゃぶ, featuring Awaji’s prized and specialty ‘Awaji Beef’, which had its roots in Tajima Beef 但馬牛. The beef was flavourful and I also liked them not too fatty. Truly delicious.
The sixth course was Awaji White Rice 淡路米の白ご飯, Pickles お漬物 and Miso Soup with Seafood Broth 魚介出汁たっぶり味噌汁.
Final course was Today’s Dessert 本日のデザート, which was Pear, Strawberry and Raspberry Jelly Panna Cotta.
Retiring to the room after a full meal, sitting at the terrace looking out to the sea, with the bright full moon casting a silver line on the sea surface, was comfortable, relaxing and peaceful.
Waking up to a beautiful morning, I enjoyed an early dip in the hot spring before going for breakfast, at the same restaurant for dinner last night. We were seated at the same setting with our table facing the window looking out to the sea.
The breakfast was in buffet style, with good varieties of food. Unfortunately, there were a few children who were naughty and messing around with utensils and the food. I was surprised that their parents did not put a stop as I assumed the Japanese were very strict on such.
After breakfast we took a walk around the hotel facilities. The Nagisa Terrace was a gorgeously beautiful wooden terrace with comfortable sofas and panoramic view facing Seto Inland Sea, where one could chill out and enjoy the sea breeze. Adjacent was Café Hama-Azami. Overall a good quality hotel, comfortable and cozy room, nice hot spring, with good food. I give them 7.2 out of 10.
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