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Koyaru-no-sato Doggys Island

★★★★·89.0/ 10Excellent
·Hotels
📍Koyaru 624 · Yachimata ↗
📞+81433121110
Check-in 03:00 PM / out 10:00 AM
Review
Official

Enjoy recreational opportunities such as a seasonal outdoor pool, or admire the view from the terrace and garden. This resort also features complimentary Wi-Fi, concierge services, and a vending machine. Stop by the resort's restaurant, The Forest Terrace, for lunch or dinner, or grab snacks at the coffee shop/café. Unwind at the bar/lounge with a drink at the end of the day. Buffet breakfasts are available daily from 7:00 AM to 10:00 AM for a fee. Featured amenities include complimentary newspapers in the lobby, a 24-hour front desk, and multilingual staff. Free self-parking is available onsite. Make yourself at home in one of the 55 air-conditioned rooms featuring refrigerators and flat-screen televisions, as well as private balconies or patios. Complimentary Wi-Fi will keep you connected. Private bathrooms offer separate bathtubs and showers, deep soaking bathtubs, and designer toiletries. The nearest airports are Narita International Airport (NRT) and Haneda Airport (HND).

05

Nearby & transit

DiningSights
1
L'OSIER
French, French Contemporary · ★★★ Michelin
¥¥¥¥
‘L’Osier’ means ‘The Willow’. The name comes from the willow trees that once symbolised Ginza and is a nod to the shop’s founding location. When the doors open, guests are greeted by a glass artwork depicting a willow tree. Half a century has passed since the restaurant opened, but it has never stopped innovating. Chef Olivier Chaignon cultivates relationships with producers around the country, creating French cuisine at the cutting edge of the era.
46.6km
2
Harutaka
Sushi · ★★★ Michelin
¥¥¥¥
Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka.
46.8km
3
RyuGin
Japanese · ★★★ Michelin
¥¥¥¥
Seiji Yamamoto charts the vastness of Japanese cuisine. He handles his knives and tends his charcoal grill with relentlessly honed technique. He elucidates the properties of each ingredient and the best ways to prepare it with a scientific eye, displaying unwavering resolve. His winter menu is replete with fugu items, products of years of experience and passion for Japanese cuisine. Disarming frankness shines in Yamamoto’s favourite expression: ‘I’m a chef because I love cooking.’ From January to March, RyuGin offers only the exclusive fugu course.
46.9km
4
HOMMAGE
French, Contemporary · ★★ Michelin
¥¥¥¥
‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.
44.4km
5
ASAHINA Gastronome
French · ★★ Michelin
¥¥¥¥
Satoru Asahina pursues a gastronomy of ‘traditional heritage with modern innovation’. He delves into the history of French cuisine to reconstruct ancient recipes with his own interpretations. The prix fixe meal begins with a colourful amuse-bouche and proceeds to plates adorned with multi-layered culinary creations. Consommé pressed through a siphon with a flourish and desserts paraded on trolleys catch the eye. Classic cuisine tuned up to point to the future.
45.2km
6
Kanda
Japanese · ★★★ Michelin
¥¥¥¥
A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known.
47.8km
7
Kutan
Japanese · ★★ Michelin
¥¥¥¥
A sign with a crane’s head in profile against the sun marks the modern Japanese exterior. Enter the dining room, and piped jazz music fills an interior decorated with Western paintings. Red and white keynotes in the décor denote the rising sun. Cuisine is ‘modern classic’, a theme born of the sensibility the chef cultivated overseas. The aim is to offer modulation in temperature, beguiling aromas, and a light, comfortable feeling after dining. Refined items of refreshing originality suggest the future of Japanese cuisine.
45.5km
8
Ginza Shinohara
Japanese · ★★ Michelin
¥¥¥¥
In Kyoto, the chef acquired knowledge of Japanese cuisine; in his native Shiga, the uniqueness of fondly remembered country cooking. The sprouting of flowering plants, the spirit of wild animals, the shifting of the seasons in the rural hillscapes, all have their say in the menu. The vividly colourful hassun platters are lavish yet delicate. The intention in hot-pot cooking is to bring a party together through the magic of a single flavour. Gracious service, sparing no detail, is the true pleasure here.
46.1km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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