この温泉旅館が最高すぎました！リピート確定です。

この温泉旅館が最高すぎました！リピート確定です。

Hello, it’s Pyon here. 🎵🐰 It’s late June, and the refreshing early summer air lifts my spirits. I’ve come to Koshu City in Yamanashi Prefecture. Here, the gentle murmur of the Fuefuki River and views of vineyards and rural mountainsides stretch out before you. It’s hard to believe this place is just two hours from Tokyo. Time flows gently and peacefully here. This time, I’m staying at an inn called “Zabou”. The name, written as “sit and forget”, refers to sitting quietly, letting go of worldly thoughts and distractions, and freeing both body and mind. It’s a Buddhist term with a deep and profound meaning. After stepping out of the car and walking along a narrow path, you are greeted by a nostalgic scene of traditional Japanese countryside. Charming old houses, well-tended fields, and clear streams flowing with fresh water. Suddenly, you’re enveloped in a quiet sense of nostalgia, as if long-forgotten memories gently return. Simply being in this place makes your breathing naturally deepen. There was truly a tranquil atmosphere flowing through this place. The inn’s grounds span an impressive 2.45 acres And yet, there are only 22 guest rooms—an indulgent touch. Check-in begins at 2:00 PM. Upon arrival, I was immediately guided to the lobby. Looking out over a pond filled with koi, I relaxed with a deep breath. Since it was a hot day, they served cold green tea and a local treat called Koshu kinmanju. We’re still in the heart of the rainy season, and rain is forecast for today and tomorrow. Yet with each passing day, the scent of summer grows stronger. For this stay, I’ll be staying in the highest-grade suite among the 22 rooms. It is a Japanese-Western style room with a private open-air garden bath. I was guided to a room called “Kotokawa.” I will share the price at the end of this video, so please try to guess the cost while watching the room, meals, facilities, and services. Consider what you think it might be worth as you enjoy the tour. The moment I stepped into the room, the soothing scent of tea filled the air. Kotokawa consists of two connecting rooms: an 8-tatami mat space and a bedroom. As you enter from the entrance, the first thing that catches your eye is the 8-tatami Japanese-style room bathed in soft light. The garden just outside the window looks like a living painting. The room is thoughtfully equipped with various amenities to ensure a comfortable stay. In the center of the Japanese-style room is a low wooden table, upon which rests a beautifully prepared tea set and some local sweets. The coffee machine is made by De’Longhi, a long-established Italian brand. It is a high-performance machine capable of brewing authentic coffee. All the drinks in the refrigerator are complimentary. There was water, iced coffee, lemon tea, ginger ale, and beer. Inside the closet, you’ll find clothing prepared to ensure your comfort during your stay. A yukata, hanten jacket, and tabi socks are provided. Also included are soft gauze pajamas, gentle to the touch. A woven basket bag is provided for convenient trips to the large public bath. Now, let’s take a look at the adjoining bedroom. There are two semi-double beds. Between the beds, there are power outlets and USB ports, with all the switches neatly integrated for ease of use. Overall, the room is compactly arranged, but it’s neither too large nor too small—just right for two adults. There is also a small study space tucked into the corner of the bedroom. The space is well-utilized, providing just the right balance of comfort and function. The long, narrow area beside the bed can actually be opened… Inside, you’ll find a closet. Now, let’s move on to the much-anticipated bathroom tour. The washbasin area is simple and immaculately clean. All the necessary amenities are thoughtfully arranged nearby. Additional amenities are also placed beside the sink. In the drawstring pouch, you’ll find cotton pads, cotton swabs, a hair tie, a hair clip, a toothbrush, a hairbrush, and a shower cap. The shampoo and other bath amenities are from the British lifestyle brand, Laura Ashley. The hairdryer is from Salonia. Plenty of towels are also provided. Stepping out onto the terrace, I was greeted by a breathtaking view. Right before me lay a beautifully maintained Japanese garden. In