Yumura Onsen, with a history of over 1,000 years, is a hot spring with a high heat source, known as "the hot spring of longevity that creates a body that does not rust." The "three major beauty spring qualities" of sodium, chloride springs, and sulfate springs remove waste products from the skin, regenerate the body, and warm it from the core.

You can enjoy the free-flowing hot springs at Kannon-no-yu and Yakushi-no-yu on the second basement floor, which are equipped with a variety of baths, and Nagamino-yu, a cypress panoramic bath with a family bath and a private open-air bath.

This inn is blessed with an abundant supply of hot spring water from its own hot spring source, so much so that the baths and washrooms in all guest rooms are filled with hot spring water. There are eight types of guest rooms, and four types with an open-air hot spring bath, including one universal design room. Shiori, which has the theme of "bathing while feeling the four seasons of Yumura," is a space where you can enjoy nature up close while soaking in the pure hot spring water in the open-air bath on the terrace.

The inn is making improvements throughout the entire building with the theme of universal tourism. In 2024, five "Irodori" junior suites, with a Japanese-style room and a Western-style room connected together, will be created. The toilets in the standard Japanese-style rooms have also been made flat by eliminating the steps. This is an inn that is thorough in its consideration to ensure that as many people as possible can enjoy their stay with peace of mind, regardless of age, gender, nationality, or whether or not they have a disability.

At Izutuya, each dining area has its own kitchen and cooking area, where each chef demonstrates their skills to serve guests delicious, freshly prepared food.
Executive chef Akihiko Inoue is one of only six "Japanese cuisine instructors" in the entire country, and is a master chef who has been awarded the titles of "Cooking Japan Meister" and "Contemporary Master Craftsman" as well as the Medal with Yellow Ribbon. His dishes, which use the finest Tajima beef and Matsuba crab, local dishes such as Tajima chicken stew and Arayudofu, and original dishes that incorporate Italian, French and Chinese flavors, are created using fresh seafood delivered directly from the port and seasonal ingredients from Tajima, and are impressive, going beyond the realm of inn cuisine.
For example, the "Feast Plan" where you can compare the taste of Tajima Beef, a certified Globally Important Agricultural Heritage System, is a special plan limited to two groups per day. For breakfast and dinner, you can enjoy the specialty premium "Kiwame" cuisine, which is prepared in front of your table by a chef in a private room at "Yumechiyo-koji".
The menu is "Chief Inoue's choice." For over 20 years, Executive Chef Inoue has been creating a variety of dishes by fusing playfulness with Japanese cuisine under the theme of "focusing on the knife." You can enjoy a culmination of his work, a gem of a banquet meal, while enjoying pleasant conversation.
For breakfast, they offer a hearty meal centered around Japanese cuisine, including egg dishes such as their specialty "freshly made rolled omelet" and hot spring shabu-shabu with Yagasa pork and local vegetables.