For many travelers, Hokkaido represents a different side of Japan. Known for its expansive landscapes, cooler climate, and exceptional food culture, the northern island offers a slower, more nature-focused travel experience. While the destination itself is undoubtedly compelling, the right accommodation can elevate a trip even further. In Otaru, a newly reimagined retreat is aiming to do just that by weaving wellness, local history, and cuisine around the theme of fermentation.
OTARU RETREAT by Onko Chishin reopened on February 24th, 2026, following a rebrand of the former OTARU RYOTEI KURAMURE. The 19-room property sits in the Asarigawa Onsen district of Otaru and now centers its concept on "kamosu," the Japanese idea of fermentation and gradual transformation.
The renovation was led by the retreat's original architect, Makoto Nakayama, who first designed the property nearly three decades ago. His update preserves the distinctive stone-warehouse aesthetic inspired by Otaru's historic ishigura storehouses and its maritime trading past, while introducing more contemporary touches. Guest rooms feature custom furniture designed specifically for each space, maintaining the understated style of Japanese design while enhancing comfort. In-room hot spring baths have also been converted to an "any-time bath" format, allowing guests to enjoy the waters whenever they choose.
Fermentation appears throughout the experience in subtle ways. Cushions and zabuton are dyed using grape skins left over from local wine production, while room amenities feature skincare from Hokkaido brand ICOR made with junmai sake lees from the Niseko Shuzo brewery.
Wellness is another focus. The retreat has introduced an enzyme bath developed with Ohtaka Enzyme Co., an Otaru company with more than a century of fermentation expertise. Guests are immersed in warm conifer sawdust activated by fermented botanical extracts, a treatment associated with improved circulation and fatigue recovery. A spa offers additional massage and facial treatments using plant-enzyme formulas and Hokkaido aromatics.
Dining also reflects the region's traditions. Breakfast highlights Otaru's historic fermented herring dishes, while dinner begins with a seasonal fermented platter prepared using koji, brining, and aging techniques. All beverages are included, featuring wines from nearby Hokkaido regions such as Yoichi, Sorachi and Niki, alongside regional sake and locally produced teas made from repurposed grapevine leaves.
