[雲仙市] [小浜] ジャカランダ [英]


Jacarandas were planted in Obama Hot Springs around 1968. Kichima Suetsugu, a native of Kuchinotsu town and a government advisor in Ethiopia, sent seeds to his friend Jinjirō Kusano (former mayor of Obama Town) and asked him to plant them. They are now planted along National Route 57 in Obama where the area is now known and loved as ‘Jacaranda Street’.

The jacaranda, a subtropical plant, grows large in the hot-spring town of Obama and they have now become a seasonal feature of the rainy season, with the best time to see them being around June. The large, purple petals have a subtle fragrance that attracts visitors. In recent years, the ‘Obama Hot Springs Jacaranda Festival’ has also been held.


[雲仙市] [小浜] 小浜歴史資料館 [英]

Obama Historical Museum

The museum stands on a small hill overlooking the hot spring steam in the Obama hot spring area. The Honda Yudayū Residence, built in 1844, introduces the achievements of Honda Yudayū, who laid the foundations for the development of Obama Hot Springs.

‘Yudayū’ was the title given by the Shimabara Clan for the management of the hot springs. The Honda family has contributed to the development of Obama Hot Springs by investing private funds in hot spring facilities, while passing them on from generation to generation.
More information is available on the Unzen City website:


[雲仙市] [小浜] 炭酸泉 [英]

Carbonic acid spring

Obama Hot Springs is known for its salt springs with a high temperature of over 100°C, but the carbonic acid spring here is the only cold spring in Obama. It gushes out in a square in the back alley of the hot spring resort, making a bubbling sound. The spring water has a low temperature of around 25℃. Unlike neighbouring hot springs, it is characterised by its sulphurous smell and high iron and carbonic acid content. From the end of the Meiji period (1868-1912) to the early Shōwa period (1926-1989), it was also used as cool drinking water, with a carbonated water sensation.


[雲仙市] [小浜] 小浜公会堂 [英]

Obama Public Hall

Built in 1934 (Shōwa 9), when Unzen became a national park. It is the oldest surviving wooden community centre in Nagasaki Prefecture. It is a partly wooden, two-storey building (approx. 570 sq m). The building is well preserved, with a light blue retro appearance, and is a very valuable historical symbol close at hand, used by local residents for sports, meetings, events and other activities.

Due to its age, renovation work was carried out based on existing drawings and other documents. The roof, walls and floors were refurbished to a form close to that of the original building, and the wooden-framed windows were also restored. The full restoration was completed in August 2010.

An application is required to use the building.

Unzen City website:(https://www.city.unzen.nagasaki.jp/kiji0032545/index.html


[雲仙市] [小浜] 小浜ちゃんぽん [英]

Obama Champon Noodles

Obama champon noodles are characterised by a mild soup based on pork and chicken bones, with a broth made from anchovy, a local specialty. It is a common theory that Nagasaki champon noodles were introduced to Obama and Amakusa in the Taishō period (1912-1926) and evolved in its own unique way. The name ‘Obama Champon’ was unknown for a long time, but became nationally known through the activities of the Obama Champon Lovers Association, which was formed after the Obama Champon Map was drawn up in 2007 (Heisei 19). The TV programme ‘My Father is a Champon Man’, a regional drama series broadcast by NHK in Nagasaki, was aired in 2013 and attracted a great deal of public interest.

Currently, champon is served in about 10 restaurants, mainly in the Obama hot springs area.

The Obama Champon Map can be downloaded from the official website of the Obama Hot Springs Ryokan Association:


[雲仙市] [小浜] 夕日の広場 [英]

Sunset Square

This park contains a monument to Mokichi Saitō (1882-1953), who was a leading poet of the tanka poetry magazine Araragi, first published in the Meiji period (1868-1912). Mokichi Saitō visited Obama hot springs many times and is said to have been fond of the sunset over Tachibana Bay seen from this spot. The inscription on the monument reads: ‘I always come here to watch the falling sun, and I must not forget the falling sun of the sea’. The sunset over Tachibana Bay is one of Obama’s most famous sights, and the poem is said to have been composed in admiration of the sunset.


[雲仙市] [小浜] 足湯ほっとふっと105 [英]

Hot Footbath 105

This 105m long footbath is named after the 105℃ temperature of the Obama hot spring source. It opened on 22 February 2010 (Heisei 22). The footbath facility also includes a walking footbath and pet footbath and is busy with tourists and locals alike.

There is also a steaming oven nearby where you can use the spring water to steam agricultural and marine products. Why not try steaming eggs, vegetables or anything else you like?


[雲仙市] [小浜] 小浜温泉 [英]

Obama Hot Springs

In the Hizen Fudoki (713), compiled in the early Nara period (710-794), it is recorded that ‘a hot spring can be seen gushing from the south-west of Takaku’s peak’. This is thought to refer to the Obama hot springs and it is said to have been used as a hot spring cure since ancient times.

Obama hot springs still boasts one of the highest heat and source temperatures in the country, with 15,000 tonnes of 100°C hot water gushing out of 30 sources in Obama Town every day.

A dip in the Obama hot springs will warm you to the core. Take a relaxing soak and relieve the fatigue of your journey.

