Akagi Onsen Hotel
·Ryokans
Check-in 03:00 PM / out 10:00 AM
Offsite parking discounted rates availableAir conditioningLift / ElevatorLuggage storageSafety deposit boxHot tub/JacuzziAll 31 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service8.8
Cleanliness8.8
Facilities8.4
Surroundings8.0
No checkout or paid ranking here — commission never drives content.
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Japanese-Style Quadruple Room
4 × Futon Mat34 ㎡up to 4
The quadruple room features air conditioning, tatami, as well as a private bathroom boasting a shower and a hairdryer. The unit has 4 futons.
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Superior Twin Room with Shower
2 × Twin bed34 ㎡up to 2
Providing free toiletries, this twin room includes a shared bathroom with a shower, a hairdryer and slippers. The spacious air-conditioned twin room provides a flat-screen TV, tatami, a wardrobe, a safe deposit box as well as mountain views. The unit offers 2 beds.
Rates / book on FlyerTrip →F
Facilities · 31
All facilities & services listed by the hotel (aggregated across sources).
Offsite parking discounted rates availableAir conditioningLift / ElevatorLuggage storageSafety deposit boxHot tub/JacuzziParkingShared lounge/TV areaKid mealsStaff adhere to local safety protocolsCashless payment availableFire extinguishersFirst aid kit availableInvoice providedGuests can opt-out any cleaning services during staySmoke alarmsPhysical distancing in dining areasKey accessCCTV outside propertySecurity alarmThermometers for guests provided by propertyInternet accessFishing nearbyOffsite parking discounted rates availableSelf parking (surcharge)Television in common areasWine release eventsFree wired internetHousekeeping on requestNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
Sobakiri Suzuki
Soba · Bib
¥
Tucked away in a quiet residential neighbourhood, this soba shop welcomes guests only at lunchtime. The interior is done entirely in natural materials such as wood and stone, lending a homespun feel. Service is friendly and welcoming, placing the heart at ease. The menu consists solely of sobazen a set meal including fine soba noodles, appetisers, and soba-gaki. For those who prefer something sweet, the soba-gaki can be substituted with soba zenzai, a red bean soup made with the same buckwheat dough in dessert form. Quantities are limited so reservations are a must and can be made by phone fro
91.6km
2
Sasaki Seimenjo
Ramen · Bib
¥
The chef ’s aim is to create a ramen shop beloved by locals. He sources ingredients from greengrocers and butchers in Nishiogi, treasuring his interactions with local people. The distance from the train station is also a blessing, as neighbourhood schoolchildren and their families can be seen sitting shoulder-to-shoulder, happily slurping noodles. As befits the ‘Seimenjo’, or ‘noodle-maker’, in the name, his use of Japanese wheat is a selling point. In addition to standard thin noodles, he also offers flat noodles. The miso flavour is a much-anticipated treat in autumn and winter.
96.3km
3
Ittoan
Soba · Bib
¥
The chef helps out on farms all over Japan, forming bonds of trust with farmers. If you’re interested in the differences among various kinds of soba, we recommend the ‘Sanshu Seiro’, three kinds of soba served on a wickerwork tray. He grinds and kneads each soba differently according to type and region of origin, so the character of each shines through. Sometimes, the chef says, he mixes coarse-ground and fine-ground soba from the same region. His tireless curiosity yields a never-ending variety of flavours.
96.4km
4
Sennomago
Chinese · Bib
¥¥
The chef devotes himself to good health through a balanced diet, using Chinese medicines as seasoning to serve food that is salutary for both mind and body. Vegetables from his native Oita are grown by natural methods, making them gentle to the constitution. At dinner, there is a wide range of à la carte dishes, leaning toward Sichuan and Shanghai influences. The chef allows himself an individual take with the mapo tofu: drawing on a wealth of experience, he offers a choice of Sichuan, aged doubanjiang (Chinese broad bean chili paste) and salt. Lunchtime set menus are also popular.
96.6km
5
there is ramen
Ramen · Bib
¥
The soup accentuates the umami of the meats with the flavour of dried sardines; if you’re looking for soup with a unique and beguiling taste, you’ve found it here. Chashumen, ramen topped with roasted pork, is so covered in pork slices that they hide the noodles. Rice is available as an extra with the ramen, so try placing some of the roasted pork on top of it to make chashudon, roast-pork rice. Impressive and satisfying indeed, as if to say there is ramen here.
97.3km
6
Teuchisoba Jiyusan
Soba · Bib
¥¥
‘Jiyusan’ is a shop on Mejiro Street. The name is a play on the street’s old name, ‘Jusanken-dori’. Delicately thin seiro soba, made purely from buckwheat served on a wicker tray, offers a pleasing finish. Inaka soba is stone-ground by hand, one grain at a time using a pestle and mortar, and delivers a rich, deep flavour. Appetisers, patiently prepared using techniques the chef learned during his apprenticeship, set the tone—such as shrimp prepared in miso and grilled, or herring fillet simmered slowly over several days.
97.3km
7
Matsunozushi
Sushi · Bib
¥¥
Sushi items lined up inside a glass display case ooze Showa-era ambience. A sushi shop of the old school, and that’s how the chef likes it. Cutting and serving the sushi himself, the chef offers everything from omakase set menus to à la carte. Tuna is marinated in soy sauce; conger eel is coated in a thick, sweet eel sauce; and egg is served ‘kurakake’ or ‘saddle-style’: layered into a cake and split over a bite-sized mound of vinegared rice. The character for ‘sushi’ combines the characters for ‘fish’ and ‘delicious’. The pursuit of essential Edo style expresses the chef’s pride in his craft
98.3km
8
Tensuke
Tempura · Bib
¥
The lines that form outside Tensuke at lunchtime are a part of the Koenji landscape. Inside, one voice after another calls for the ‘Egg Lunch’. Accompanying the speciality of deep-fried egg on rice, tempura items are fried in a set order. Another speciality is the performance of the chef, who tosses the eggshells in the air in poses worthy of a kabuki actor. The idea is to make the waiting time fun, too. Deep-fried eggs fill mouths with yolk and smiles.
98.6km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.