Ryokan Tokisumika Nagano

Asia Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
Ryokan Tokisumika Nagano, Chubu - Japan
on
8 December 2022

Clear air, pure water and deep sparkling greenery. A simple stay where you can spend the best time in nature at the foot of the mountain while listening to the murmuring of snowmelt and the chirping of small birds. Feel the four seasons of the new Tokisumika.

You can enjoy a full course that uses local soba noodles boldly and delicately. The chef himself visits the restaurant and listens to the passion of the farmers and producers, and purchases the carefully selected ingredients. In each case, vegetables and fish that make you want to thank the blessings of the earth add color to the main soba noodles.

Relaxing terraces and semi-open-air baths promise peace of mind, where you can spend time looking at the atmosphere during the day and the fantastic garden at night.

Suites
A luxurious room with an 8 tatami mat living room and a 10 tatami mat bedroom. Enjoy a luxurious time as you can see the garden colored by the changing seasons from the window that spreads out on one side.

Semi Suite
You can relax while looking out at the Japanese garden from the windows on two sides of the 8-tatami master bedroom. From the wide porch and terrace with tables and chairs, you can listen to the soothing sounds of the breeze flowing through the trees and the brook flowing through the garden.

Riverside Twin
The main room is a 10 tatami mat bedroom. On the terrace, you can let yourself be immersed in the sound of the snowmelt from the Central Alps, the Tokinokawa River, and enjoy the feeling of being surrounded by the great nature of the Komagane Highlands.

Standard Twin
This is the basic room of Kisumika, and we have prepared 4 rooms with different tastes. The semi-open-air bath and terrace in each room are close to the forest, so you can feel the scent of the forest and the refreshing breeze of the highlands.

Cuisine
You can enjoy a full-course meal that uses local soba noodles boldly and delicately. Please enjoy a dish that reflects the four seasons of Shinshu, which combines French techniques cultivated over many years with ingredients from Japan and overseas, mainly local ingredients.

Passion for ingredients
What kind of land and how were the soba noodles and vegetables grown? Chef Keita Nakaji puts his heart into it. This is because I believe that my mission is to sublimate the “life of the ingredients” in my cooking. In order to know the ingredients and maximize their potential, he values ​​the land where the ingredients were grown and the voices of the producers.

Inspiration is what counts
Ingredients are in season from just a moment to several weeks, so it is truly a world of once-in-a-lifetime chances. As for surprising collaborations and beautiful designs, we will create them based on our “encounters” and “feelings” from time to time. Please enjoy the world of Keita Nakaji.

Tagiri soba and Azumino wasabi
The nutritious buckwheat grown in Tagiri, Iijima-cho, is coarsely ground to create highly fragrant, chewy soba that goes down smoothly. 100% buckwheat noodles made by the chef himself. Wasabi is carefully selected through direct negotiations with farmers who produce excellent wasabi in Azumino, a famous wasabi production area in Nagano Prefecture.

Breath Salmon
Mr. Uematsu of Ibuki Trout Farm wants to grow in an environment that is as close to nature as possible, so we offer 5-year-old “Ibuki Salmon” raised using the cold spring water that comes down from the mountains of the Central Alps. You can enjoy the deep, sweet taste of salmon that has been raised in a low-temperature environment.

Pain de campagne of soba
Buckwheat flour from Tagiri, which is used for hand-made soba, is added and baked. A campagne that maximizes the umami of wheat and brings out the aroma of buckwheat flour using the polish method.

Buckwheat Galette
Luxurious use of buckwheat flour from Tagiri. A galette that boasts a smooth texture and a fragrance that gently spreads in your mouth. In addition to the plain galette with eggs, you can choose from the galette of the day with cheese, smoked salmon, vegetables, etc. as the main character.

Entrance
Pass through the east gate and follow the forest road to see the entrance. A simple and stylish façade that evokes the traditional style of ancient Japan welcomes you. Welcome to time travel to the extraordinary.

Lobby
With an open front, the window opens to the approach to the garden that continues from the forest. It is a space where you can enjoy a comfortable time slowly.

Website: www.tokisumika.com
Rooms: 8
Price: from 653 EUR per night
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