歴史を感じる宿泊体験！奈良井宿の歴史的建物を活かしたホテルBYAKU Narai
Hello everyone. Couple gourmet and travel channel. This time, we would like to introduce you to BYAKU Narai, a recommended inn in Narai-juku . We visited Narai-juku, which is located on Nakasendo, one of Japan’s five major highways. Narai-juku is the longest post town in Japan, and it is a post town that still retains strong traces of the Edo period, which is rare these days. Narai-juku, which is located right in the middle of the 69th station of the Nakasendo road and is crowded with many shops over a 1km stretch , is known as “Narai Senken” and is loved by many travelers both in the past and today . If you’re going to stay at Narai-juku, which has a long history, you’ll want to stay in an old building, enjoy delicious Kiso ingredients, and have an open-air bath with your room . “BYAKU Narai”, which we will introduce this time, can fulfill all of these conditions. Therefore, this video introduces the rooms, dinner and breakfast, and facilities such as the hot springs and bar. Please watch till the end! We also recommend the separate video “Narai-juku Walking Guide” for those who are actually going to Narai-juku . There is a link in the summary section. During this trip, we were able to actually walk inside Narai-juku and experience the history and stories of this post town. This video summarizes various perspectives , including the story of how Kiso came to be today as it evolved over time, the buildings where you can feel the lives and activities of the local people, and the food culture where you can feel the rich blessings and climate of Nagano. So, if you are interested, please take a look! Well, the introduction has become long, but here we start introducing the main story “BYAKU Narai”! BYAJY Narai is an inn that has renovated several old buildings in Narai-juku, including the Suginomori Sake Brewery, which was founded in 1793. Facilities like this are scattered throughout the post. The main facility is currently named “Toshiyoshiya,” but the “Suginomori Sake Brewery” sign still hangs there. It was also decorated with “sugitama”, which are often seen in sake breweries. This may mean that it used to be a sake brewery, but in fact, sake is still made there. I’ll introduce you later! When you enter, you will find a lobby. Even though it has been renovated, you can see the beautiful beams and timbers and feel the history of this building.It is a wonderful structure. There is also an interior that lets you feel the remnants of the time when it was a sake brewery! After checking in, we headed to our accommodation for the night. This building is “Shimamoya” and is said to have been the home of a famous family that started lumber and transportation businesses. Once inside, there is a lounge exclusively for guests. It has also been renovated and is bright and clean. The interior design, which uses plenty of trees, is also wonderful. Facing the street of the post town, you can relax and watch the travelers passing by. There are also tourist guides for Nagano, all of which are fascinating guidebooks that you can’t help but pick up. There was also free tea and juice, which was perfect for taking a break. This grape juice made from grapes from Nagano Prefecture was delicious! Before heading to my room, I decided to grab some tea from the fridge in the lounge. Now, let’s go into the room we will be staying in. There are 114 rooms to stay in. When you pass through the noren and open the door, you ‘ll find yourself in a tatami room with a dining set made from Kiso trees. The ceiling in this room is very high. I wonder if it is a remnant of a business such as a lumber shop or transportation business . When you sit on this dining chair and look up at the ceiling, you can see not only the processing marks on the beams, but also the scratches, giving you a sense of the history of this building. I felt like I was being sucked in somehow. LOL Also, the shelf was a minibar, and it was very well stocked. There was a coffee grinder, and when I looked at it unexpectedly, I found not only instant drip coffee, but also coffee beans. This is a light. Is this for going outside at night? We didn’t really use it, but it might be nice. There was also a refrigerator in the shelf, so I kept the water and tea I got from the lounge cold. In addition to coffee cups and tea utensils, there were also glasses. There is also a security box, so I used it to store my accessories and watches when I went to the hot springs . There is a closet next to the minibar. There were cold weather gear inside, but I didn’t use them, but I guess there are days when it gets cold even in the summer. And there’s a door, so when you open it… wow! It’s a very nice bedroom. The white walls and plenty of wood create a wonderful atmosphere! There was also a large sofa, and my husband was spending his time lying down. Certainly, when it’s this big, you’ll want to lie down. There’s a nice little box on the table. Surprisingly, it contained Japanese sweets! It was July at this time, so it was a hydrangea. It’s so cute. I immediately made some tea and shared it with my husband. Lately, I feel like more and more inns are serving these kinds of Japanese sweets . Is this an inbound effect? That’s amazing! Also, the bed looks like this. It’s a twin, not a double. When I lay down, the wood grain on the ceiling made me feel relaxed. There was a place by the bed where you could charge your smartphone. This is pajamas and indoor wear. It’s convenient to wear this when you go out. It was soft and very comfortable. Since my feet tend to get cold, I’m glad that it comes with socks! There is also a small table and two chairs here. The mountains of Kiso can be seen outside the window, and as I sat in this chair and looked out at the scenery, I felt my exhausted mind and heart melt. The room is also