人生最高額の旅館‼️一生に一度は泊まりたい憧れの美食宿⭐️ずわい蟹を堪能🦀客室温泉付き♨️#望洋楼 #福井 #越前

人生最高額の旅館‼️一生に一度は泊まりたい憧れの美食宿⭐️ずわい蟹を堪能🦀客室温泉付き♨️#望洋楼 #福井 #越前

Hello, this is Pyon. 🎵🐰 A sheer cliff looking down over the rough waves of the Sea of Japan Today I came to Bou-you-rou, a kaiseki ryokan in Mikuni Onsen, Fukui Prefecture It was founded in 1878, in the 11th year of the Meiji era Here in Mikuni, Fukui, which once flourished as a port of call for Kitamae-bune cargo ships the family used to run a shipping wholesale business Over its long history, this renowned inn has perfected Echizen crab and constantly evolved The architecture, completely renovated in 2021, is also one of the highlights Right past the entrance you’ll find the front desk where a wall covered with about 7,000 beautiful tiles welcomes you Echizen ware, Oribe ware, white porcelain, and other tiles depict the seascape stretching from the inn to the Tojinbo Cliffs Bou-you-rou’s architecture has received numerous awards in Japan and overseas Its location right in front of the sea offers breathtaking views, but at the same time it is directly exposed to rough waves and salty sea winds, a rather harsh environment so it has been built as a specially designed concrete structure to withstand it Check-in is from 3:00 p.m. First, we were guided to the dining room Every dining area is designed so you can enjoy a view of the sea The evening sun glows softly There are no unnecessary decorations, so the natural textures of the materials really stand out We were served chestnut kinton sweets from a nearby wagashi shop, together with matcha In early November, the town is dyed in the same reds and oranges of maple and persimmon leaves as on the tray The reason Bou-you-rou is famous all across Japan is the presence of Echizen crabs landed at Mikuni Port in Fukui Their formal name is snow crab, “zuwai-gani” and only those caught in Fukui Prefecture are allowed to be called “Echizen crab” The fishing season runs every year from November 6th to March 20th Tagged Echizen crabs are on another level in terms of firm meat, rich umami, and deep sweetness Those weighing over 1.1 kilos are known as “Imperial Household presentation grade” The flooring in the common areas is chestnut wood, expressing the flow of the Kuzuryu River with pieces fitted together like a giant puzzle There are only seven guest rooms in total, giving the inn a very private, luxurious feel All seven rooms have completely different designs This time, we stayed in Room 102 I’ll reveal the room rate at the end of this video so as you watch the room, the meals, the facilities, and the service please have fun guessing how much it might cost Each guest room has its own name and Room 102 is called “The Room with a Detached Storehouse” The part corresponding to that old storehouse is now the bedroom It’s a stand-alone space set slightly apart from the other rooms with no windows by design and surrounded by thick walls There are two double beds made by Simmons When the building was newly constructed in 2021, the most important thing for the inn was to “create the very best architecture, using natural materials in the same spirit as the cuisine we serve our guests.” You’ll find local stone and Fukui-grown cedar throughout the property as well as traditional natural materials like Echizen roof tiles and Echizen washi paper All of them have a warmth that reflects Fukui’s landscape and climate allowing you to literally feel the charm of this region as you stay here The architect is Yoshiyuki Kawazoe, an architect and associate professor at the University of Tokyo Through architecture and urban design, he reexamines the appeal of each region and breathes new life into the local area He is also deeply involved in regional revitalization through urban design Once you pass through the corridor, your view suddenly opens up This is the living area of the room A large window stretches out in front, and beyond it lies an unobstructed horizon The color theme of Room 102 is “The Sun Approaching the Sea” During the day, bright natural light pours in and in the evening, a soft orange gradient gently tints the room Lighting is mainly indirect, and decorations are kept to a minimum so the beautiful natural scenery framed by the window and the subtle passage of time are the main focus Room 102 has a floor area of 86 square meters and can accommodate up to six guests You can lay out futons in this Japanese-style room and separate the sleeping spaces which is especially convenient when staying with three or more people The ceiling in the Japanese room is Echizen washi paper, specially treated for fire resistance Throughout Bou-you-rou, beauty and functionality are consistently combined Even the switches are unified in a simple, stylish design and the furniture and furnishings are all top-class pieces It’s not just about looking chic—each material and finish has a meaning and discovering and sensing those intentions during your stay feels like part of how adults enjoy traveling and made me feel I was spending a truly refined, high-quality time here The rug is a handwoven Nabeshima Dantsu carpet with a crab-and-peony motif and the two iconic indirect lamps are both by the Spanish lighting brand SANTA & COLE The desk is positioned so you can also look out at the sea while you work or write From the spacious private terrace, you can see the Tojinbo Cliffs to your right and there are many other nearby spots related to nature, history, and art Along the wall of the living area, there is a closet where the textures of wood and concrete give the space a unified feel The luggage area is just the right size, with no wasted space in the layout The in-house loungewear feels smooth and light against the skin and the pajamas are soft and fluffy, like gauze There is also a safety box provided And at your feet, you’ll find slippers neatly