My Second Day Working at a Ryokan: The Moment I Froze
From a simple question to a moment of panic
One day, while I was standing at the hotel lobby, a guest walked up to me and asked:
“Can you recommend a restaurant in town for dinner?”
It sounded like a simple question. But at that moment, I completely froze.
It was only my second day at work. I hadn’t really explored Kinosaki yet, and I had almost no real experience with the restaurants around town. My mind went blank. I could vaguely remember a few places I had saved on Google Maps, but I couldn’t recall what they specialized in, what they were known for, or how much they cost. That simple question suddenly felt overwhelming.
And the thing is—guests don’t just ask randomly.
Some want sushi and sashimi. Others specifically look for crab. Many are curious about Tajima beef, a well-known local specialty. Some prefer Western-style food or fusion cuisine. Occasionally, there are guests looking for vegetarian options. And almost everyone asks one more thing: “How much does it cost?”
If you’re not familiar with the local food scene—and don’t have a clear, structured idea in your head—it’s actually very difficult to give a quick and accurate recommendation.
The awkward moments behind the front desk
When I couldn’t answer right away, I would smile and say my “magic sentence”:
“Could you please give me a few minutes?”
Then I would rush off to ask my colleagues or the manager for help.
For experienced staff, the usual approach was to grab an iPad, type in the name of a restaurant they remembered that roughly matched the guest’s request, and show a few photos—menu, dishes, atmosphere. If the guest was easygoing, they would agree quickly. If not, the staff would dig into their memory again to suggest another option.
Sometimes we would also use local brochures or guidebooks that list restaurant names, phone numbers, and short descriptions. But honestly, those materials feel more like advertisements than carefully curated recommendations. Guests don’t always find them convincing.
After going through this a few times, I started asking myself:
“Is there a way I can be more prepared?”
When I realized guests only have one dinner
I eventually realized something important.
Most guests only stay in Kinosaki for one night, maybe two at most. If they already have a kaiseki (seasonal multi-course Japanese meal) dinner at the ryokan, they only get one chance to eat outside.
They don’t need a list of 30 or 40 restaurants.
What they really need is a few solid options—diverse enough, but truly worth trying.
That’s when it clicked for me: it wasn’t that I didn’t have information—I just didn’t know how to choose the right one.
Building my own list
So I decided to create my own “proper” list.
Not just based on memory, but by filtering information from multiple sources: Google Maps, Tabelog, TripAdvisor, local Japanese guidebooks, and food magazines. On top of that, I paid attention to conversations with guests to better understand what they actually care about.
From there, I created a simple structure:
- Categories based on common needs: Tajima beef / Crab / Sushi & Sashimi / Soba / Western / Kaiseki
- A consistent format for each restaurant:
- Signature – What they’re known for
- Highlight – What makes them stand out
- Price Range – Approximate cost per person
After some time, I ended up with a list of 15 standout restaurants in Kinosaki.
📍 15 Restaurants in Kinosaki Onsen – A Mini Guide
✔ Tajima beef
✔ Crab & seafood
✔ Sushi & kaiseki
✔ Soba & local dishes
✔ Western & fusion options
👉 See the full list here:
https://beanjp.com/en/post/15-restaurants-kinosaki-onsen/
From reactive to prepared
Now, instead of freezing, I can confidently hand guests a clear list and suggest options that match what they’re looking for.
My Japanese colleagues also use the same list, and sometimes we even print it in Chinese for guests who don’t speak English.
I realized something simple:
Good service doesn’t always come from big things.
Sometimes, just one good recommendation is enough to give a guest a really satisfying dinner experience.
A small lesson, but an important one
Once I had this list, everything became easier. I could respond faster, give more accurate suggestions, and no longer had to run back and forth asking others every time a guest needed help.
For me, that was enough—I was no longer freezing when guests asked questions, and I felt much more confident at work.
