In addition to the guest rooms, you can also enjoy the atmosphere of "zero distance from the sea" in the common spaces.

First, let's take a look at the baths. The baths are located on the second floor and are separate for men and women. Like the guest rooms, the ocean is directly below you, but being on the second floor, you are even closer to the ocean than in the guest rooms. When you open the window and take a bath, you can hear the sound of the waves, and feel as if you are bathing in the ocean. The open-air bath on the roof of the hotel allows you to soak in hot water while enjoying the Pacific Ocean stretching as far as the eye can see. The beautiful moonlit and moonlit road on the ocean and the rising sun from the horizon of the vast Tokiwa Sea. You can feel nature all over your body in this hot spring, which is filled with an outstanding sense of openness. Here, there is a system of alternating between male and female use. The hot water in both the observation and outdoor baths is from a private source that is pumped from the premises. Since the water temperature is low, we adjust the temperature by adding fire and circulating the water.

Then there is the lounge. The banquet hall originally located on the middle floor was extensively renovated in 2022 and opened exclusively to guests as the "ISOHARA Lounge. About 18 meters wide and nearly 5 meters deep, it is an open relaxation lounge with large windows and a terrace facing the sea. In addition to large sofas and relaxing chairs in a space that emphasizes a natural feel, it is also equipped with a working desk for those on vacation. Other amenities include darts, soccer games, Othello and Shogi (Japanese chess), hobby magazines and picture books, etc., allowing each guest to enjoy his or her "special relaxation.

Complimentary tea, detox water, etc. are available for your enjoyment. From the "ISOHARA Lounge," you can of course overlook the Pacific Ocean, which stretches 180 degrees to the right and left.

The fusion cuisine is based on Japanese cuisine and takes advantage of the bounty of the mountains and sea of Kitaibaraki. The head chef, Masai, has always focused on Japanese cuisine, but since around 2019, he has been focusing on local gastronomy and is thoroughly committed to local production for local consumption, basically using only ingredients produced in Ibaraki Prefecture. Although not well known, Ibaraki Prefecture is a treasure trove of marine and agricultural products. It ranks about fifth in the nation in terms of production of most vegetables, fruits, and marine products, and local produce is available throughout the four seasons. The only non-prefectural product we use at our hotel is olive oil. For vegetables in particular, we were able to find a farmer near the hotel who grows vegetables completely organically, and we purchase only pesticide-free vegetables from him. It is hard to tell without eating them in comparison, but organically grown vegetables have a strong flavor. Crisp, fresh vegetables delivered directly from the fields to the kitchen can be used in their entirety, from skin to leaves. We serve Kitaibaraki fusion cuisine that blends elements of international cuisines, incorporating local seafood, meats, and sometimes gibier such as duck, while focusing on these vegetables as the main garnish.

Breakfast is buffet style, but in addition to ingredients from Ibaraki Prefecture, we value "homemade" food.

The rice comes from a contract farmer with reduced pesticide use, and the miso soup is a fisherman's soup full of the flavor of the sea made with homemade miso. Salads with pesticide-free vegetables are served with handmade dressings. For side dishes, the vegetables themselves are delicious, so we try to keep the seasoning as simple as possible to bring out the best of the ingredients, for example, grilling them with olive oil and salt, or stir-frying them with homemade salted malt or soy sauce malt. In addition, to customize the Ibaraki specialty natto as you like, we have prepared four types of homemade sauce and about 10 different toppings such as grilled fish tips and baby sardines to create a presentation that allows you to enjoy and find a delicious way to eat natto. Bread is also made without additives using a home bakery, and the butter, jam, and yogurt that go with it are also homemade. We sometimes arrange granola by adding buckwheat seeds produced in Ibaraki Prefecture instead of nuts, and we hope to convey to our customers the richness of Ibaraki's ingredients by making it by hand. I think there are very few accommodations as large as our hotel that offer perfectly homemade organic breakfast and dinner. To be honest, it is difficult to use no additives at all, but we would like to bring "deliciousness" to our customers' hearts by utilizing the power of ingredients such as fresh vegetables and meat, and incorporating the wisdom of traditional fermented foods and preserved foods.

It is an anglerfish dish only available in autumn and winter. Although it is not well known, Kitaibaraki is famous for its anglerfish. Anglerfish is famous as a fish that there is no place where you can't eat it, and a typical example is a hot pot. Anglerfish hot pot is usually soy sauce or salt based, but a traditional dish in Kitaibaraki is called "dobu-jiru," a rich hot pot with plenty of anglerfish liver. Originally, fishermen would stew anglerfish in a boat with no water, using only vegetables and the water from the anglerfish's liver. The hotel also offers creative anglerfish dishes from September to mid-April, centering on dobu-jiru nabe, a thick, rich flavor filled with anglerfish liver, fried anglerfish, and other dishes with vinegared accompaniments.