MiscSubjects

Yuta O. · National Housing Kaifuso

text
Located about an hour's drive north from Ryotsu Port. The owner, Chef Chita, is a former chef at "Ginza L'Osier," a restaurant that has received three Michelin stars for eight consecutive years. I had heard that this guesthouse was "impossibly difficult to book," due to the chef's cuisine and the proprietress's personality, so I was really looking forward to it. And I was truly impressed by Chef Chita's cuisine and the proprietress's thoughtfulness, which exceeded my expectations. That day, they had procured a 13kg octopus just for us, but only four suction cups were used in the dish. I felt that this reflected the chef's philosophy of hospitality. The highlight was undoubtedly the foie gras with a sauce directly taught to us by Chef Jacques Borie from his time at L'Osier. The bread, which the proprietress baked, disappeared in no time with the sauce; I ate about ten pieces! The Japanese breakfast was also incredibly generous, with sashimi and simmered dishes—more than we could eat. Located near the sea, this is a wonderful inn that I would recommend to families. I will definitely visit again.
rating
5
collection
Marin public-source records
source url
https://www.google.com/maps/reviews/data=!4m6!14m5!1m4!2m3!1sCi9DQUlRQUNvZENodHljRjlvT2trNGNqUmlObGROZEY5VU4wVkRla1Z2VVVveVJYYxAB!2m1!1s0x5ff349ce7454c229:0x91ab5985671912a7
observed at
2026-10-11T00:10:35.272Z
published at
2026-05-10T08:33:29.133853131Z
Reviewer
★★★★★
Located about an hour's drive north from Ryotsu Port. The owner, Chef Chita, is a former chef at "Ginza L'Osier," a restaurant that has received three Michelin stars for eight consecutive years. I had heard that this guesthouse was "impossibly difficult to book," due to the chef's cuisine and the proprietress's personality, so I was really looking forward to it. And I was truly impressed by Chef Chita's cuisine and the proprietress's thoughtfulness, which exceeded my expectations. That day, they had procured a 13kg octopus just for us, but only four suction cups were used in the dish. I felt that this reflected the chef's philosophy of hospitality. The highlight was undoubtedly the foie gras with a sauce directly taught to us by Chef Jacques Borie from his time at L'Osier. The bread, which the proprietress baked, disappeared in no time with the sauce; I ate about ten pieces! The Japanese breakfast was also incredibly generous, with sashimi and simmered dishes—more than we could eat. Located near the sea, this is a wonderful inn that I would recommend to families. I will definitely visit again.

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