The Hiramatsu Hotels & Resorts Kashikojima is an intimate, eight-room retreat set within Ise-Shima National Park on the shores of Ago Bay — one of Japan's noted natural treasures — built around a "western ryokan" concept that blends Western architectural style with traditionally Japanese, thoughtful rural hospitality. Recognized with a Michelin Key distinction for its unique personality and elevated guest experience, the property is small by design, giving wellness offerings here a highly personal, unhurried quality rather than a large resort-style facility.
At the heart of the wellness offering is the Okushima Hamashima Onsen, a natural hot spring available in guest rooms in the Annex as well as private open-air baths, letting many guests soak in mineral-rich spring water without leaving their room. The spa itself features a thalasso pool filled with real seawater drawn from the seas around Kashikojima, alongside signature Clayd Spa treatments built around a mineral-rich clay sourced from the deserts of the US West Coast. Every spa treatment at the property includes a Clayd clay pack, using 100% organic clay, essences and essential oils to help release toxins and restore the body; the signature Clayd Ritual runs a full 180 minutes, alongside standalone 90- and 120-minute body massage options.
Beyond the spa and onsen, wellness at Hiramatsu Kashikojima is closely tied to the resort's broader culinary identity — the on-site restaurant blends French culinary tradition with the finest seasonal ingredients of the Shima region, an area historically renowned in Japan as a miketsu-kuni, a province that once sent food offerings to the Imperial court. This pairing of refined French dining with therapeutic hot-spring bathing and clay-based spa ritual gives the resort a distinctly restorative, sensory-led approach to wellness, reinforced by the natural beauty of Ago Bay itself and easy access to the adjacent golf course and nearby Jiro-Rokuro Beach for guests wanting a gentler, more contemplative form of relaxation outdoors.

