Takanosukan ★★★★

"Amazing luxury at a very affordable price. Hotel is a bit out of the way but it is worth a visit if you are on a drive tour of the region. Private onsen in the villas are available if you picked that option. The meals are all Kaisei and served in the villas. They do feed you to death with a vast amount of extremely high quality Japanese fair. Parking is across the Arakawa region but the proprietress will drive her little K-Car over to pick up your bags if you happened to have an insane amount of bags due to a long road trip land are staying multiple days ike us."

Kira Onsen Kotobukisou ★★★

Hanamichiru Yado New Manriki ★★

"The location of the homestay is not far from Guanchuan Village. It is actually quite convenient and there is a parking lot. The service like family makes people feel very warm to our room. When you open the window, you can see the beautiful scenery of the river."

Takahashiya Kanzansou ★★★

"A nice place to stay? Where is it? I made a reservation for one person, but they said "We only booked for two people" and didn't refund me. Trip's reservation system is also bad."

Kousagi No Yado Arakawaso ★★

Shikinosato Kikuya ★★★★

"The autumn leaves 🍁 were nearing the end of their autumn season, but we enjoyed the scenery on our way to the inn. As always, they came to greet us with a smile at the private garage, which was a very welcome welcome. The weather looked like it might soon start snowing, but when we opened the door to our room, it was warm. What a thoughtful gesture. We quickly took a bath to warm up, and then spent the time before dinner relaxing, playing with the mascot dog, Hatch, taking a bath, and drinking beer. When I stayed at Kikuya for the first time, I tried Iwafune Koshihikari rice for the first time, and it was so delicious that I immediately contacted the contract farmer, and since then, I have grown Iwafune Koshihikari rice in our home every year. Every year, I look forward to staying at Kikuya at this time in late autumn and buying rice. I plan to visit again in the spring, when the wild vegetables are at their best."