I had been interested in this inn for a while. I was planning to stay here once the nearby Upopoy opened, but my plans were thwarted by the coronavirus pandemic. When the restrictions on infectious diseases began to lift, I decided to visit. First of all, I was surprised by the entrance. It has a sweet, Western-style atmosphere. There are only 6 rooms, all with hot spring baths. The rooms are named in Ainu language. At check-in, you can choose an Ainu embroidered garment to wear over your roomwear. For dinner, you can choose between French and Japanese cuisine. French cuisine is the main option, usually in the larger dining room with big windows, but on this day, we were the only ones who wanted Japanese cuisine, so we were assigned to the smaller dining room. The chef prepares dishes in front of you. From the thick scallop mille-feuille to the two types of White Horse beef steak, using local ingredients, it was a delicate and elaborate French cuisine. The vichyssoise with soy was also delicious. There was no bread, instead we had garlic rice with beef soup poured over it. The presentation was beautiful. It felt a bit awkward to have dishes prepared just for the two of us. We opted for the wine pairing plan. The female sommelier selected wines from around the world, including Europe, America, and South America, and they were all delicious. We had a total of 7 glasses, which was a nice variety, but I ended up getting a bit tipsy. If you're not aiming for high-end, I recommend the wine pairing plan for wine lovers. For breakfast, everyone had Japanese cuisine. It was served in a dining room inspired by an Ainu dwelling, with the morning sun shining in. It was a relatively simple and traditional Japanese breakfast with pickled fish and miso soup with plenty of ingredients. However, in the middle of the meal, a staff member appeared with a bowl of salmon roe and piled a mountain of it on top of the rice in our bowls. The owner fell in love with the hot spring and chose this location, so the naturally flowing Moor hot spring is quite impressive. The hot spring water, which is brown, flows into the bathtub in the room and the reserved private outdoor bath. Although we initially thought we wouldn't use the private bath in the room, the outdoor bath with a view of the blue sky was quite pleasant. The room's mini fridge had complimentary bottles of filtered hot spring water for drinking, and the cooking also used hot spring water. You can also drink the brown spring water at the hotel lobby entrance. It is a soft and mild water. Despite being in the town center, there are no views, but you can still enjoy the small garden from the room and it doesn't feel claustrophobic. It's a luxurious inn with towels and other amenities provided. The chef also serves as the manager, and it seems like they run the hotel with a small number of staff, including the female sommelier. Both of them were polite and pleasant, but I hope they don't overwork themselves.

The breakfast set features rice cooked in a pot, a colorful salad with plenty of organic vegetables. The main dish is grilled golden eye snapper and soy in foil. The low-temperature cooked chicken (similar to oil-drizzled chicken) is gentle. There are four small side dishes, mushroom stew with wasabi, squid sashimi with seaweed, Tarako (cod roe) from Torazaki Beach, and sliced cod. The Tarako here is quite high-quality, with no artificial coloring, truly from Torazaki Beach. Pickles, burdock root and the rare "stem of a potato," and kelp provide a nice touch. Nori, premium seasoned seaweed. With such carefully selected ingredients, a "plain" taste is preferable. The miso soup is generous and delicious. Not bad, but something seems missing. Thank you for the meal.

Miyagikyo Highball for 800 yen and a decent appetizer (forgot to take a picture) to start. The appetizer included fuki no tou fritters, shrimp and soy mousse, and fresh fuki no tou, which I really enjoy. The shrimp and soy mousse played a supporting role. Next was a potage made with Sasaki Farm's organic Hokkaido red potatoes, topped with scallop mousse. The vegetables used in the dish were all high quality, with standout ingredients like bamboo shoots, shiitake mushrooms, pumpkin, burdock, and red radish, all topped with finely diced kombu. The roasted A4 grade amberjack with four types of pepper was well-prepared, although I personally did not enjoy the taste of amberjack. The accompanying vegetables such as baby cabbage, mushrooms, lotus root, and an unidentified ingredient were quite good. The plum wine granita was light and refreshing, with crunchy diced plums mixed in. The A4 grade Shiraoi beef fillet steak with red wine reduction was excellent and fitting for the main course. The garlic rice and Shiraoi beef consomme served as the finale were outstanding. The dessert, consisting of sakura panna cotta and lychee sorbet daifuku, was a good choice. Overall, the meal was not bad, but there were some pitfalls here and there, leaving a sense of "almost there" or "something missing." Thank you for the meal.

