Hotel Shinwaka Lodge

A comfortable 3 star hotel in Wakayama that's easy to find. If you're travelling here, you could consider staying a night.

The facilities are a little old, but well cared for, and I had a comfortable stay. The warm hospitality made it even nicer. From my room I could see Wakaura and hear the waves, and the natural hot spring, "Genki no Yu," helped ease my travel fatigue and left me feeling refreshed. The food was the real standout, from local homemade dishes to the fresh seafood. I'd been eager to try wild grouper, and the winter fish was incredible: rich, tender fat and firm, chewy flesh that lived up to its "king of hotpots" nickname. Kishu's red-legged shrimp was just as delicious, naturally sweet and fresh, with different textures and flavors from sashimi to salt-grilled. I could come back just for the shrimp, and I'll definitely return to try both again. Anyone after a stay with delicious food should give this inn a try.

I've come here with family and friends many times, in summer and at the end of the year, and the food is the main draw. Red-legged shrimp, conger eel, grouper and sukiyaki are all excellent, with different things to enjoy each season. The smooth, mellow chawanmushi is especially good, almost enough to make you want to stay just for that. The building has the feel of a traditional public lodging house, but the dining room and other areas have been renovated in recent years, so they're clean and comfortable. It's still homey, and the staff are friendly and helpful. Even during a photo shoot I was able to relax. A quiet place by the sea, especially nice for seafood fans and people who love good food. I plan to keep coming back through the year.

Last season I compared the wild grouper dishes here with those at a major inn in Kada that specializes in grouper. That inn cost four times as much, but Shinwaka Lodge won easily for both the quality and price of its grouper dishes! The red-footed shrimp, bought directly from specialist fishermen, were excellent too, even better than the spiny lobster I had in Ise. I'll be back this year.