ITOMACHI HOTEL 0 reopened its detached guest rooms on the premises as “Annex Aoyama Ryokusu” on March 10.
While keeping the existing hotel building with its 50 rooms as is, the property has revamped all 7 villa-type guest buildings into an annex where guests can enjoy culinary experiences in collaboration with the adjacent Japanese restaurant “Musubi” and hot springs sourced directly from the spring. The architecture was handled by Kengo Kuma and Associates. The guestroom lineup consists of one terrace-equipped Premium King room, two King rooms, one Deluxe Twin room, and three Twin rooms. All rooms are furnished with open-air baths using free-flowing sodium-chloride hot spring water, and the indoor baths use Saijo’s natural artesian spring water known as “Uchinuki.” The interiors were designed by Dugout Architects.
Two stay plans are available: one with dinner and breakfast, and one with breakfast only. Meals feature Japanese cuisine created by head chef Shinichi Yoshida, using Saijo’s artesian “Uchinuki” water and seasonal ingredients from the Seto Inland Sea region of Japan.
