Booking Your First Ryokan in Japan

Use official hotel websites or dedicated Japanese booking engines like Rakuten Travel to ensure you select the correct meal plans and room types. Avoid third-party international aggregators if possible, as they often fail to communicate your dietary requirements or check-in times to the host.

  1. Select your booking platform. Use the ryokan’s direct website first. If they don't have an English booking portal, use Rakuten Travel (English version) or Japanican. Avoid generic sites like Expedia, which frequently miss the nuance of Japanese-style room bookings.
  2. Choose your room type. Look for the number of tatami mats (e.g., 8-jo or 10-jo). A standard room for two people is usually 8-jo. Check if the room includes a private bathroom (rotenburo or ensuite); if not, you will be using a shared communal bath.
  3. Select your meal plan. Always select 'Half-board' (ni-shoku-tsuki). This includes a traditional multi-course Kaiseki dinner and a Japanese breakfast. This is the core experience of a ryokan, so do not book 'room only'.
  4. Declare dietary restrictions. Use the 'Special Requests' field to list food allergies or preferences clearly. Do this at the time of booking, as ryokan kitchens source fresh ingredients specifically for your meal.
  5. Confirm your check-in time. Ryokans expect you to arrive by 5:00 PM or 6:00 PM to prepare your dinner service. If your train arrives late, email the ryokan directly at least 48 hours in advance.
Do I need to tip the staff?
No. Tipping is not part of Japanese culture and can sometimes be seen as confusing or rude. Exceptional service is considered part of the price.
Can I stay in a ryokan if I have tattoos?
Many ryokans still restrict guests with tattoos from using public communal baths. Check the property's policy online or email them to see if they offer a private family bath (kashikiri-buro) you can reserve.
What if I can't eat raw fish?
Mention this in the 'Special Requests' box when booking. Most ryokans are happy to substitute sashimi for cooked fish or meat, provided they have enough notice.