“YOKI MATSUSHIMA,” a Slow-Luxury Hotel Portraying the Charms of Matsushima and Tohoku in Every Dish, to Open in August 2026

“YOKI MATSUSHIMA,” a Slow-Luxury Hotel Portraying the Charms of Matsushima and Tohoku in Every Dish, to Open in August 2026

Granvista Hotels & Resorts Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo; President: Yukio Arai) announced that it will open “YOKI MATSUSHIMA,” a slow-luxury hotel featuring ocean views and hot springs in all rooms, in Matsushima Town, Miyagi Prefecture, in August 2026.

“YOKI MATSUSHIMA” adopts the culinary concept of “Wabishungo” as one of the three pillars of its brand. By serving carefully selected Sanriku seafood and local produce in dinners, and traditional rice and regional specialties in breakfasts, the hotel delivers “YOKI STYLE,” which infuses the seasons and culture of Matsushima into every dish. Collaborating with local producers and traditional craftsmen, it offers a dining experience to be savored with all five senses.

Matsushima, one of Japan’s three most scenic spots that enchanted even the poet Matsuo Basho, is globally acclaimed for its scenery and cultural assets, including a three-star rating from the Michelin Green Guide and membership in the “World’s Most Beautiful Bays Club.”

Under the banner of “Local Focus,” YOKI MATSUSHIMA aims to become a hub connecting Matsushima with the rest of the Tohoku region by deepening collaborations with local ingredients, crafts, producers, and artisans. Food is a crucial element influencing the value of a stay. The hotel believes that enjoying the bounty of Sanriku’s land and sea along with its stories enhances the immersive travel experience.

Based on these collaborations, the hotel seeks to portray the charms of Matsushima and Tohoku in every dish and nurture new value alongside the community. Toward its opening in August 2026, the hotel is refining the one-of-a-kind culinary experience that only YOKI MATSUSHIMA can offer to provide guests with rich, memorable moments.

YOKI MATSUSHIMA: Immerse Yourself in the Beautiful Time of Matsushima

Surrender to the slow pace of time in Matsushima and be fulfilled by the land’s bounty. As a slow-luxury hotel that connects with the region, matures with it, and provides a space for healing and intellectual pleasure, we invite you to “immerse yourself in the beautiful time of Matsushima.”

To embody this concept of immersing in Matsushima’s beautiful hot springs, cuisine, and scenery, YOKI MATSUSHIMA will provide high-quality time for guests to fully appreciate the region's climate and culture, built on three pillars: EXPERIENCE, FOOD, and SPACE.

FOOD: An Experiential Culinary Culture Focusing on Process and Background

Concept: Wabishungo

The essence of Japanese cuisine, the height of gourmet delight. A Matsushima膳 (meal) savoring seasonal colors and regional heritage.

YOKI STYLE incorporates Matsushima’s seasons and regional value (culture, resources, stories) into its dishes. The hotel aims for an experiential culinary journey where guests can enjoy ingredients selected by the head chef, accompanied by their history and origins.

- Wa (Harmony): Traditions such as Matsushima’s meal style and Wabi-Sabi. - Bi (Beauty): Focus on health and beauty, including fermented foods. - Shun (Season): The peak moment when the season shines brightest. - Go (Region): Regional cooperation, culture, and value co-creation.

Dinner: A Seasonal Banquet Experienced with the Five Senses

Dinner features monthly kaiseki courses themed “Seasonal Banquet Experienced with the Five Senses.” Highlights include Sanriku seafood—such as Shiogama tuna and Sanriku skipjack—seared over domestic binchotan charcoal, and Kampo Wagyu beef from the Sekimura Farm in Kurihara, Miyagi Prefecture, grilled over charcoal.

- Sanriku Seafood Seared over Binchotan Charcoal Ingredients are seared at high temperatures (800°C–900°C) for several seconds using straw, creating a crispy exterior while keeping the inside rare to condense the flavor. This process imparts the pure, powerful aroma of the straw to the ingredients, resulting in a savory, smoky lingering taste.

- Kampo Wagyu Charcoal Grill Produced at Sekimura Farm in Kurihara, Miyagi, this brand beef is raised in a stress-free environment on a diet blended with 14 types of herbal medicines (Kampo). It is grilled at a charcoal counter for guests to enjoy with all five senses. The “Kampo Wagyu” is known for “circular farming,” combining healthy meat production with reduced environmental impact.

Sample August Kaiseki Menu (Menus change monthly)

- Sakizuke (Appetizer): Gazeh Uni (Sea urchin) from Onagawa - Zensai (Appetizer plate): Ogatsu Scallops / Roast Duck / Matsushima Conger Eel / Sendai Edamame & Shrimp Dumpling - Suimono (Clear Soup): Peony Conger Eel with Junsai - Zukuri (Sashimi): Seared Sanriku Sea Bass / Ishinomaki Sea Bream with Kelp / Skipjack Sashimi - Nimono (Simmered Dish): Fried Kamo Eggplant - Kuchinaoshi (Palate Cleanser): Kuruma Shrimp, Surf Clam, Egg Yolk Vinegar