Ryokan - Ryokan

Japanese: 旅館 - りょかん

A facility where travelers pay to eat and stay. In principle, a ryokan is one in which the guest rooms and facilities are Japanese-style, while a hotel is one in which the rooms are Western-style.

[Masamitsu Ogawa]

kinds

Based on their location, inns are broadly divided into city inns and tourist inns, and based on their purpose of use, city inns are further divided into regular inns and kappo inns, while tourist inns are divided into hot spring inns and tourist inns. Regular inns are primarily intended for guests staying for business or work purposes, and many guests only use the rooms without receiving meal service. They have few common areas, compact rooms, and are planned with privacy in mind, making them convenient. Kappo inns are located in city centers or their suburbs, and are intended for guests who are staying overnight as well as guests who are dining or attending small banquets. The guest rooms vary in size and are larger than regular inns, and each room is designed with variety and ingenuity. The furnishings and gardens are also designed to appeal to the tastes of the guests. Hot spring inns are located in famous hot spring areas, have large baths, and aim to allow visitors to enjoy the hot spring atmosphere. They also have entertainment rooms and large halls where large groups of guests can hold large banquets. Those offering quiet rooms mainly for guests taking hot spring treatments or for recuperation are becoming few and far between. Tourist inns are located in scenic and famous historical sites and provide accommodation for tourists. In addition to recreation rooms and large halls, they often have guest rooms for students on school trips.

[Masamitsu Ogawa]

standard

The standards for inns are set by the Inns and Hotels Act and the International Tourist Hotel Development Act. According to the Inns and Hotels Act, an inn is a business that provides lodging to people in a Japanese-style facility for a fee, and is not a simple lodging business or a boarding house business. Business permits are issued by the prefectural governor. The permit standards stipulate various points such as the location, structure, and facilities of the inn, but there are regional differences. The basic structural and facility standards for inns under the Inns and Hotels Act Enforcement Order state that there must be at least five guest rooms, and that the area of the guest rooms with Japanese-style structures and facilities must be at least 7 square meters. In addition, up to 30% of the total number of guest rooms may be Western-style, but in this case the area of the Western-style rooms must be at least 9 square meters. In principle, facilities such as washrooms, toilets, bathrooms, fire prevention, ventilation, lighting, lighting, moisture prevention, and drainage must be provided, but if there is a public bath nearby, bathing facilities are not required. According to the International Tourist Hotel Development Law, an inn is a facility other than a hotel that is designed to accommodate foreign visitors, and has more stringent regulations. In addition, inn facilities are subject to other laws and regulations, such as the Building Standards Act, Fire Service Act, Labor Standards Act, Food Sanitation Act, and Public Baths Act, as well as regulations established by each prefecture. It is particularly important to strictly adhere to fire protection equipment standards. Furthermore, when building in natural parks such as national parks or quasi-national parks, the regulations of the Natural Parks Act must be adhered to in order to maintain the scenery.

The standards of organizations such as the Japan Tourist Inns and Hotels Association and the International Tourist Inns and Hotels Association are set based on either the Inns and Hotels Business Act or the International Tourist Hotel Development Act.

[Masamitsu Ogawa]

management

Most inns remain run by a family, and the business organization is simple. Under the manager, there are basically three departments: the accounting office, the chef, and the maids. The accounting office was originally in charge of management, and had the authority to arrange rooms, advertise, plan, and supervise the chefs and maids, as well as other general affairs, accounting, and supplies, but it became specialized in order to control operations and improve efficiency. As the scale of the business increased, it was divided into the front accounting office, which is responsible for customer service duties such as allocating rooms, showing guests around, taking care of shoes at the entrance, and greeting guests in the rooms, and the back accounting office, which is responsible for administrative duties such as general affairs, accounting, purchasing, supplies, and maintenance. The chefs are in charge of the cooking department, and the head chef is responsible for creating menus, selecting ingredients for meals, seasoning, and specifying tableware. The maids in the rooms are directly responsible for the family-style room service that is a characteristic of inns. This involves detailed service, from seeing visitors off and receiving them to arranging guests' meals and living space in their rooms, and is an important job that determines the quality and dignity of the inn.

[Masamitsu Ogawa]

Facility Configuration

The overall facility is divided into three sections: a block used for guest accommodation, a block for common spaces such as banquet halls and halls, and a block related to management and cooking. Guest rooms and common spaces need to be located in locations with good views, taking into consideration the surrounding topography. Additionally, a quiet environment needs to be maintained in the accommodation rooms, and they will be acoustically isolated from the banquet hall. It is desirable to have a structure in which the guest rooms and the shared baths can be connected directly by corridors and stairs, without having to go through the common spaces, and service routes connecting the kitchen and guest rooms, or the kitchen and banquet hall, etc., should avoid crossing the main movement of guests at the entrance, hall, etc.

