[Investing in Experiential Assets] A Hakone trip where even the unexpected is enjoyed. Discovering the 'zero-noise' spatial design, supreme pairing, and 80-yen happiness at Suishoen
Hello. This is Fukkun.
What I am always conscious of is the spirit of 'DIE WITH ZERO.' In other words, how to invest in valuable 'experiential assets' and maximize life satisfaction.
This time, I used the July long weekend to travel to Hakone in search of an exquisite experience. I will deliver a report on an adult's experiential investment, covering the 'thoroughly noise-eliminated spatial design' I experienced there, the supreme time where the history of Taisho Roman intersects, and how to turn even unexpected troubles into a return on experience.
Adult resilience that enjoys trouble
The start of the trip was Shinjuku Station. Here, I was immediately baptized by the news that 'the Romancecar I was scheduled to board was suspended due to a person-under-train accident.'
However, getting irritated here would only lower the value of the experience. I quickly switched to a route via Odawara and decided to enjoy even this unexpected process as a spice for the trip.
I went from Odawara to Hakone-Yumoto and transferred to the Hakone Tozan Railway.
What I encountered here was the famous 'switchback.' While zigzagging up the steep mountain, the driver and conductor switch positions at the front and back each time. This rational mechanism of 'deliberately going back while moving forward to conquer steep slopes' has an interesting parallel to the structures of business and investment, and it became intellectual entertainment along the way.
When I got off at Kowakidani Station, it was a world at an altitude of 523 meters.
The sensible temperature was about 3 degrees lower, as if the sweltering heat of the city center were a lie, and the cool air wrapped around my body comfortably. I felt a secret update in the gap between the nostalgic station building and the latest touch payment infrastructure installed at the ticket gate.
Chartered Lexus and 'zero-noise' spatial design
From the station, I headed to the shuttle vehicle of the inn I had arranged in advance.
I boarded a chartered Lexus. The time spent watching the greenery of Hakone inside a premium vehicle wrapped in silence as the heavy doors closed. At this moment, the air shifted perfectly from the noise of public transportation to a 'complete VIP space.'
The place I am staying this time is the famous inn 'Hakone Suishoen.'
It is a space that weaves the history of the 'Mitsui Suishoen,' a registered tangible cultural property once built on this land as a villa for the Mitsui zaibatsu, into the present.
The first thing that surprises you upon arrival is the high level of hospitality that thoroughly eliminates the 'guest's brain memory (real-world noise).'
The cold tea served in the lobby comes in a double-walled glass that keeps your hands dry from condensation. In the refrigerator of the assigned guest room, 'Uzuajisai,' beer and sparkling wine are neatly arranged, but there are no price tags on anything except for a few vintage spirits.
In-room beverages: It spares you from the uncouth calculation of 'how much will this cost at checkout?' This free-flow system is the ultimate luxury for an adult's rest.
What impressed me even more was the refrigerator in the post-bath lounge of the large public bath.
Lined up there were 135ml 'mini cans of beer.' They satisfy only that 'intense pleasure of the first sip' that a parched throat craves, without taking up even 1% of the stomach capacity reserved for the dinner to follow. It was a moment where I witnessed the overwhelming professionalism of the inn, which designs the guest experience in its entirety.
Opening the red valve to 'simply cool down' the 60-degree source water is a luxury.
One of the highlights of this trip is the stone open-air bath set up on the guest room terrace. Every room is equipped with free-flowing hot spring water.
Pouring the source water into the tub is done with a rugged, heavy red valve. You turn this valve with your own hands to open it, injecting the rich source water, which has an overwhelming heat of about 60 degrees, all at once. There is a 'COLD WATER' faucet right next to it, but if you turn that to add water, it will reach a comfortable temperature in an instant, but it would dilute the precious hot spring components.
This is where the magnificent 'hot water stirrer' provided by the bathtub comes in handy. While gazing at the overwhelming real asset of greenery spreading out before the terrace and listening to the sound of the bamboo forest swaying in the wind, I use the stirrer to churn the water from the bottom. Then, I quietly wait for the Hakone breeze to bring it to the perfect temperature.
