Ota Now Resort Hotel
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Travel Blogs from Ota
The Forward Over is an Intermediate/advanced level trick. It is a two part trick that involves first, mounting the top of the bar at the back of the swing (an 'uprise') followed by a front flip to the catcher at the top of the swing. I came to Japan with a Forward Over that was decent, safe to the net and that I had caught a few times. In terms of performance this translates as "Yeah, that's great. Let's keep working on that and see how it goes". Not ...
... everyone was getting tired of the go go go that we'd been doing all week and ready for some down time. We shopped for a few souvenirs for Rhonda and Shylo to take home to family, but mostly sat in the lovely lounge at the hotel and drank wine and ate french fries. Decadent and wonderful. We had a nice Thai dinner that night and then Shylo and I took a long walk around the neighborhood ...
... coming to Japan in her early 20s to visit her family and remembers little shops much like the ones we were seeing in the "old town district" so it was particularly significant for her to relive those memories. We also did a sake tasting at a very good sake factory in town, and ended up buying some sake to bring home as gifts. Finally, I bought myself an expensive and VERY SHARP handmade knife in an old shop in town that has been making knives for 7 generations, ...
... has all been a classic case of taking one step back in order to take two steps forward. Not very glamorous work during the process, however achieving the desired results will propel me to the next level of flying. The shows have been wonderful. It is by no means an easy feat to get up and perform every day. The act of doing so demands nothing short of 110%....every time....no matter what you feel like. My teammate, Harmony, told me of a trick ...
... Since TIU is an international school, they like to get cooking classes from students from other countries.
Before the class, I had to give the recipes to one of the members to translate into Japanese. SInce I never make enchiladas, posole, or beans with a recipe I just sort of made some stuff up. Major mistake number 1. I had this idea that I would just eyeball it as I went in there, and add more water if the chile seemed thick, or let it cook longer if ...
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