Need to know
Rooms
Three.
Check–Out
11am, but flexible, subject to availability. Earliest check-in, 3pm.
More details
Rates include breakfast and a walking tour of the local village.
Also
In the hotel’s small boutique, you’ll find folk crafts, artworks and Toyama delicacies all produced by local makers.
Hotel closed
The hotel is closed every Tuesday, except for national holidays.
At the hotel
Boutique, reinterpreted ‘hijiri’ (sacred space), free WiFi throughout. In rooms: free bottled water, Toyama-made bath products, tea (black, Japanese and herbal) and coffee, Bluetooth speaker, and humidifier.
Our favourite rooms
The hotel's three rooms have their own unique character, though each is filled with folk crafts, antiques and contemporary art, and has a terrace with views over the paddy-peppered landscape of the Sankyo-son settlement. Serious art-buffs should opt for the Soil room for an exclusive peek of the – literally – earthy work by Yuko Hayashi.
Packing tips
You’ll want sensible shoes for ambling around the local village, and a camera, too; there’s enough interior-design inspiration here to warrant its own Pinterest board.
Also
There’s no spa, but in-room aromatherapy treatments (with oils extracted from Toyama's forest) can be arranged for approximately US$75 a person.
Children
Over-13s are welcome, but leave the little ones at home.
Sustainability efforts
Where to begin. Rakudo-An was born of a desire to preserve the crafts and cultures of the surrounding village settlement, hence, their initial revamp of this 120-year-old farmhouse was done using traditional methods and local materials. It didn’t stop there, though. Rather, their commitment to the Toyama community is an ongoing project. Not only do the owners donate two per cent of all accommodation fees to a fund dedicated to village-conservation activities, they also host conferences and events to forge connections among local stakeholders in order to gain National Trust status. Furthermore, they host study sessions for residents on sustainable tourism and biodiversity conservation. They also do their bit to support the maintenance of Kainyo (the surrounding trees), using its prunings for power generation and its fallen leaves in the kitchen. Speaking of which, all ingredients used at Il Clima are sourced from local fishmongers, farmers, and hunters, all waste is composted on the chef’s farm and glassware is made in collaboration with artist Takara Kinoshita, from upcycled bottles. Design-wise, Rakudo-An celebrates the region’s rich manufacturing heritage, and uses local crafts, furnishings and products throughout the rooms and communal spaces.