KAI Yufuin : A haven of peace in the heart of Oita’s rice terraces

Hoshino Resorts KAI Yufuin is the 20th property operated by Hoshino Resorts under the hot-spring ryokan brand, and opened on August 3, 2022.

Hoshino Resorts KAI Yufuin is the 20th property operated by Hoshino Resorts under the hot-spring ryokan brand, and opened on August 3, 2022. The concept is that of a hot-spring ryokan with a sculpted landscape, where you can admire the cascading rice terraces against the backdrop of Mount Yufu. Relaxation is the order of the day in this “Japanese inn” of hot springs, where the seasonal metamorphosis is perceptible through the changing appearance of the landscape.

The name Oita, where KAI Yufuin is located, derives from words meaning “great rice field” and is a region associated with rice cultivation. This hot-spring ryokan overlooks Mount Yufu and boasts one of the largest numbers of natural springs in Japan. The alternating seasons can be seen in the reflection of the clear blue sky on the water before the rice is planted, the fresh green leaves just after planting, the golden color of the spreading rice ear, and the rice straw at the end of autumn…

“The location of the hotel reminds me of a farming village, and in a way, the site resembles the original landscape of the region. The main feature of this hotel is its magnificent landscape. The sheer beauty of nature can be felt; it’s sometimes said that these rice paddies are more than a Japanese garden.” Says architect Kengo Kuma.

A harmonious blend of traditional architecture and natural landscape.

The panoramic view is located at the center of the estate. Before the rice is planted in spring, the terraces are filled with water, where the clear blue sky and surrounding landscape are reflected on the surface. After planting, the fresh green of the young plants spreads and, in summer, the cultivated rice moves with the wind, producing a refreshing tone. In autumn, the ears grow in abundance, transforming the rice fields into a golden horizon. The post-harvest rice-straw landscape is a familiar winter scene in the region.

Two types of suite in the breathtaking landscape near Sawtooth oak forest.

The property’s 45 rooms are located either in the main building or in independent suites. There are two types of suite, one of which stands quietly in the heart of the rice fields. The veranda offers a natural spectacle stretching as far as the eye can see, in a calm and serene setting. The other faces the sawtooth oaks and has a private outdoor hot-spring bath. The tatami floors are made from a rare herb, shichitoi, grown on the Kunisaki peninsula, so that as soon as you enter the rooms, you can appreciate its sweet natural fragrance.

The 6 Signature KAI rooms are unique to the brand, and feature regional culture. One of the special features is the inclusion of a ceiling light inspired by firefly baskets, once used as a source of light by storing them in straw baskets. This lighting creates a singular atmosphere and an impression of softness. In addition, the region produces the largest quantity of giant bamboo in Japan, and objects made from this material are renowned for their traditional craftsmanship. Bamboo is used for headboards and sofas in rooms reminiscent of the region’s customs and traditions.

A refined culinary experience, combining local flavours and traditional techniques.

A relaxing moment can be spent at the hot springs, where you can enjoy the magnificent view of Mount Yufu, colored by seasonal flowers or autumn leaves. There are two indoor baths, the “Atsuyu”, directly from the spring, and the “Nuruyu” (lukewarm water). The outdoor bath features a relaxation area, allowing you to enjoy a soothing moment. It’s an ideal place to admire Mount Yufu, also known as “Bungo Fuji”. The springs are rich in metasilicic acid, used in cosmetics as a skin conditioner. They are also hypoallergenic and gently care for the body.

The Kaiseki dinner incorporates local culinary culture and is served in a semi-private room. The dishes draw on the bounty of mountain nature. For starters, a wild boar and shitake mushroom pâté in a monaka wafer, served with a watercress salad dressed with kabosu citrus, an agricultural product characteristic of Oita. For the special kaiseki dish, a shabu-shabu-style hot pot of thinly sliced beef and various kinds of game can be enjoyed. A sauce is prepared for each type of meat.

Booking : https://hoshinoresorts.com/en/hotels/kaiyufuin/

To discover :

KAI Poroto, KAI Tsugaru, KAI Kawaji, KAI Kinugawa, KAI Nikko, KAI Hakone, KAI Sengokuhara, KAI Atami, KAI Anjin, KAI Ito, KAI Enshu, KAI Alps, KAI Matsumoto, KAI Kaga, KAI Tamatsukuri, KAI Izumo, KAI Nagato, KAI Beppu, KAI Yufuin, KAI Aso, KAI Unzen, KAI Kirishima

More information about the Group HOSHINOYA : https://www.hoshinoresorts.com/en/

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  • Rachel Joulia-Helou, editor-in-chief of AMILCAR MAGAZINE GROUP.
  • Alexandre Joulia, photographer and deputy editor of AMILCAR MAGAZINE GROUP.

AMILCAR MAGAZINE to discover on Linktr.ee:   https://linktr.ee/amilcarmagazine

Publishers:

  • Rachel Joulia-Helou, editor-in-chief of AMILCAR MAGAZINE GROUP.
  • Alexandre Joulia, photographer and deputy editor of AMILCAR MAGAZINE GROUP.

More information about AMILCAR CANADA MAGAZINE:

  • Rachel Joulia-Helou   : Editor-in-chief of GROUPE MAGAZINE AMILCAR.
  • Alena Odegova   : Public Relations Manager AMILCAR CANADA MAGAZINE

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