Gokase Onsen Mori no Yado Kijiya

Kijiya gives a Gokase stay a clear regional table. The kitchen pairs Takachiho beef with wine made from locally grown Gokase grapes, while mountain vegetables and river fish bring the surrounding countryside into the meal.

The standard seasonal courses can include grilled yamame trout and mountain-vegetable tempura; beef shabu-shabu is offered under a separate plan. Meals are served in the inn’s restaurant, making the food an accessible and central part of the visit.

A communal bath uses alkaline cold mineral spring water, heated for bathing. Seventeen rooms keep the accommodation manageable. Kijiya is a good choice for travelers exploring the mountains who want a comfortable regional base, with local wine and produce giving dinner a more distinctive character than the straightforward lodging might suggest.