The area around Lake Inawashiro in Fukushima is known for its serene and tranquil atmosphere.
In one corner of this open landscape stands a quietly nestled building \u2014 Numajiri Kogen Lodge<\/strong>.There are no houses or shops nearby, only a calm and liberating atmosphere that surrounds the area.This lodge holds a rather special story.Junko Tabei<\/strong>, the first woman in the world to summit Mount Everest,<\/strong> who used it as her personal mountain retreat. Throughout her life, she had a deep affection for the natural beauty of Numajiri, often setting out from here to explore the surrounding peaks. Honoring her legacy, the historic inn Okawaso<\/strong> has inherited and carefully renovated the property. Today, it has been reborn as a unique lodge where ordinary travelers, too, can stay and experience the same tranquility and inspiration that once captivated Tabei herself.<\/p>\n\n\n\nStepping through the entrance, I was greeted by staff with warm, gentle smiles.
<\/span>\u2460 Lounge & Guest Rooms \u2014 A Peaceful Retreat in Harmony with the Forest<\/span><\/h2>\n\n\n\nThe first thing that captured my heart upon entering was the lounge located on the second floor, just beyond the lobby.
Here, guests can enjoy complimentary drinks<\/strong> \u2014 from coffee and wine to whiskey and local sweets. Settle into a sofa by the window, and you can savor a leisurely moment while gazing out over the serene highland scenery.<\/p>\n\n\n\nThe guest rooms, too, are an essential part of what makes this lodge so special.wooden warmth and contemporary design<\/strong>. The result is a space that feels both refined and inviting \u2014 as if you\u2019ve been welcomed into a private chalet tucked away in the snowy mountains.<\/p>\n\n\n\nThe rooms are spacious, seamlessly blending with the vast highland scenery outside the windows to create an exceptional sense of openness.Suite Room<\/strong> with a semi-open-air bath or the expansive Special Twin Room<\/strong> \u2014 depending on group size and travel style.<\/p>\n\n\n\nAs your gaze naturally drifts toward the view outside, you become enveloped in the shifting light and landscape. It\u2019s a feeling as if the boundaries between yourself and the forest gently dissolve, leaving only pure tranquility.<\/p>\n\n\n\n
<\/span>\u2461Dining & Onsen \u2014 Moments That Capture the Spirit of a Traditional Ryokan<\/span><\/h2>\n\n\n\nWhen it comes to what lingers in your heart after a journey in Japan, it\u2019s undoubtedly the food and the hot springs.
<\/span>Dinner \u2014 A Japanese Course Showcasing the Seasonal Flavors of Tohoku<\/span><\/h3>\n\n\n\nThe first dish to arrive was beautifully presented:\u201cMedicinal Soup with Inawashiro Maiko Mushrooms, Aizu Fresh Wood Ear, Aizu Carrots, and Jerusalem Artichokes \u2014 D\u014dbin-mushi Style.\u201d<\/strong><\/p>\n\n\n\n\u203b D\u014dbin-mushi : A traditional Japanese soup served in a small teapot (d\u014dbin<\/em>), where ingredients are steamed and the fragrant broth is poured into a cup to drink.<\/p>\n\n\n\nIt was unbelievably delicious.hishi-cha<\/em> and maitake mushrooms drifted through my nose, and warmth spread deep into my body. The soup stock, made from Aizu-dried scallops combined with hishi-cha, carried a rich, nourishing depth \u2014 gentle yet full of character.<\/p>\n\n\n\nThe head chef explained, \u201cServing something warm at the start helps prepare the stomach and ease the body into the meal.\u201dNext came \u201cFresh Sanriku Scallop and Summer Flounder.\u201d<\/strong>just before serving<\/strong> to minimize oxidation, bringing out the natural sweetness and translucent freshness of each ingredient.<\/p>\n\n\n\n“Shellfish and fish are sweetest when cut while still alive. The longer you wait, the more off-flavors develop,”<\/em> the head chef explained.<\/p>\n\n\n\nTrue to his words, the scallops were plump and springy, while the flounder offered a soft, delicate umami that gently spread across the palate. Instead of using rich soy sauce, the dish was served with light soy sauce blended with kelp dashi<\/strong>, enhancing the oceanic aroma without overpowering it.