prepared for you At the drink station, there is a simple yet beautiful Russell Hobbs kettle. Next to it, room-temperature water is prepared. In the lower part of the shelf, the fridge is neatly built in. All drinks in the room are complimentary. Inside the fridge are mandarin orange juice and Echizen tea, along with water, cola, sparkling water, and Yebisu beer. In the drawer, there are drip-bag coffee and tea. The tea is Japanese black tea grown in the mountain valleys of southern Kyoto Prefecture. In the lower drawer of the cabinet, glasses and cups are neatly arranged. Below that is a Mishima tea set. I went ahead and poured myself some mandarin orange juice. Lastly, we walk down the hallway to the space between the bedroom and living room, where I can finally show you the bathroom. The wash area has double sinks and a spacious layout. The mirrors are large, and the reflected lighting makes the space feel very bright. Shiny glasses and amenities are beautifully lined up on the counter. Every corner is polished to perfection, giving the room an air of luxury. The faucet has separate spout and control sections, giving it a sleek, modern look. The shampoo and bath amenities are from Ryune & Myau, a Japanese brand that focuses on high-quality ingredients and domestic production. The basic skincare items are from the Japanese skincare brand Alterna’s foaming face wash, a slightly viscous lotion, and day and night creams— a four-piece Skin Meditation set. In the drawer, you’ll find toothbrushes, hairbrushes, and body towels, along with cotton pads, cotton swabs, and cleansing gel. Below that are plenty of fresh towels and a hair dryer by cado. Beyond the door is the in-room hot spring bath I’d been looking forward to. The spring type is a sodium-calcium chloride sulfate hot spring, weakly alkaline with a pH of 7.7. To put Japan’s Hot Spring Law simply, water is recognized as an onsen if it contains at least 1 gram of dissolved minerals per kilogram. The water here contains 5.6 grams per kilogram, which means it has more than five times the minimum required by law— a very rich hot spring. At the same time, its osmotic pressure is slightly lower than that of human body fluids, so despite being rich, it’s gentle on the body and less likely to make you feel overheated. Beyond the surface of the water stretches the wild yet magnificent Sea of Japan. The Tojinbo Cliffs are columnar joints formed by volcanic activity around 13 million years ago. With the sea breeze brushing your cheeks and the sound of waves echoing, the view that opens up beyond the steam feels like the fusion of nature’s power and deep tranquility. Soaking in Mikuni’s hot spring feels as if you are being embraced by the sea and sky, bringing you a truly peaceful time. The walls of the tub and shower area, as well as the powder room, are finished with locally made Echizen roof tiles. Compared to ordinary tiles, Echizen tiles have an extremely low water absorption rate, making them resistant to frost damage, salty sea winds, humidity, and salt, and because they are fired at very high temperatures, they are also less prone to mold and staining. It’s not just about using local materials or achieving a stylish look; I feel they’ve probably been placed where the material’s properties best match the character of each space, with a clear purpose behind those choices. However, none of this is written anywhere, and no matter how much I researched, I couldn’t find any confirmation. So this is purely my personal speculation and may well be wrong. But one thing I’m absolutely sure of is that everything used here—from the materials to the objects placed around you— is the real deal and of genuinely high quality. It gives you the same pleasant feeling as viewing art in a museum. Bou-you-rou has seven guest rooms in total. Each one is completely different in design and size, so I genuinely agonized over which to book. Since all of them are beautiful, let me briefly introduce each one. To make it easy to follow, I’ve grouped them by price range. The room I’m staying in now, 102, is in the highest price category. Initially, they didn’t set a fixed number of rooms; they asked for the design first, and in the process of searching for the ideal form, it naturally became seven rooms. Since I’ve already shown Room 102 to you in detail, from here, let’s focus on the other six. In Room 201, the bedroom faces an endless expanse of the Sea of Japan. It’s a corner room where you can feel as if you’re floating out on the water. Room 101 links the lounging area and bedroom like a bridge, giving it a wonderfully open feel, as if the sky and sea flow right into the room. Room 202 is a maisonette-style room. At dusk, the bedroom walls are bathed in sunset hues, creating a dreamlike glow. Room 205 sits in the far corner, with a lounge area that seems to flow straight out toward the sea. Its color scheme evokes the midnight sea and sky, giving it a very calm atmosphere. Room 204 has its own engawa-style veranda and a strong sense of privacy. The slightly lower vantage point makes the sea view especially beautiful, and time seems to slow down. In Room 203, the first thing you see upon entering is an inner alley-like corridor. The moment your view opens from the narrow passageway to the sea is so striking it truly moves you. And now it’s time for the dinner I’d been looking forward to most on this stay. Among the cutlery laid out, the seafood fork immediately catches my eye. It’s made by Ryusen Hamono, a globally renowned cutlery maker from Fukui. They preserve the handcrafted techniques of Echizen forged blades, passed down for 700 years, with skilled artisans carefully finishing each piece by hand. This particular piece was jointly developed by Bou-you-rou and three titanium-processing companies. Tonight’s star is snow crab—said to be the most