Hoshino Resorts opened its 15th KAI property, KAI Sengokuhara, in the Hakone area of Japan. The 16-room property’s design is described as, “atelier meets hot spring ryokan,” inspired in part by the great number of museums in the area.
Onsen culture at KAI Sengokuhara
KAI Sengokuhara’s Japanese-style hot spring ryokan inn lifestyle is evident in the outdoor baths, which will be available in every guestroom. Surrounded by verdant nature, KAI Sengokuhara is built at an elevation of approximately 2,300 feet on the plateau of Sengokuhara.
At KAI Sengokuhara, artists, guests and staff are given a variety of materials and methods with which to express themselves. Guests will find painting and drawing materials available and an atelier space where signature KAI activities like coloring “tenugui” (traditional cotton-based Japanese towels) will take place.
KAI Sengokuhara’s rooms include specially curated works by 12 artists from Japan and across the globe.The interior also incorporates glass lighting designed by local glassmaker, Mio Muraki. The guestrooms will include private outdoor hot springs, sofas and Ryukyu tatami grass mats. The private hot springs are supplied with spring water from Okuwa-dani Valley and the geyserite mineral deposits that exist within.
The annex building, scheduled for completion in November 2018, will be a secluded retreat with only three rooms, surrounded by a grove of trees native to the area.
Hot Spring: Rejuvenating Waters and Seasonal Gardens
The spring water from Owaku-dani Valley is slightly turbid and strongly acidic, with a pH of 2.9 and prominent mineral deposits. The large bathing areas include two kinds of hot spring: High temperature and moderate temperature. From the outdoor hot spring, guests have a view of cherry blossoms and ginkgo trees. The water gardens outside the outdoor hot spring are inlaid with bioluminescent stones.
Cuisine: Kaiseki Meals Served With Specially Crafted Tableware
Guests will enjoy quiet meals served in private seating areas. What can you expect? An appetizer of quick-smoked salmon and seasonal fruits, followed by a main course,s served on a large stand, which includes Wagyu beef and abalone, cooked on stones.