Kenichi Onsen: Hokkaido’s Hidden Hot Spring Where Stillness and Heritage Flow

Introduction: An Onsen Discovered by a Bear

Tucked away in the forested hills of Yakumo, Kenichi Onsen is more than just a hot spring—it’s a legend.
In the late Edo period (mid-1800s), a local man, Yokichi Otsuka, reportedly spotted a wounded bear soaking its body in a natural hot spring by the riverside. That moment marked the beginning of Kenichi Onsen’s centuries-long history as a place of healing.

For over 150 years, lumbermen from Sakhalin, deep-sea fishermen, and locals alike have come here to recover, recharge, and reconnect with nature.

The Source: Earth-Toned Serenity and Medicinal Power

The source of Kenichi Onsen flows from rocks 300 meters upstream at a temperature of 60–70°C, delivering 70 liters per minute.
Though transparent at first, the water turns a deep reddish brown upon contact with air due to natural iron oxidation—a visible symbol of its mineral richness.

This is genuine, untreated hot spring water: no chlorination, no dilution, no heating.
Classified as a mildly saline, bicarbonate-rich, iron hot spring, it is said to relieve cuts, bruises, neuralgia, and joint pain.

Stone-carved outdoor baths overlook a peaceful river, with nothing but birdsong and water as your soundtrack. This is the quiet essence of Japanese healing culture, unspoiled and untouched.

The Stay: Simplicity That Speaks Volumes

Kenichi Onsen is not a luxury resort, but a time-honored retreat.
The rooms are modest tatami-style spaces, rich in warmth and care. You won’t find five-star furnishings—but you will find the essence of wabi-sabi in every corner.

The inn’s calm hallways and traditional design allow you to step into another rhythm of life—one that values time, silence, and presence.

Cuisine: A Celebration of the Sea

Kenichi Onsen also takes pride in its refined yet unpretentious cuisine, rooted in local seafood and seasonal ingredients.

Two signature meal courses await:

• Awabi Full Course (Abalone Feast)
  Featuring live abalone served in five ways: sashimi, flame-grilled (dancing style), steak, hotpot, and traditional rice cooked in an iron kettle.

• Uni Hamagozen (Sea Urchin Set)
  A hotpot dish with steamed uni, scallops from the nearby bay, deep-ocean tofu, and Kumaishi-grown egg. Served with abalone sashimi, grilled dishes, and seasonal vegetables.

These are not high-end hotel meals—they are culinary reflections of the land and sea, crafted with integrity and tradition.

Final Note: Presence Over Performance

Kenichi Onsen is a rare place where the silence is the luxury.
Here, time flows differently. You’re not entertained—you’re embraced.
For cultural travelers and seekers of stillness, this is Japan in its most honest form.

Please note: Foreign language support may be limited. We recommend confirming language assistance directly with the property before your visit.