Kansuirou
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Datos rápidos
Check-in desde: | 15:00 |
|---|---|
Check-out antes de: | 10:00 |
Servicios
Wi-Fi
Estacionamiento
Instalaciones para personas con discapacidad
Centro de negocios
Zonas para fumadores
Accesibilidad telefónica disponible
Más información sobre Kansuirou
Kansuirou
Location A great option for a journey on a budget - hotel «Kansuirou» is located in Agano. This hotel is located in 7 km from the city center.At the hotel Specially for tourists who travel by car, there’s a parking zone. The beauty and wellness services: a massage room.Room amenities Here’s what you’ll find in the room to have a rest after a long day: a shower and a TV. Please note that the listed services may not be available in all the rooms.
Reseñas de 
Pareja
Comentario: 25 oct. 2025
Fecha de estadía: sep. 2025
Peaceful luxury ryokan in a serene setting
After visiting Sado Island, we decided to spend a night in Niigata proper to stay at Kansuiro, one of several renowned ryokans in the area. Driving up to Kansuiro, the first thing that struck us was the beauty of the grounds. The combination of lush foliage, moss-covered paths, and several creeks and ponds gave the property an almost mystical charm. The extraordinary architecture of the main building and the villas scattered across the landscape only enhanced that feeling. It’s the kind of place where your blood pressure seems to drop the moment you arrive.
This nine-room ryokan was founded in 1614, although the oldest surviving buildings date back to the Meiji era. Of the nine accommodations, four are stand-alone villas featuring in-room onsen, while the remaining rooms are in the main building - Taisho-no-ma, a Registered Tangible Cultural Property constructed in 1915. Guests staying in Taisho-no-ma don’t have private onsen, but communal and family baths are available for all.
The most notable structure at Kansuiro is the Rinsenkaku Villa, its highest-category lodging. Assembled in the 19th century, the two-story wooden structure sits on elevated ground at the center of the property and features two tatami rooms on each floor, a Western-style living room, dining room, bedroom, and a semi-open-air onsen bath. Verandas encircle the building on all sides, with enough foliage to ensure privacy while still allowing serene views of the garden and pond. Though Rinsenkaku is old, it’s been thoughtfully updated while maintaining its original charm. The floors don’t creak, the rooms are bright and comfortable, and the amenities are modern - lightning-fast Wi-Fi, dual toilets, and a spacious shower area for two.
The Murasugi Onsen area is famous as one of Japan’s foremost radium hot springs. According to Kansuiro’s proprietress, guests are advised not to open the glass doors of the in-room onsen, as the rising steam - rich in minerals, especially radium - is said to be beneficial when inhaled, allowing the minerals to enter the bloodstream through the lungs. It’s supposedly even more effective than absorption through the skin. Showering afterward is also not recommended; instead, guests are encouraged to gently pat dry with a towel to retain the minerals on the skin as long as possible. For this reason, both the communal and private baths are indoors, sealed from the outside air.
One of Kansuiro’s hallmarks is its bespoke dining experience. All guests are served meals privately - either in their rooms or, in our case, in a private dining room in the reception building. Rinsenkaku’s elevated location and stone steps make it challenging for staff to deliver multi-course meals directly, but we didn’t mind one bit. The dining room offered a different yet equally beautiful view of the grounds, making for a refreshing change of scenery.
The cuisine at Kansuiro was another highlight. Surrounded by farms, mountains, and within an hour’s drive from the coast, the ryokan makes full use of Niigata’s bounty of local ingredients. The sashimi selection - Flounder, Sawedged Perch, Peony Shrimp (from Sado Island), Greater Japanese Amberjack, Kisslip Cuttlefish, and Scallops - was incredibly fresh and flavorful. On the meat side, the Shibata-raised Niigata beef sirloin was excellent, as was the Koganeton pork, simmered with pickled plums. This particular pork, a crossbreed of Landrace, Large Yorkshire, and Duroc pigs, is fed with whey (from cheese production) and raised slowly on a special diet - a fascinating story and an even better dish.
Two other standouts were both creative and memorable: Nasu Tonyu-yose, a delicate amuse-bouche of hardened soy milk with eggplant at its center, and the Suimono, a clear dashi soup featuring wheat gluten mixed with red shiso and pickled plum, wood ear mushrooms, and Japanese parsley. Simple in concept but masterful in execution. Many of the smaller appetizers featured wild mountain vegetables - a hallmark of Niigata and the broader Tohoku region.
