過去最高に素晴らしかった旅館を発表いたします🏅〈投稿100本記念〉

過去最高に素晴らしかった旅館を発表いたします🏅〈投稿100本記念〉

Hello, it’s Pyon 🐰🎵 Today I’d like to talk about a ryokan I deeply admire from the bottom of my heart Sekiyo (石葉), a wonderful inn in Yugawara So far on YouTube I’ve shared over a hundred videos featuring many different hotels and trips, both in Japan and overseas and I usually avoid ranking the places I visit But Sekiyo is on a completely different level for me It’s become a truly special place in my heart You could say it has a permanent spot in my personal hall of fame Its consistent elegance, the perfection of the cuisine, the outstanding hospitality— and the way time flows so beautifully here—are all things I respect deeply In the past, I made a video where I visited Sekiyo once each season over a full year and documented those stays It was a quiet journey, savoring the changing decor and the subtleties of kaiseki cuisine through spring, summer, autumn, and winter That trip itself has become one of my dearest memories In this video, I’m going to go even deeper into that experience You can think of it as an upgraded version of that earlier introduction If you can feel even a little of the beautiful hospitality that made Sekiyo so special to me, I’ll be very happy It’s late September, the beginning of autumn and the day has finally come for the stay at Sekiyo I’ve been so looking forward to My very first visit to Sekiyo was in the winter two years ago and I stayed in this room called Iwato (岩戸) It’s like a suite, with two rooms each about 10 tatami mats in size—a living room and a bedroom It’s a refined, calming space The welcome sweet is a bunny-shaped yam bun, themed around the harvest moon Since it’s still quite hot at this time of year, the ashitaba tea is served cold I’m told the incense has been changed to a lighter fragrance to match the current season The moment you step into Sekiyo you feel this rush of serotonin and oxytocin—pure happiness and contentment It’s like a gentle, peaceful joy spreading through every corner of your body It’s the one place where I can truly relax and completely let myself go Even in late September, Japan was still seeing days over 35°C in many areas But the breeze passing through here is slowly starting to carry the scent of autumn Today in Yugawara, the high is 27°C and the low is 20°C Compared to central Tokyo, Yugawara is cooler in summer and milder in winter so it stays comfortable throughout the year The blackout blinds can be operated electrically One thing I’ve noticed about inns I consider truly excellent is that they’re regularly and thoughtfully renovated Offering a clean, hygienic environment is, I think, the most important part of any accommodation When I stayed in this room two years ago, it was already very comfortable and absolutely wonderful, but this time they’ve focused on updating the pantry area and the washbasin, making them even more beautiful and user-friendly Despite the significant changes, everything feels so natural and harmonious that you might not notice unless someone pointed it out That subtlety and restraint feel so classy and made me quietly appreciate how special it is all over again It’s time for dinner To mark the Chrysanthemum Festival, petals are floated in the aperitif Even the chopsticks are lightly moistened—every little detail is so carefully considered The first course is peanut tofu Its aroma and flavor are outstanding The hassun platter includes chard dressed with tofu, mackerel sushi, spicy simmered edamame deep-fried sweet potato, steamed abalone, new ginkgo nuts, and simmered duck breast Every single bite is delicious Next, the attendant prepares a hot pot of pike conger and matsutake mushrooms right in front of us This combination of fatty, late-summer hamo and matsutake is a seasonal pleasure you can only enjoy now There are two types of sashimi: bonito and bigfin reef squid The bonito is served with condiments and mustard soy sauce, and the squid with salt It pairs perfectly with sake The grilled dish is salt-grilled cutlassfish It’s incredibly fatty and grilled until fluffy and tender The palate-cleansing course is chrysanthemum udon The noodles are made with whole wheat flour, giving them a deep, rich flavor We’re now at the halfway point of the course Next is a nimono course of conger eel and lotus root cake The main dish is a tofu roll of horsehair crab and sea urchin It’s wrapped in yuba and deep-fried The refreshing course is garland chrysanthemum and shimeji mushrooms in vinegar The rice is made with masu trout and salmon roe The fish is beautifully fatty and flavorful—wild Japanese trout like this is rare and expensive For dessert, there’s a mix of grapes set in Chardonnay jelly and a sweet pumpkin mochi Dinner tonight was absolutely incredible Wrapped in a feeling of happiness, we slowly rest our bodies Good night Breakfast at Sekiyo is always something to look forward to as well To wake up, we’re served juice made from whole natsumikan, pressed with the peel The citrus used for the juice changes with the seasons so you can enjoy the passage of time through the flavors Yugawara Onsen is a hot-spring town formed by the long-dormant Yugawara volcano, which last erupted hundreds of thousands of years ago Around 1,300 years ago, in the ancient poetry anthology Manyoshu it was the setting for the only poem about a hot spring in all of eastern Japan Here, a valley cradled between mountains and sea has brought in the blessings of the ocean and nourished rich forests in the hills Sekiyo’s breakfast is full of flavors that can only be found in this land In early December, as the leaves begin to turn I returned to this beloved place after about two and a half months To jump ahead a little—over the next year I’m planning to try all of their seasonal special dinner courses At Sekiyo, you can upgrade your dinner to a special seasonal menu by paying an additional fee And in winter, of course, the highlight is crab This time, we stayed in