おちあいろう
- City
- Tokyo
- District
- Yugashima, Izu (Shizuoka)
- Rooms
- 17
- Meeting rooms
- 1
- Max. capacity (theatre)
- 60 pax
- Largest room
- Shitan-no-ma (108 tatami)
- Indicative budget
- €€€€
✓ Figures checked against official sources
Photos
MICE strengths
- Shitan-no-ma, a 108-tatami hall for 60 guests: private dinner, meeting or exhibition inside a listed building
- The right size for a full buy-out: 16 rooms plus a 12-guest villa
- Hot-spring baths (cave, open-air, indoor) fed by its own sources, five saunas including a riverside sauna that can be booked privately
- Guided heritage tour of the buildings twice a day (10:00 and 17:00)
- Helicopter arrival possible from Narita or Tokyo
Why choose it
For a leadership retreat of 20 to 40 guests in a fully booked-out historic ryokan, with a real tatami meeting hall and first-rate onsen and sauna facilities, two hours from Tokyo.
Possible limits
16 rooms and one villa, so lodging capacity is limited, and some rooms use futons rather than beds. The hall is tatami-floored, with no AV equipment advertised. Children are only accepted in ground-floor rooms. Shuttles from Shuzenji are limited to three afternoon departures.
Airport
Haneda: train to Shinagawa, Tokaido Shinkansen to Mishima, then about 50 minutes by private taxi. Helicopter transfers available from Narita or Shin-Kiba heliport.
Station
From Tokyo, 2 hours by Odoriko limited express to Shuzenji; or Shinkansen to Mishima then 35 minutes on the Izuhakone Line. Free shuttle from Shuzenji (two 7-seat vehicles, by reservation), about 20 minutes.
Indicative budget
€€€€Rates depend on room and plan, via online booking; luxury ryokan category. The Shakunage villa is rented as a whole.
Nearby restaurants
apothéose
Tokyo · Toranomon · アポテオーズ
A French fine-dining restaurant on the 49th floor of Toranomon Hills Station Tower, within TOKYO NODE. Chef Keita Kitamura, who trained for eight years under Yoshihiro Narisawa before leading several Paris kitchens (including ERH, starred in 2019), opened it in 2023 on his return to Japan. His cooking applies French technique to produce sourced directly from growers across Japan, through a single menu adjusted daily.
On request
CÉ LA VI Tokyo
Tokyo · Shibuya (Tokyu Plaza Shibuya) · セラヴィ東京
A rooftop on the 17th and 18th floors of Tokyu Plaza Shibuya, the Tokyo outpost of the brand born in Singapore. Three spaces share the top: the Restaurant & Skybar, serving contemporary Asian food to share or as a set course, the Club Lounge with DJs, and the more casual BAO by CÉ LA VI. The open-air terraces look over the Shibuya towers and, on clear evenings, to Tokyo Tower.
On requestSeasonal course: dinner ¥11,000, lunch ¥8,800 per person
Ensui
Tokyo · Nakameguro · 炎水
Two Michelin Stars 2026 (promoted)
A Japanese restaurant in Nakameguro promoted to two stars in the Michelin Guide Tokyo 2026. "Flame and water": the chef celebrates the two foundations of Japanese cuisine, charcoal fire and the water of dashi, made with water brought from Kagoshima, aged kombu and high-grade bonito. The simmered course is the pride of the house.
On requestDinner: omakase from ¥35,000 to ¥60,000 per person depending on the season
Hakuun
Tokyo · Minami-Aoyama · 伯雲
Two Michelin Stars 2026 (promoted)
A Japanese restaurant in Minami-Aoyama, promoted to two stars in the Michelin Guide Tokyo 2026. Its name, Zen for "white cloud", signals a free-flowing approach to kaiseki: bonito shaved and dashi drawn in front of guests, soups served at the perfect moment, and beef and game charcoal-grilled or straw-roasted.
On request
