Seaside Uradome ★★

"I went and found myself being the only one at the facilities. It’s a very nice location by the sea. The bath area is a little small especially if there are other guests but the view is emasculate as you can see the ocean very easily. At night the gentle sounds of the waves could be heard in the distance. Some rooms seem to not have an air conditioner but the room I was in was equipped with one. The rooms are spacious with even the small room easily able to accompany 2-3 people."

Stage Uradome ★★★

Kamaya Ryokan ★★★

"It was great because it was close to Uradome Beach."

Iwaiya ★★★

"The food at Iwaiya is delicious. It is the work of the head chef. The inn itself is not very satisfying due to deterioration over the years, but you can still spend a very comfortable time here. The hot spring water is abundant, and you can bathe 24 hours a day, and it is a natural spring. Dinner and breakfast are not served in the room, but at the restaurant. Tonight, we had sake. Otani Sake Brewery (Tohaku), Takayu (Junmai Ginjo), Yamane Sake Brewery (Tottori City), Hioki Sakura (Special Junmai), Takada Sake Brewery (Iwami), Zuisen (Junmai Daiginjo). The appetizers were beautifully presented and carefully made, glossy and luxurious. There were a variety of bite-sized dishes. The black clams were particularly outstanding. The sashimi, yellowtail, flounder, and tuna were, of course, fresh and delicious. I especially liked the mosa shrimp. The shrimp had a plump texture and was sweeter than amaebi (sweet shrimp), with a rich, sweet flavor. The waitress explained that the catch is small, and most of it is consumed locally. It is caught from September to May of the following year using bottom trawls offshore. The eggplant in the stew is soaked in dashi broth. The taro is also cooked until soft and fluffy. The bean paste and wasabi served with the five-grain buns go well together. The grilled flounder in Saikyo miso was deliciously grilled, with a subtle flavor of Saikyo miso. It took a while to pick the roasted chestnuts that came with the dish. The hot dish was Tajima beef shabu-shabu. I visited Nishinoshima, Oki in June this year, and heard that calves that were grazing on the island grew up and were transferred to the Tajima region and served on the dinner table as Tajima beef. I fondly remembered that these cows were also raised on Oki. The vinegared dish was sliced ​​crab. This is the week when snow crab is allowed to be caught, but of course it is more expensive, so we chose red snow crab instead."

Akashiya ★★★

"The hospitality was amazing, the food was delicious, and it was a fun stay. The appearance of the inn, the front desk, the open-air bath, everything about it was wonderful, and you could feel the history of the inn! ! !"

Indigo GEO House #Ds1 ★★★