A hotel brand in Japan
The Hiramatsu
Hiroyuki Hiramatsu, a chef trained in France, opened a 24-seat French restaurant in Nishi-Azabu, Tokyo, in 1982, and the company grew into one of Japan's best-known restaurant groups.
Its hotels began in 2016 at Kashikojima, Atami and Hakone, on the European idea of a restaurant with rooms, and every one is built around its dining room.
- Places to stay
- 6
- With a hot spring in every room
- 3
What they share
- Dinner in the house restaurant is the point of the stay
- Fewer than 30 rooms in each
- No large shared bath; you bathe in your room or a private bath
- Children of any age are welcome
How to choose
For a hot spring
The Hiramatsu Sengokuhara: free-flowing spring water and an Italian tasting menu in Hakone
For the sea
The Hiramatsu Ginoza: French cooking of Okinawan produce, with an infinity pool
For seafood
The Hiramatsu Kashikojima: eight rooms over Ago Bay, with Ise lobster and abalone at dinner
For a forest and a villa
The Hiramatsu Karuizawa Miyota: French or Italian dinner below Mount Asama, served in the villa if you like
For Kyoto
THE HIRAMATSU KYOTO: a Meiji machiya on Muromachi-dori, with Italian or kappo dinner
6 auberges
Nakagyo, Kyoto
AubergeTHE HIRAMATSU KYOTO
THE HIRAMATSU 京都
A Meiji kimono draper's machiya, with pine garden and kura
Shiono, Miyota
AubergeThe Hiramatsu Karuizawa Miyota
THE HIRAMATSU 軽井沢 御代田
Jomon pottery dug on site, Mount Asama across the forest
Atami
AubergeThe Hiramatsu Atami
THE HIRAMATSU HOTELS & RESORTS 熱海
A 1985 sukiya guest house, Miró in the dining room
Matsuda, Okinawa
AubergeThe Hiramatsu Ginoza
THE HIRAMATSU HOTELS & RESORTS 宜野座
French cooking of Okinawan produce, Pacific sunrise
Ugata, Ise-Shima
AubergeThe Hiramatsu Kashikojima
THE HIRAMATSU HOTELS & RESORTS 賢島
French cooking of Ise lobster and abalone over Ago Bay
Sengokuhara, Hakone
AubergeThe Hiramatsu Sengokuhara
THE HIRAMATSU HOTELS & RESORTS 仙石原
Miró and Chagall on the walls, an Italian dining room
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Q&A
No; they are auberges, small hotels built around a French or Italian restaurant. The Hiramatsu Kyoto, in a restored machiya, adds a Japanese kappo counter beside its Italian dining room.
Every room at The Hiramatsu Atami, Sengokuhara and Karuizawa Miyota has a hot-spring bath, but at Kashikojima only the four annex rooms do. The Hiramatsu Ginoza and The Hiramatsu Kyoto have no hot spring.
French at Atami, Ginoza and Kashikojima, Italian at Sengokuhara, French or Italian at Karuizawa Miyota, and Italian or Japanese kappo in Kyoto. Each cooks from local produce, such as Ise lobster at Kashikojima.
Hiramatsu, the restaurant company that Hiroyuki Hiramatsu began with a French restaurant in Nishi-Azabu in 1982. It opened its first hotel at Kashikojima in 2016, and all six of its hotels are on our list.