For more general details about Fufu Kawaguchiko, please read my review from October 2020... We decided at the last minute to pay a visit to the Fuji Five Lakes area because the weather forecast called for a clear day (and hopefully a clear view of Mt. Fuji.) Thankfully, one room was available, and it was the exact same room as the one we stayed at the first time (Fufu Luxury Premium Suite, Room #408.) It's a top-floor corner suite with a separate bedroom/living room along with an expansive balcony and a free-flowing, open-air Onsen (natural hot springs) bath. As rooms go, it's pure bliss. Modern, tastefully furnished and decorated, bright and airy, and has all of the amenities and features one would expect when staying at a relatively new high-end property. We still feel that Fufu doesn't make the best use of its space - it's a bit busy, and consequently seems a bit less spacious than its specifications suggest (it's officially 136 square meters, although someone we can't help but feel that they're counting the balcony space as part of the overall room size.) It's really less of a ryokan and more of a hotel with ryokan-style elements. Shoes don't need to come off (although you're advised to do so in the guest rooms), they provide ”Samue” (sort of spa pajama/style) outfits rather than the traditional (and albeit more pretty but less comfortable) Yukatas, but still retain some of the common ryokan charms (and a few drawbacks.) The staff are relatively young, hip and ”pretty”, and more casually friendly than the typical traditional ryokan, which is good or bad, depending on your perspective. We enjoyed the high-energy vibe of the place, although we also do enjoy the finesse and quaintness that top traditional ryokans exhibit as well (Asaba is a perfect example of this.) The clientele are also more youthful than most other properties that we've stayed at - this is where the young, wealthy and beautiful go to see and be seen, that's for sure. Again, not necessarily a bad thing, but just a FYI. Not much has changed from our last stay, although I will say that we enjoyed the food offering a bit more this time. We learned that they brought in a new head chef, and while it's not a night-and-day difference, we did notice a quality and creative improvement from last time. A few specialty dishes were once again served, including a unique cheese gratin with Natto (fermented soybeans that is slimy and has a pungent odor) for breakfast - we enjoyed the dish, but not sure how many Westerners can handle Natto, which is a very acquired taste. While we wish there was an option to have meals served in one's own room, we do think that Fufu needs to have more ”ko****su” private dining rooms in the restaurant. They only have a handful of them, and priority goes to large groups or families with small children. When we go to a high-end ryokan, we prefer not to dine in an open, restaurant-style environment. We requested a Ko****su in advance, and were only told we wo
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