KITAMAE BASE Co., Ltd. (Location: Kaga City, Ishikawa Prefecture; Representative: Tomohiko Kato) will open "KITAMAE BASE Kaga Hashidate," a nine-room small luxury hotel converted from a former restaurant, on November 6, 2025 (Thursday), in Hashidate, a historic port town once thriving as a Kitamaebune ship port.
The project brings together regional resources, including SHIMOALA Co., Ltd., which has roots in lumber mills and worked on projects such as the "Ko-Soyu" bathhouse in Yamashiro Onsen, along with local carpenters and craftsmen, fisheries from Hashidate Port, local farms and orchards, traditional craft experience facilities, and creators from Kurosaki BASE, which operates guesthouse businesses and a design studio. The hotel aims to provide more than just accommodation—it offers an "area-wide stay experience" where guests can experience Kaga's natural environment and local activities through all five senses.
Name and Location
Name: KITAMAE BASE Kaga Hashidate
Address: 2-81 Tajiricho Hamayama, Kaga City, Ishikawa Prefecture 922-0552
Representative Phone: 0761-71-1173
- Official Website: https://kitamae-base.com/
- Official Instagram: @kitamaebase
- Official YouTube: @kitamaebase
KITAMAE BASE Kaga Hashidate Opening Commemorative Plan
Special accommodation plans sold for a limited period to commemorate the opening.
Reservation Period: Until December 18, 2025 (Thursday)
Stay Period: November 6, 2025 (Thursday) to December 19, 2025 (Friday) checkout
Ultimate Kano-Gani "Hashidate Crab" Course Plan in Ocean View Suite
Guests stay in ocean view suite rooms "Nami no Ma" (Wave Room) or "Kaze no Ma" (Wind Room). For dinner, at the Chef's Counter—a special dinner space exclusively for suite room guests—guests experience "Hashidate Crab," renowned as one of Japan's finest snow crabs landed at Hashidate Port, prepared by the chef right before their eyes in an immersive dining experience.
Price: Suite Room from 138,908 yen per night with two meals (tax and service included)
Simple & Quality: Japanese Breakfast Plan Featuring Kaga Hashidate Essence
Guests can enjoy a stay enveloped in the quietness of a small port town and the warmth of Kaga people. For breakfast, the hotel prepares fluffy onigiri rice balls made with Hokuriku's new rice, miso soup carrying on Kaga's fermented food culture, "kombu-jime" fish continuing kelp culture carried by Kitamaebune ships, grilled fish, and pickles utilizing local bounty—a "Japanese breakfast" reflecting Kitamae culture.
*This plan does not include dinner.
Price: Standard Room from 25,168 yen per night with breakfast (tax and service included)
Reservation Information
Reservation Website: https://d-reserve.jp/GSEA001F01300/GSEA001A01?hotelCode=0000003271
Phone: 0761-71-1173 (Representative)
Email: info@kitamae-base.com
Room List
| Room Type | Size | Capacity | Features |
|---|---|---|---|
| Ocean View Luxury Suite | 100 m² | 2 people | Suite, Ocean View |
| Ocean View Suite "Kaze no Ma" | 56 m² | 2 people | Ocean View |
| Standard Twin 201/202 | 25 m² | 2 people | Twin |
| Ocean View Standard Double (Bunk Bed) 101 | 20 m² | 2 people | Ocean View |
| Ocean View Standard Double (Bunk Bed) 102 | 26 m² | 4 people | Double |
| Standard Double (Bunk Bed) 103 | 22 m² | 2 people | Double |
| Standard Twin (Bunk Bed) 104 | 30 m² | 4 people | Twin |
| Standard Twin (Bunk Bed) 105 | 32 m² | 4 people | Twin |
Facility List
| Facility Type | Name |
|---|---|
| SHOP | Yorifunedokoro |
| Private Baths | Tomo no Yu, Gen no Yu |
| Lounge | Airodokoro |
About KITAMAE BASE Kaga Hashidate
"KITAMAE BASE Kaga Hashidate" is a nine-room small luxury hotel opening in Hashidate, Kaga City, Ishikawa Prefecture, which once flourished as a Kitamaebune ship port. The former restaurant "Hiraiya" was renovated through financing primarily from regional capital, and it opens on November 6, 2025, as a community-based accommodation facility with participation from local carpenters, furniture craftsmen, fishermen, and designers.
The concept is "A small seaside hotel where Kitamae stories live on." The hotel reinterprets the "spirit of trade and co-creation" nurtured by Kitamae culture in contemporary terms and provides stays where guests can experience Kaga's nature and culture.
At the Chef's Counter "Miyabi," exclusive to suite rooms, the hotel offers creative cuisine "Kitamae CUISINE" expressing local seasonal ingredients such as seafood from Hashidate Port and Kaga vegetables with French techniques. The chef's skills and conversations unfolding before guests' eyes create stories limited to one night.
The hotel functions not merely as accommodation but as a tourism gateway for Hokuriku. It creates new tourism resources not relying on hot spring tourism and sends out sustainable tourism models spreading from Kaga throughout Hokuriku through collaboration with regional culture, fisheries, and manufacturing.