its central pond, colorful koi carp swam gracefully. Large stones and stone lanterns placed in the pond create a scene reminiscent of a traditional Japanese painting. And in this private setting, there is a luxuriously crafted hinoki cypress open-air bath. Surrounded by the scent of wood, with such beauty before your eyes, soaking in the bath becomes a truly special experience. Through the rising steam, you can watch the koi swim gracefully. If you listen closely, you’ll hear the sound of water and birdsong. Simply being here brings a gentle sense of release to the heart. The bathwater was kept at the perfect temperature, allowing me to soak in it slowly, forgetting the passage of time. The shower features a high-performance showerhead from the premium beauty brand ReFa. Its silky water flow left both my hair and skin feeling refreshed and smooth. The shampoo and other toiletries provided are from the skincare line created by the renowned jewelry brand Mikimoto. Although rain was forecast, I looked up to find a clear blue sky. It made me feel truly happy. I have a good feeling that today will be a wonderful day. There’s some koi food on the table, so let’s try feeding them. Suddenly, many koi and even ducks gathered from nowhere. They were adorable and soothing to watch. Let me show you around the inn’s facilities. First, the large public bath. Even from the hallway leading to the bath, you can already smell the scent of sulfur. The dressing room is spacious. Drinks, amenities, and towels—everything you need is available. The hairdryer is from ReFa. There are cleansing oil, face wash, toner, and lotion, as well as cotton swabs, cotton pads, a comb, toothbrush, and shower cap. The hot spring here comes from the Fuefuki River Onsen on the inn’s property and can be enjoyed in its purest form as a free-flowing natural spring. The water emerges at a temperature of 43.4°C, making it ideal for use without the need for adjustments. An impressive 650 tons of hot spring water flows out daily, a testament to the abundance of nature. There’s also a high-temperature dry sauna, which made me want to come again for a longer stay next time. Large windows and an open space give it a liberating atmosphere. A cold plunge bath is located right next to it, with a good layout. Both the room and the public bath surprised me with not just the view and ambiance, but the quality of the hot spring water. Notably, the spring has a pH of 9.6—extremely alkaline. Yet, when you bathe in it, the water feels surprisingly gentle on the skin. A high-alkaline spring that is this mild is considered extremely rare and valuable even by global standards. The analysis of this hot spring was conducted by Professor Tanaka of the Earth Sciences Laboratory at Otsuki College. Using the Tanaka Classification Method for hot springs, it has been scientifically confirmed just how rare and ideal this spring is. There is a library lounge on the second floor. A spacious and refined area with beautiful tatami, luxurious sofas, and surrounded by shelves full of books. And most notably, wine is available here with unlimited refills. This inn has a business partnership with Maruki Winery, the oldest existing winery in Japan. Maruki Winery’s founder, Mr. Tatsunori Tsuchiya, was the first Japanese person to go to France to learn winemaking techniques. Despite being all-you-can-drink, the wine lineup in the lounge is quite refined. You can enjoy flagship wines that have won numerous awards. I signed up for a complimentary winery tour after checking out tomorrow. There are non-alcoholic beverages as well, so guests who don’t drink can still enjoy the lounge. Past the front desk, there’s a gift shop further inside. It features specialty items unique to Yamanashi. The Koshu Kinmanju that was served at check-in is also available for purchase. The shelves are lined with wines from Maruki Winery. Some of them can be sampled in the lounge before purchasing, which is a lovely perk. In late June, the sun sets in Yamanashi just after 7:00 PM. The sun is beginning to dip, but it’s still quite bright outside. This garden-view room is absolutely stunning! Highly recommended! And now, it’s time for dinner. Dinner begins at 6:30 PM, and a staff member will come to your room to escort you. Both dinner and breakfast are served at this