The hot spring ryokan is nestled deep within Tsugaru, a region renowned for its hot springs since ancient times. In April 2019, the ryokan underwent renovation, which included the creation of the Tsugaru Four Seasons Water Garden, offering guests an immersive experience of Tsugaru culture and the changing seasons. Visitors can relax in the historic Owani hot spring, housed in a bathhouse constructed from Aomori hiba cypress wood, and savor Oma tuna accompanied by local sake. A highlight of the stay is the nightly live Tsugaru shamisen performances, held in front of the mural “Shunju Hato,” painted by the master Japanese artist Matazo Kayama.
Aomori is surrounded by bountiful fishing grounds, including the Sea of Japan, the Pacific Ocean, and the Tsugaru Strait, which provide an abundance of exquisite seafood. The dishes, thoughtfully prepared with Tsugaru’s culinary heritage in mind, vividly reflect the seasons.
The seasonal kaiseki cuisine showcases local ingredients, using both traditional and inventive cooking techniques. The pairing of these dishes with Aomori’s prized local sake further enhances the dining experience, allowing guests to savor the best the region has to offer.
- Spring (April to May): Oma Tuna and Hanami Crab Kaiseki Togekuri-gani, or helmet crab, is an essential spring delicacy in Aomori. Roughly the size of a fist, the crab’s meat is said to be as sweet as chestnut, earning it the name “kuri” in Japanese. It is particularly popular during cherry blossom season, when it is called Hanami crab and enjoyed at cherry blossom viewing parties. At KAI Tsugaru, the fresh crab meat is gently steamed with herbs to enhance its aroma.
- Summer (June to August): Abalone Ice Shabu-Shabu Kaiseki The summer delicacy “Abalone Ice Shabu-Shabu” features raw slices of abalone, dipped in herb-scented hot water and served with two types of chilled broth. Presented on ice, the dish looks refreshing and cool, allowing diners to enjoy the abalone at varying levels of doneness, from firm sashimi to a softer, cooked texture.
- Autumn to Winter (September to March): Oma Tuna Kaiseki Aomori Prefecture’s rich fishing grounds yield an abundance of luxurious seafood, with Oma tuna, caught in the Tsugaru Strait, regarded as the finest. Known as the “black diamond” for its unmatched quality, the tuna is served as sashimi, nigiri sushi, and other dishes that showcase its exquisite taste. The main dish is negima nabe, a hot pot of tuna and green onions, made with local ingredients.
KAI, a brand of hot spring ryokan with locations across Japan, offers a variety of cultural activities through KAI Cultural Discovery. These events allow guests to engage with traditional crafts, performing arts, and cuisine, providing a deeper appreciation of the unique charms of each region.
The Tsugaru shamisen, a distinct musical style from the Tsugaru region, is characterized by a percussive playing method known as “tataki” or striking. The powerful, resonating sound captivates audiences and listeners alike. Live Tsugaru shamisen performances are held nightly at 9:00 PM in front of the mural “Shunju Hato” (Spring and Autumn Waves), which depicts the landscapes of Tsugaru, created by Matazo Kayama. These performances are free for all guests.
Tsugaru Koginzashi Workshop
Tsugaru koginzashi is one of Aomori’s most iconic traditional crafts. Visitors can participate in a workshop offering a unique paper bookmark-making experience, designed for easy participation by all. Each stitch brings a sense of relaxation as the intricate pattern gradually emerges.
Time: Available 24 hours
Fee: Free
KAI Signature Rooms
The elegant symmetrical patterns of Tsugaru koginzashi are beautifully adaptable to both retro and modern designs, seamlessly integrating into contemporary life. At KAI Tsugaru, rooms highlight the beauty of koginzashi, crafted by Aomori-born artist Iemasa Yamahata. These signature rooms feature koginzashi details throughout, including shoji screens, hanging scrolls, and lanterns. The design was led by the architectural firm founded by Junzo Sakakura, a renowned Japanese architect who trained under Le Corbusier, one of the pioneers of modernist architecture.
Public Hot Spring
In November 2022, the Igloo Outdoor Hot Spring was introduced, offering a unique open-air bath with an arched roof resembling a “kamakura” (snow hut). Guests can unwind while taking in the seasonal scenery. The water garden is illuminated by Tsugaru koginzashi lanterns, offering a blend of traditional craft and natural beauty. Indoors, the bathhouse is crafted from Aomori hiba cypress wood, where visitors can immerse themselves in the mineral-rich waters of Owani Onsen, known for its healing properties since ancient times, and enjoy a deep warmth from within.
Tsugaru Shiki no Mizuniwa (Tsugaru Four Seasons Water Garden)
The Tsugaru Four Seasons Water Garden was established on April 1, 2019, with the intention of allowing guests to experience the rich culture and performing arts of the Tsugaru region, as well as the seasonal transitions. The garden’s scenery changes with the seasons, and guests can enjoy Tsugaru’s traditional crafts, including Tsugaru Kanayama-yaki pottery, known for its deep and unique textures, and Tsugaru Vidro glass, a vibrant blend of colors inspired by the Hirosaki Nebuta Festival.
Overview of KAI Tsugaru
Address: 36-1 Owani Aza Kamibotanmori, Owani Town, Minamitsugaru District, Aomori Prefecture
Number of Rooms: 40
Starting Room Rate: From 25,000 JPY per night (per person for a double occupancy room; includes tax, service charge, breakfast, and dinner)
Directions: Approximately 5 minutes by car from JR Ou Main Line Owani Onsen Station
