Down the main street in front of the castle downtown and around the corner where Wakayama Prefectural Culture Hall is, you find a stylish white building. One step inside the entrance, a bright refreshing ambient greets you, unconsciously inviting you in where even the air seems so fresh and clear. The ladies at the front desk cast a natural smile.
I met with Mr. Tanimoto who is in charge of sales. With his bright slightly brown eyes, he struck me as a person who strives to do his best. His kind personality could be sensed in the sureness of his words, when he said, “Our hotel emphasizes 'rest and relaxation’ on a theme of ‘hospitality’.”
When I asked if there was anywhere nearby one could go to pass the time, he said, “Koshoan in the Nishinomaru Garden of Wakayama Castle is nice. At the time of the symposium, the leaves will be changing colors, so you can enjoy the view of the pond to a bowl of macha green tea and confectionaries.” The sanctuary is also known as Momijidani Teien, or the glen of autumnal colors. It has got to be gorgeous!
“The English garden outside of the hotel is a great place for a break, too. Shall I show you?” With that, we went into the garden. They have tiny flowers in many beautiful colors that totally clamed my inner spirit.

Food is always a concern, to which Mr. Tanimoto recommended with strong confidence their “ochihamo”. Convincingly, he said, “In summer, pike eel (said “hamo” in Japanese”) is, counter to common sense, fatty. So, 'ochihamo,’ which you find in the fall, is delicious. I want you to try it steamed in an earthen pot.” It sure seems like something to look forward to.

The variety of cuisine is overseen by Eiko Umeda, who has researched the renown rustic foods of Wakayama. Meals are served under the theme of “Kishu’s heartland cuisine”. “Wakayama has long had fresh ingredients and a wide variation of sushi. It is known also as the birthplace of soy sauce and miso, but we want the Avalorm to be the starting point for expanding the cuisine of Wakayama,” tells Ms. Nomura, the hotels heartland menu planner. Her twinkling eyes conveyed the enthusiasm she has for rustic cooking.

By the way, the “tamagokakegohan” (fresh egg over rice) that is served for the breakfast buffet is highly rated and many people buy a bottle of the soy sauce that was specially brewed for that dish to take home with them. How about this as a souvenir?