charming old house, Maruki. We were fortunate to be seated at one of the two counter seats available per day. The meal is Cha-kaiseki, rooted in the traditions of tea ceremony and Zen Buddhist cuisine. At the counter, the head chef personally explains each dish to the guests. There is a wide selection of both alcoholic and non-alcoholic beverages. I ordered their specialty—charcoal-grilled Iwana fish sake. Iwana is a rare fish that lives only in pristine mountain streams. This one was sun-dried for five days at the base of Mount Kentoku to bring out its flavor. The umami is wonderfully concentrated. And yes, you can also enjoy eating the fish itself. The theme of tonight’s meal is “Koromogae” (seasonal change of clothing). In June, vegetables and seafood begin to take on the essence of summer, as if they too are changing attire. The meal begins with the core of cha-kaiseki: ichiju-sansai (one soup, three dishes). The rice is “Mukawa yonpachimai,” a rare local variety. A small portion of warm rice gently soothes the stomach. The soup is a blend of red and white miso, perfectly balanced. The subtle umami of winter melon and shiitake mushrooms harmonizes beautifully. The sashimi course features thinly sliced red sea bream. Sliced along the grain, the texture is smooth and pure. The paired irizake (sake-based sauce) enhances the sea bream’s delicate flavor. To improve handling, the chopsticks are lightly moistened. Next is the simmered dish. It features a luxurious “hirosu” dumpling made with shrimp, carrot, and lily bulb. Topped with a simmered abalone slice. Each bite reflects the time and care put into its preparation. Two grilled dishes followed. First, charcoal-grilled amago trout from the clear streams of Mount Kentoku. It has no bitterness and is rich in fat, offering a distinct flavor different from that of sweetfish. The flesh is tender and fluffy, with a gentle aroma of charcoal. The second dish is grilled Koshu beef on a cedar plank. The cedar imparts a subtle aroma to the meat when heated, enhancing both the scent and flavor with every bite. It is slowly cooked at low temperature, with a beautiful rosy interior. Yamanashi-grown watercress, sweet miso, and yuzu pepper added depth to the flavor. Next is the palate cleanser. A clear broth of corn and kombu dashi. I ordered the Maruki Winery Barrel-Aged Koshu. Next comes the hassun course. June marks the midpoint of the year, and traditionally, a ritual called “Nagoshi no Harae” is held to cleanse away half a year’s impurities. People walk through a sacred grass ring to pray for health and safety for the coming summer. This dish is inspired by that tradition, beautifully adorned. It is a hassun plate featuring five exquisite seasonal items. Dried young sweetfish, simmered river shrimp, pickled white gourd, and figs dressed with sesame cream. Each guest takes their portion onto a personal wooden tray. Next came some house-made pickled vegetables. The meal concluded with freshly cooked rice and hot water broth. In cha-kaiseki, the final dish is often “yutou”—hot water poured over scorched rice at the bottom of a clay pot. Here, they pour hot water over roasted rice for an even more fragrant flavor. You could choose between two types of rice: one with eel and edamame, the other with simmered Koshu beef. Refills are allowed, so you can enjoy both. With a full and happy stomach, dessert is served. The delightful surprises continue. As steam began to rise from the tea kettle at the back of the room, the head chef prepared matcha right in front of us. In each bowl of tea was a deep sense of hospitality and the care built through accumulated time. Every element reflected the spirit of cha-kaiseki: savoring the seasons to the fullest. It was a luxurious moment that refreshed both body and soul. For dessert, there was “Shingen Ice” made with brown sugar syrup and mochi, inspired by the classic Shingen mochi. Alongside it were fresh local white peaches, cherries, and Delaware grapes. Thank you for the wonderful meal. Each dish had its own charm and was absolutely delicious. With every bite, I felt the blessings of the season and the region. What left a lasting impression was the presence of the head chef. The attention to detail in each dish, his calm demeanor— I was deeply touched by the hospitality shown throughout. Good