a room called Jukkoku (十国) for the first time Many regular guests say Jukkoku is the room where they feel most at ease It’s a simple 10-tatami-mat room with a tokonoma alcove and an engawa veranda of about four and a half mats There’s a desk facing the window and a cozy sofa and you can really understand why it has so many fans—it’s incredibly relaxing We start with the welcome sweets and a cup of hot ashitaba tea There’s a closet tucked into one corner of the main room Two yukata are provided, so you can use one for dinner and one for breakfast And it’s lovely that they also provide separate pajamas just for sleeping Since it’s winter, there’s a humidifier in the room The TV is discreetly covered so it doesn’t disturb the atmosphere Because we tend to drink a lot of water they kindly prepared more mineral water in the pantry than usual And now, let’s take some water and head to the bath This is the season when the warmth of the hot springs really sinks in Since it’s the winter solstice month, yuzu are floating in the bath Yuzu baths are a traditional purification ritual—driving away bad spirits cleansing the body, and inviting in good fortune In the northern hemisphere, the winter solstice is the shortest day of the year From this day onward, the sun’s power grows stronger, so since ancient times the solstice has been seen as an important turning point when luck begins to improve My whole body feels warm and I’m in such a good mood Time drifts by slowly and gently Now it’s time for dinner They’ve prepared an incredibly impressive matsuba crab for us Tonight’s crab was landed at Tsuiyama Port in Hyogo and looks to be well over one kilo As a seasonal drink, we’re served house-made lemon liqueur The first course is steamed female snow crab served in a hollowed-out yuzu “Seiko-gani” is the name for female snow crab and fishing is only allowed for less than two months, from early November until the end of December The hassun platter includes mackerel sushi, spicy-simmered giant shimeji mushrooms this year’s freshly made house karasumi bottarga and a mix of spiny lobster and hamo roe—perfect dishes to enjoy with sake The soup course is a lily bulb puree The starch from the lily bulbs gives it a rich, velvety thickness The sashimi is crab and flounder from Aomori In front are Tosazu soy-vinegar and heated sake seasoning Because crab spoils easily and is hard to keep fresh it’s actually quite rare to be able to enjoy it raw like this We even have Christofle crab forks and a roasted-hojicha finger bowl Now the attendant grills the crab for us right in front of our eyes Japanese snow crab is said to be the most luxurious crab in the world Fishing is allowed from early November with females only until the end of December and males until the end of March—just a short window each year Male snow crab goes by various names like Matsuba, Echizen, and Taiza crab while the females are called Kobako-gani, Seko-gani, Koppe, and more with different names depending on the region We’re even treated to crab shell sake For a light noodle course, we have Yugawara soba with grated daikon and nameko mushrooms Next is steamed turnip with crab You can see the bright red external roe of the female crab inside The main dish is deep-fried Daichuji taro Daichuji taro is a traditional local vegetable from Numazu in Shizuoka, just nearby It tastes like a cross between ebi-imo and regular taro with a wonderfully sticky, rich texture It’s served with a mustard egg-yolk soy sauce The rice course is crab rice The miso soup is sweeter than usual tonight and halfway through, you can add egg yolk to your crab rice if you like The whole dish is incredibly rich and full of umami For fruit, there’s seasonal La France pear and the sweet course is a thick kudzu soup with domyoji rice Thank you for the wonderful meal Right when the time is just right, the attendant comes to lay out the futons It’s a quiet, gentle Japanese night Good night Good morning The weather is beautiful, with blue skies and autumn leaves glowing in the light Before breakfast, let’s head to the hot springs The morning air is crisp and refreshing There was no one else there, so I had the bath all to myself The large public baths alternate between men and women on the first and second day and my favorite open-air bath with a view is always the women’s bath on day two So on the first day, I enjoy the private bath in my room and on the second day, I savor the big public bath That’s my usual routine As it gets closer to breakfast time, we receive a phone call and then the attendant comes to put away the futons and start setting up for breakfast Whenever we visit, Sekiyo’s dishes are always neat, precise, and carefully prepared Here we have komatsuna greens and fried tofu in dashi mentaiko, wasabi pickles, and kamaboko from local maker Kagohei Tofu from local shop Juni-an changes with the seasons and in the colder months it’s served as yudofu hot tofu Inside the lidded bowl are simmered lotus root, pumpkin, and snap peas and a Kansai-style thick omelet All of the hot dishes are brought out freshly prepared, one by one The grilled fish is local horse mackerel We soak in the hot springs, heal our minds, enjoy gentle Japanese dishes, and nourish our bodies It’s such an incredibly luxurious way to restore both body and soul So many of the best things about Japan are concentrated into this stay After the meal, you can choose coffee or tea Another wonderful thing about Sekiyo is that checkout is at 12:00, so you can take your time in the morning After a short break to let my stomach rest I head back to the private bath one last time to warm up before leaving The hot spring water at Sekiyo keeps you warm for a long time and you don’t chill easily afterward Once again, it has been a truly happy time After checkout, based on a recommendation from Sekiyo’s owner we headed to see the autumn leaves at MOA Museum of Art in Atami It’s about a 20-minute drive from Sekiyo to MOA Museum