Nihon Kusaki Kenkyujo x Onko Chishin: "Harvest Experience Luxury Hotel" to Open in Aso, Kumamoto in November, Focusing on Picking and Tasting Plants to Live with Nature.

Yamafushi Co., Ltd. / Nihon Kusaki Kenkyujo (CEO: Tomoka Furuya) is co-producing "Aso Retreat HONO by Onko Chishin," set to open in Minamiaso Village, Kumamoto Prefecture after approximately three years of development, in partnership with Onko Chishin Co., Ltd. (CEO: Tomoki Matsuyama), which develops destination hotels nationwide.

The hotel is scheduled to open in November 2026. Nihon Kusaki Kenkyujo is a brand and activity group that researches experiences where human physicality and senses are restored in nature, through activities such as entering forests across Japan, collecting plants, and utilizing them in food and beverages.

Leveraging this expertise into a long-term hotel stay experience, they will collaborate with Onko Chishin to develop the entire hotel's business model, from concept and experience design to supervision of the gardens and surrounding hills, and the restaurant's culinary offerings, under the theme of "Luxury that Connects You to Nature Deliciously and Enjoyably."

About Aso Retreat HONO by Onko Chishin

Located in Aso, home to one of the world's largest calderas, this retreat hotel proposes a stay that "confronts the roots of nature" rather than simply "enjoying nature." The concept is "Dialogue of Fire and Earth, Promise Between Land and People."

Walking through fields, picking plants, making fires, and immersing oneself in hot springs. The core of the stay is the fundamental human activities that have been repeated since ancient times, offering a time to quietly return to the physical senses and five senses that people originally possessed.

The facility name "HONO" is derived from "Hono" (仄), which refers to the trace of fire remaining in the lives of people who have lived with fire.

About the Experience

This facility will offer the "ASO FORAGING EXPERIENCE," a stay experience that allows guests to enjoy Aso's nature with all five senses. (Note: FORAGING means "harvesting" in English and is gaining attention in the context of local luxury worldwide.)

The grounds will feature a "edible garden" and an "edible hillside" supervised by Nihon Kusaki Kenkyujo, where dozens of native Japanese plants will be cultivated. Guests can pick plants themselves and enjoy the experience of tasting their bounty as food and drinks.

The welcome drink is planned to be finished by guests using plants they have picked from the garden. Outside the hotel, activities connecting guests with Aso's producers and nature are also planned.

Experiences will be offered that touch upon the seasonal rhythms of nature, such as mountain vegetable and wild herb gathering and collecting snowmelt water in spring; stream fishing and mushroom foraging from summer to autumn; and hunting and the burning of grasslands that support Aso's thousand-year-old grasslands in winter.

A Signature Restaurant Offering Primitive Gastronomy

The restaurant within the facility, "ASATO," will feature Chef Yamato Imanishi, who has experience at the legendary French restaurant "Michel Bras," offering "Primitive Gastronomy" set against the backdrop of Aso's nature.

The course menu is inspired by the cycle of Aso's spring water flowing from the mountains to the sea, expressing the power of the land in each dish by incorporating natural energies such as firewood, thatch, wind, and sun.

Chef Yamato Imanishi

Born in Kochi Prefecture in 1988. After graduating at the top of his class from Ecole Tsuji Osaka, he moved to France at the age of 20. He honed his skills at renowned French restaurants such as Michel Bras, "Septime," and "Le Chateaubriand." Upon returning to Japan, he served as head chef at several restaurants. Since 2025, he has been the head chef at "LA VIGNE DINING FÛDO" at Hotel La Vigne Hakuba by Onko Chishin.

About the Facility

This is a small luxury hotel with a total of 17 rooms, located within the caldera overlooking the five peaks of Aso.

All rooms will feature open-air hot spring baths, and some rooms will be equipped with saunas. The rooms are spacious, ranging from 54 to 150 square meters, and the interior incorporates natural materials such as thatch, symbolizing the grasslands of Aso.

In-room spa treatments incorporating plants are also planned.

Pricing will be announced at a later date.

Teaser Site & Reservations

Teaser Site https://aso.by-onko-chishin.com/

Reservations began on July 1, 2026.

Facility Overview

Name: Aso Retreat HONO by Onko Chishin

Location: 5298-1 Kawain, Minamiaso Village, Aso District, Kumamoto Prefecture

Access: Approximately 25 minutes by car from Kumamoto Airport

Number of Rooms: 17 (All rooms with open-air hot spring baths, some with saunas)

Room Size: 54m2 to 150m2

Facilities: Restaurant, edible garden, in-room spa

Scheduled Opening: November 2026

About Onko Chishin

They develop unique facilities, including several Michelin-starred hotels, a stadium-integrated hotel, a champagne hotel, a restaurant attached to an art museum, and a restaurant at a roadside station.

Under the philosophy of "A small evangelist of the region's light," they shape the unique charms of each location and produce accommodations that become travel destinations.

Official Website: https://by-onko-chishin.com/

About Nihon Kusaki Kenkyujo

Established in 2021. A brand that discovers the potential of plant resources dormant in forests and mountains across Japan and develops them into food, beverages, fragrances, and tourism experiences. Awarded Forbes Next 100, Forbes Culturepreneurs 30, and ICC Food & Drink Award Grand Prix. In 2025, they will establish the Foraging Tourism Association and work to redefine foraging as an "experience to regain the sensibility of living with nature."

Official Website: https://nihonkusakilab.com/

Instagram: https://www.instagram.com/kusaki.jp/