Northeast Japan 2024 | Accommodation | Tokyo - Fukushima - Ginzan Onsen - Sendai - Tokyo
OH MY GAWD FEBRUARY WAS GREAT.
2023 has been too good for me. Spent my year to travel to 6 countries (I manifested!) and this year, couldn't be more excited for 2024. and oh, how I missed Japan and felt good to be back again! To be honest, it's been SO long and I don't know where to start.
Well, I'll just go with the flow. Just completed 10 days trip to Northeast Japan and I an happy to say that I love Japan even more than before (BUT not Tokyo, tbh i did not like it and it is a bit hard to love it) I do not love the place that it is busy with people rushing frantically down every street, every day. Not really enjoy a place when people were knocking into me every other second. For the weather, during the period of my visit was extremely fickle with temperature ranging from -7 to 20 degree Celsius.
WHERE I STAYED IN JPN
This is a deluxe Japanese hotel, where I can indulge in the ultimate relaxation experience by enjoying the outdoor baths overlooking the breathtaking Ookawa River from a cliff!! The serene setting is especially rewarding, it's well worth for frozen toes.
Breakfast and dinner (nightly kaiseki) were included, and one of the best parts of staying in this onsen hotel was experiencing Japanese Kaiseki Cuisine (a truly amazing dining experience💗).
Traditional kaiseki meals come with numerous courses, and I wasn't disappointed. To start, I enjoyed a variety of appetizers, followed by a selection of soups infused with Chinese herbs. The highlight was the bowl of sashimi, featuring fresh tamarugo tuna and other delightful pieces.Moving on to the hot pot, first, butter sizzled on the hot plate. Local Fukushima wagyu sirloin, along with asparagus—a local delicacy—made for a delectable combination, perfectly complemented by sake. The aroma of the beef promised a flavorful experience, and it certainly delivered.
Accompanying the meat were mushrooms, pumpkin (hehe my favorite), bell pepper, wheat gluten, and sanche. The miso sauce with citrus juice added just the right amount of mild acidity, enhancing the tender meat.
The next course brought a delightful cup of chawanmushi, followed by a variety of fried and steamed delicacies, along with soba noodles and soup—a specialty of Aizu cuisine. The soba noodles were flawless, with an aroma and texture that were simply perfect. Various other dishes added to the culinary adventure, leading up to the final course: dessert.
But the most interesting thing was we savored our meal in a private dining room & with the sound of rushing water beneath us adding to the ambiance, what a vibe!
After a restful night's sleep on our futon mattress, the breakfast was equally delightful. Good mood good food. The menu offered Japanese, Western, and Chinese options, including one of my favorites: egg over rice, prepared by the chef right in front of me. The fluffy meringue with rich Aizu chicken yolk was a perfect way to start the day (I don't have photo for it, but videos are on my IG @oliviasoh_ )
My Rate 4.5/5!!
Living my spirited away moment 💖 Wandering around the quiet onsen down of Ginzan Onsen aka Spirited Away irl.