In today's era of time-performance supremacy, I feel that this process of 'daring to take time' is where the ultimate experiential assets reside. Savoring 100% natural spring water that I have perfectly prepared with my own hands, and then popping open a cold bottled beer from the refrigerator after the bath—it is the most exquisite prologue imaginable.
Savoring the month of July with all five senses. A perfectly calculated 'food portfolio'.
As night falls, I head to 'Ryotei Momiji,' a registered tangible cultural property built in 1925 that delicately expresses the flavors of the four seasons.
It is a dinner in a space that retains the history of the conglomerates that drove Japan's modern economy and the breath of Taisho Roman.
Taking my seat and facing the 'July Menu' presented to me, I did not hesitate to order the 15,000-yen 'Premium Pairing Course.' Skimping on the difference to make a safe choice would be like lowering the yield of my experiential assets myself.
The appetizer that kicked off the course was so dynamic that I gasped the moment it was brought to the table.
In a bamboo basket filled with cooling ice, fresh bamboo leaves and vivid vermilion Chinese lantern plants were arranged, directly conveying the seasonal transition of July through sight. When I gently opened the husk of the Chinese lantern, a bite-sized dish as delicate as a jewel appeared from within. This process of 'unraveling hidden beauty with one's own hands' is, in itself, supreme entertainment.
Paired with this is the prestigious Champagne, 'Barons de Rothschild'.
The fine bubbles and elegant fruitiness harmonize perfectly with the umami of the dashi stock infused into each appetizer, instantly raising the resolution of my palate.
[Analysis] Is the 15,000-yen pairing a 'buy'?
It might be a bit unrefined, but using my habits as an investor, I would like to verify the 'breakdown and yield' of this 15,000-yen pairing course with data. (*Market price data refers to wine specialty sites such as Enoteca.)
1. Champagne: Barons de Rothschild Concordia Brut (Market price: approx. 9,000–11,000 yen)
2. Sake: Jikon Seasonal Sake (Market price: approx. 4,000–7,000 yen *a hard-to-find premium brand)
3. White Wine: Louis Latour Meursault (Market price: approx. 20,000–30,000 yen)
4. Red Wine: Le Marquis de Calon Ségur (Market price: approx. 6,000–9,000 yen)
Adding these up, the total bottle value amounts to approximately 39,000 to 57,000 yen.
In particular, the Burgundy white 'Meursault' (3) and the 'Rothschild' (1) are items that would cost no less than 3,000 to 5,000 yen per glass at a typical high-end restaurant. Being able to taste these by the glass (about 100–120ml each) for 15,000 yen is not just 'luxury,' but a 'value investment' with extremely high cost-performance. With this first contact, I was convinced that this investment would bring a solid return.
The following clear soup and sashimi were paired with a seasonal sake from the elusive and hard-to-find 'Jikon' label. Its rich aroma enveloped the sticky sweetness of the squid. For the mid-course 'shizakana' (a substantial dish), the sommelier proposed pairing it with the aforementioned top-tier white wine, 'Meursault,' specifically for the 'Edomae Conger Eel Small Pot.' The marriage of the Japanese dashi with the buttery, hazelnut notes of the Meursault was art that transcended boundaries.
Then came the overwhelming main course. When I opened the magnolia leaf, folded three-dimensionally atop a heated stone, the 'Kuroge Wagyu Beef wrapped in Green Magnolia Leaf' revealed itself, perfectly cooked and accompanied by the fragrant scent of miso.
Meeting this dish was the prestigious Bordeaux, 'Le Marquis de Calon Ségur.' The rich, sweet fat of the Wagyu was met with the notes of cassis and black cherry, followed by a powerful tannin structure. It was the moment when the investment in the pairing returned a 200% dividend.
While still immersed in the afterglow of the Wagyu, the climax of the day arrived: 'Ezo Abalone and Yellow Chive Pot-Cooked Rice.'
