Nasu Midcity Hotel
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- Continental Breakfast
- Free High-Speed Internet
- Free parking
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Travel Blogs from Nasushiobara
... We wandered back to town, browsing in the souvenir and antique shops until we got to the Nikko Train station, where we arrived yesterday. This wooden station building was designed by Frank Lloyd Wright and built in 1890. Apart from the USA, Japan was the only other country where Frank Lloyd Wright lived and worked. It is reminiscent of colonial buildings and inside is a lovely wooden staircase up to what was once the first class passengers waiting room with a ...
... not the place to dine so we held off though it was about 7pm. We were dropped off in Shinjuku near the train station to find our own way back to the hotel at Shinagawa.
Dinner was in Shinjuku Station as too sick to bother. Great affordable food in the stations. Many of the places have photos of what they offer and a vending machine where you order your food and drinks. Nice young man helped us work it out. Huge serve ...
... s dollars. We walked up another set of stairs and through the Omote-mon, a gate protected by two red devils. To the right and directly ahead stood three sacred storerooms filled with swords, bows and arrows and other battle gear. On the left sits the sacred stable adorned with intricate monkey carvings as monkeys are believed to be protectors of horses. A bonsai tree exhibit decorated the sides of the path as we continued towards the main shrine complex. Walking under another set ...
Today I took a train up to the mountains north of Tokyo to a touristy town called Nikko. The area is a UNESCO World Heritage site. I left a bit too late in the day to see everything I wanted to, but visited a shrine from the 1600's of shogun Tokugawa ...
... t find what we were looking for. So back to the hotel, getting a bath to rest our tired bodies and feet, to get ready for the evening: diner at Ginza Kojyu: a three star Michelin restaurant where they serve an exceptional kaiseki meal. Kaiseki is sort of the Japanese haute-cuisine. There's a lot going on: different courses being prepared in different ways (one course cooked, one fried etc.), everything has to be in balance, in tune with ...