As a reward to myself, I decided to visit this place. I had the choice between a traditional Japanese meal or French teppanyaki for dinner, and I chose the French teppanyaki. I ordered the wine pairing, starting with sparkling wine followed by three different white wines. The dishes were made with local ingredients and were meticulously prepared. The corn soup, mixed with both burnt and sweet corn, offered a unique and delicious flavor. The pressed vegetables were sourced from a different local farm each day, showcasing their commitment to quality ingredients. The portion sizes were generous, and I opted for the 100g of Shiraoi beef, which was cooked both on the teppan and braised to perfection. The braised meat was surprisingly tender and delicious. Despite being a high-end hotel, the value for money is excellent, making it a place worth revisiting. I would love to stay here for multiple nights in the future.

Breakfast with a focus on local ingredients. Hearty Taraba crab soup with plenty of salmon roe. You can have as much salmon roe as you want. You'll be full from the morning. Only milk is available, no juice. It seems like they've changed. It would be even better if they had fresh fruits. It's a shame that the coffee from the machine isn't very good.

The hotel I stayed at offered French cuisine, which was a nice change from the usual Japanese meals. Each room also had a hot spring bath, adding to the relaxing experience. The dinner started at 6 pm and guests could wear the hotel's provided indoor attire. I tried a potato shochu with hot water, which was light and easy to drink. The menu included dishes like Donald salmon marinated in white wine, crab and strawberry bruschetta, and corn cold soup. The main course was a delicious sirloin steak made from local White Lover beef. The meal ended with a choice of desserts, and I opted for peach compote with olive oil sorbet. The chef prepared each dish in front of us, making the dining experience truly luxurious. The garlic rice served hittsumabushi style was a highlight, and I look forward to returning to enjoy more of the local ingredients in their French cuisine. Thank you for the wonderful meal.

Teppanyaki French dinner. There are 6 suites in total, all with hot spring baths, sourced from natural spring water without added water or heating. There is also a private outdoor bath available. Drinks in the fridge are complimentary, and alcohol in the lounge is free. The building has an old resort feel and no particular views, but the hot springs and food are excellent. The corn soup, vegetable press, and Shiraoi beef are especially impressive. The dessert is a bit lacking, but overall a great experience.

This hotel is famous for its black hot spring water. The meals are delicious with plenty of Hokkaido vegetables! This time, we had teppanyaki. The dessert was also carefully prepared, and the whole meal was wonderful. Thank you for reading until the end. Your support with follows, likes, and saving the restaurant is greatly appreciated. I also post many videos on Instagram, so please check it out. Thank you! Instagram: @arimon_gourmet.

The small hotel "Pirikarera" in Shiraoi is gaining popularity as an auberge. The hotel has always been difficult to book during peak seasons, but since the opening of Upopoy, it has become even more popular, making it harder to secure reservations. Each room is a suite with a private black hot spring (moor hot spring). Guests can enjoy the hot spring 24 hours a day, and there is also a private outdoor bath available with designated time slots. The skin feels smooth and moisturized, especially in winter. The meals consist of teppanyaki with a mix of French and Japanese cuisine using local ingredients such as Shiraoi beef and seafood from Torozambo Beach. For breakfast, guests can enjoy freshly cooked rice from a traditional pot. Both dinner and breakfast are freshly made and delicious, although the quality may vary slightly depending on the day. This hotel is recommended for those who want to enjoy Hokkaido's local ingredients and relax in a private hot spring in their room. The service at the hotel may have been affected by the departure of a talented female staff member, but it should not be a problem for those accustomed to small hotels with above-average service. This hotel may not be suitable for those seeking luxury and upscale services. Thank you, and I hope to visit again someday.