The tender Ezo abalone, spread so thickly that the rice was invisible, was accented by the refreshing numbing sensation of fresh Japanese pepper. For the moment I carried this to my mouth, my thoughts stopped completely. Only the overwhelming fact that it was 'delicious' dominated my senses. This is the ultimate detox effect.
Late-night hot spring preparation. A 'morning bath hack' only possible on-site.
We concluded the course with monaka wafers and sparkling jelly, then returned to our room while gazing at the illuminated historic old trees.
Here, I would like to share one 'hot spring hack' that I only discovered because I stayed on-site.
Around 1:00 AM, before going to bed, drain all the water from the terrace open-air bath and open that red valve once more. It takes about 30 minutes to fill the tub entirely with 60-degree Celsius source water.
Go to sleep, and when you wake up the next morning... the Hakone night air has cooled that scalding hot spring water to a 'perfect, slightly lukewarm temperature.' It is an adult investment technique that utilizes time-lag to enjoy a 100% pure source morning bath without adding a single drop of water.
The aesthetics of subtraction and the silence of a completely private room.
I woke up to a morning bath at the perfect temperature and headed to breakfast.
I was shown to the same completely private room within the 'Ryotei Momiji' as last night. In a space where I could monopolize the beautiful greenery of the garden through a large glass window, the noise of other guests was completely shut out.
There was a morning drink menu on the table, featuring options like champagne and homemade smoothies from the morning, but this time I chose not to order anything extra.
This is because I wanted to sharpen my palate completely for the 'main event' that was to follow: the set meal and freshly cooked rice. Without adding unnecessary elements, I focused entirely on what was valuable. This 'aesthetics of subtraction' suits this space perfectly.
The overwhelming 'Sansui Gozen' and a flat evaluation I dare to record
Waiting for a few minutes in the silence, the 'Sansui Gozen' that was brought to me was far more beautiful and voluminous than I had imagined.
Nine small bowls were arranged neatly in a white wood box. From tuna with grated yam, simmered beef and burdock, to simmered eel and bracken, each dish had the presence of a main course, providing a surprising level of satisfaction from the morning.
Furthermore, there was fatty 'miso-marinated halibut' served on a separate plate, and Koshihikari rice from Mukawa, Yamanashi Prefecture, cooked fluffy in an earthenware pot.
When I stuffed my cheeks with this glossy rice paired with the side dishes, I couldn't stop using my chopsticks. I usually have a light breakfast, but this time I couldn't help but ask for a 'refill of rice'; it was an incredibly delicious breakfast.
Now, I have praised it highly so far, but I want to be fair to my readers, so I will frankly record the points that did not personally suit my taste.
That is the 'scorched rice' part unique to earthenware pot cooking. I understand that it is a performance to enjoy the aroma, but personally, I felt it was a bit too hard. I am the type who loves the texture of fluffy, soft white rice itself, so this was the only part that was outside my strike zone.
However, the total value of this breakfast was so overwhelming that it completely swallowed up such differences in personal preference. Enjoying a variety of tastes in a completely private space and refilling my rice to my heart's content. It is the ultimate morning ritual to erase the noise in my brain.
The price of real nature and the current state of evolving 'hospitality'
Here, I will also touch upon the 'real situation' I felt during my stay.
The first is the trade-off in terms of the environment.
The hospitality is undoubtedly among the best in the country, but the point that 'there are quite a few insects' cannot be denied. However, this is the inevitable price of being surrounded by Hakone's 'real assets,' such as 300-year-old trees and beautiful bamboo forests. As long as you enjoy the overwhelming greenery without noise, accepting the occasional visitor from nature with tolerance is what it means to have the composure of an adult.
And another thing that was very impressive was the 'active participation of staff from overseas.'
They provided service in various situations, such as during meals. Some were experts who spoke fluent Japanese perfectly, while others were still in the process of growing in terms of language. However, what they all had in common was their attitude of trying to provide heartfelt hospitality with wonderful smiles.
