About 25 minutes by train on the Kada Line from Nankai Wakayama-shi Station. An end-of-the-line port town, Kada is big for fish, of which sea bream is particularly reputed.
A leisurely stroll through the old quarter to the Azumaya Seaside Hotel is quite flavorful, but the hotel will gladly greet you at the station if you give them your arrival time in advance.

The hotel sits on a bluff with a commanding view of the sea. I was greeted by the openhearted smile of Ms. Tsuji of the concierge. You can see the ocean from the lobby as well and the gently flowing music in the background creates a soothing atmosphere. There is also a bar where you can have coffee or alcohol.
If you have time, Awashima Shrine is located right nearby. It has drawn the faithful since long ago as the guardian of women. It is also known for the Hinanagashi Ritual held on March 3 where dolls are set afloat on the sea. The many dolls inside the shrine are a rare sight. Near the cinnabar torii arches is a vendor who sells cooked shellfish, which is very popular with visitors.

When I asked about dining, I was told that there is “fresh seafood such as sea bream sashimi and cooked top shell in the shell. In October, hairtail and autumn pike eel are good.”
Locally, they pick ceylon moss in the spring and dry it, therefore you can eat tokoroten all year round. As it was put to me, “We serve as desert in a small bamboo tube, and you press it out yourself to eat it. It is very popular with guests.”

The natural open-air hot spring was built so as to sense the sea nearby. Ms. Tsuji said, “In the daytime, you can see Awaji Island and Shikoku, and, at night, the lights of Kobe are a beautiful sight.” It seems like a great place for a relaxing evening.
The room I was shown also had a wondrous view. It was like a painting of a calm sea with passing ships. They also have various sized conference rooms and a karaoke room.

By the way, Ms. Tsuji recommended boiled top shell as a souvenir. “The top shell is boiled so that you can take it home. It comes with a sauce, so you can savor the taste of the seashore at home.”