Uppopoi is getting more and more lively, so it will be more crowded. Shiraoi is an inn where almost all the guests are repeat customers, but newcomers are warmly welcomed in this cozy and welcoming atmosphere. Pirikarera has 6 suites with hot springs to drink and welcome sweets. The rooms have hot spring baths with natural plant-based scents that soothe the skin. The rooms are spacious suites inspired by the Ainu culture. The drinks in the refrigerator are complimentary, and there is also a hot spring to drink available at the hotel shop. Known as a luxury inn with Simmons beds for a comfortable sleep. The private outdoor bath is by reservation only, and the open and stylish space has a resort-like atmosphere, making it a luxurious experience. There is a generous service of drinking hot spring water to refresh both body and mind. Dinner is a course meal by Chef Toma, with a fusion of Japanese and French cuisine. The excitement of watching the cooking process through the counter adds to the experience. The menu includes dishes like Kyoto carrot mousse with lobster, homemade white sausage, chicken consomme with ginger, vegetable bresse with organic soybeans and black beans, and more. The creativity and collaboration between Japanese and French cuisine create delicious flavors. The chef's continuous challenge to create even more delicious dishes with good ingredients makes each visit enjoyable with different menus. With a sommelier available, wine pairings can also be enjoyed. In the lounge, you can savor selected famous alcoholic beverages. The breakfast is hearty with individual pot rice, topped with salmon roe, seasonal grilled fish, and a variety of rice dishes. The Xmas visit was understated but provided a special and adult-like atmosphere for a memorable time.

This teppanyaki restaurant at the ryokan is surprisingly high-level and delicious, even though it's a French-based cuisine. They cook egg dishes on the teppan for breakfast as well. The freshly cooked rice and warm vegetables are also delicious. They offer wine that pairs well with the meal and the affordable wine course is a nice touch. The room also has a hot spring bath, and the private bath is spacious and relaxing with gentle mineral water. The staff members are all incredibly friendly and the service is outstanding. There is a space at the entrance where you can drink the hot spring water, which is said to be good for digestion. It has a smooth and mild taste that anyone can enjoy. There is an Ainu museum nearby for sightseeing, and a delicious steak restaurant serving Shiraoi beef. Don't forget to pick up some tarako as a souvenir from Torasoji Beach. There is also a crab shop on the way back, which is worth a visit.

I stayed at Mall Onsen for one night. The room has a natural hot spring called "Mall Spring" flowing in it. It makes your skin smooth (lol) and is recommended as it is not too harsh. At night, I had a meal with White Hair Beef steak as the main dish cooked on the teppan right in front of me. Everything was delicious and I was able to enjoy a pleasant conversation with the chef and staff while eating. In the morning, there was a hearty breakfast with Hokkaido's brand rice "Yumepirika" cooked in a clay pot - so delicious! There were also plenty of side dishes like hot pot and scallops, which I couldn't finish (lol) - what a waste! The price is not cheap, but I think the service, food, and staff are all excellent. Please try staying here once!

I ate half of the garlic rice and then poured dashi broth over it. It was incredibly delicious!

The rice is delicious(^O^)