Within a traditional Japanese Registered Tangible Cultural Property dating back to 1925, global talent with diverse backgrounds is updating and wholeheartedly embodying 'Japanese Omotenashi'.
When I witnessed their smiles and efforts, I felt as though I had touched upon the beauty of people working forward-looking, going beyond the mere satisfaction of having received high-quality service. This warm atmosphere created by 'people' is also one of the irreplaceable experiential assets gained at this inn.
A small regret at checkout and the 'margin' for the next investment
After finishing a perfect stay, I reached the time for checkout while feeling a sense of reluctance to leave.
In this stay where everything was calculated to perfection, there was one final personal 'oops!' moment.
Sitting on the lobby counter was a beautiful glass extraction device. It is a specialty cold-brew coffee that is carefully extracted drop by drop over a long period of eight hours.
I had seen this upon arrival and made up my mind to definitely drink it the next morning, but... my brain's memory was completely taken over by the overwhelming experience of the hot spring hack and the supreme breakfast, and I completely forgot to drink it.
However, this too is part of the fun.
Rather than perfectly completing every experience, having a little bit of 'unfinished business (margin)' like this serves as a powerful motivation for a future revisit—in other words, a 'reason for reinvestment'.
The transfer to the station for the return trip was in the inn's Lexus, just like the arrival.
As I surrendered myself to the smooth ride that seemed to cling to the road surface and watched the scenery flowing quietly past the window, I felt my consciousness gradually tuning back into the real business world from this special 'zero-noise' space.
I got out of the Lexus at Kowakidani Station, and from there, I headed back to Hakone-Yumoto on the Hakone Tozan Railway.
The bright red train body running as if sewing through the vivid green of summer.
Repeating the switchbacks just like on the way there, this time spent slowly but surely descending the mountain became a comfortable idling period to quietly prepare my fully charged energy for the front lines.
A high-yield investment at 80 yen apiece, and a brilliant 'revenge success'
Descending slowly from Kowakidani Station, I arrived at the final stop, Hakone-Yumoto Station.
Just before returning to the everyday world, I encountered one more wonderful 'investment opportunity' at the shopping street in front of the station.
With a rhythmic clatter, an elaborate machine was baking sweets one after another in a live demonstration. It was the famous Hakone Manju, a castella-style cake from the long-established shop 'Kikukawa Shoten'.
These adorable manju, branded with a hot spring symbol and the hiragana for 'Hakone,' cost just 80 yen each.
*I ate it on the spot, but I forgot to take a picture😅
When I bit into the piping hot manju that had just been handed to me, the fluffy castella dough and the gently sweet white bean paste inside filled my mouth.
The supreme 15,000-yen pairing course I enjoyed last night was fantastic, but the sense of happiness (return) gained from this 80-yen freshly baked manju is also incredibly high. It is not about the size of the price, but betting on 'real assets'—value that can only be tasted in that place, at that moment. That is the essence of experiential assets.
What is even more wonderful is that you can also purchase the boxed souvenirs in a 'piping hot state.' It is not just selling sweets as mere objects, but packaging and letting you take home the 'freshly baked heat' felt at the storefront. There is much to learn from this brilliant provision of experiential value.
With the piping hot Hakone Manju in hand, I headed to the platform at Hakone-Yumoto Station.
What was waiting for me was that very train I couldn't manage to ride on the way there.
Yes, I successfully boarded the 13:15 Romancecar on the way back, and was able to achieve my 'revenge' perfectly.
Starting with an unexpected suspension of service, getting intoxicated by the silence and fine dining in a completely private room, and finishing perfectly with warm manju from the shopping street and the Romancecar. This two-day Hakone trip, where I enjoyed the unexpected and encountered diverse values, became an extremely excellent 'investment in experience' for my life's portfolio.
'DIE WITH ZERO'
What we can take with us at the end of our lives is not the numbers in a bank account, but these kinds of living experiential assets. Starting Monday, I want to turn the piping hot energy I gained from this trip into my driving force.