morning. Despite forecasts of rain on both days, the weather turned out beautifully sunny. Breakfast is available between 8:00 and 9:15; I chose to start at 9:15. We requested the 9:15 time slot. As soon as I was seated, the first tray of dishes was brought out. Just like the phrase “Every day is a good day” on the menu, every day becomes precious and beautiful. That is the sense I felt. The meal began with homemade scooped tofu. Its smooth texture had a gentle sweetness. Next was a refreshing summer daikon radish salad. Fresh kaiware sprouts added brightness, while roasted baby sardines gave it structure. It was served with a rich sesame dressing. In front of the tray: freshly cooked Mukawa yonpachimai rice and clam miso soup made with Koshu koji miso. Various side dishes were beautifully arranged on a Daitokuji-style lacquered tray. Whole dried sardine, summer eggplant dengaku, soft-boiled egg, bamboo leaf fish cake, chicken meatball, castella-style egg, simmered sweet potato with lemon, pickled vegetables, squid with egg yolk sauce, minced tuna. The second tray was a unique lunchbox called the “Shingen-bako Hyotan.” It is said that warlord Takeda Shingen carried this box during falconry and inspections. It is a traditional bento style, alongside Shokado bento and Daitokuji lacquerware. The second tray featured handmade soba noodles. First, we tasted them with matcha salt, then dipped in soba broth. Finally, dessert was served. There was a cool white peach jelly in the back, a small apple tart beside it, and a juicy orange segment. Thank you for the lovely meal. It’s a joy to encounter such delicious cuisine at a beautiful ryokan. Dinner and breakfast were both superb, the service was gracious, and the room was exceptional… It was truly a perfect stay. After returning to the room and enjoying the open-air bath, we checked out a bit earlier than scheduled. Rooms in the upper categories, such as Kotokawa, normally have a check-out time of 12:00. At 11:00, we joined the complimentary winery tour. A private car took us from the inn to Maruki Winery. We were shown a cork tree—rarely grown in Japan. It was light to the touch—definitely cork. This is where grapes are first received from farmers. We also had the chance to tour the inside of the factory. Thanks to better temperature control, the quality of Japanese wine has improved significantly. To match the delicate flavors of Japanese cuisine, they limit barrel aging to about two months. In the vineyard, sheep roam freely, tilling the soil and eating weeds. This sustainable method avoids herbicides and is gentle on the environment. We also toured the underground cellar, where tens of thousands of long-aged wines are stored. A sweet wine blended with aged vintages was especially delicious. At the end of the tour, we tasted seven different wines made on-site. Now, let me share some access information. Zabou is located in Fuefukigawa Onsen, Koshu City, Yamanashi Prefecture. By train, it takes about 2.5 hours from Tokyo Station to Enzan Station with only one transfer. By car, it’s roughly a two-hour drive from central Tokyo. Now, let’s reveal the price. This stay was in the highest-grade room “Kotokawa” at Fuefukigawa Onsen Zabou. It included an exquisite cha-kaiseki dinner and breakfast. Unlimited wine at the lounge, and even the winery tour was complimentary. Although I didn’t join it this time, the night view tour is also free of charge. So how much was the total for one night, two adults, one room? The answer is ¥115,200. The food, the view from the room, the kindness of the staff, the value— every aspect exceeded expectations. I can’t wait to return, and I wholeheartedly recommend it to others. If you enjoyed this video, I’d be so happy if you shared it with your family and friends. Please also give it a thumbs up and subscribe to the channel. Until next time, see you in the next video. Thank you very much for watching all the way to the end.

【この温泉旅館が最高すぎました！リピート確定です。】

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📍笛吹川温泉 坐忘 (ふえふきがわおんせん ざぼう)
住所：〒 404-0047
山梨県甲州市塩山三日市場2512
TEL：0553-32-0015

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▷ 目次

00:00 チェックイン
02:26 琴川のお部屋
09:06 大浴場
11:45 ライブラリーラウンジ
13:45 夕食
21:41 朝食
25:20 ワイナリーツアー
27:05 アクセス
27:35 エンディング

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