of Art From mid-November to early December, the garden’s maple trees turn a deep red and the museum is known among those in the know as a hidden autumn foliage spot Fresh, dewy flowers quietly announce the arrival of summer Once again, I pass under the noren curtain of Sekiyo, one of Japan’s finest ryokan The sky is clear and deep, with a refreshing, crisp atmosphere In this nature-rich area, I’m told the cicadas had already begun to sing a few days earlier We’re welcomed with a cool jelly-like sweet and chilled kuromoji tea This time, we’re staying in Sekiyo’s top-category detached suite, Kangetsu-an (観月庵) As its name suggests, it’s a place where you can feel the seasons while quietly watching the moon The moment you step into the entrance, you’re soothed by a gentle waft of incense and a clear, composed air In the bedroom, two low beds are placed directly on the tatami Looking out the window, you can see that you’re surrounded by vibrant nature Kangetsu-an has two adjoining rooms: a 6-tatami-mat bedroom and a 10-mat main room The openness of the main room is simply wonderful Large windows on two sides let in plenty of soft natural light No matter how many times I visit Sekiyo, the experience somehow feels even more impressive each time The engawa veranda stretches out in an L shape, wrapping around the room There is also a TV in the main room but it’s discreetly positioned so it doesn’t catch your eye right away The TV is cleverly hidden inside a cabinet so it doesn’t disturb the quiet atmosphere or the refined interior In the tokonoma alcove, there are seasonal flowers and a tasteful hanging scroll Next to it, along the large window, there’s a high-quality daybed In a cozy corner at the back of the main room, there’s also a small study space There’s a window there too, making it a bright and pleasant spot Next, let me show you the bathroom The scent of hinoki cypress already fills the air The sink area and mirrors are simple yet beautifully arranged and the way everything is polished to perfection speaks volumes about their care and sense of style When you slide open the door to the bath, you step into a soothing retreat that feels like a hidden hot spring in the middle of nature What stands out most is the view of the garden’s greenery from the tub The generous use of natural materials throughout the space gently heals both body and mind Since I’m leaving for about ten days abroad from tomorrow I sit down to finish the tasks I have left I somehow manage to wrap up my work, and now I can finally relax with no worries At Sekiyo, both breakfast and dinner are served leisurely in your room as seasonal Japanese cuisine Tonight, I’ve been looking forward to their special “Abalone Festival” menu The first course has arrived The aperitif is plum wine The first dish is steamed abalone with watershield greens There’s creamy sea urchin, Izu agar, and okra all brought together with a gentle Tosazu vinegar sauce You can really taste the rich umami of the abalone, combined with a refreshing summer feeling Since I know the next course is hassun, I consider sake absolutely essential The hassun platter is garnished with a Kaji leaf, in reference to Tanabata and filled with dishes that will keep a smile on your face This combination of hassun and sake is simply irresistible There’s bitter ayu innards, garland chrysanthemum and molokhia in dashi eel sushi, pike conger roe set in egg mountain peach in syrup, edamame, deep-fried river shrimp, and corn fritters The soup course is a small hot pot of pike conger and winter melon Again, it’s finished right in front of us by the attendant The broth is made from hamo bones and onion, and it’s so gentle and delicious There are two sashimi courses The first is flounder The flesh is firm and refreshing—absolutely superb Next is abalone mizugai Mizugai is a summer dish where thinly sliced abalone is chilled in ice water so you can enjoy its crisp, crunchy texture at its best The abalone liver sauce is also incredible They even provide hot stones on the side, heated until they’re sizzling so you can lightly sear one side of the abalone for about 20 seconds if you wish The grilled course is charcoal-grilled ayu sweetfish Served with tade-vinegar, its charred aroma bitterness, and summer fragrance really whet your appetite The light noodle course is chilled whole-wheat udon with summer daikon and sudachi It’s extremely refreshing and resets your palate perfectly for the next fried dish The main dish is lightly battered and fried abalone The contrast between the crispy coating and the tender abalone is exquisite and really brings out the best of the ingredient The nimono course is eggplant, wheat gluten, and green beans topped with a creamy sesame sauce At first glance it looks like only plant-based ingredients, but I suspect the broth uses shellfish which gives it a wonderful depth of flavor—it was an outstanding dish The rice course is abalone rice Served with red miso soup and pickles, it’s the ultimate luxurious ending The red miso soup is seasoned just right—it’s truly delicious And to make things even more indulgent, there’s sea urchin and abalone liver sauce to go with the rice For dessert, we have watermelon, Pione grapes, and chilled yokan They gently round off the meal and leave a soft, pleasant aftertaste And with that, our dinner at Sekiyo comes quietly to a close The care and artistry in every single dish are truly remarkable The attendant’s movements and words are graceful and that sense of being able to completely relax and trust in their care makes the meal even more satisfying It’s in this calm and refined atmosphere that you feel what real luxury is and that’s exactly how this dinner felt to me The nights at Sekiyo are warm and full of security As I quietly feel the night deepen, my eyes naturally start to close Good night Good morning It’s a gentle morning, with birdsong and the chirping of insects For the wake-up drink, you can choose between drinkable