【Pirica Rera】A hidden gem known by those in the know, with a high rate of repeat customers. Located in a strange place, this compact building stands out with its stylish exterior. You might almost overlook it, but the entrance is where you check in. Welcome sweets, hot springs to drink, and coffee are provided. There was also a separate check-in area in the lounge to avoid overlapping with other guests. The hotel has 6 suites, each with a mix of Japanese and Western styles and twin Simmons beds. The rooms overlook a well-maintained garden. The private baths in the rooms offer 24-hour natural hot spring water from Moeru. The deep tub and rich mineral content leave your skin smooth all over. For dinner, you can choose between teppanyaki or traditional Japanese cuisine. I had pre-booked the teppanyaki course, knowing that Chef Thomas and Chef Miura were here. Unfortunately, Chef Thomas was on vacation, but Chef Miura served us with a fantastic dish. The vegetables are locally sourced from Date, and the meat is White Ezo beef. The medium-rare beef was tender and flavorful, served with honey mustard, wasabi oil, and garlic salt. The garlic rice and beef soup are a must-try, a favorite among regular customers. The flavors were rich and satisfying. For dessert, there are three options to choose from, and we enjoyed them in the lounge, which was reserved for us. The lounge also offers free alcoholic drinks from 8 pm to 11 pm. The hotel provides complimentary bottled water in the rooms, lounge, and private outdoor baths. There is no communal bath, but you can reserve a private outdoor bath for an hour. The massage therapist in the room was exceptional, according to my friend. I opted for a facial, and it was heavenly. Breakfast was served at the same table, featuring Yumepirika rice cooked in a pot. They also offered mushroom rice, tarako from Tora-ji-hama, fresh cod and flounder, and milk from a local dairy farm in Noboribetsu. The breakfast was hearty and delicious, with a focus on vegetables and seafood, so I cleaned my plate. Check-out was at 11 am, so I had a leisurely morning enjoying the Moeru hot spring in my room, the Simmons bed, the meals, the drinks, and the facial. This special space, frequented by sophisticated repeat customers, was truly relaxing.

Welcome. ---------- July 2017 ----------Upon arriving at JR Shiraoi Station, there is an auberge located across from Sekoma along the side street. When you park your car in front, you are greeted from inside as if the customer has arrived. In Sapporo, Miura-kun, who took care of us, looks quite out of place in a suit. The entrance has a high ceiling with an open feel, and you are guided to a room in the back. Each room is indicated in Ainu language, as this hotel has all aspects of Ainu culture. You can see this reflected in various places. The welcome drink is made with hot spring water from the Moriyu source, which is also used in the hot springs. It is warm and tastes like clear hot water without any particular flavor. The large communal bath is not available for use, as it operates on a reservation system every hour for private use. The water is brown in color due to the moor. The bath feels smooth and silky. Meals can be decided in half-hour increments starting from 6 p.m. You can choose between Western cuisine (French teppanyaki) and Japanese cuisine (sushi), but you must decide in advance. The charismatic French chef, Thomas, is in charge of the former, so if you want to meet him, choose the teppanyaki option. The rooms are spacious and a combination of Japanese and Western styles. Many guests prefer to bathe in the hot springs here. The key has a retro analog feel. Dinner-----------------------------------------The specialty seats are right in the middle, surrounding the teppanyaki stage. Thomas-san, the chef, had always wanted to do teppanyaki, and his wish has finally come true. Miura-kun, the sommelier, recommends biodynamic wines like Drappier. The Jambon Berger, made by simmering ham hocks, pork belly, and bacon in broth, is rich in umami and collagen sweetness. The octopus terrine in a bottle has a fluffy texture, more like a mousse, and the flavor of the octopus spreads in your mouth. The tomato mousse and gazpacho, with beer foam on top, is called "Fresh Red Eye." The marinated dry salmon is seared quickly for a crispy texture. The scallop, served half-raw, is incredibly delicious. The botan shrimp carpaccio is served with sea water jelly. The lime flavor and soy tartare at the bottom create a melty texture. The jelly adds a fishy accent using pork broth. The marinated Shakotan sea bream is seasoned with yogurt and curry spices on the hot plate. The pepper sauce and shrimp dashi puree complement the dish. The sea bream is tender and juicy, with a refreshing taste. The basil oil with shiso leaves is served with salt and olive oil. A white wine granite is served midway, followed by champagne poured twice for a refreshing and intoxicating experience. The Shiraoi beef sirloin steak A4 is incredibly juicy and tender, with a honey mustard and wasabi leaf oil accompaniment. The dish is served with two types of asparagus and garlic rice, perfect for a satisfying meal. The beef soup is rich and flavorful, making it an indulgent finish. It's almost cheating how delicious it is as a rice dish. I want to drink it anytime from a water bottle. The richness of the beef is exceptional. Breakfast-----------------------------------------The tagine pot contains seafood and vegetables, accompanied by four small side dishes: "Torajima tarako, Horrenso, chewy squid miso, kombu tsukudani." There is also a Mother's hot spring egg, edamame tofu, yuba kelp, and wasabi leaf. The rice bowl with grilled fish and salmon roe is topped with rice mixed with multigrain rice. The grilled fish includes cod and hokke, and the soup is crab dashi miso soup. The teppanyaki dish features Red Onion Inka no Mezame, Biei asparagus with thick-cut bacon, and a smoked shrimp, celery, and burdock vegetable juice. Milk is available upon request. When checking out, almost everyone will come to bid farewell until your car is no longer visible, bowing twice. This visit to Shiraoi has given me a reason to come back. Thank you for the wonderful meal. * That legendary Thomas (Toma) San at Tavolozza.