Our one disappointment was ironically the dish we most anticipated: Nodoguro (Blackthroat Seaperch, or Rosy Seabass). This fish has become a major delicacy in Japan over the past decade, prized for its umami-rich, fatty flesh that melts in the mouth when perfectly prepared. Kansuiro even features it prominently in their marketing materials. Unfortunately, ours wasn’t as rich or juicy as versions we’ve had elsewhere - likely because it wasn’t peak season. Generally, fall to winter is when Nodoguro is at its fattiest and most flavorful. Shame on me for not realizing that in advance!
While we usually prefer newer wa-modern (modern Japanese) properties, Kansuiro is a clear exception. Its charm is off the charts, and the serenity of its historic buildings and idyllic grounds gives it an unmistakable sense of place that few others can match. Add to that the comfort and modern amenities of its accommodations, and there’s no need to compromise a single thing when staying at Kansuiro.
This nine-room ryokan was founded in 1614, although the oldest surviving buildings date back to the Meiji era. Of the nine accommodations, four are stand-alone villas featuring in-room onsen, while the remaining rooms are in the main building - Taisho-no-ma, a Registered Tangible Cultural Property constructed in 1915. Guests staying in Taisho-no-ma don’t have private onsen, but communal and family baths are available for all.
The most notable structure at Kansuiro is the Rinsenkaku Villa, its highest-category lodging. Assembled in the 19th century, the two-story wooden structure sits on elevated ground at the center of the property and features two tatami rooms on each floor, a Western-style living room, dining room, bedroom, and a semi-open-air onsen bath. Verandas encircle the building on all sides, with enough foliage to ensure privacy while still allowing serene views of the garden and pond. Though Rinsenkaku is old, it’s been thoughtfully updated while maintaining its original charm. The floors don’t creak, the rooms are bright and comfortable, and the amenities are modern - lightning-fast Wi-Fi, dual toilets, and a spacious shower area for two.
The Murasugi Onsen area is famous as one of Japan’s foremost radium hot springs. According to Kansuiro’s proprietress, guests are advised not to open the glass doors of the in-room onsen, as the rising steam - rich in minerals, especially radium - is said to be beneficial when inhaled, allowing the minerals to enter the bloodstream through the lungs. It’s supposedly even more effective than absorption through the skin. Showering afterward is also not recommended; instead, guests are encouraged to gently pat dry with a towel to retain the minerals on the skin as long as possible. For this reason, both the communal and private baths are indoors, sealed from the outside air.
One of Kansuiro’s hallmarks is its bespoke dining experience. All guests are served meals privately - either in their rooms or, in our case, in a private dining room in the reception building. Rinsenkaku’s elevated location and stone steps make it challenging for staff to deliver multi-course meals directly, but we didn’t mind one bit. The dining room offered a different yet equally beautiful view of the grounds, making for a refreshing change of scenery.
The cuisine at Kansuiro was another highlight. Surrounded by farms, mountains, and within an hour’s drive from the coast, the ryokan makes full use of Niigata’s bounty of local ingredients. The sashimi selection - Flounder, Sawedged Perch, Peony Shrimp (from Sado Island), Greater Japanese Amberjack, Kisslip Cuttlefish, and Scallops - was incredibly fresh and flavorful. On the meat side, the Shibata-raised Niigata beef sirloin was excellent, as was the Koganeton pork, simmered with pickled plums. This particular pork, a crossbreed of Landrace, Large Yorkshire, and Duroc pigs, is fed with whey (from cheese production) and raised slowly on a special diet - a fascinating story and an even better dish.
Two other standouts were both creative and memorable: Nasu Tonyu-yose, a delicate amuse-bouche of hardened soy milk with eggplant at its center, and the Suimono, a clear dashi soup featuring wheat gluten mixed with red shiso and pickled plum, wood ear mushrooms, and Japanese parsley. Simple in concept but masterful in execution. Many of the smaller appetizers featured wild mountain vegetables - a hallmark of Niigata and the broader Tohoku region.
Our one disappointment was ironically the dish we most anticipated: Nodoguro (Blackthroat Seaperch, or Rosy Seabass). This fish has become a major delicacy in Japan over the past decade, prized for its umami-rich, fatty flesh that melts in the mouth when perfectly prepared. Kansuiro even features it prominently in their marketing materials. Unfortunately, ours wasn’t as rich or juicy as versions we’ve had elsewhere - likely because it wasn’t peak season. Generally, fall to winter is when Nodoguro is at its fattiest and most flavorful. Shame on me for not realizing that in advance!
While we usually prefer newer wa-modern (modern Japanese) properties, Kansuiro is a clear exception. Its charm is off the charts, and the serenity of its historic buildings and idyllic grounds gives it an unmistakable sense of place that few others can match. Add to that the comfort and modern amenities of its accommodations, and there’s no need to compromise a single thing when staying at Kansuiro.
