Raw soba/Ryokan Toraya

Toraya combines two longstanding pleasures of Naruko: a sulfur-spring bath and a bowl of soba. The ground-floor noodle shop traces its beginnings to 1921 and makes its own noodles and dipping sauce. Duck soba is among its specialties, giving the inn a culinary identity that extends beyond the overnight dining room.

The accommodation has eight rooms, with freely flowing natural spring water in the baths. A small kokeshi collection brings Naruko’s wooden-doll tradition inside, adding a local craft element to an otherwise modest inn.

Meals can be served in private or shared dining spaces according to arrangements. Toraya is particularly appealing for travelers who enjoy the everyday culture of an onsen town: a traditional shop downstairs, regional craft on display and hot water to return to between outings.