Retreat-Style Auberge 'Over the MOON' Grand Opens March 28, 2026 on a Hilltop Along the West Coast of Awaji Island, Layering Cuisine, Space, and Experience

enjoy masters LLC (headquartered at 2-8-1 Wakakusa-cho, Nishinomiya, Hyogo; Representative Member: Tsuyoshi Iwasa) will grand open the retreat-style auberge "Over the MOON" on Saturday, March 28, 2026, on a hilltop overlooking the west coast of Awaji Island.

Gold MOON: A guest room featuring a moon-themed private sauna

Representative Tsuyoshi Iwasa stepped away from his previous career at age 50 and launched this project as a new challenge. A soft opening period began on December 26, 2025, and the facility now celebrates its full official opening. Accommodation reservations are currently being accepted via external booking sites.

Official website: https://awaji-overthemoon.jp/ Booking site: https://awaji-overthemoon.booking.chillnn.com/

This facility was developed as an accommodation that responds to the growing demand for "retreat travel" and "wellness-oriented travel" in recent years.

"Over the MOON": A Retreat Experience for Mind and Body on a Hill Overlooking the Seto Inland Sea and Its Islands "Over the MOON" is a 3-room retreat-style auberge built on the concept of "Joy so great it transcends even the moon." Located just about 7 minutes from Kobe via the Akashi Kaikyo Bridge, it sits on a gentle hill commanding panoramic views of the Seto Inland Sea, Ieshima, and Shodoshima. Mornings fill with birdsong, nights wrap guests in stars and stillness — a space completely detached from everyday life. By layering cuisine, space, and experience, the property offers a stay in which all five senses open and the mind and body naturally come into balance alongside nature. Whole-building exclusive rental is also available, accommodating everything from a solo "rebalancing journey" to family anniversaries and corporate retreats.

Restaurant "Tsuki no Fune" (Ship of the Moon) — What Enters the Body Should Be Gentle At the heart of the facility, the restaurant "Tsuki no Fune" offers a 14-seat dining room and bar counter. Local fish from Awaji Island, Awaji beef, and pesticide-free vegetables from natural-farming producers are crafted into each dish, honoring the bounty of the island. The kitchen pays meticulous attention to every ingredient, right down to the condiments, placing the inherent power of each ingredient at the forefront. The resident chef brings experience from French restaurants as well as involvement in managing sushi and tempura establishments. Drawing on techniques and sensibility cultivated across multiple culinary genres, the chef coaxes out the best of each ingredient. A health setback during the COVID pandemic sparked a personal pursuit of "food that restores the body," and the chef's guiding philosophy is "cooking that adds nothing extra." Guided by the belief that "what enters the mouth should be kind to the body," each dish expresses the ingredients of Awaji Island. Highlights include a fermentation-accented appetizer assortment, seasonal vegetable po...