Otro
Comentario: 15 mar. 2022
Fecha de estadía: mar. 2022
とてもリーズナブルな宿
6000千坪の敷地内に10部屋前後しかない贅沢、素晴らしい温泉設備。文化財なのに素敵にリフォームされている部屋、超高級旅館の基本条件を満たしていると思う。個人的な意見ですが、料理のレベルアップと、部屋食でなく素敵な食事処があれば完璧です。
Familia viajera
Comentario: 10 jul. 2021
Fecha de estadía: jun. 2021
建物は素敵ですが、
宿の建物、雰囲気、温泉、等は良いのですが、
バスタオルがカビ臭く、お料理の椀ものが冷めている、等、ホスピタリティに欠けていると感じます。
前回泊まった時もサービスが良くなかった記憶があるので、昔ながらの商売をしている感じがいたしました。、
バスタオルがカビ臭く、お料理の椀ものが冷めている、等、ホスピタリティに欠けていると感じます。
前回泊まった時もサービスが良くなかった記憶があるので、昔ながらの商売をしている感じがいたしました。、
Familia viajera
Comentario: 25 oct. 2020
Fecha de estadía: oct. 2020
とてもベビーフレンドリーなお宿です
お部屋数が少ないので、そんなにベビー対応は頂けないかなと思っていたのですが、
期待を大きくいい意味で裏切られたベビーも安心して泊まれるお宿でした！
大浴場や貸切風呂にはベビーバス、ベビーシャンプー、
事前にお願いすればベビーチェア、バンボ、オムツゴミ箱をお部屋に準備、
チェックイン時には既にお部屋に可愛いベビー布団をひいてくださっていました。
授乳クッションまで！
貸切風呂には備え付けのオムツ台、
大浴場にもベビーベッド、
大きなお宿でもバンボがないところもあるのに、
そういうお宿以上にすごく手厚いご準備をされてます！
もちろんほかの口コミ通り、お庭、従業員の方の温かさ、お部屋とても素敵です！
一番小さな昭和の間しか空いてなかったのですが、
このお部屋もいい意味で期待を裏切られ、
小さいと感じるようなお部屋ではなく、2人とベビーで泊まるには十分でした！
タタミも張り替えられたばかりだそうでタタミのいい匂いにも癒され、、、
貸切風呂も新しくとってもきれい。
とにもかくにもすごく素敵なお宿でした！！
期待を大きくいい意味で裏切られたベビーも安心して泊まれるお宿でした！
大浴場や貸切風呂にはベビーバス、ベビーシャンプー、
事前にお願いすればベビーチェア、バンボ、オムツゴミ箱をお部屋に準備、
チェックイン時には既にお部屋に可愛いベビー布団をひいてくださっていました。
授乳クッションまで！
貸切風呂には備え付けのオムツ台、
大浴場にもベビーベッド、
大きなお宿でもバンボがないところもあるのに、
そういうお宿以上にすごく手厚いご準備をされてます！
もちろんほかの口コミ通り、お庭、従業員の方の温かさ、お部屋とても素敵です！
一番小さな昭和の間しか空いてなかったのですが、
このお部屋もいい意味で期待を裏切られ、
小さいと感じるようなお部屋ではなく、2人とベビーで泊まるには十分でした！
タタミも張り替えられたばかりだそうでタタミのいい匂いにも癒され、、、
貸切風呂も新しくとってもきれい。
とにもかくにもすごく素敵なお宿でした！！
Familia viajera
Comentario: 4 oct. 2020
Fecha de estadía: sep. 2020
ゆったりと時間が流れます
3人で宿泊しました。敷地に入ると森の中の別世界という雰囲気。明治の間という一番広い部屋を予約。設えは伝統ある名旅館そのものです。落ち着きを感じます。部屋のお風呂は素晴らしい。これまで数多の老舗の旅館に泊まりましたがベストワン。素晴らしい。普通の旅館の小さめの大浴場のようです。食事も実に美味しく、サービスも良かったのですが老人３人には座敷の食事はつらい。足のついた座椅子を用意してもらいましたが、やはり食べにくい。床の間には中秋の名月で生花など季節感十分。紅葉の季節ならとても広い庭が最高でしょう。朝食も地元食材を使った料理でとても美味しかった。宿を出発する時は大女将と若女将のお見送りを受けて、次回は紅葉の時に是非とも泊まりたい。オススメの宿です。
Muy buena ubicación
4527, Murasugi, Agano, 959-1928, Chubu, Japón|A 3,03 km del centro de la ciudad
Check-in y check-out
Check-in desde:
15:00
Check-out antes de:
10:00
Información útil
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