Tottori Onsen Hakuto Kaikan

The hotel is conveniently located, the staff were courteous, and parking is free. The only issue for me was the weak air conditioning. I had to set it to 23 degrees Celsius to sleep, but I'm sure the room was nowhere near that, probably 27-28. The onsen is nothing special, though it's included, so I can't complain. There are 3-4 other onsens within a short walk if you want something more exciting.

I took my JLPT exam here. It's a good place for a meeting or an important event.

We stayed here with our four-year-old and two-year-old while visiting Tottori Sand Dunes and Kodomo no Kuni (Children's Land), and chose a plan with breakfast only. The room was a perfectly fine Japanese-style space, with new wallpaper and clean tatami mats. The location was good, parking was easy, and breakfast was delicious. The unit bathroom light was a bit dim. The bathwater was so hot that even we adults found it too much, so our toddlers couldn't use it. That was disappointing for the kids, who love hot springs.

We had the "Reiwa 8 Spring Kaiseki Course (7,500 yen)" at this restaurant on a holiday in April 2026, for a post-funeral meal at 5:00 PM. The meal started with cherry blossom sesame tofu, with finely chopped salted cherry leaves lending it a cherry blossom mochi aroma. The seasonal presentation was lovely and raised expectations. It was smooth and creamy with just the right saltiness, though I noticed the leaf fibers on my tongue. The Kotoura salmon and avocado salad mille-feuille had a rich, addictive combination of salmon umami and creamy avocado. The sashimi of bluefin tuna, sea bream, and scallops smelled wonderful, and the ingredients' quality came through as sweetness and umami developed with each bite. Spanish mackerel with rapeseed was tender, moist, and firm, with a pleasantly sticky texture and rich flavor. The Oyama pork hot pot had thin pork loin cooked in a soy-based broth over solid fuel. The broth was lightly seasoned to bring out the pork's flavor, and each chew released a faint wild herb-like aroma along with slowly building umami, suggesting good quality meat. The fried chicken meatball tempura, shrimp and yuba roll, butterbur shoot tempura, and green pepper were crisp and fragrant; the crunchy butterbur shoots stood out. Bamboo shoot rice had a punchy, sharply salty taste. The sea bream clear soup was also quite salty, but drew out the fish's umami and finished the meal cleanly. Strawberry mousse ended things with gentle sweetness and tartness that felt soothing. It was a very satisfying kaiseki meal, with good ingredients, careful cooking and seasoning, and a menu that reflected the season.