Page 133 - homestyle New Zealand (February - March 2020)
P. 133

Design destination ——  LIVING



























                                                                                                               bamboo baskets that open to reveal
                                                                                                               steamed savoury morsels, an outdoor
                                                                                                               cooking area where you can prepare
                                                                                                               your own meals over steam vents,
                                                                                                               and an on-site onsen. Ryokan owners
                                                                                                               take pride in hosting their guests, and
                                                                                                               at Yanagiya, owner Eiko Hashimoto was
                                                                                                               kind enough to take me on a morning
                                                                                                               walk to show me sights otherwise hidden
                                                                                                               among the winding cobbled streets.
                                                                                                                 Okamotoya is another charming
                                                                                                               ryokan. On the hillside in Beppu, it has
                                                                                                               a view across to Beppu Myoban Bridge
                                                                                                               arching over the bay. Sliding shoji
                                                                                                               screens separated my room from the
                                                                                                               corridor, and inside the tatami flooring
                                                                                                               was sparsely decorated with little more
                                                                                                               than a chabudai dining table and a
                                                                                                               futon that’s whipped out before bed.
                                                                                                                 That night, I enjoyed a multi-course
                                                                                                               kaiseki dinner of famed Oita wagyu, a
                                                                                                               series of dishes carefully prepared with
                                                                                                               a focus on ingredients harvested from
                                                                                                               the surrounding area and ocean, and
                                                                                                               Beppu’s signature pudding, steamed
                                                                                                               crème caramel. After dinner, my
                                                                                                               gracious host Nobuko Iwase showed
                                                                                                               me how to create an ikebana floral
                                                                                                               arrangement, and I was quietly chuffed
                                                                                                               that my efforts were deemed worthy
                                                                                                               of being displayed in the corridor.
                                                                                                                 Having been treated to all sorts
                                                                                                               of local delicacies during my stay
                                                                                                               in Oita, I ended the week on a fun
                                                                                                               note with an okonomiyaki (savoury
                                                                                                               pancake) at Bari Bari. Falling into the
                                                                                                               category of ‘B-grade gourmet’, which
                                                                                                               is a thing in Japan, this mom-and-
                                                                                                               pop eatery epitomises the craft of
                                                                                                               comfort food and colloquial chat
                                                                                                               at an appealing price.
                                                                                                                 Sated, I returned to my hotel
                                                                                                               to repack my carry-on filled with
                                                                                                               carefully wrapped packages in
                                                                                                               preparation for an early-morning
                                                                                                               transit to Fukuoka Airport. The
                                                                                                               ceramics, bamboo wares and textiles
                                                                                                               I collected from the artisans’ studios
                                                                                                               I visited will forever be a reminder of
                   ABOVE Kannawa — one of eight neighbourhoods in Beppu hosting all things hot springs — is a wonderful spot    the abundant culture Oita has to share.
                   to explore on foot. Take a stroll along the cobbled streets to discover all the ways in which locals use steam in   Alice journeyed to Oita with Japanese
                   everyday life. The accommodation on offer is predominantly ryokans, and the one I stayed at, Yanagiya, has
                   been sensitively renovated to celebrate the welcoming mood this style of stay is known for.   travel experts jtboi.co.nz. >


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