【極上】洞爺湖温泉に2024年オープン！BOUROU LAKE TOYAで骨抜きステイ（宿泊記）【エンイチぶらり旅】

After a long day, I finally indulged in the in-room hot spring. It's a slightly thick, continuously gushing hot spring, which is simply the best. The real magic happens when you open the window, letting the cold air in while soaking, creating an unparalleled sensation. After the bath, I cooled down with ice and toasted with the non-alcoholic sparkling wine, which had a complex, delicious apple-peach sweetness.

I headed to the private dining room on the second floor for dinner. The meal began with a surprising stone egg chawanmushi with truffle sauce, followed by elegant cod roe mousse and king crab with citrus sauce. I opted for the 5-dose wine pairing course, expertly chosen by the sommelier, which perfectly complemented each dish, including Funka Bay scallops with blue curacao vinaigrette, Hokkaido potato pasta, a sashimi platter, steam-roasted Hokkaido rousu fish, and venison. The meal concluded with a delightful tarte tatin made with local apples and Igyu milk ice cream. I ended up drinking quite a bit, even my wife's share!

After waking up early, I took a brief walk outside the hotel, right in front of the lounge, to Lake Toya. It had rained a little overnight, and the bonfire zone was visible. Lake Toya never freezes, and the wind from Mt. Usu was quite strong. After about 10 minutes, realizing how cold it was, I returned to my room for another hot spring bath. Opening the window again, the fog on the glass gradually cleared, revealing the beautiful view of Nakajima and Lake Toya, making for the best start to the day.

At 9 a.m., breakfast was delivered to my room, to be enjoyed on the terrace. This was seriously the best! The spread included grilled silver cod, seasonal boiled vegetables, Hokkaido miso dip, pickled Japanese yam with Noboribetsu wasabi, Azumaya Wagyu beef, Oku-Kumano umeboshi, king crab, an omelet with trochel cheese, garden chicken with Saroma scallops, Hokkaido pork sausage, Date City Shiji confit, Date Milk, Nikiniki Asahi apple juice, fruits, macaroons, bread, Hokkaido yogurt, natto, and Takarada Mai rice. Eating this breakfast, filled with local specialties, while enjoying the view of Lake Toya, became a memory that will last a lifetime. We spent about an hour savoring this wonderful meal.