日本著名的东方美学设计大师Shinichiro Ogata（绪方慎一郎），将美食、文化、手工艺和设计融合，形成自己独有的日本文化设计理念。1998年成立了集建筑、室内和工艺设计于一体的设计工作室Simplicity，主要涉及餐厅、茶室、手工艺店以及糖果店等领域。Shinichiro Ogata, Japan's famous master of Oriental aesthetic design, integrates food, culture, crafts and design to form his own unique Japanese cultural design concept. In 1998, he founded Simplicity, a design studio integrating architecture, interior and craft design, focusing on restaurants, tea rooms, craft shops and confectionery shops. Auberge Tokito治愈心灵━“Tokito”蕴含了永恒的主题，表达一种“用幸福填满自己的时间”，“Toki ”在日语中是“时间”或“时刻”的意思，同时，朱鹮在日语中也被称为 “Toki”，希翼着日本悠久的文化能像朱鹮一样优雅地高高飞升的愿景。绪方慎一郎的目标是通过基于“Meguru Megumi”（再生的奖励）概念而生产的食品来丰富人们、社区和日本饮食文化，实现日本料理、茶和住宿的观念进化。The name "Tokito" sums up the question of eternity, which is "to fill one's time with happiness ". "toki" means "time" or "moment" in Japanese. Meanwhile, the crested ibis is also called "toki" in Japanese. It expresses the company's wish that Japan's rich culture can ascend to the world as gracefully as the crested ibis. Shinichiro Ogata's goal is to enrich people, communities and Japanese food culture through food based on the concept of "Meguru Megumi" (rewards for regeneration), enabling the evolution of Japanese cuisine, tea and accommodation.
酒店内共设有16座茶室，以现代的方式诠释茶的意境，并重新构建了空间的宁静感。四间面积约为100平方米的精致客房，都配置了私人的露天浴室，温泉从地下1300米的处源源不断地流出，于此，旅客的身心得到了自然的放松和被治愈，从而可以优雅地享受幸福时光。 The hotel's 16 tea rooms interpret tea in a modern way and are independently developed to re-incubate a peaceful space. Four exquisite rooms of 100 square meters, all equipped with private open-air bathrooms, hot springs flow continuously from the source 1,300 meters underground, where people can heal the body and mind, and can enjoy the happiness of grace.
Kiyasho Shuzo酿酒厂━Kiyasho酿酒厂始建于1818年，有着极高的历史文化价值，目前被政府登记为有形的文化遗产。2003年，年仅27岁的第六代酿酒师Tada Onishi接管了自己的小型家族清酒酿造厂，并开始尝试改良清酒酿造工艺。他不随波逐流，相信自己的直觉，并通过极其细致的麴制作工艺，使清酒更具口感层次与深度。 Founded in 1818, the Kiyasho Distillery has a high historical and cultural value and is currently registered as a tangible cultural heritage by the government. In 2003, sixth-generation winemaker Tada Onishi took over his small family sake brewery at the age of 27 and began experimenting with improving the process of sake making. He does not follow the crowd, trusts his own intuition, and through extremely detailed koji making process, makes sake more texture and depth.
2005年Tada Onishi自推出Jikon品牌起，就立即受到了清酒爱好者们的关注。他一直将“不断酿造出高品质的清酒，永不满足于现状，力求研发出更优质的清酒”作为发展的目标，使其制作出许多备受赞誉的清酒产品。如今，酿酒厂经过绪方慎一郎的翻修，原有的部分建筑得到保留，同时以当代的方式进行了重新的诠释。 Since Tada Onishi launched the Jikon brand in 2005, it has immediately attracted the attention of sake lovers. He has been "constantly brewing high quality sake, never satisfied with the status quo, and strive to develop better quality sake" as the development goal, so that he has produced many highly acclaimed sake products. Today, the winery has been renovated by Shinjiro Ogata, and parts of the original building have been preserved while being reinterpreted in a contemporary way.
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