Nestled along the Chikugo River in Ukiha, Fukuoka Prefecture, Kuwanoya is a hot spring inn with roughly 60 years of history. Sourced from a private spring found beneath ground so warm that snow would never settle on it, the water flows directly into the baths without ever touching the air. It is widely loved as a top tier skin perfecting spring, even ranking fourth nationwide. Paired with simple yet deeply flavorful dishes crafted from local ingredients by an Imperial Award winning head chef, the inn continues to captivate a loyal following of repeat guests.
We sat down with third generation owner Mr. Kondo, who took the helm during the height of the pandemic, to talk about the exceptional hot springs, the culinary artistry, and his deep commitment to his guests.
Interviewer: Yohei Osaki (Left)
Owner: Mr. Kondo (Right)
A historic inn right on the banks of the Chikugo River in Ukiha, Fukuoka. Unwind in the open-air baths overlooking the water, fed directly by the inn’s own natural hot spring source.
Born from Old Mulberry Fields: Japan’s 4th-Ranked Spring for Pure, Skin-Softening Water
—To begin, could you tell us about the history of Kuwanoya?
Mr. Kondo: This entire area around the Chikugo River hot springs used to be mulberry fields. My grandfather’s generation noticed that the ground was so warm that snow melted instantly, and they dug here thinking there just might be a hot spring. That was the beginning. It has been about 60 years since we first opened, and about 53 years since moving to our current location.
—What makes your hot spring so unique?
Mr. Kondo: Our biggest pride is the absolute freshness of the water. Our spring water flows out at around 45 degrees Celsius and enters the baths directly without ever coming into contact with the air. Because it is highly alkaline, guests say it feels just like bathing in moisturizing lotion. It has a rich, velvety texture that wraps around the skin and keeps you warm long after you step out. It ranked fourth nationally in a hot spring contest and second in the Kyushu and Okinawa region last year, earning high praise from hot spring enthusiasts.
—We hear the views from the guest rooms are also quite popular.
Mr. Kondo: Our rooms look out over either the Chikugo River or the Mino Mountain Range. We get a large number of guests who specifically request a river view when booking.
An Award Winning Chef and the Authentic Tastes of Local Flavors
—Many guests look forward to the dining experience here. What is your culinary approach?
Mr. Kondo: Last year, our head chef was awarded the Yellow Ribbon Medal for his craftsmanship. The dishes we serve are not overly flashy, but even a simple appetizer or savory custard stands out because the dashi broth is so perfectly seasoned. Our guests absolutely love it. We are also highly selective with our ingredients, using local brands like Mino Itton pork alongside fresh, seasonal Ukiha vegetables. Our breakfast lineup is also highly praised for its variety.
—Is there a particular guest reaction that stands out to you?
Mr. Kondo: Every year, a tour group visits us all the way from Osaka. One guest told us, “I always sign up for this exact tour just because I want to eat the food here.” Hearing that makes me incredibly determined to deliver an equally wonderful meal the next year. They come just to enjoy lunch and a soak before heading back to Osaka, and having them return year after year is something we are truly grateful for.
Welcoming Group Travelers During a Pandemic
—As the third generation owner, you stepped into management during the incredibly challenging pandemic era, didn’t you?
Mr. Kondo: Yes, I have been running things for just under two years, and the handover happened right during COVID-19. It was a massive crisis for the inn. Large group bookings completely dried up, and while most other inns shifted their focus exclusively to individual travelers, we decided to do the exact opposite and continue accommodating group travelers.
—That sounds like a bold decision.
Mr. Kondo: Since we have the largest dining hall capacity in Ukiha, we chose to maintain a space where larger parties could comfortably gather. Thanks to that choice, we now host the highest volume of group events in the city. At the same time, we invested in modernizing amenities for solo travelers and couples. Both segments have grown significantly, and the business is now firmly back on track.
Bringing the Magic of Ukiha’s Springs to the World: One Special Stay at a Time
—Are there any core values you’ve inherited from the previous generation when it comes to running the inn?
Mr. Kondo: While this is our daily routine 365 days a year, for our guests, this might be that one special trip they’ve been looking forward to all year. The mindset of treating every single day as a milestone event for the guest is something that was deeply instilled in me by the previous generation.
—Finally, do you have a message for those planning a visit?
Mr. Kondo: While we enjoy a strong base of repeat guests from within Kyushu, our international visitors have grown threefold compared to pre pandemic times. We even receive glowing English reviews on Google Maps specifically praising the quality of our hot springs. We want to welcome everyone, both from Japan and all over the world, to come and experience our waters.
From waters born beneath warm mulberry fields to authentic, meticulously crafted local cuisine, Kuwanoya runs on the passion of its third generation owner. By embracing necessary changes while preserving timeless hospitality, this hot spring haven continues to offer a truly restorative getaway for travelers from around the globe.
Interviewer: Yohei Osaki
Translation: Alyssa Rossi
Kuwanoya
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