Centennial Kominka Auberge Toki no Ne

A secluded auberge with only six rooms. The newly renovated rooms are clean and comfortable, ensuring a pleasant stay. Each dish is carefully prepared, offering flavors so delicious that you can't stop eating even when you're full. Highlights include the Ise lobster sukiyaki and black wagyu fillet steak for him, and the grilled alfonsino on magnolia leaf with winter yellowtail rice for her—each one an absolute delight. The abalone soup was also impressively tender. Visiting during the full bloom of Kawazu cherry blossoms at Yamamoto Weir would make your stay even more exceptional. The concise explanations and polite, professional service were outstanding as well.

It was my first time staying here, and I’d love to come back at least once a month.The only downside is that it can be hard to get a Reservation.I definitely want to stay again!