This much talked about hot spring inn, which won first place in the area in the "Hot Spring Inn and Hotel General Election" in four categories - dinner, private baths, history and culture, and access - and which also operates a bus service. The large public bath and garden open-air bath are dynamic baths spread across two floors, and in addition to the main bath, the large public bath is equipped with a silk bath, a vibrating bath, a jet bath, a loyly sauna, and a steam sauna. The Tobe-yaki ceramic tile mural painted by a female artist is a masterpiece that tells the history of Dogo. The garden open-air bath has five types of baths on the left - kettle, bottle, oval, cypress, and stone cut - and three types on the right - rock, octagonal cypress, and reclining bath - allowing you to enjoy different baths in an open space. Both have just been renovated and are extremely comfortable.

The hotel was voted number one in the Shikoku area for hot spring inns and hotels, and features four private open-air baths made of cypress, a bucket, ceramic, and stone, as well as a foot bath, hand bath, face bath, a mandarin orange ball bath that is very popular with children, and a manga bath. Dogo Prince Hotel is the only hotel where you can enjoy such a wide variety of baths. With a geisha welcome, transportation in a retro bonnet bus, orange juice at the tap, and various in-house events that preserve Japanese traditions, you can enjoy your trip to Dogo Onsen as if you were visiting a theme park.

For dinner, savor a visually stunning kaiseki meal made with an abundance of local ingredients, and a tasteful expression of the chef's dedication and sincerity. The "Michipuri Shunsai Kaiseki" includes sashimi of Ehime's prefectural fish, red sea bream, sea bream shabu-shabu, and teppanyaki of wagyu beef carefully selected by a professional connoisseur, as well as chawanmushi (savory egg custard) with shark fin, scallops, and soy sauce rice with Matsuyama-age, a specialty of Iyo. The "Michipuri Luxury Kaiseki" is packed with luxury and artisanal techniques, including red sea bream dishes, sukiyaki with carefully selected wagyu beef, steamed live abalone in sake, furo-buki daikon radish once loved by Shiki and Soseki, authentic Ehime conger eel soup, and the inn's specialty sea bream rice. In addition, the "Shikoku Taste Tour Kaiseki," which won the grand prize at a major travel site's annual awards, allows you to enjoy the flavors of all four Shikoku prefectures in one meal, including red sea bream dishes, a hotpot of Ehime brand sweet and tender pork and Sanuki udon, Takachi's specialty seared bonito, and grilled Tokushima brand Awaodori chicken steaks.

The children's kaiseki course meal is an adaptation of this dish and is very filling. The children's lunch set is served in a two-tiered container modeled after the inn's mascot, the Bonnet Bus. Both sets come with a takoyaki making experience, which is sure to get the family talking and smiling. The Nokkedon Corner is extremely popular at the breakfast buffet, which has around 50 Japanese and Western dishes to choose from. You can top your bowl with ingredients such as Setouchi whitebait, tuna, squid, and soft-boiled eggs to enjoy your own style of bowl in the morning.