Ina Park Hotel
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Travel Blogs from Ina
... and before we knew it we were wondering the streets of gion and visiting Maruyama park - the first of many shrines and temples to come ! This was Just north of the famous gion district. This park is the main place to see cherry blossoms during the cherry blossom season. This place was huge and there was so much to see. Gates , temples and suddenly a big statue . I had forgotten how all the tori gates were red . ...
... there is for the seeing and sighting of the present world happening all around us! To the Ukiyo-e Museum!
The history of wood block printing is fascinating in itself and we were lucky enough to catch an English version short film on how wood block printings are made. In a way this art form is the precursor to screen printing and involves different layers of color to achieve its final effect. Each color pattern is cut out on a block of wood with ...
... to war, fire, and the test of time, this castle has never been destroyed. It is believed that the castle is protected by a shinto deity. One night a guard of the castle had a vision of a beautiful woman who spoke to him. She told him that if the lord of the castle built a shrine in the uppermost floor of the castle and gave an offering of rice each month that she would protect the castle. The shrine was still located in the uppermost ...
Last post for Haruno! We are headed for Mount Fuji on the 2nd and will be moving on from our first farm. It was an amazing first experience and we loved getting to meet the Uno family and experience tea farming!
On Saturday Madokasan, Ken and I headed for the rice fields, located in one of the valleys near their village. The rice was already sprouted and planted in the paddies by this time but because our hosts have only recently taken over the paddies, the ...
... it was unbearable. Uni, for those unfamiliar, comes from the insides of a sea urchin (the spiky little animals that dwell on the sea floor) and is a delicacy in Japanese cuisine as well as becoming a popular food item in the western culinary world. For us, however, it was unappealing and not quite so appetizing. It is yellowish in color, slimy in texture and tastes kind of like salt water. In the end the pineapple came to the rescue and we are now able to ...
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