This long-established inn, built in the Sukiya style, adds a touch of Japanese relaxation to the tropical atmosphere of Satsuma. The space, which has been cultivated over more than 60 years of history, is filled with the aesthetic sense of Satsuma.
There are 10 types of Japanese-style rooms that allow you to feel the spirit of Satsuma. The top floor, the 5th floor, facing Kinko Bay, is the executive floor, which can be said to be the pinnacle of spatial beauty, and features one exclusive Japanese-Western room, "Shimazu no Ma," two exclusive special rooms that combine a Japanese-Western room with a reception room, and the newly created modern Japanese-Western room, "Tsurumaru no Ma," creating an exceptionally high-quality stay.
The "Tsurumaru Room" has a living room with a 6-tatami mat Japanese-style room and a bedroom with a semi-double bed, both of which are 26 square meters. It is an extraordinary space that responds to the trends of the times. On the first floor is the Japanese-Western room "Shusui Room". It is popular as the only guest room that overlooks the purely Japanese-style dry landscape garden.
The hot spring contains natural moisturizing ingredients and is one of the best skin-beautifying waters in Japan. You can enjoy the hot spring water flowing directly from the source in the large public bath and open-air bath. The private bathing area comes with two types of living room: Japanese and Western.

Blessed with sunlight, sea and land, Ibusuki is a treasure trove of bountiful seafood and mountain produce. Ibusuki Shusuien, famous throughout Japan as a culinary inn, serves the ultimate in hospitality cuisine, also known as the "garden of deliciousness, flavor and aroma." The skilled chefs who carry on the inn's culinary tradition show off their skills.
All visitors are enchanted by the deliciousness, color, elegant presentation, and depth of flavor of Southern Kyushu, blessed with land and sea. For dinner, the inn offers four types of banquet plans.
The basic kaiseki course meal incorporates seasonal ingredients from Satsuma, and includes dishes such as "softly boiled Satsuma black pork" and "grilled abalone with miso (grilled in a persimmon kettle in winter)." These are the inn's specialty dishes, and even those who are not gourmets will be impressed by their exquisite taste.
In addition to the Shikisai Kaiseki course, which allows you to taste seasonal ingredients, and the Shabu-shabu Kaiseki course, which allows you to fully enjoy pure black pork, the Premium Kaiseki course includes the exquisite "Foie Gras Tamajimushi" (steamed foie gras) made with foie gras and shark fin, and other luxurious dishes that can only be enjoyed at this inn.
Dining is available in the private dining room "Shimazuhan" built in the Sukiya style, or in the private dining room "Shikisai" separated by antibacterial walls. Enjoying dinner with loved ones will be a memorable experience.
When you sit down, be sure to order a shochu called "Kiraku," which was produced and sold by the shochu brewery up until the inn's founding in 1963. Pairing it with the exquisite cuisine will only increase your palate's bliss.