expensive crab in the world. This evening, we’ll be savoring snow crab to our heart’s content. First, we’re served a house-made plum liqueur made by infusing plums in Kokuryu, a famed sake from Fukui. Its clear, pure flavor is wonderfully elegant. I ordered “Tokishirazu” by Born, another Fukui sake brewery, served hot. The flask is set in a container of hot water, so it stays at just the right temperature. With the lid on, it retains the heat even better. The first dish is oni-ebi, a type of large shrimp. Its thick, springy flesh releases more sweetness with every bite. The sauce is made from sea urchin harvested by local ama divers in the very sea right before us, carefully salted and aged into a regional delicacy called “shio-uni.” It’s rich and creamy, with just the right hint of ocean aroma, layering beautifully over the natural sweetness of the shrimp. The concentration of umami the moment it hits your tongue is incredible—perfect with sake. Next is seiko-gani, a classic early-winter delicacy. Seiko-gani refers to female snow crabs, and their fishing season lasts less than two months, from November 6th to December 31st each year. Depending on the region, they’re known by many names—kope, kobako, megani, and more— a truly local, seasonal treat of winter. Inside the shell are rich, creamy roe and firm, popping eggs packed to the brim. What impressed me most was the temperature. Rather than being ice-cold, it’s served at just the right, gently cool temperature, allowing the umami to blossom softly and the flavors to come through vividly. From here, we move on to Echizen crab sashimi and crab shabu-shabu. A pot gently bubbling away sits on the table, filling the air with the subtle aroma of kombu broth. The broth alone is surprisingly delicious on its own. Every item used here is crafted by top artisans, with a refined sense of beauty in every detail. The Echizen crab before us is incredibly fresh, so it’s wonderful even raw as sashimi. Each portion comes with two legs—one to enjoy as sashimi, and the other for shabu-shabu. The sashimi glistens and trembles softly, with delicate flesh and an elegant umami. When you swish it through the kombu broth for shabu-shabu, the meat gently unfurls, like a flower blooming. You can enjoy it rare or a little more cooked, just as you like, and each doneness brings out a different, enjoyable character. Compared to the sashimi, the flavor is deeper, with the sweetness even more pronounced. The crab and broth meld together, leaving a beautifully smooth finish. Tasting the same part as sashimi and as shabu-shabu, and comparing those two different flavors feels truly luxurious. It was a moment where you can directly sense just how exceptional Echizen crab really is. Next comes Bou-you-rou’s signature dish: boiled crab. The Echizen crab we’re having this time is not only of high quality, it is classified as “Imperial presentation grade,” reserved for only the very finest specimens. In Fukui, there is a tradition of offering Echizen crab to the Imperial Household every year, and locally, crabs weighing 1.1 kilos or more, with excellent meat content and quality, are specially called “kenjo-gani,” or presentation crabs. They carry the same level of prestige as those sent to the Imperial Household— truly the most special of the special. Once boiled, the bright red shell is striking, and the moment it’s brought into the room, a rich aroma fills the air. First, the okami neatly snaps the legs right in front of us and breaks the crab down, preparing it so it’s easy to eat. After that, we pick out each piece of meat ourselves and savor it. The leg meat has thick, firm fibers, yet it comes apart gently as you bite, spreading sweetness across your tongue. That distinctive aroma of boiled crab softly rises up through your nose, and the more you chew, the more purely you taste the sea’s umami. There’s a springy firmness you only get from a fully grown crab, and each bite feels incredibly dense with flavor. With every piece, the taste grows richer and deeper. Even though it’s boiled, the aroma remains vivid and alive. And the crab tomalley in the shell is the ultimate reward. From the very first bite it’s luxuriously rich, packed with deep, complex umami. Next, the grilled crab arrives. A charcoal grill is brought into our private room, and the okami grills the crab for us right before our eyes. The surface is lightly charred and fragrant, while the center is left slightly rare, giving it a juiciness quite different from the boiled crab. The gentle aroma of charcoal spreads through each bite, adding depth to the flavor. Perhaps because some moisture evaporates, the crab tomalley in the grilled version tastes even more intense. Every year around this time, I travel to various places in search of snow crab, and this crab here is, without question, on a whole different level. Next, crab tempura and handmade Echizen soba are served. Fukui is also famous for its soba, and this style— topped with grated daikon and condiments, then finished with cold dashi poured over—is the classic way it’s enjoyed. Thanks to the spicy daikon, the tempura feels refreshingly light. Finally, the meal closes with rice cooked in a traditional pot. The moment the lid is lifted, a soft wave of crab aroma spreads out. In fact, Fukui is the birthplace of the Koshihikari rice variety. The flavor is so refined, you can really feel that sense of pride. The miso soup and simmered stalk wakame were also excellent. Dessert consists of three sweets: a sorbet and jelly made with lemons from Onomichi in Hiroshima, plus mizu-yokan and a macaron. The natural tartness of the lemon is pleasantly refreshing and cleanses the palate after all the crab dishes. In Fukui, there’s an unusual custom of eating mizu-yokan in winter. The pistachio macaron is by Pierre Hermé. The silver-ibushi finished