Tatsumikan

This room is really neat

There is coffee service (tea, cold water) in the lobby, and I used it three times while sitting on the comfortable sofa. The room was 8 tatami mats long and not very large, but it was comfortable. Two keys and two yukata. The bath is a haniwa bath and there is no open-air bath. The indoor bath didn't have a screen door, so there was almost no ventilation, so it was very hot and humid during this hot season. On the way, I cooled off at the changing room where the air conditioner was roaring. Other customers were also shouting. I thought it would be a good idea to use a screen door or a ventilation fan to let the air pass through in the summer. Kawasemi-no-Yu the next morning was nice because it had an open-air bath. Dinner was a large venue meal. This time it wasn't Robatayaki, so I was able to eat slowly. The sashimi is made with Kawafugu (catfish), Sakuratai, and Ginko (a high-quality rainbow trout that can only be tasted in Gunma).The kamameshi is made with sweetfish, and the sukiyaki on the stand is unique in that it contains local chicken, pork, and beef. And it was delicious. Although I usually skip rice, I finished it all, and it was amazing that even though there were so many items, the portions were just right for my stomach. Also, the cold local sake (300cc, around 1200 yen) was delicious and perfect with the food. We also had breakfast at the same venue, which was very satisfying. The staff at the restaurant also have very good customer service.