Rethinking tradition at Japanese hot springsーNHK WORLD-JAPAN NEWS

Key Concepts

• Yukang (旅館): Traditional Japanese inns, historically offering accommodation, meals (breakfast & dinner), and onsen (hot spring) access.
• Room-Only Stays (食事なし): Accommodation without included meals, a growing trend in Japanese hot spring towns.
• Labor Shortage (人手不足): A significant challenge facing the Japanese hospitality industry.
• Changing Tourist Expectations: A shift in preferences, particularly among international tourists, towards independent dining experiences.
• Community Revitalization: Efforts to boost local economies by encouraging tourists to utilize local restaurants and businesses.

Rethinking the Traditional Ryokan Model in Japanese Hot Spring Towns

Japanese hot spring towns, traditionally centered around the yukang experience – accommodation, meals, and onsen – are undergoing a significant shift in response to labor shortages and evolving tourist preferences. The longstanding practice of including breakfast and dinner with overnight stays is being re-evaluated, with a growing number of establishments opting to offer “room-only” stays (shokuji nashi). This change impacts not only the yukang themselves but also the surrounding communities reliant on tourist dining.

Kinosaki Onsen: Pioneering the Room-Only Model

Kinosaki Onsen, located in Hyogo Prefecture, serves as a prime example of this evolving trend. In 2024, a new type of yukang opened specifically focusing on accommodation without meals. This establishment targets overseas tourists and business travelers who prefer the flexibility of dining at local restaurants. A guest interviewed stated, “I can just go out and have meals outside. Uh there’s a lot of food here. Uh a lot of really good food that I like.” This model alleviates the burden on inns to provide and serve meals, resulting in substantial cost savings. The owner of one such establishment noted, “Our work is mostly cleaning and front desk duties, so we can keep labor costs very low. I think this model carries less business risk and makes it easier for us to continue.” Currently, approximately ten establishments in Kinosaki Onsen specialize in room-only stays.

Kinugawa Onsen: Adapting to International Preferences

The trend is spreading beyond Kinosaki Onsen. Kinugawa Onsen in Tochigi Prefecture has also begun adapting. A hotel there converted some rooms to Western-style accommodations last November and now offers optional meals, allowing guests to book room-only stays. The hotel has observed an increase in guests from Europe and North America choosing this option, prompting adjustments to their service offerings. However, this shift presents challenges for local eateries.

Impact on Local Restaurants and Community Efforts

Historically, yukang guests primarily dined at their inns, leading to limited evening activity for restaurants around stations like Kinugawa Onsen. One restaurant owner reported, “We get a steady crowd at lunch. But at night, we’re empty about 3 days a week.” Recognizing this issue, hotel and restaurant operators have initiated discussions on how to adapt. A key proposal is “a separation of meals from lodgings,” which is believed to increase occupancy rates and mitigate staff shortages. However, the success of this model hinges on the availability of evening dining options.

To address this, organizers in Kinugawa Onsen held a night market last September, featuring food and drink stalls from over 20 hotels and dining businesses. This event aimed to attract both tourists and locals, revitalizing the streets and providing opportunities for local restaurants to thrive. As stated by an organizer, “It’s important for visitors to enjoy the area while giving local restaurants a chance to thrive. That helps energize the entire community.”

The Path Forward: Collaboration and Shared Vision

Changing a hospitality model established over decades is a complex undertaking. The video emphasizes the importance of collaboration between businesses and communities to achieve a “shared vision” for the future of tourism. This involves adapting to changing tourist expectations, addressing labor shortages, and ensuring the economic vitality of local businesses. The separation of lodging and meals, coupled with increased evening dining options, is presented as a potential solution to these challenges.