kyusu teapot by Shuho-do was also beautiful. I was completely satisfied—the cuisine here goes far beyond what you’d expect from a typical ryokan. After a leisurely soak in the hot spring, it’s time for bed. Wrapped in soft light and the sound of waves, we gently ease into a peaceful new day. We head to the same dining room as last night for breakfast. At our reserved time, the yudofu is already set over charcoal, gently heating. We start with a toast of fully ripe, locally grown tomato juice. It’s rich and sweet, tasting almost like drinking pure fruit. Freshly prepared dishes arrive at the table one after another. The freshly cooked rice is new-crop Ichihomare. Ichihomare is a premium rice brand from Fukui Prefecture. Of all the rice I’ve eaten so far, this was one of the most memorable in terms of flavor. The miso soup has a clear, refined taste, with clam broth layered over kombu umami. The dried Wakasa flounder is lightly salted, letting the flavor of the flesh really shine. I was also delighted that, in this season, it was full of roe. On the tray we have a salad of locally grown baby leaf greens, Kuzuryu maitake mushrooms and spinach dressed in sesame, and seasonal sashimi—today it’s fresh squid. A freshly cooked dashimaki rolled omelet arrives. The heat is perfectly controlled, giving it a soft, custardy texture, topped with fluttering flakes of dried tuna. Next comes a trio of carefully selected delicacies. Beef simmered shigure-ni style, saba heshiko marinated in Kokuryu ginjo sake lees, and steamed abalone with salted sea urchin. Each one has such deep umami that it instantly makes you think of sake, and they’re all dangerously good with plain white rice. What I feel throughout the entire breakfast is that every single dish is prepared with care and sincerity. The seasoning, the way things are cooked, the flavor of the dashi— everything tastes truly refined and genuinely authentic. Both dinner and breakfast at Bou-you-rou were absolutely outstanding. The fruit course features juicy apple, Shinko pear, Echizen persimmon, and Pione grapes. Their natural sweetness gently brings the breakfast to a close. Now, let me explain how to access Bou-you-rou. Bou-you-rou is located in Sakai City, in northern Fukui Prefecture. If you’re coming from the Kanto region, taking the Hokuriku Shinkansen makes the journey very comfortable. Thanks to the extension of the Hokuriku Shinkansen to Tsuruga last year, you can now travel all the way to Awara Onsen Station without changing trains. The travel time from Tokyo Station to Awara Onsen Station is about three hours and twenty minutes on a direct Hakutaka service. The classes, from top to standard, are Gran Class, Green Car, and Ordinary Car, and I chose Gran Class so I could relax in comfort. The Green Car is perfectly nice as well, but the price difference between Gran Class and Green Car is only about 3,000 yen, so I’d definitely recommend Gran Class. In Ordinary Cars, the seats are arranged 2–3 across, five in each row, whereas in Gran Class it’s a 1–2 layout, with the same width shared by only three seats. The difference in space and sense of openness is truly dramatic. There are only 18 seats in Gran Class, so booking early is recommended. The designer is Japanese industrial designer Ken Okuyama, known for his work on luxury cars like Ferrari and Maserati as well as numerous train cars. “The future of Japanese sense of harmony” is the concept behind the design, reflecting traditional Japanese culture in the Shinkansen. The Hokuriku Shinkansen uses E7 and W7 series trains, while the Tohoku Shinkansen trains I showed in my previous video are the E5 and H5 series. At first glance, the interiors look almost identical, but there are subtle differences. Toyota Boshoku, a world-class manufacturer responsible for seats and interiors in Lexus, produces the seats for Gran Class, bringing in technologies honed through making luxury cars. In fields like seating ergonomics, cushion structures that stay comfortable for hours, vibration absorption, pressure distribution, and thermal comfort to prevent stuffiness, Toyota Boshoku’s research is said to be among the best in the world. After sitting for over three hours, I can say it truly was very comfortable. You can also take off your shoes and relax in slippers. Awara Onsen is known as “Kansai’s back parlor,” and is Fukui’s foremost hot spring area, with a history of about 140 years. From Awara Onsen Station, it took about 20 minutes by taxi to reach Bou-you-rou. And now, it’s time to reveal the total cost. If you found any part of this trip helpful, please let me know with a like or a comment. If you share this video on social media, it will naturally reach people who love travel and Japan, and it really encourages me to plan the next trip and video. If you haven’t subscribed to the channel yet, I’d be happy if you could do so now, so you won’t miss new videos and can receive updates as soon as they’re out. I’d love to keep sharing heart-filling moments with you from here on as well. Now then, for Bou-you-rou’s top-category room, “The Room with a Detached Storehouse,” Room 102, a full-course dinner of Imperial presentation grade Echizen crab—among the very finest in Japan— plus the wonderful breakfast, how much do you think it costs in total for one night, two days, for two adults? This time, we stayed over a Saturday–Sunday during the snow crab season, which is the period when room rates are at their highest. The total came to 423,500 yen. The cuisine and architecture were both truly exceptional, and I felt this ryokan is easily among the very best in Japan—top one or two in my experience. There is another ryokan that I also feel is at the very pinnacle in Japan, and I’ll be sharing it with you in the next video, so please look forward to it. Thank you so much for watching until the end.

