Embraced by the Serenity of One of Japan’s Three Most Scenic Views: YOKI MATSUSHIMA—Ocean Views and In-Room Hot Springs Retreat—Opened on August 10

The concept behind the hotel is “Soak in the beautiful time in MATSUSHIMA.”
It expresses our hope for guests to surrender themselves to Matsushima’s gentle rhythm of time and become immersed in the beauty of its islands, shaped by sea, land, and wind, as well as its fine cuisine and magnificent scenery.

All 26 guest rooms offer spectacular ocean views overlooking Matsushima Bay. Each room also features a private bath supplied with free-flowing hot spring water from Taikotensen Matsushima Onsen, sourced from 1,500 meters underground.

Known as a “beauty bath” for its high-pH water and silky, lotion-like texture, the hot spring offers guests the pleasure of unwinding in soothing waters while watching the ever-changing scenery of the bay.
On the top floor, guests can also enjoy Miharashi no Yu, a private observation bath overlooking the sweeping expanse of Matsushima Bay—an exceptional experience that creates a sense of becoming one with the landscape.

More than simply a place to stay while sightseeing, YOKI MATSUSHIMA offers an experience of Matsushima—its history, culinary culture, way of life, and even the subtle atmosphere and lingering impressions that cannot be seen—through all five senses.

From plaster walls incorporating recycled oyster shells collected in Ishinomaki to artwork inspired by Matsushima’s moon, pine trees, and islands, the hotel’s contemporary Japanese interiors are adorned with the traditional culture of Matsushima and Sendai. Here, guests are invited to embrace a slower way of life, enriched by the luxury of unhurried moments.

At the heart of the value provided by YOKI MATSUSHIMA is “Local Focus,” an initiative based on Granvista Hotels & Resorts’ brand statement: “Local values shaping the global future.”
Through Local Focus, the hotel aims to serve as a hub connecting Matsushima with the surrounding area and Miyagi Prefecture through experiences, food, and spaces—sharing the region’s appeal in every direction, from Matsushima outward and from the wider region back to Matsushima.

“As we prepared for the opening, I rediscovered that many of the people, things, and traditions I had taken for granted after living in Miyagi for so long are actually incredibly special. We want our guests to experience that for themselves.” Shinya Goto, Manager of the Business Planning Department, explains.

To bring this vision to life, the hotel has developed a variety of initiatives centered around three pillars: EXPERIENCE, FOOD, and SPACE.

Under EXPERIENCE, guests can discover activities that go beyond conventional sightseeing—thoughtfully curated to offer exclusivity and added value—such as intimate boat tours through neighboring Oku-Matsushima and hot-air balloon experiences offering spectacular morning views of Matsushima from above. Hotel staff are also available to assist guests throughout these experiences, making them accessible even to those traveling without a car.
Guests can also take part in hands-on experiences featuring traditional craftsmanship from the Tohoku region.

Throughout the hotel, elements of local craftsmanship are seamlessly woven into the interiors. Guest rooms feature items such as tissue boxes crafted using traditional Sendai Tansu cabinetry techniques, allowing guests to encounter regional artistry as part of their stay.

Every small detail, down to the tableware, carries stories of the land. Pieces from Minowada-gama incorporate oyster shells washed ashore in Ishinomaki into their glaze, while ceramics from Zasu-gama are fired in a traditional climbing kiln using red pine firewood—with hotel staff themselves helping to stoke the fire.

“Rather than allowing these traditions to fade away, we want to help create opportunities for them to be passed on to the next generation,” says Goto.

The character of the region, rediscovered firsthand, can be felt in every detail of the YOKI MATSUSHIMA experience.

Food is one of the great pleasures of travel. At YOKI MATSUSHIMA, cuisine itself is conceived as an experience of local food culture. Executive Chef Takeshi Honma shares the philosophy behind the hotel’s culinary approach.

The culinary theme at YOKI MATSUSHIMA is “Wa-Bi-Shun-Go (和美旬郷).”

Chef Honma explains:
“‘Wa’ (和 - Japanese culture) represents the traditions and harmony of Japanese cuisine; ‘Bi’ (美 - beauty) represents the grace that comes from well-being; ‘Shun’ (旬 - seasonality) captures the fleeting moment when ingredients are at their very best; and ‘Go’ (郷 - local) represents our connection with the region and the value we create together with the local community. Guided by this philosophy, we carefully prepare each dish using selected ingredients from Sanriku region.”

From the sea comes an exceptional selection of fresh seafood nurtured by Sanriku’s rich waters. Guests can savor freshly landed Gaze-uni sea urchin from Onagawa Port and wild Ezo abalone, alongside Sanriku sea bass aromatically seared over Binchotan charcoal and straw before their eyes at the counter. Each dish presents the region’s seafood through a distinctive and inventive approach.

From the land comes Kampo Wagyu, healthily raised at the foot of Mount Kurikoma on a diet incorporating 14 varieties of herbs. Its defining qualities are the deep umami of its lean meat and its clean, delicate fat with a low melting point.
The story extends beyond the beef itself. High-quality compost produced from Kampo Wagyu is used to cultivate rice, including Hitomebore and sake rice, while sake lees produced during brewing are returned as feed for the cattle. This sustainable cycle of agriculture brings the story of life to the plate.

Beverage pairings include locally brewed sake, wines carefully selected by the sommelier, and tea from a long-established tea merchant in Shiogama.
At the end of dinner, guests can move to the bar lounge on the first floor, where they can savor the moment with drinks and a sophisticated dessert experience.

Thought and philosophy are woven into every element of the creative Japanese cuisine—a culinary experience found only here.

Slow Luxury is a new approach to travel that goes beyond material extravagance. It is about truly unwinding through encounters with a region’s traditions and natural beauty, and savoring the gentle passage of time itself.
By surrendering to an unhurried rhythm, immersing oneself in the gifts and culture of the land, and connecting more deeply with the local community, guests can experience moments of genuine quality that fill both body and mind with restoration and intellectual delight.

The name “YOKI” reflects the idea of spending time with yohaku—the Japanese concept of intentional “space” or “room to breathe.”
As Goto explains, “We want guests to savor the yohaku of the meal found in unhurried dining, as well as the quiet yohaku of the space created by the surroundings themselves.”
Rather than filling every minute of the journey with plans, YOKI MATSUSHIMA invites guests to simply experience the pleasure of time unfolding at its own pace.

Watch the scenery of Matsushima Bay transform moment by moment from the window of your room. Surrender yourself to the free-flowing hot spring as the sea breeze drifts through the air. Linger over the afterglow of a dinner that cherishes the seasonal bounty of Sanriku.
The luxury of doing nothing—and the quiet pleasure of the senses gradually becoming more attuned—gently releases tension from both body and mind.

YOKI MATSUSHIMA invites you to experience a Slow Luxury stay that fills all five senses, surrounded by the graceful scenery of Matsushima, one of Japan’s Three Most Scenic Views.