Tobira Onsen Myojinkan
Tobira Onsen Myojinkan

Local sustainability

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Tobira Onsen Myojinkan

Our hotel is built in a beautiful natural cycle.

Surrounding it is vegetable gardens and fields, especially near the inn, where we have applied natural gypsums sourced from the ground that works as natural pesticide. The materials are also added to vegetables and the remains we recover from the kitchen are used as fertilizer for the land. We periodically inspect surrounding nature and help to restore parts that seem to be dying. In this philosophy, we maintain a healthy land and ensure guests are always served organic dishes in a bid to make them appreciate the positivity our region offers. For 88 years, we have been working in the Nagano Region Mountains, and we invite you to enjoy the local cuisine that comes from this land.

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Tobira Onsen Myojinkan

High standards

This ethic of local production and consumption has been upheld since Myojinkan was created in 1931. For our meals, we use vegetables grown locally, and our Nagano Prefecture and farms have also been a source of natural wealth that has fed our guests. You are welcomed to savor our dishes and discover the natural environment in which our vegetables thrive. Among the things we grow is the onion of Matsumoto, which has been a key delicacy since the Edo era (1600).

The onion has a soft appeal and a crisp texture, and we add it in our dishes to help soften the taste. During your stay, we encourage you to experiment with other products, especially the rice harvest sold on your way to our hotel. After this you can then compare with the charm our cuisine has to offer, which stimulates all your five senses.

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Tobira Onsen Myojinkan

Ecology

Since we have committed ourselves to maintaining the natural environment of Shinshu region, we take part in daily tasks upstream and downstream to preserve the environment. Everything we do is to make the environment better. Our rooms are made using solid wood floors and noble materials. We use organic sheets while the equipment cleaning the air is selected carefully considering your health and the environment.

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Tobira Onsen Myojinkan

Green Key Label

The Green Key is an eco-label that is awarded to institutions or establishments that satisfy the requirements of the certification, which are made up of approximately 100 international standards, making it difficult to obtain. Awarded to our hotel in 2009, the label further reiterates our commitment to the preservation of nature. The eco-label was launched by FEE JAPAN, a non-profit organization. One of the reasons we were awarded is the fact that we have grown our crops for more than 30 years without any use of pesticides.

Managing a farm is something that pays off, so we are working hard with emphasis on waste recycling, especially waste from our kitchen, which is recycled and used as fertilizer in our fields.

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Tobira Onsen Myojinkan

Ecological programs

We also engage in other ecological programs each day:

  • We partner with public institutions for shuttle transportation
  • For cooling of the interior, we use water from the mountain
  • Our rice fields use water from the river
  • Use of eco-friendly products
  • Since 2007, our restaurant is Macrobiotic certified

  • We employ actions and efforts to save water and energy in all our activities
  • In some places of the hotel, we use candles every day (entrance, Onsen …)
  • Eco-friendly detergents
  • We maintain the Bio cycle and make fertilizer from leftovers
  • Our power comes from the Hirakawa Hydroelectric Power Plant
  • Every month, we collect surrounding waste
  • We have also invested effort in separation of waste and recycling
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