On March 10, 2026, ITOMACHI HOTEL 0 (いとまちホテル ゼロ) in Saijo, Ehime Prefecture, relaunched its seven detached villa rooms under a new concept: Bettei Seizan Ryokusui (別邸 青山緑水). The relaunch, timed to coincide with the hotel's upcoming third anniversary in May 2026, transforms the standalone villas into a gastronomy-focused annex paired with the neighboring Japanese restaurant "Musubi."
The existing 50-room main hotel building remains unchanged. The seven independent villas now operate under the philosophy of destination gastronomy — a travel trend centered on experiencing a region through its local cuisine. Guests at Bettei Seizan Ryokusui can choose between two distinct stay styles.
Background: From Villas to a Culinary Retreat
ITOMACHI HOTEL 0 was developed as Japan's first hotel to receive ZEB (Zero Energy Building) certification from the Ministry of the Environment, integrating renewable energy and high-efficiency systems to significantly reduce energy consumption without compromising guest comfort. The hotel has long been tied to Saijo's celebrated water culture — the city is known for its naturally artesian spring water, called uchinuki — and the new Bettei Seizan Ryokusui concept deepens that connection by weaving the local water and food culture into every aspect of the stay.
Two Stay Styles
Style 1: Savoring the Seasons at "Musubi" (Dinner Included)
The centerpiece of this style is dinner at the adjacent Japanese restaurant Musubi. Executive Chef Nobukazu Yoshida draws on Saijo's uchinuki spring water and the seasonal bounty of the Seto Inland Sea to craft delicately plated kaiseki courses. The sound of a charcoal fire, the aromas drifting through the restaurant, and the chance to watch master craftsmanship up close all contribute to an immersive dining experience.
Style 2: Pure Relaxation with Hot Spring and Spring Water (Breakfast Included)
For guests who prefer flexibility, this style focuses on the private hot spring bath experience and a breakfast incorporating Saijo's renowned spring water and locally sourced ingredients. The gentle morning light filtering through the villa creates a calm setting for a restorative start to the day. This option accommodates a range of travel purposes, from business trips to sightseeing.
Amenities: Private Hot Spring and Refined Architecture
Exclusive Use of Open-Air Hot Spring Baths
Each of the seven villas includes a private open-air bath with a free-flowing sodium chloride hot spring, known for its skin-smoothing properties. The indoor baths are filled with Saijo's uchinuki artesian spring water, allowing guests to enjoy both hot spring therapy and the city's famed mineral-rich water in a single stay.
Architecture and Interior Design
The villas were designed by Kengo Kuma Architects and Associates, with interiors by Dugout Architects. The spaces combine natural materials with refined design to create an environment where tradition and contemporary sensibility coexist.
Room Types
The seven villas are available in four configurations:
- Premium King with Terrace and Open-Air Hot Spring Bath (50 m²) — 1 room. Separate bathroom and bedroom connected via a corridor. The top-category room with a highly private terrace.
- King with Open-Air Hot Spring Bath (53 m² / 57 m²) — 2 rooms. Integrated layout for ease of movement; king bed.
- Deluxe Twin with Open-Air Hot Spring Bath (52 m²) — 1 room. Separate bathroom and bedroom; balances spacious private areas with an independent open-air bath.
- Twin with Open-Air Hot Spring Bath (53 m² / 57 m²) — 3 rooms. Integrated layout; twin beds.
Executive Chef: Nobukazu Yoshida
Nobukazu Yoshida has served as head chef of Japanese cuisine departments at prestigious luxury hotels, including The Ritz-Carlton Osaka and JW Marriott Hotel Nara. At Musubi, he channels his years of refined technique into dishes that reflect Saijo's spring water and the seasons of the Seto Inland Sea, aiming to present Japanese cuisine that can only be tasted in this specific place.
About ITOMACHI HOTEL 0
ITOMACHI HOTEL 0 is Japan's first hotel to receive the Ministry of the Environment's ZEB certification, achieving near-zero energy consumption through renewable energy sources and high-efficiency equipment. Rooted in Saijo's water culture and regional food traditions, the hotel pursues a model where environmental responsibility and luxury coexist.
Facility Overview
| Name | ITOMACHI HOTEL 0 (いとまちホテル ゼロ) |
| Location | 250-7 Tsuitachi-ichi, Saijo, Ehime Prefecture |
| Total rooms | 57 |
| Bettei Seizan Ryokusui | 7 rooms (all with private open-air hot spring bath) |
| Main building | 50 rooms |
| Architecture | Kengo Kuma Architects and Associates |
| Interior / Landscape | Dugout Architects |
| Official website | https://itomachihotel-0.com |
