Tsuraya is a long-established inn founded in 1884. The main building was designed and constructed by the late Masaya Hirata, a famous master carpenter of the sukiya-style building, and is in the style of a teahouse and a traditional Japanese restaurant.
The Sukiya-style guest rooms, which express the concept of wabi-sabi in every detail, each have their own unique style, and the elegant atmosphere embodies the Japanese spirit. You can enjoy the comfort of a "real Japanese inn" surrounded by the heartfelt hospitality of the shoe-shiner, head clerk, waitress, and hostess.
With the extension of the Hokuriku Shinkansen to Fukui, the hotel has added special rooms with semi-open-air baths that flow directly from the source, the 100m2 "Sokaku" and the 60m2 "Kotobuki". The spacious rooms are furnished with high-quality furniture and furnishings, and while in the room, you can enjoy not only the hot springs but also alcoholic beverages to your heart's content. There are six types of guest rooms. The suite room "Taikan", which features an indoor bath and open-air bath with free-flowing hot spring water, a 6-tatami mat tea room, and a 15-tatami mat main room, and the special room "Kangetsu", which comes with a free-flowing rock open-air bath with hot spring water, are also continuing to attract constant support.
The best part of traveling is being able to enjoy the atmosphere of the hot springs in the large public baths "Fuku-no-yu" and "Ashi-no-yu" which are alternated for men and women, and the private bath "Tsuru-no-yu". You can enjoy the atmosphere to the fullest with the "100% natural hot spring water flowing freely from the source of the three hot springs on the premises. In the garden of the guest salon, you can also experience a foot bath and free "hot spring egg making" with the hot spring water flowing freely from the source.

Echizen is a treasure trove of flavors, rich with the bounty of the mountains and the sea. For dinner, enjoy a creative kaiseki meal, which changes monthly and uses seasonal local ingredients. Dislikes extravagant presentation, and values quality over quantity, the dishes are beautifully presented on Echizen ware and Kawada lacquerware, and are brought out one by one, hot dishes hot and cold dishes cold.
The creative kaiseki meals are available in three varieties: "Tsuru," which offers the most exquisite delicacies and is limited to two groups per day; "Kame," where you can choose between fish or meat for your main dish; and "Fuku," which offers a masterpiece made with the chef's heart and soul.
Limited-time gourmet meal options available from March to November include the "Wakasa Beef Kaiseki Meal," which allows you to savor the melt-in-your-mouth flavor of brand beef, and the "Abalone Kaiseki Meal," which allows you to enjoy abalone as sashimi, steak, and shabu-shabu, which are sure to impress gourmets.
From November to March, the "Echizen Local Crab Kaiseki Set" is extremely popular, featuring live yellow-tagged "Echizen Crab". Plans are available for one person or two people, and you can choose to have the crab cooked as sashimi, grilled in the shell, tempura, or boiled whole. Breakfast is a gentle taste of local Awara koshihikari rice, standard dried fish, and nutritious vegetables.
For dinner and breakfast, you can dine at the private dining room "Kokaku" with chairs and tables. You can enjoy your meal without any worries in a completely private room that respects your privacy. You can also request private dining rooms "Tsuki" and "Hana".