For more information, please visit the official website of the Obama Hot Springs Ryokan Association (https://obama.or.jp/).


karatsu P33-P34 [en]

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Nagoya Castle Ruins
(National Special Historic Site)
1931-3 Nagoya, Chinzei-machi, Karatsu city.
Free viewing

Golden Tea Room
(Inside Saga Prefectural Nagoya Castle Museum)
1931-3 Nagoya, Chinzei-machi, Karatsu city.
Free viewing

Karatsu Kunchi
(UNESCO Intangible Cultural Heritage)
3-13 Minamijounai, Karatsu City (Karatsu Shrine)
Held from November 2nd to 4th every year
Free viewing

Rainbow Matsubara
(National Special Scenic Spot)
From Higashikaratsu to Hamatama-machi , Karatsu City
Free viewing

Nakazato Tarouemon Tobo
3-6-29 Cyoda, Karatsu city

5-9-2 Cyoda, Karatsu city

GALLERY Ichibankan
(Karatsu Ware Gallery)
1807 Gofukumachi, Karatsu city

Mizuno Ryokan
4-50 Higashijounai, Karatsu city

4333-1 Mirukashi, Karatsu city

1-5 Higashijounai, Karatsu city

885-1 Torisu, Hamatama-machi, Karatsu city

2530 Ukikami, Karatsu city

2972-6 Uki, Karatsu city

Karatsu Sakamoto
1-1-1935 Honmachi, Karatsu City
*Scheduled to open in June 2024

279 Hirano, Kyuragi-machi, Karatsu City

Yukikogama ・ Karatsurobata
800-1 Higashiyamada, Hamatama-machi, Karatsu City

1F 1783 Kyomachi, Karatsu City

4838-20 Mirukashi, Karatsu City

Yuichi Yokota
*Store being prepared

1288 Nagoya, Chinzei-machi, Karatsu City

732 Kagami, Karatsu City

1608-2 Yokotashimo, Hamatama-machi, Karatsu City

karatsu P25-P32 [en]

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Live Squid Sashimi

Food: Mizuno Ryokan / Kenichiro Tachibana.
Vessel: Ryutagama / Takashi Nakazato, Taki Nakazato , Kenta Nakazato.

A long-established inn that welcomes you with samurai residence gate was relocated from the Nagoya Castle built 400 years ago. Karatsu and Yobuko are famous for their “Live Squid Sashimi”, and the contrast between the transparent squid and the roughness of the Ryutagama grilled ware is so beautiful. “Tonsan Namasu” (literally “sashimi for the lord”), which is associated with Taiko Hideyoshi, is also a specialty of Mizuno Ryokan.

Charcoal-Grilled Saga Beef and Sesame Tofu

Food: Chosetsuan / Takuya Sasaki.
Vessel: Torisugama / Masahiro Kishida.

Just like listening to the sound of snow, owner listened to the silent voice of his customers and respond to them with careful work. Sesame seeds ground in a mortar and slow-roasted Saga Beef. The dishes served in delicate and dignified Torisugama vessels express the chef’s philosophy.

Rolled Japanese-Style Omelet.

Food: Inaba / Katsuyoshi Inaba.
Vessel: Mitohgama / Rui Mitou.

Rolled Japanese-Style Omelet is simple yet has a strong presence, made by the owner who has extensive training in Kaiseki. We use a special soba soup that is a blend of several different soup stock. The beautiful and gentle yellow omelet blends perfectly into the soft-textured pottery created by Rui Mitou of Mitougama.

Karatsu’s Mukozuke

Food: Karatsu Sakamotoya / Ryo Sakamoto.
Vessel: Sakureigama / Sakurei Okamoto.

What the chef sensed from the abalone-shaped Chosenkaratsu bowl with its beautiful contrast of black and white was the elegance and generosity typical of Sakurei Okamoto. The ingredients that the chef naturally found were from the sea in Karatsu. This is a product that was created naturally and as it is, without any decoration, with the heart in mind.


Food: Karats Robata / Eiji Tsuchiya
Vessel: Yukikogama / Yukiko Tsuchiya

Seafood from Karatsu, home-grown shiitake mushrooms, sansho pepper, mitsuba leaves, and vinegared lotus, are all carefully selected ingredients, sprinkled over sushi rice. The “Akanekaratsu” pottery is Yukikogma’s unique glaze, named after the sunset sky, and brings a sense of peace to the dining table. The owner is a chef and his wife is a potter, and together they create a warm space.

Squid Salsa

Food : Tamatori / Mai Ito.
Vessel: monohanako / Hanako Nakazato.

When you see this vessel, you can tell who made it. When you look at the plate named Chakra, Hanako’s face comes to mind. I hear a voice saying, “Make it as you like!”. Freshly fried squid and sauce. The arrangement takes place naturally. The owner said that she would be happy, if people saw this dish and said “Tamatori”.

Earth and sea
“Spanish Mackerel Poire”

Food: Yuichi Yokota.
Vessel: Tonoyamagama / Naoto Yano.

The glaze poured onto a flat plate lose its place and floats on the surface of the vessel like a calm sea. Croquettes made from mackerel and mackerel belly caught by the owner himself. Crepes mixed with seaweed are inspired by waves and served with clam sauce. A single dish that expresses the energy of the flavors of the earth and sea.

Salt Rice Ball

Food: Arutokoro / Sunao Hirakawa
Vessel: Kentarogama / Kentaro Murayama

A pure white triangular rice ball held with exquisite care. There is a theory that rice balls imitate the shape of the mountain where the gods dwell, and that by eating them, people sought to gain the power of the gods. These rice balls are served in a dignified bowl made by Kentarogama’s Madarakaratsu.

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