Day 1

Oita Airport

12:20 Beppu Sweet Tea House

Local Oita cuisine and nostalgic sweet tastes at a charming teahouse

This popular restaurant is located near the Kannawa area, which is dotted with Beppu's famous "jigoku" (hells). The atmospheric old private house-style building invites you to take a trip, and the menu of local dishes and sweet treats will lift your spirits even higher. The popular "Dango Jiru" is made by mixing flour, salt, and water, kneading the dango into a strip, and putting it in miso soup with other ingredients. The handmade dango is firm, elastic, and satisfying. Since the store used to be a rice cake shop, it offers a wide variety of tasty dishes, such as freshly pounded rice cake with red bean paste, soybean flour, and grated radish, and rice cake au gratin. The rustic Zenzai and green tea ice cream are also handmade, offering a simple and nostalgic taste that can be enjoyed with a full stomach.

13:30 Umi-Jigoku (Sea Hell)

Mysterious spring colors and powerful fumaroles. The famous "Hell", a must-see sightseeing spot in Beppu.

In Beppu, places where hot steam and boiling water spout out have been called "jigoku," or "hells," and have been feared since ancient times. One of them, Umi-Jigoku, is one of Beppu's most famous scenic spots, with its vivid cobalt blue color. The sound of the tremendous gurgle of steam and the color of the blue water changes depending on the season and weather, delighting visitors. The spacious grounds also include a footbath with the spring water flowing freely, a greenhouse, a lotus pond, an observatory, and a gallery, making it a spot well worth seeing. If you get hungry after strolling around, enjoy eating "hot spring eggs" or "jigoku-mushi pudding" boiled directly in the "hell". The specialty bath salts sold at the store make great souvenirs.

15:00 Hoshino Resorts KAI Beppu

Hot spring ryokan with a hot spring-like atmosphere and dramatic scenes

Hot spring ryokan with a great location overlooking Beppu Bay. The inn is designed to resemble a hot spring resort with cobblestone alleys, souvenir stores, night stalls, and footbaths, where guests can stroll around and admire the ever-changing dramatic scenery. Designed by architect Kengo Kuma, the hotel's playful design and use of local craftsmanship is evident throughout.

KAI Signature Rooms "Kakishibu Rooms

All rooms have large glass "picture windows" with a wonderful sense of openness to the ocean. The walls are a "persimmon tannin" color, inspired by the tourist attraction "Blood Pond Hell," to create a color contrast between the hot earth of Beppu and the sea and sky outside the window. The headboards and lighting incorporate Bungo shibori, another attractive feature that allows visitors to enjoy the traditional culture of the region up close and personal.

15:30 Labo

ABCs of Hot Spring" to learn and enjoy the wonders of Beppu.

The "ABCs of Hot Spring" is an opportunity to learn about bathing and Beppu's hot springs in an atmosphere that resembles a mysterious laboratory. In the second half of the Experience, you can enjoy "making hot spring mist" by blending your favorite essential oil with the hot spring's own hot spring water. The mist can be put into a spray bottle and used as a post-bath care.

16:15 Public hot spring and Outdoor hot spring

Enjoy the local style of hot spring with "lukewarm" and "hot" water.

In Beppu, public bathhouses with bathtubs of two different temperatures have flourished, and the indoor baths are available in two types: "hot spring" and "lukewarm" to allow the hot spring water to permeate the body. The spring water is sodium chloride and bicarbonate spring water, which is gentle on the skin and provides a pleasant warming sensation.

17:30 Dining Area

Bungo Hot Pot and Ryukyu Kaiseki (KAI Local Flavors)" - a full array of flavors that will add color to your travel memories

Oita Prefecture is blessed with a rich harvest from the sea and mountains. At dinner, KAI Local Flavors dishes that incorporate the bounty of the season in abundance are served in unique dishes. To top off the meal, guests can enjoy "Ryukyu dashi chazuke," a dish with a generous amount of Bungo nabe broth.

21:15 Hot Spring Plaza

KAI Cultural Discovery "Touji Jug Band" that will make you want to clap your hands

Night stalls line the "hot spring plaza" next to the lobby, making it seem as if you have stepped out into a bustling hot spring town. The KAI Cultural Discovery "Touji Jug Band" features Staff/staff members dressed in happi coats playing rhythmical sounds with hot water and tubs, drawing guests in with the cheerful performance. Other entertainment includes a smart ball game and a storytelling performance by a hot spring expert.

Day 2

07:00 Hot spring plaza

Start a refreshing second day with "Beppu Hamabe Gymnastics

The sunrise from the mirror-like calm of Beppu Bay is one of the most impressive sights at Hoshino Resorts KAI Beppu. In a space filled with morning light, "Beppu Hamabe Gymnastics," which is based on the image of waves, is performed to awaken the body. By the end of the exercise, you will feel refreshed.

07:30 Dining Area

Enjoy the steamy atmosphere of the hot spring with a morning meal of steamed food steamed in a seiro (Japanese style stove).

You can enjoy seafood soup using "sesame broth," which has been popular in Oita Prefecture for a long time. By dissolving the sesame dashi in the seafood soup, the flavor of seafood is combined with the aroma of sesame seeds to create a deep taste.

12:00 Depart from Hoshino Resorts KAI Beppu

12:15 Restaurant Toyoken

A popular restaurant that attracts fans from inside and outside of the prefecture for its specialty "Toriten" (chicken tempura)

A long-established restaurant established in 1926. Its signature dish, toriten (chicken tempura), has been served since around 1937 and has become a representative taste of Oita Prefecture. The secret of its deliciousness is the secret sauce, which is a combination of original soy sauce and garlic and other flavorful vegetables. Domestic chicken thighs are marinated in the sauce for about a day to season them well. The batter is made without water, using only flour, potato starch, and fresh eggs from Oita Prefecture. The chicken is served with our own kabosu vinegar soy sauce and mustard, and the taste is irresistible. Other Chinese noodles are also popular, including "Beef Tou Shou Noodles" made with noodles imported from Taiwan and "Shark Fin Ramen" that is full of volume. It is no wonder that more than 15,000 people visit this restaurant every month.

14:30 Myoban Hot Spring Village

Enjoy the cloudy sulfur spring water in the outdoor hot spring and straw hut with a spectacular view.

Myoban hot spring can be seen by driving up to the middle of Mt. The sight of straw huts lining the road makes you feel as if you have stepped back in time to a long time ago. The method of collecting "yunohana" (hot spring water flowers), a local specialty since the Edo period (1603-1868), has been handed down to the present, and the manufacturing technique is designated as an important intangible folk cultural asset. This is a spot where visitors can enjoy hot spring in various ways, such as observing part of the production process (tours are free), enjoying the milky white sulfur spring water in the large outdoor hot spring with a spectacular view or in a private bath, or tasting "onsen steamed eggs" steamed in the steam of the hot spring.