旅館はまさき

Founding

An inn founded in 1927.

Setting

An inn in Ushibuka in southern Amakusa, a fishing town where sea bream and yellowtail are also farmed.

Rooms and shared facilities

Seven rooms in total, Japanese-style and ranging from six to 14 tatami. Toilets and baths are shared.

Room layout and allocation

All rooms are Japanese-style in a traditional layout, from six to 14 tatami, and the inn assigns them according to the number of guests per room.

Room equipment and amenities

Individual air conditioning, television, yukata, hand towel, toothbrush set and razor.

Baths

Renovated in 2018. There are two baths, not divided by gender, used privately by one room at a time.

Bath amenities

Shampoo, conditioner and body soap.

On-site facilities

A dining room and two baths.

Dining room and banquet use

Dinner and breakfast are both taken in the dining room. The space also serves as a banquet hall, and dinner in banquet form requires advance notice.

Parking

Cars can be parked in front of the inn, free of charge.

Ingredients

Within Amakusa the kitchen holds to Ushibuka produce, serving local ingredients as fresh as possible.

Abalone course

A seafood course giving each guest a whole abalone, grilled live on the net. A sample menu runs from an appetiser and vinegared dish through seasonal sashimi, the grilled abalone, grilled and simmered fish, fried and steamed items, a western plate, soup, dessert, rice and pickles.

Platter course

A course in which the sashimi normally plated per person is served on a shared platter in greater quantity.

Spiny lobster course

In the Shimoshima area of Amakusa, including Ushibuka, the Amakusa spiny lobster festival usually runs from mid-August to the end of December. The course gives two lobsters per guest, served as sashimi and boiled, with the heads made into soup.

Sea urchin course

In Amakusa purple sea urchin runs from late March to the end of May, red urchin from June to September and gangaze urchin from October to February. In season the inn serves a seafood course including an urchin rice bowl or four gunkan rolls plus urchin on its own.

Breakfast

A simple breakfast in keeping with a fishing town, using local ingredients.

Long-stay plan

A two-meal plan is offered for long stays such as extended business or construction work, available from two nights.

From Amakusa Airport

About one hour by rental car from Amakusa Airport, via prefectural routes 47, 44 and 24 to National Route 266, then prefectural route 35.

From Matsubase IC

About two hours 30 minutes by car from Matsubase IC, via National Route 218 and prefectural route 181 to National Route 266, then over the Amakusa Five Bridges and along the Pearl Line to prefectural route 35.

Routes by ferry

From Nagasaki, take the Shimabara Railway ferry from Kuchinotsu Port to Onike Port, about one hour 50 minutes including driving. From Kagoshima, take the Sanwa ferry from Kuranomoto Port to Ushibuka Port, about one hour 20 minutes including driving.

Languages spoken by staff

The English page states that the staff speak only Japanese and cannot answer questions in other languages by telephone, and asks that questions be written in the notes field of the online booking.

Japanese-style rooms

Seven rooms from six to 14 tatami, in a traditional layout, assigned by the inn according to the number of guests per room.

Shared toilets and baths

Rooms have no private toilet or bath; both are shared, and the water facilities have been renovated to current standards.

Two baths used privately

Renovated in 2018, not divided by gender, and used privately by one room at a time.

On-site facilities

A dining room and two baths.

Dining room and banquet use

Dinner and breakfast are both taken in the dining room. The space also serves as a banquet hall, and dinner in banquet form requires advance notice.

Ingredients

Within Amakusa the kitchen holds to Ushibuka produce, serving local ingredients as fresh as possible.

Breakfast

A simple breakfast in keeping with a fishing town, using local ingredients.

Arriving by car from Amakusa Airport

About one hour by rental car from Amakusa Airport.

Via prefectural routes 47, 44 and 24 to National Route 266, then prefectural route 35.

About two hours 30 minutes by car from Matsubase IC.

Via National Route 218 and prefectural route 181 to National Route 266, then over the Amakusa Five Bridges and along the Pearl Line to prefectural route 35.

Arriving by ferry

From Nagasaki, the Shimabara Railway ferry from Kuchinotsu Port to Onike Port, about one hour 50 minutes including driving.

From Kagoshima, the Sanwa ferry from Kuranomoto Port to Ushibuka Port, about one hour 20 minutes including driving.

Toilets and baths are shared

Rooms have no private toilet or bath; both are shared, and the two baths are used privately by one room at a time.

Rooms are assigned by the inn

Rooms run from six to 14 tatami but are assigned by the inn according to party size, so a specific room cannot be chosen.

Banquet-style dinner needs advance notice

Taking dinner in banquet form requires advance notice; the dining room doubles as the banquet hall.

Seasons for the limited courses

Spiny lobster usually runs from mid-August to the end of December, while sea urchin seasons vary by type across the year from late March.

Condition on the long-stay plan

The two-meal long-stay plan is available from two nights.

Language for enquiries

The English page states that staff speak only Japanese and cannot answer questions in other languages by telephone; questions should go in the notes field of the online booking.