[Aomori Tsuta Onsen] Reopening on April 17, 2026 - Awakening in the Snow-Melted Forest, a Thousand-Year Secret Hot Spring Preserved - Head Chef Noriyuki Kawanami, Awarded "Houshou Shihan," Welcomes the Spring of Regeneration.

Thousand-year secret hot spring Tsuta Onsen

As the deep winter of Hakkōda ends, signs of spring return to the forest.

In the silence enveloped by the primeval forest, lights will once again be lit.

A spring that has gushed for a thousand years, and a chef holding the highest title in Japanese cuisine. The place where these two converge, Tsuta Onsen. Carrying the hot spring preserved for a thousand years into the next thousand years.

On April 17, 2026, lights will be lit again in the silent forest, and we will move forward once more.

A Stay at Tsuta Onsen, Harmonized by "Food" and "Hot Springs"

Kaiseki by Tsuta Onsen Head Chef Noriyuki Kawanami.

The tranquility of the detached annex.

The source of the Kyuan hot spring.

Each resonates, shaping a "stay" that can only be experienced here.

The spring reopening is not just a simple resumption of business. It is also a new milestone, connecting the thousand-year hot spring and Aomori's food culture to the next generation.

Welcoming the Spring of Reopening with the Highest Title in Mind

Last year, Tsuta Onsen Head Chef Noriyuki Kawanami was awarded the prestigious Japanese culinary title "Houshou Shihan."

"Houshou Shihan" is the highest title in the Japanese culinary world, awarded to chefs who possess a deep understanding of Japanese cuisine's history and etiquette, along with exceptional skill and character.

Embracing the reopening in spring 2026 with that recognition in mind.

Along with the hot spring that continues to gush for a thousand years, kaiseki cuisine, embodying Aomori's climate and culture in each dish, will once again welcome travelers.

From Head Chef Kawanami

"This award is thanks to my colleagues who have supported each other while preserving the taste of Tsuta Onsen, the producers who cultivate Aomori's ingredients, and most importantly, our customers who visit daily to enjoy our cuisine. Moving forward, we will continue to be grateful for local blessings and strive to pass on the spirit and heart of Japanese cuisine to the next generation."

Head Chef Kawanami

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