yogurt or seasonal mandarin juice Breakfast is served in the room In front of us is a beautifully arranged Japanese breakfast, prepared with great care The neat, refined dishes have a calming effect on the heart After the meal, I rest my stomach a bit and then enjoy a long soak in the room’s bath It’s said to be best for digestion to wait about an hour after eating We spent a very relaxed morning here, all the way until the 12:00 checkout The leaves on the trees are just starting to change color and there’s a faint chill beginning to creep into the air The mountain wind blows away the last of summer’s heat and carries in the deeper scents of autumn Once again, as the mountains fill with the fragrance of autumn, I return to Sekiyo This is now my eighth stay here That’s how much I love this ryokan—it keeps me coming back again and again The moment you step onto the grounds you’re greeted by the scent of high-quality incense, carried on the autumn air The afternoon light feels soft and gentle This time, I’m staying in Sotaku-an (草楽庵), one of Sekiyo’s special detached rooms Sotaku-an is a standalone villa built a little away from the main building designed to offer privacy and quiet Slide open the fusuma door right in front of the entrance and you come to the main room There’s an 8-tatami-mat main room and a 4-mat engawa and a spacious terrace that wraps all the way around No matter when you visit, it’s such a comfortable, relaxing space At this time of year, the garden of Sotaku-an is filled with fragrant osmanthus blossoms Their soft scent drifts in on the breeze and you can feel a gentle hint of autumn here as well From the outside, you can also see how Sotaku-an is wrapped in its own private garden You can enjoy the changing seasons through the windows and that sense of “empty space” is exactly what makes time here feel so rich The bedroom is set up with twin beds It’s perfect for guests who want the comfort of proper beds while staying at a traditional ryokan Sunlight filters through the trees outside and into the room and waking up in that soft light is another special pleasure of this room Halfway down the hallway is the pantry and the attendant comes and goes from there rather than the front entrance One of the biggest highlights of this room is the bathroom The spotless washroom, polished perfectly with not a single streak feels like a reflection of Sekiyo’s reliability itself Slide open the wooden door, and a soft scent of timber rises up Come to think of it, when I stayed at Sekiyo this summer Sotaku-an was actually under renovation Now, with the spacious terrace and this open, airy bath the comfort of the space has been taken to another level while still preserving the beauty of the original sukiya-style design Once I catch my breath, the attendant brings wagashi and tea We sit quietly, each enjoying the view outside in our own way Night falls, and a gentle quiet wraps itself around the room Before dinner, I decide to soak in the private hot spring once more As I slowly lower myself into the water, it feels as though gravity disappears and I can feel a deep relaxation rising from the very core of my being Moments this peaceful are hard to find anywhere else Now it’s finally time for dinner Tonight, we’ll be enjoying a special matsutake menu that’s all about the flavors of autumn We begin with an aperitif It’s “Kaiun,” a sake from Shizuoka The first dish is grilled walnut tofu The aroma of the walnuts rises up, and it melts softly on the tongue Next, the hassun platter features mizore-dressed seri and tonburi, mackerel sushi, pickled myoga ayu simmered with sansho, simmered kuruma shrimp, deep-fried taro, thick omelet, and more It’s like a miniature autumn mountain landscape arranged inside the dish Then we have a hot pot of pike conger and matsutake Once again, the attendant prepares it with great care right before our eyes Tonight’s matsutake mushrooms are from Nagano Prefecture For the first serving, we enjoy only the matsutake and appreciate their delicate fragrance For the second serving, we combine both the pike conger and matsutake The umami of the hamo that’s melted into the broth pairs beautifully with the matsutake—it’s pure luxury The sashimi is wild tai sea bream from Akashi Its refined sweetness and gentle umami are wrapped in its clear, firm flesh It’s garnished with young Malabar spinach leaves and chrysanthemum petals and served with sashimi soy sauce and heated sake seasoning The grilled dish is cutlassfish grilled on cedar The flesh is fluffy and full of fat Every plate is so elegant and the beautiful tableware only enhances the appearance of the dishes The nimono course is a potato dumpling made from smoothly mashed Hokkaido potatoes with beef tendon inside The main dish is deep-fried matsutake As you bite into it, the concentrated aroma and flavor burst out all at once The refreshing dish is a salad of giant shimeji mushrooms green beans, and pear dressed in a creamy tofu sauce The rice course is matsutake rice As the lid is lifted, steam rises carrying the aroma with it The seasoning is quite light so you can fully enjoy the flavor of the broth and the matsutake For dessert, there are Pione grapes and persimmon and the sweet course is sweet potato and red bean yokan The gentle aroma of sweet potato and the restrained sweetness are just perfect I’ve only been visiting Sekiyo for a few years but it already feels like a place I want to return to at every turning point in my life—a true emotional home base Knowing I have another stay at Sekiyo to look forward to gives me the strength to work really hard Everyone I know who has stayed at Sekiyo says the hospitality is incredible From the entrance to the front desk to the guest rooms every staff member is courteous and kind They’re reserved, yet always one step ahead and their service consistently exceeds expectations That professional level of thoughtfulness is exactly what makes you want to come back again and again

