ABOUT
Bring your Japanese sword story to life.
The Holy Land of the Japanese Sword, Osafune
NIHONTŌ
'seppa' has been designed from the ground up to allow guests to experience what it is like to live alongside swords.
In addition to sharing the space with real nihontō (Japanese swords), guests can enjoy curated exhibitions of sword fittings and sword-making tools.
ROOMS
Guests: Up to 7 people/ Accomodation type: Private rental/ Floor space: 178m2
A traditional Taishō Era (1912-1926) residence renovated as a private guesthouse, each bedroom at 'seppa' features exhibitions of real Japanese swords, allowing guests to get up close and truly admire these works of art during their stay. Carved into the woodwork and visible in the stone garden, every element of the building is a fascinating record of the building's history and a reflection of local Osafune culture.
DINING
Breakfast
Included as part of every stay at 'seppa', a breakfast of kake udon and dodomese, a local specialty, comes courtesy of Ichimonji Udon.
The udon is made from fukuhonoka, a type of wheat flour found almost uniquely in Okayama Prefecture, grown and stone-ground in-house by Ichimonji Udon. A whole-grain flour, the stone-milling process gives it its distinct but subtle flavour and aroma, pairing perfectly with the clear, clean, flavourful dashi broth.
Dodomose is the definition of 'local cuisine'. Said to be the origin of bara-zushi, this hearty dish developed in what is now the Fukuoka area of Setouchi City and consists of rice steamed with thinly sliced root vegetables, dashi stock, and unrefined doburoku sake, giving it a slightly sour, refreshing flavour, reminiscent of sushi rice. This dish defines the rustic yet satisfying food culture of Osafune.
Dinner
(Booking Required)
By reservation only, enjoy a taste of the region with a seasonal hotpot, combining fish, hand-selected for us by Sakanaya Kinoshita, with Ichimonji Udon's own dashi broth and an abundant selection of local produce.
All the fish featured in our hotpots is prepared for us by chef Kinoshita Yūji, owner of Sakanaya Kinoshita, a specialty fishmonger based in Setouchi City's Ushimado seafront neighbourhood. With a focus on the Seto Inland Sea, chef Yūji selects for us the best of the season from around Japan to provide you with fish that is at the peak of freshness and flavour.
A town, its history and people shaped by the sword. ITTO created 'seppa', with the aim of creating a private space where guests could come to understand the craftsmen and sword culture of the region at a deep, highly personal level.