Japanese-French Auberge 'Wakatsuki Yoshida Okuizumo' Opens in Tatara Village, Shimane on May 18, 2026 | Suite 'Hon-an' Also Pre-Opens

Social Design Partners Co., Ltd. (Headquarters: Sendagi, Bunkyo-ku, Tokyo; Representative Director: Takayoshi Tanaka), which develops place-making businesses rooted in regional contexts under the philosophy of 'turning thoughts into businesses and culture into value,' announced that its subsidiary Wakatsuki LLC (Headquarters: Tsuwano-cho, Kanoashi-gun, Shimane Prefecture; Representative: Takayoshi Tanaka) has opened the traditional Japanese-style auberge 'Wakatsuki Yoshida Okuizumo' and its Japanese-French restaurant 'Wakatsuki Saryo' in Yoshida-cho, Unnan City, Shimane Prefecture.

Located in Unnan City, Shimane Prefecture, the restaurant 'Wakatsuki Saryo' opened on May 18, 2026, offering a special dinner prepared by Manager and Chef Ikenotani in an exclusive, 10-seat, reservation-only setting.

Coinciding with the restaurant's opening, 'Wakatsuki Yoshida Okuizumo' has pre-opened 'Hon-an,' a suite limited to one group per day. The grand opening, which will include all three rooms featuring the two detached structures 'Ichi-no-an' and 'Ni-no-an', is scheduled for the summer of 2026. Until then, an 'Opening Commemoration Plan' for booking the entire Hon-an suite will be offered at a special price.

The location, Yoshida-cho, is the headwaters of the Yamata no Orochi myth and a recognized Japan Heritage site where 'Tatara' ironmaking has been practiced for approximately 1,400 years. The concept is 'Memories of the land etched in the five senses.'

Japanese-French Restaurant 'Wakatsuki Saryo' - Reservation only, 10 seats, shaping the land's terroir with French techniques

'Wakatsuki Saryo' is a reservation-only Japanese-French restaurant located in the common area of the main building. In a calm space with a total of 10 seats (four 2-person tables and 2 counter seats), ingredients such as vegetables and gibier harvested in Okuizumo, seasonal fish caught in the Sea of Japan, and aged beef from Jukuho Farm are prepared using the framework of French cuisine. The ceiling of the main building's shared entrance features an installation space called 'Inverted Water Surface,' which uses Tatara ironmaking as a motif, constructing a place where the cuisine and space consistently narrate the memories of the land.

The dinner is a 'Chef's Course' directed by Manager and Chef Yoshinori Ikenotani. The chef himself walks the region, selecting ingredients through a dialogue with the seasons and materials, and assembles them dish by dish. A representative dish, 'Viande - Roasted Aged Cow,' featuring aged Shimane beef as the main attraction, lines the plates with dishes that reconstruct the land's terroir using French techniques. For beverages, pairings centered on local Shimane sake that converse with the cuisine are prepared. Non-alcoholic pairings are also available upon request.

Visitor Use - Dinner from 10,000 JPY | Reservation only up to 3 days in advance

'Wakatsuki Saryo' is available not only to overnight guests but also to the general public. Visitor dinners are offered starting at 10,000 JPY (service charge and tax not included). The restaurant operates for visitors who make reservations at least 3 days in advance. Guests with food allergies or dietary restrictions are requested to notify the restaurant at the time of reservation.
* Note that the menu composition differs slightly from that of overnight guests.

Manager and Chef - Yoshinori Ikenotani

Manager and Chef Ikenotani refined his skills at a two-star restaurant in the Brittany region of France before returning to Japan to take charge of banquet and French cuisine at domestic luxury hotels and grand maisons. He is a chef with experience participating in the launch of four new hotels as a head chef, building kitchens, menus, and teams from scratch. At 'Wakatsuki Saryo,' he constructs dishes from local ingredients that bridge the logic of French cuisine and the touch of Japanese cuisine.

Pre-opening of Hon-an on May 18, Grand Opening with All 3 Rooms in Summer 2026

'Wakatsuki Yoshida Okuizumo' is an auberge facility consisting of a main building integrating the restaurant and accommodation, along with two detached structures. With the unveiling of the cuisine, the restaurant 'Wakatsuki Saryo' officially commenced operations today, May 18. Based on the auberge structure, the 'Hon-an' guest room, the core of the accommodation building limited to one group per day, was also pre-opened on the same day.

'Hon-an' is a private suite occupying an entire renovated 150-year-old Shoya (village headman) mansion. Guests are welcomed at the 'Private Reception,' symbolically featuring an Izumo magatama (comma-shaped bead). It consists of a bedroom and study, a private semi-open-air bath with a terrace featuring a sleeping bath, and a private loge overlooking Wakatsuki Saryo from the second floor, accommodating up to 4 guests (1 King bed + extra beds).

The grand opening with the full 3-room system, including the two detached structures 'Ichi-no-an' and 'Ni-no-an', is scheduled for summer 2026. During the Hon-an pre-open period until then (check-ins from May 18 to July 17, 2026), an opening commemoration plan to reserve the entire Hon-an suite is available at a special price.