Speaking of which, the only time someone hung up the phone on me was also at a Hoshino Resort.
Ah yes, see the trend here?
Kai Nikko
46K, Oct 2019
So, what happened was, I arrived at the Nikko Lake Chuzenji area around midday. I knew it was not possible to check in, but wanted to drop my bag off. Couldn't find the entrance to the ryokan so I called them. Whoever picked up the phone, after my first few words, just said "I don't speak English" and that's it, he hung up.
I almost couldn't believe it

Or maybe I could. After the Hoshinoya Karuizawa experience. Unfortunately Kai Nikko was already booked by then and it was non-refundable. I did promise myself this would be the last one. That's another thing I dislike them coz most ryokans do not do non-refundable plans! Even city hotels in Japan generally don't do this, exception being the global brands.
Anyways, I managed to find the entrance eventually and drop off my bag, it was a female staff at the front desk then and she spoke reasonable English. During my time there I estimated the guests were at least 60% foreigners, so who put that guy in charge of phones?!
Again, room was beautiful.
The onsen was nice too, so no complaints.
Ah but here comes the final nail on the coffin
Nearby restaurants only do lunch, so you had to book dinner, captive audience....
The food hadn't even arrived yet, I saw this menu and started a live complaint session with my friend.
Salmon sashimi and grilled salmon? Cost cutting much?
Plus the grilled salmon tasted about as good as it looked...
Didn't help them that the day after I stayed at
Ichijoh, at half the price, with 10 times better food and service!
* Why I said they were cost cutting.
Basically Salmon was not a Japanese thing. Most are imported from Norway which is why the name is often written in Katakana サーモン.
Due to the parasites, Salmon was not used as a sushi topping until maybe the 80s. Mostly were eaten grilled or fried instead. Salmon is/was the poor man's fish in Japan. But honestly even judging by taste alone I'd say there are so many better fish out there, Maguro, Kinmedai, Kinki, Nodoguro, Buri...the list goes on....
It is slowly changing now, due to the low price Salmon is popular at conveyor belt sushi places and the like.
However I don't think a high end sushi restaurant will be caught dead serving salmon. Ditto high end ryokans!
(Not to mention that the same ingredient should not be appearing twice in one meal! Themed dinner excepted ofc)
In comparison, this was Ichijoh's sashimi, also not a coastal region.
Kai Nikko was providing low level service and food at a high price