In January 2014, this inn had hot springs in all guest rooms, with natural spring water flowing into the indoor baths. The baths had plenty of hot water and were deep, providing a very relaxing experience. There is also a large private outdoor bath available. There are only 6 rooms in the inn, and each room is a suite. The spacious rooms allow for a comfortable stay. For dinner, we enjoyed a meal at the restaurant "Repun," which is designed to resemble an Ainu traditional dwelling called "Chise." The chef cooks the food right in front of you in teppanyaki style. They offer dishes made with local ingredients such as Shiraoi beef and fresh seafood. Breakfast is also served here, with freshly cooked rice served at the right time. The warm and welcoming hospitality made our stay very relaxing. Thank you for taking care of us.

Pirikarera Hotel, which opened on April 27, 2012, is a restaurant exclusively for hotel guests located at the site of the former Shiraoi Onsen Hotel. The sophisticated logo of the hotel is inspired by traditional Ainu design. Inside the hotel, there is a flowing mineral spring from which the Mond Selection 2012 Gold Award-winning Shiraoi water is extracted and displayed in PET bottles. Coffee and tea made with this Shiraoi water have a very smooth taste with reduced bitterness. The 6 rooms (Japanese-Western style, 50m2) have iPads installed on the walls with an in-house navigation app. The indoor baths have high-quality 100% natural mineral spring water flowing directly from the source. PET bottles of Shiraoi water are provided in the refrigerators. The restaurant, Repun, means "sea" in Ainu language and is inspired by traditional Ainu dwellings called "Chise." The Teppanyaki style restaurant focuses on local produce, serving seafood and mountain delicacies from Hokkaido along with Shiraoi beef for dinner, and Tarako from Toraazakahama, eggs from Shiraoi Tamago no Sato Mother's, and Yumepirika cooked with Shiraoi water for breakfast at the counter. The recommended juice is the fully ripe mini tomato juice from Yoichi. The Western-style dinner includes about 10 dishes. After the meal, guests can enjoy coffee, tea, or rosehip herbal tea with petit fours. Breakfast includes over 10 dishes combining Japanese and Western styles, along with 5 types of rice accompaniments. Hokkaido milk, apple juice, and tomato juice are unlimited for refills. The post-meal drink options are the same as dinner. Although it is newly opened and evaluations are yet to come, the friendly head chef, quick response to issues by the management team, and the hard work of the staff, including the manager, are well-received.

Breakfast was served in the same place as last night. The table was filled with a variety of dishes, beautifully arranged. It was a leisurely breakfast where we could enjoy our meal without worrying about time. This might be one of the most luxurious moments we can experience while traveling. The breakfast also featured local ingredients, promoting sustainability. Please refer to the photos for more details. The rice cooked in the pot was equivalent to about 3 bowls. I wondered if I could finish it all... but before I knew it, the pot was empty. For the third bowl, I had a generous amount of salmon roe on top, creating a delicious rice bowl. The ratio of salmon roe to rice was almost equal, making me feel cheerful from the morning. Although I don't usually eat this much for breakfast, I happily finished it all. It's a bit scary how much I can eat sometimes. Thank you for the delicious meal.