"Good old things filled with peace and freshness. I call the harmony of old and new symbiosis, and have made it my architectural theme. Karahafu, transoms, gates, latticework. Old-fashioned streetscapes and nature. I hope that Dogokan, the crystallization of a dream I have nurtured for many years, will bring fresh joy to your travels." This is the message of Kisho Kurokawa, the designer of Dogokan, and various designs that embody his thoughts are scattered throughout the building. It is located on a hilltop up from the main building of Dogo Onsen enter the building, excited by the unique exterior, you will find a lobby that is modeled after a storehouse from the Edo period. In the center, there is a waterfall that flows gently from the second floor of the atrium. The sound of a babbling river flows around the lobby... The moment you step inside, you will be invited into the world of Kisho Kurokawa, where Japanese and Western, Edo atmosphere and modern sensibilities coexist.

A glimpse of Kurokawa's design philosophy can be seen in the VIP room with garden on the third floor of Dogokan. The veranda and inner garden have been cleverly arranged to adjoin the garden where the teahouse "Juando" is located. This is the finest space for an inn, where you can blend into the garden scenery and experience a deep sense of tranquility and harmony. Overlapping with this tranquility is the atmospheric "Steam Road." If you walk along the road reminiscent of an old townscape, you will find a large public bath decorated with the rustic charm of wood and stone. Enjoy the pleasure of an open-air hot spring with 3,000 years of history, and relax at your leisure in the hot water, lukewarm water, or reclining bath. The cascading water, which is 100% natural from the source, is also excellent.

For dinner, enjoy authentic kaiseki cuisine, a tradition that has been passed down since the days of inns, at the restaurant Shiki Hana Sukiyose, where, depending on the plan, you can dine in your room, or sit in a semi-private room with chairs or a sunken kotatsu-style raised seating. The chef carefully selects seasonal ingredients from the Setouchi region and locally produced produce, and the dishes are brought out one after another with great attention to detail, from the garnishing to the cooking, selection of tableware and presentation. It is truly bliss itself. At the restaurant, which has its own kitchen, you can also enjoy a kaiseki meal of Iyo beef and beloved sea bream. The attentive service of the serving staff gives a glimpse into the culture that lives on in the spirit of hospitality for pilgrims.