A healing house where you can relax and unwind. The Noboribetsu Onsen town and Takinoya are connected by a bridge built over the hot spring river Kusurisanbetsu, which flows from the source of the hot spring. Once you cross the bridge, you will find Takinoya, a "house of rest."
The guest rooms, where you can relax and unwind as if you were at home, include rooms with open-air baths with natural hot spring water that blend Japanese nostalgia with Western modernity, as well as Japanese-style rooms and Japanese-Western rooms that are filled with the relaxation of a hot spring inn. All of them are like hideaways that blend in with nature. The nearby forests of Noboribetsu will lure you to a time of silence and invite you to a deep sleep.
Many of the rooms with open-air hot spring baths have bathtubs filled with Noboribetsu iron springs on a wooden deck, offering a view of the forest and the bliss of bathing in the bath. For complete privacy, some rooms have a separate door for the staff who deliver meals to your room.
The Japanese-style rooms and Japanese-Western rooms come with a variety of layouts to create private time, including indoor baths with heated water from underground streams in the Noboribetsu virgin forest, fireplaces, and openings on two sides.
You can relax in the two baths, Ten and Chi. The top floor "Kumoino-yu" has free-flowing salt and iron springs, and is alternated for men and women. The vast sky and forest green reflected in the bath mirror will take your breath away. The "Jien-no-yu" on the second basement floor is surrounded by a dignified atmosphere of trees. The baths are filled with sulfur and radium springs from Jigokudani. It is the warmth of the earth.

The cuisine is kaiseki cuisine, unique to this inn and follows the tradition of the Kappo era, and can be enjoyed to your heart's content in private dining rooms overlooking the Japanese garden.
The cuisine, which can be enjoyed while experiencing both the traditional Japanese cuisine where the chef demonstrates his skills through dialogue with the guests, and the sophistication of a traditional Japanese restaurant where you can enjoy the garden, furnishings, and quality of hospitality, is truly a blessing of Noboribetsu's environment.
Using local delicacies such as seafood such as flounder and sea urchin caught in nearby fishing ports, hairy crab from Funka Bay, and "matsukawa" (a type of flounder) a high-quality white fish that is caught year-round, as well as Noboribetsu Wagyu beef, Tokachi beef, Hobetsu melon, and wild vegetables, the restaurant serves carefully prepared Japanese cuisine, with the same spirit of hospitality that has remained unchanged since the restaurant first opened.
The 100-year-old traditional "potato mochi" comes with a jade bean paste sauce. The sashimi comes with a cappuccino-like foamy soy sauce. The flavor of the dashi stock is also elegant and exquisite.
For breakfast, you can enjoy a unique breakfast at the inn, including miso soup, which has a different flavor from the clear soup served for dinner, as well as mullet, seasonal salmon, cherry salmon, eggs from Shiraoi Town's chickens, and local tsuyu and natto.