人生最高額の旅館‼️一生に一度は泊まりたい憧れの美食宿⭐️ずわい蟹を堪能🦀客室温泉付き♨️#望洋楼 #福井 #越前

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📍望洋楼
住所：〒913-0057
福井県坂井市三国町米ヶ脇4丁目3-38
TEL：0776-82-0067

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⭐️関連動画

📍あらや滔々庵（石川県）
[ 良いと噂の有名老舗旅館／どんなお部屋？お料理？価格は？詳細にご紹介します ]

📍西村屋本館（兵庫県）
[『老舗宿全国1位』『Best Ryokan』受賞の有名旅館に2泊3日しました！]

📍べにや無何有（石川県）
[【温泉露天風呂付き客室】石川県 べにや無何有 ルレエシャトー ずわい蟹コース 北陸 金沢 加賀 高級旅館 食事 料理の美味しい宿 カニ 贅沢懐石 北陸新幹線 ラグジュアリー ホテル 日本グルメ旅行]

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▷ 目次

00:00 料理旅館「望洋楼」と歴史
00:49 エントランスのタイルアートとコンクリート建築コンセプト
01:49 チェックイン：海を望むダイニングとウェルカム和菓子
02:41 越前蟹とは？「皇室献上級」タグ付き蟹の解説
03:27 共用部とわずか7室の客室
03:59 最上級客室102号室「離れの蔵のある部屋」
05:20 福井の自然素材と川添善行氏による建築へのこだわり
07:21 リビング・和室・越前和紙の天井と上質インテリア
09:22 クローゼット・ミニバー
11:11 洗面所・アメニティ
12:53 日本海を望む絶景半露天風呂温泉
14:44　越前瓦の性能と素材配置に感じたストーリー
16:27 全7室の客室ラインナップ
17:32 海に浮かぶ寝室のある部屋 [201号室]
17:48 橋かけ島の部屋 [101号室]
18:07 秘密の寝室と狭間風呂の部屋 [202号室]
18:23 心置きなく寛ぐラウンジのある部屋 [205号室]
18:41 縁のある部屋 [204号室]
18:58 内路地の部屋 [203号室]
19:20 夕食皇室献上級越前蟹
29:50 贅沢な朝食
33:09 アクセス案内・北陸新幹線はくたか号グランクラス
36:53 料金発表＆エンディング

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※同じ物が重なってしまわないように、現在はギフト券で受け取らせていただいております🧁

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Green Leaves by Audionautix is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Artist: http://audionautix.com/