Minshuku Yaichi

The best part for us was picking vegetables at Yaichi's fields. The owner really knows his vegetables, and the tomatoes we picked were so sweet. My children and I were surprised by how good all the fresh vegetables tasted. It made a lovely summer holiday memory. The inn was clean and comfortable, and the owner and landlady were just as warm and friendly as we’d expected. Dinner was a treat, especially the grilled salted sweetfish and the landlady’s homemade dishes. We went back for more Gujo koshihikari rice, and the watermelon was delicious too. We hope to return. Thank you!

The rooms, halls, and bathrooms at Minshuku Yaichi are always neat and clean. I come every year, and getting to chat with the husband and wife is a big part of why I look forward to returning. Their “Ayuzukushi” is delicious and feels like a real treat, with lots of ayu the husband catches in the Nagara River. I’ll be back next year for sure. Looking forward to seeing you again!

Our child got to harvest vegetables in the field, which was a really valuable experience. We also took the Nagara River Railway to Kodakara Onsen, and both parent and child had a great time. We were here as a family for our child's birthday, and the welcome was thoughtful throughout. Walking into the house through its big entry hall felt cozy, like visiting grandparents in the countryside. From the second-floor window we could take in the scenery and scents outside, with insects and the Nagara River Railway train adding to the sounds. Dinner was centered on ayu caught by the owner. The fish was excellent, and so were the field vegetables in the tempura and the rice cooked in an earthenware pot. It was all filling and delicious. They even prepared dessert for our child’s birthday. It was a wonderful day, and we’d definitely like to come back.

After breakfast we went out to the fields to pick taro and green beans, and got to take our harvest home. Thanks so much for all the help. We were welcomed warmly by the owner and his wife, and the nice furnishings and comfortable room made it easy to relax. The food was the highlight. Dinner was wild boar sukiyaki, with plenty of other dishes to choose from too. The sweet-simmered sweetfish roe, taro croquettes, fried sweetfish, and freshly picked Moroccan green beans were all delicious. The beans were sweet, without that green taste. Breakfast brought overnight-dried sweetfish, chawanmushi, salad made with fresh vegetables, wine-stewed apples, and shiny rice cooked in the hearth. We ate everything with lots of “delicious, delicious.”