Accommodation

Kakurinbo’s Main Building
Built almost entirely of wood, Kakurinbo’s main building has a solemn yet serene appearance that evokes a sense of history. The central garden, designed by the great Muso Kokushi, is a quintessentially Japanese element that is recognized today as a local cultural asset. Each of the eight guestroom styles retains its bygone ambience, while the décor and furnishings highlight the sense of history, culture and beauty that is evident throughout the building.
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Chalets
The newest additions to Kakurinbo are the three chalets 仏法僧, which were built in 2023. Access is through a special corridor that was once off-limits to all but Kakurinbo’s head priests. The chalets, which sit among shade trees and flowering bushes, offer a more secluded environment than the main building. Each has its own wood deck to sit out on, and all three have private toilets and access to a circular hinoki (cypress) bathtub.
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Private-use holiday home
Guest Villa Ebisuya
Ninety-year-old Guest Villa Ebisuya was lovingly restored in 2021 and is now recognized as a national cultural asset. As well as traditional rooms with tatami-matted floors, Ebisuya boasts a Western-style room that typifies Japan’s fascination with the West in the Taisho era. At the back of the house, there is a secluded, fully furnished terrace that looks out over a mountain stream onto a thickly forested escarpment. Both Ebisuya’s indoor and outdoor bathtubs are made from Saga ceramic and fed by Minobusan’s only hot spring source. The artworks found in many of the rooms are either originals to the house or have been added as archetypical examples of Yamanashi craftsmanship.
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Fusing Buddhist cuisine with kaiseki dining
Yubagozen
Buddhist cuisine in Japan is known as shojin ryori. Over the centuries, Minobusan has developed its own shojin ryori ingredients and cooking methods while preserving the fundamental elements. To this, Kakurinbo has added its own originality to create Yubagozen, a celebrated, multicourse dinner that is popular with guests from both Japan and overseas. Yubagozen fuses the essential ingredients of Minobusan’s shojin ryori, such as yuba bean curd sheets and Akebono soybeans that are unique to the Minobu area, with the elegance and variety of kaiseki cuisine. Furthermore, with very few modifications, Yubagozen is entirely suited to vegetarian and vegan diets.
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Lunch plate with plenty of fresh Minobu yuba
Temple Lunch
With its focus on yuba bean curd sheets, Kakurinbo’s Temple Lunch has been created to familiarize visitors with Buddhist culture. Yuba has long been a mainstay of vegetarian Buddhist cuisine in Japan, as it is rich in protein and other essential nutrients. In addition to sakura mushi (steamed yuba wrapped in a cherry leaf) and homemade Akebono soybean natto, both of which appear on Kakurinbo’s Yubagozen dinner menu, Temple Lunch includes appetizing seasonal dishes and a delightful dessert. Kakurinbo’s homemade natto, now on the “100-Year Food” (100年フード) list drawn up by the Agency for Cultural Affairs, has proved surprisingly popular among visitors from overseas.
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Original Kakurinbo drinks
Temple Beer & Plum Cider
Temple Beer originated as a way to breathe new life into Minobusan. Plum cider was developed as a means of using damaged fruit that otherwise would be discarded. Both of these popular Kakurinbo drinks have their roots in the local community.
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