STAY PLAN
We have eight different plans available. You can select one of the available plans according to your preferences. We are looking forward to your visit.
These rates include service charges and sales tax. A spa bath tax of 150 yen per person is added.
Daily room rates vary according to seasonal demand (weekday or weekend / holiday rates) and are subject to change without notice. Always be sure to confirm the details of each stay plan and refer to the monthly calendar for rates and availability.
All guest rooms in the Motoyu Ryuusenkaku are non-smoking.
We appreciate that this may be inconvenient for smokers, but we would like to ask for your understanding. Smoking guests may use the smoking area.
The Motoyu Ryuusenkaku will continue to strive to provide safety, security, and a comfortable, pleasant environment for its guests. We look forward to your continued patronage.
No Meal Plan
This plan does not include dinner or breakfast. It is ideal for those interested in sightseeing, attending events, or shopping in Kobe.
No meal
From 15:00 to 21:00 
10:00
9,000 yen per person and up
10,000 yen per person and up
Breakfast Only Plan
This plan includes only breakfast and no other meals. It is ideal for those interested in sightseeing, attending events, or shopping in Kobe.
Breakfast onlyFrom 15:00 to 21:00. 10:00.11,000 yen per person and up12,000 yen per person and up
Healthy Dinner Plan
This plan is recommended to guests wanting a nutritious boost of essential vitamins and minerals from natural ingredients selected for their high nutritional value.
Breakfast / DinnerFrom 15:00 to 18:00. 10:00.15,000 yen per person and up16,000 yen per person and up
Seasonal Kaiseki or Full-Course Dinner Plan
This is a plan for people who would like to enjoy a "Kaiseki" dinner, a traditional Japanese full-course dinner with 12 dishes. We use seasonal ingredients to prepare a meal for your enjoyment.
Breakfast / DinnerFrom 15:00 to 18:00. 10:00.18,000 yen per person and up19,000 yen per person and up
Tajima Beef Sukiyaki Dinner Plan
This is a special plan that includes '*sukiyaki,' a method of cooking involving a shared pot of boiled foods prepared with local *Tajima Beef and a 7-dish Kaiseki dinner.
Breakfast / DinnerFrom 15:00 to 18:00. 10:00.21,000 yen per person and up22,000 yen per person and up
Tajima Beef Shabu-shabu Dinner Plan
This is a special plan that includes '*shabu-shabu,' a method of cooking involving a shared pot of boiled foods, prepared with local *Tajima Beef, and a 7-dish Kaiseki dinner.
Breakfast / DinnerFrom 15:00 to 18:00. 10:00.21,000 yen per person and up22,000 yen per person and up
Kobe Beef Sukiyaki Dinner Plan
This is a special plan that includes '*sukiyaki,' a method of cooking involving a shared pot of boiled foods prepared with locally produced and specially selected Kobe Beef and a 7-dish Kaiseki dinner.
Breakfast / DinnerFrom 15:00 to 18:00. 10:00.25,000 yen per person and up26,000 yen per person and up
Kobe Beef Shabu-shabu Dinner Plan
This is a special plan that includes '*shabu-shabu,' a method of cooking involving a shared pot of boiled foods, prepared with locally produced and specially selected Kobe Beef, and a 7-dish Kaiseki dinner.
Breakfast / DinnerFrom 15:00 to 18:00. 10:00.25,000 yen per person and up26,000 yen per person and up
*Tajima Beef
Tajima is the area in northern Hyogo Prefecture where "Tajima Cows" are born before being sent for grazing in regions of Japan known for their flavorful, high-quality beef such as Kobe and Matsuzaka.
*Sukiyaki
One of the most popular meat dishes in Japan is sukiyaki. Until the Edo Period, animal meat was rarely eaten in observance of Buddhist teachings. However, after the Meiji Revolution in 1868, the taboo for eating meat diminished, and the Japanese started to adopt Western cuisine. As a result, sukiyaki gained popularity.
To prepare sukiyaki, put thinly sliced beef, vegetables, and tofu in a large iron skillet seasoned with sugar and soy sauce and cook until done. Guests use chopsticks to select the meat or vegetables, and many people dip their food in a bowl with a beaten raw egg before eating.
*Shabu-shabu
The name shabu-shabu describes the way the dish is cooked. High quality beef is thinly sliced to a thickness of only 1 to 3 millimeters and placed on a platter. As the thinly sliced meat is momentarily dipped and moved back and forth in boiling water, it makes a swishing sound similar to the sound of the word "shabu-shabu".
Taking one slice at a time, the beef is cooked in boiling water for 3 to 4 seconds until the color of the meat changes. The beef is then dipped in soy sauce with citrus juice or a sesame seed sauce before eating. Shabu-shabu can also be prepared in the same manner using chicken, pork, lamb, or fish.
Address:
"Motoyu Ryuusenkaku - Arima Onsen"
1663, Utsugidani, Arima-cho, Kita-ku,
Kobe City, Hyogo, 651-1401 Japan
Tel: 078-904-0901 Fax: 078-903-0099
E-mail address: ryuusen@skyblue.ocn.ne.jp
Experience the finest in Japanese hospitality complete with relaxing outdoor mineral baths and exquisite Japanese cuisine at Ryuusenkaku.
The Management
Motoyu Ryuusenkaku
