Uoya Bekkan

All guest rooms and the sea-view baths overlook the beautiful Genkai Sea, and time will slip by just gazing at the sunset or fishermen’s lights on the water at night. The kaiseki cuisine, which varies with the seasons, is very popular, along with course meals that utilize wild-caught torafugu (tiger pufferfish) from Kanezaki in the winter or the prized ara (saw-edged perch) caught around Okinoshima Island, for example. Don’t miss the tai cha gozen, featuring sea bream and a dipping sauce whose recipe has been handed down for centuries.