Kamata

While an increasing number of inns are cutting back on quality and service in the name of streamlining, labor-saving, and cost-cutting, with staff who don't greet anyone except those in charge of customer service, guests always asking for a change in the size of their yukata despite having stayed there multiple times, and the hotel using a lot of seafood from Hokkaido even though Sagami Bay is right in front of them, Kamata has never forgotten its spirit of hospitality, and I think it is a hidden gem that exudes the good old days of a "real inn" everywhere. Below is one example... although all of these were commonplace in inns of the past.・All information about returning guests is remembered (whether they smoke, their yukata size, food and alcohol preferences, etc.) ・At dinner, the landlady brings a handmade dish and greets all the rooms ・The flowers in the alcove are arranged by the landlady using flowers picked from the Kamanda Garden ・The hanging scrolls are also changed with the seasons ・Local ingredients are used for dishes according to the season ・No stoves (food cooked with solid fuel) are served ・Staff other than those in charge of customer service (cleaning staff and other backstage staff) also greet guests with a smile Those of a generation that does not know what traditional Japanese houses were like may be dissatisfied with the many steps, moldy smell, old facilities, etc. Also, those with children and younger generations may not like the food, service, price, etc. However, I sincerely hope that the current Kamanda "real inn" atmosphere will not be lost and will be preserved forever.