decorated with art! It is said that the artwork is based on the pattern on the sliding doors in this building. I was curious about this fusuma art, and when I looked into it, I found out that the building and art here were designed by an artist named Fumihiko Sano. This also seems to be a 3D art design of the transom. It’s interesting to see how things from the past are incorporated into modern designs . Next is the introduction of the washroom space. There are 2 balls, so it’s very spacious. There were also soaps and basic cosmetics. It was also comfortable to use. There were also bath salts in the bath set . There is also a basket to use when going to the public bath located in a separate facility. Amenities are included in the bag, including body towel, face wash, cleansing agent, cotton, razor, toothbrush, and everything you need. Further back was a shower room. Of course, shampoo, conditioner, and body soap are also available. You can also go outside from the shower room, There’s an open-air bath outside. The terrace is spacious and has lots of wood, making it very beautiful. When you open the lid, there will be hot water. The water here is not a hot spring, but apparently they use boiled water from mountains such as Torii Pass. In fact, during this trip, we also attempted to cross Torii Pass, and what we realized while walking was that there was a lot of water flowing down the mountain . . Seeing the beautiful water flowing all over the mountain, I was able to feel once again the richness of nature in Nagano Prefecture. So when I heard the explanation about this hot spring, I felt very happy. It was a very good experience. Now let’s take a bath! At this time, I was tired from crossing Torii Pass, so it felt great! There was also a rest area on the terrace where I could cool off after a hot bath, and when I looked up I could see the mountains of Kiso. Of course, taking a break while drinking the tea I received in the lounge was a great feeling! The introduction to the room was wonderful. Next is an introduction to the restaurant. The restaurant is located in the facility you checked in to. When it was Suginomori Sake Brewery, the inside of the brewery where sake was made was a place filled with a cheerful atmosphere, so the restaurant we are going to now has been renovated as “KURA.” The street leading to the restaurant is lined with breweries, giving you a sense of the old days of sake breweries. And here is the restaurant. It retains the good atmosphere of a warehouse. When you open the door, you’ll see the rice used in this restaurant and the rice used to make sake lined up at the entrance. Inside, there were also the remains of a kettle that was once a sake brewery. You can’t help but look at the bottom. You can choose between counter seats and table seats, and the ceiling of the room with table seats has exposed beams, giving it a wonderful feel of what used to be a sake brewery. From the small window in this room, you can see the current state of sake making. I was thinking of having some sake, but after crossing the mountain pass and taking a bath, what I was looking for after feeling refreshed was beer! ! ! Lol , so let’s toast with Nagano’s local beer! It’s easy to drink! In fact, the beer is delicious now that I’ve crossed Torii Pass! I ordered Minami Shinshu Golden Ale! Unusually, my husband said, “I’d like to have that too,” so we exchanged it and I got a sip as well. This is Shiga Kogen IPA made by Tamura Honten in Nagano. It has a strong taste and a bright and rich aroma. This is also very delicious! Now let’s introduce the dishes. The first item is a potato soup with the theme of “pure light.” It was a smooth soup made with potatoes and dashi stock, and the aroma of the potatoes and bonito stock was wonderful. The vessel was originally used for making sake 100 years ago, and was apparently repaired by a lacquer craftsman from the neighboring town of Hirasawa. The container that touches your lips feels kind of soft. The bowl itself has a nice texture and the soup is smooth. Next is a KURA-like arrangement of Oyaki, a classic dish that is familiar to people living in Shinshu, with the theme of “living” . Oyaki is made with Gitaro gamecock, yamabuki, Japanese pepper, and wrapped in buckwheat skin. When I took a bite, I was struck by the aroma of Japanese pepper. The refreshing aroma that wafts through your nose whets your appetite. The aroma of Yamabuki and the crunchy texture are also wonderful. Gitaro gamecock is sweet, soft, and has a strong flavor. The next dish is a dish of “Suimei” Shinano Yukimasu. Shinano snow trout is said to be a fish that depends on its freshness, and is delivered to us alive on the same day it is caught. There was no smell at all, and the fish was light but had a strong sweet taste. Lemon jelly and finger lime on the right. On the left is soy sauce koji and wasabi. It’s refreshing and tastes like carpaccio. The crunchy texture of finger limes is also interesting. The koji adds flavor, making it even more delicious. It was very delicious! Next is the “traditional” deep-fried carp. It is said that there is a custom in the Saku and Suwa regions of Nagano Prefecture to have carp as an auspicious dish. This is a dish of carp wrapped in shiso leaves and deep-fried, topped with black vinegar and plum paste, and topped with chopped snap peas. When I think of carp, I only think of “koigoku”, but it turns out that there are other ways to eat it. It doesn’t have the characteristic odor of carp at all, and it has a nice chewy texture. The perilla leaves, plum scent, and black vinegar are very refreshing. Next is a dish with the theme of “Satoyama”. This dish is made with a variety of vegetables grown in Nagano and prepared in a variety of ways, including grilled, boiled, fried, and raw. The sauce is carrot, onion, cucumber, and tomato