Echigoya Ryokan
川渡温泉 越後屋旅館
A small ryokan with two distinct hot-spring waters
Day Use
YesLast entry is 14:30, half an hour before the 15:00 close. Bathing is unavailable until around 13:30 on the ryokan's cleaning days (Tuesdays and Fridays, some weeks shifted to Mondays and Saturdays), and day-use bathing pauses entirely over the New Year holiday.
A cheaper entry-only rate (no bathing) is also available: 300 yen for adults and 100 yen for children. The separate private-room rest plan, which also includes the private bath, runs 2,600 yen on weekdays and 3,150 yen on weekends, holidays and during the autumn-foliage season (1,320 and 1,650 yen for children); a solo guest pays a 550 yen surcharge, and towels, yukata and futon cost extra.
Bathing & Water
Uses natural hot spring water
Enclosed indoor bathing area
Bathing Arrangements
A private bath you can reserve for yourself or your group
Day visitors can book the private bath, not only overnight guests
The private bath is included with the private-room rest plan, not with the basic bathing-only day-use ticket.
Private onsen bath in guest rooms, for overnight guests only
Shared bathing area for all genders
Policies & Services
Welcomes children and families
Shower, wash stations, soap and shampoo provided
On-site or nearby parking available
Highlights
Lukewarm BathAbout
Echigoya draws on two separate hot springs. Fudo-no-yu (不動の湯) is a mild, faintly green-tinted milky sulfur water gentle enough for a baby's first bath, while Echigo-no-yu (越後の湯) runs hotter with a smooth, almost silky feel on the skin. The two bathing halls trade between men's and women's use once a day, so an overnight stay usually means a soak in both. A small private bath using the same milky sulfur water is free and unlimited for overnight guests and for those booking the private-room rest plan, though it isn't included with the plain bathing-only day ticket. It's a small, family-run ryokan with 13 rooms in Kawatabi, one of the five hot-spring towns that make up Naruko onsen. Dinner is a seasonal kaiseki course built around local Miyagi and Sanriku ingredients and vegetables the owners grow themselves.
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Last updated September 29, 2026