<\/p>\n\n\n\nIt was a pure, harmonious dish \u2014 a perfect balance between the sea, the chef, the ingredients, and the mastery of technique.<\/p>\n\n\n\nFinally came \u201cFresh Sanriku Sea Urchin in Rausu Kelp Broth with Steamed Aizu Jidori Egg Custard.\u201d<\/strong>uni<\/em>) can be polarizing \u2014 many people find it challenging to enjoy. In fact, I\u2019m one of those Japanese who isn\u2019t naturally fond of uni.<\/p>\n\n\n\nYet there was not a hint of the usual brininess \u2014 the uni was rich and creamy, almost like butter.“With the gentle umami of kelp broth and Aizu Jidori eggs, we want to envelop the flavor of the uni,”<\/em> the head chef explained.sea and land<\/strong> quietly melded together, creating a dish with a lingering, memorable finish.<\/p>\n\n\n\n\u203b Aizu Jidori<\/strong>: A local free-range chicken from Aizu, prized for its firm texture and rich, natural flavor.<\/p>\n\n\n\n<\/span>The Chef\u2019s Philosophy \u2014 Crafting Dishes That Celebrate the Land and the Seasons<\/span><\/h3>\n\n\n\nThe course also included:<\/p>\n\n\n\n\u30fbSummer Monkfish Salt-Grilled and Marinated \u2014 lightly grilled with mountain salt to highlight its delicate flavor
The head chef hails from Miyagi Prefecture and places utmost importance on his connections with local producers and fishermen.<\/strong><\/p>\n\n\n\n“Even the same vegetable can taste different depending on who grows it. Farmers with well-tended fields produce vibrant, lively ingredients. When food is nurtured with care, it changes the flavor of the dish itself.”<\/p>\n\n\n\n
The seri (water dropwort) used in the hot pot comes from an organic farm in Miyagi with whom the chef has worked long before seri-nabe<\/em> became famous in the region. The seafood is delivered directly by a junior fisherman, who brings only what is needed each day. It\u2019s this trust and close relationship with producers that forms the very foundation of the dining experience.<\/p>\n\n\n\nWhat impressed me even more was the chef\u2019s dedication to rice and water<\/strong>.“Ingredients from Fukushima and the Tohoku region are naturally flavorful on their own. That\u2019s why we avoid excessive seasoning.”<\/p>\n\n\n\nAt the heart of the cuisine lies a philosophy of respecting the land and the seasons<\/strong>.after Obon<\/strong> (mid-August), when the cool mornings and evenings draw out the natural sugars in the vegetables. This creates a flavor of the season that can only be experienced here<\/strong>.<\/p>\n\n\n\nCooking in the city is fine, of course, but here there\u2019s a sense of change.<\/em> You can feel it every day \u2014 today it\u2019s chilly, or autumn is approaching.<\/em> Because of that awareness, the cuisine can remain truly in tune with the seasons.”<\/em><\/p>\n\n\n\nThe head chef also tends a small garden on the lodge grounds, and hopes to one day offer an experience where guests can harvest their own vegetables for breakfast. Living in harmony with nature and capturing the changing seasons on a plate \u2014 this dinner was more than just a meal; it was a moment to taste the very life of the land and the people who nurture it.<\/p>\n\n\n\n
<\/span>Onsen \u2014 Healing Surrounded by Forest and Breeze<\/span><\/h3>\n\n\n\nWith the lingering flavors of dinner still in mind, I made my way to the lodge\u2019s onsen.The indoor bath exudes a calm atmosphere, wrapped in the warm scent of wood, while the outdoor bath allows you to feel the crisp highland air and gentle breeze, creating a sense of unity with nature.
<\/span>\u2462Campfire \u2014 A Night of Reflection Amidst Silence and Nature<\/span><\/h2>\n\n\n\nHow about ending the night with a campfire in the lodge\u2019s garden?
Sitting back in a chair and staring into the flames, a profound calm begins to spread through the depths of your mind.
Gathering around a fire \u2014 a primitive, instinctive act \u2014 quietly draws people closer to both nature and each other.connection with the natural world<\/strong> seeps into the soul, offering an experience impossible to find in everyday life.<\/p>\n\n\n\n
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