sauce. The powder is miso powder. Since the cooking methods are different, and the sauce and powder are different, there is a wide range of ways to enjoy it, making it a very satisfying dish. Each and every vegetable was delicious. Next is the KURA shishi dish. Shishi means “meat dish” in the Nagano language. It’s not wild boar meat, but Shinshu beef. The Shinshu beef is slowly cooked at a low temperature in the soup stock, allowing the flavor of the stock to soak into the meat. Garnish with shiitake mushrooms and snap peas. Served with rock salt and wasabi. The meat has the flavor of the soup stock, and has a very strong umami and sweetness. Whether eaten with wasabi or salt, the flavor of the meat was brought out and it was very delicious. The shiitake mushrooms that came with the dish had such a strong aroma and umami flavor that I thought they were just someplace else . And next… wow! My husband and I both couldn’t help but lean forward. “Hospitality” Rice cooked with corn. The moment you open the lid of the earthenware pot, you can smell the sweet smell of corn. It is cooked in a broth made from corn cobs and kelp. They add sautéed young corn and lightly sprinkle with soy sauce to adjust the flavor. The crunchy texture of the corn is also very nice. It’s fresh and blue. My husband had finished his meal, but there was still some left over, so I decided to make it into a rice ball and take it back to our room. It was delicious! And finally, water sweets. The ice cream is made with yogurt from Shimizu Farm in Nagano Prefecture. The red sauce on top of the ice cream is rhubarb sauce. The ice cream had the refreshing taste of yogurt. This is apricot compote. Since black tea is also added to make the compote, it has a faint black tea aroma. The jelly is made from the juice of apricot compote. All ingredients used are from Nagano Prefecture. Also, these cards on the table were placed all over the inn. Each card has a different content and explains the characteristics and history of the region, so the more cards you collect, the more you will learn about the history and stories that make up this journey. Masu. It’s a very interesting trick. We collected 6 cards. When you go, please collect the cards. It’s sure to be a good memory. By the time I finished dinner and returned to my room, it was already dark. The quietness of the place, with all the tourists gone, and the moonlit appearance of the post station had a magical beauty. good morning. It’s a quiet morning with only the sounds of birds chirping. Take a warm open-air bath in the morning to wake up your body. I added some bath salts that I didn’t use yesterday. Nice weather today too. It feels so good. Swallows were flying around. The chirping of swallows echoes in the slow, quiet morning. After the bath, it’s time for morning coffee. My husband ground the beans for me. That’s a nice sound. I feel like coffee made from ground beans can enrich the soul. The time I spend relaxing with my husband in the morning is a precious time that cannot be replaced by anything else. It’s time for breakfast, so I leave the room and head to the same restaurant as yesterday. In the morning, when Narai-juku is not yet visited by tourists, you can hear the chirping of birds and the sound of running water. It’s a beautiful morning. For breakfast, you can choose between canter seats and table seats. We had nice canter seats, but like yesterday, we had table seats where we could see the sake making process. And here’s the breakfast you’ve been waiting for! The breakfast menu also features dishes that use plenty of Kiso vegetables. In addition to this, grilled fish and fried eggs were also brought to us. Any side dish seems to go well with white rice! This grilled fish was juicy and delicious! I also enjoyed my favorite natto! This is fried egg. The steam is rising and it’s hot! The tamagoyaki is so large and heavy that it is difficult to lift it. Moreover, it is so fluffy that it looks like it will fall apart. Both my husband and I cut it with chopsticks and then put it on a serving plate. All the dishes were delicious. Both dinner and breakfast were very satisfying! Next is an introduction to the facility. Let’s start with the large bath. Our room has an open-air bath, but not all rooms have an open-air bath, so we have a large public bath. The public bath is located in the same facility as Lunch. I didn’t take any pictures inside, but the water was smooth and felt nice. You have to go outside to get to the public bath, but it has a roof so you won’t get wet even if it rains. In addition, the rows of breweries remind us of the era when the area flourished as a sake brewery. Additionally, this facility also has a bar. The interior of the store, which is a renovated warehouse, has a very nice atmosphere. It seems that the sake made in this sake brewery is also on display. Please come and take a bath! Next is an introduction to the gallery. It was originally an inn that provided travelers with rich food and a safe place to sleep. People flocked to the place when they heard the proprietress’s light “hoi hoi” voice, giving it the name “Gallery Hoi Hoi.” Guests can view the artwork, so please come and see it! This time we introduced “BYAKU Narai”. I would be happy if you could enjoy this video even a little. We will continue to introduce various gourmet foods and travel, so please subscribe to the channel and hit the good button. See you again in the next video. Thank you for watching.
「BYAKU Narai」で歴史と現代の融合を体験してきました。
中山道の心臓部に位置する奈良井宿は、400年の歴史を誇る宿場町で、その魅力が今も色濃く残っています。
BYAKU Naraiでは、1793年創業の酒蔵「杉の森酒造」をはじめとする4棟の歴史的建物を引き継いだ、それぞれの伝統的な「屋号」が部屋番号に使われるホテルになっています。
全16室の客室は、歴史ある建物の構造を活かした個性的で多様な空間です。
これまでの営みを支えてきた古民家ならではのユニークな宿泊体験を提供しながらも、清潔感と現代の快適さを兼ね備えています。
歴史と物語を感じながら、特別な時間を楽しめます。
公式サイト：https://byaku.site/
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