過去最高に素晴らしかった旅館を発表いたします🏅〈投稿100本記念〉

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📍 石葉（せきよう）
〒259-0314
神奈川県足柄下郡湯河原町宮上749
TEL：0465-62-3808

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⭐️ 関連動画 ⭐️

✅ 初めて石葉さんに宿泊したときの動画
お部屋の細部や、館内施設・大浴場なども詳しくまとめています🌼

[ 高級宿愛好家の私が選ぶ究極の旅館 ]

✅ 2023年に一年間通ったまとめ動画
スタンダードの懐石、4種類のお部屋をご覧いただけます🌸

[この温泉旅館が凄すぎて、一年間で季節を変えて4回訪れました！食事、接客、客室温泉、全てが最高レベルのお宿です。]

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▷ 目次

00:00 殿堂入り旅館「石葉」概要
02:00 秋・岩戸の間
05:11 夕食（通常懐石）
08:03 朝食
09:16 冬・十国の間
12:51 夕食（蟹懐石）
17:28 展望風呂
18:34 朝食
20:49 紅葉・MOA美術館へ
21:28 夏・観月庵
25:54 夕食（鮑祭り）
31:48 朝食
32:55 秋・草楽庵
38:23 夕食（松茸懐石）
42:06 朝食
43:15 最後に

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▶ ぴょんへのプレゼントはこちらからお願いいたします🐰🎀
https://www.amazon.jp/hz/wishlist/ls/2SJKPLOCO9AUK?ref_=wl_share

※同じ物が重なってしまわないように、現在はギフト券で受け取らせていただいております🧁

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公式ウェブサイト⬇️
https://app.hellothematic.com/invite/7217C8A2

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