The true value of an inn is realized when it comes to three things: visual service provided by the building facilities, equipment, gardens, and furnishings; culinary service provided by the skill of the chefs; and familial and spiritual service provided by the management and room maids.

[Masamitsu Ogawa]

history

Japan

The origin of inns dates back to the station buildings and stables that were set up at each station under the station system established by the Taika Reforms. These were accommodation and feeding facilities for government officials on official business, and for private travel, people stayed overnight in these places, just like common people. In the Nara period, the monk Gyoki set up almshouses at key points along transportation routes as a charitable project, providing free lodging for lower-class travelers. In the Heian period, hidensho (places of sadness), shokumei-in (temple), and emergency hospitals were set up for the sick and those who died of starvation during the journey, but they were few in number, and it can be seen from the Sarashina Diary and Shigisan Engi that the journey was literally a painful one, as the character kusamakura (grass pillow) suggests. During the Insei period, pilgrimages to Kumano became popular, and inns developed. In the Kamakura period, pilgrimages to Kumano and Ise became even more popular, and lodgings such as temple lodges and lodges appeared for the common people, where the head priests of the temples would stay and offer prayers. The station system declined with the development of manors and maritime trade, but Minamoto no Yoritomo established a system of lodging stations and it developed again. Mansions were set up at stations, and with the development of commerce, lodgings for the common people also opened. These were places where people paid a fee and cooked their own food, and continued to exist as boarding houses for cheap lodgings into the Edo and Meiji periods. In the Muromachi and Sengoku periods, the station system developed due to military needs, and with the remarkable development of commerce and the popularity of pilgrimages to shrines and temples, the number of common people traveling increased, and lodgings gradually became towns and villages, and hatago (Japanese inns) appeared.

In the Edo period, when the post station system was unified nationwide in a time of peace, traffic became active and post stations prospered, and post towns with honjin and inns were formed. Honjin were lodgings for privileged persons and foreigners, and were first used when Ashikaga Yoshiakira put up a sign reading "honjin" when he went to Kyoto during the Muromachi period, but they only became fully functional after the introduction of the alternate attendance system. They had gates, entrances, and upper rooms, and managers were given surnames and the right to carry swords. There were also waki honjin and onokyu honjin, which were used for different purposes. However, they fell into decline at the end of the Edo period due to the financial collapse of feudal lords and the relaxation of the alternate attendance system, and were abolished in 1870 (Meiji 3) by the honjin abolition order.

Meanwhile, the term "hatago" developed as lodgings for common people, originally meaning "baskets for horse feed," and the term was later extended to mean inns, with lodging fees based on a wooden coin for boiling water. In the 17th century, travelers no longer had to carry the trouble of carrying rice, and lodging fees consisted of a wooden coin, rice, and lodging. During the Bunka and Bunsei periods (1804-1830), when Edo culture was at its highest, inns also developed rapidly, offering lodging and meals, and many even employed "meshimori" (post town prostitutes). However, after the Meiji period, with the development of rail transport, bustling areas concentrated around train stations, and post towns gradually fell into disuse, with hatago changing into inns and hotels.

[Hikari Sasaki]

Western

During the ancient Egyptian and Babylonian periods, trade was widespread, and lodgings developed early on along the caravan route connecting Baghdad and Babylon. During the Greek period, there were public facilities for meetings and lodgings called leskes, and later lodgings for foreigners also appeared. During the Roman period, Augustus built a wide-ranging road network for territorial control, and inns were established along the roads according to the post office system. These were used for lodging for government officials and soldiers and for transporting goods, but as general travel became more frequent, private lodgings also appeared. For example, there were inns such as stablums with stables, deversoriums with indoor baths, cauponas for the lower classes, tabernas that served as both a restaurant and a bar, and popinas that served as a single-course restaurant. However, in the Middle Ages, transportation almost completely stopped, and inns also declined. The only travel activity was pilgrimages by ordinary people, and monasteries and convents were used as free lodgings. When the Crusades began, large amounts of goods and marches came and went, and commercial inns began to develop. At that time, it was common for guests to prepare their own food, fuel, and bedding. Inns flourished during the Renaissance, and inns that also served as drinking establishments appeared, becoming the prototype of modern hotels. With the appearance of stagecoaches in the mid-17th century, the number of travelers increased, and in the mid-19th century, as a result of the Industrial Revolution, rail transport developed, creating a new travel trend. Along with this, hotels with modern facilities developed rapidly, becoming the origin of large-scale hotels in modern cities.

[Hikari Sasaki]

“Introduction to Japanese Transportation History” by Enjiro Oshima (1946, Yoshikawa Kobunkan)

[Reference] | Hotel

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

旅行者が、料金を払って食事・宿泊する施設。原則として、客室の構造および設備が和式のものを旅館、洋式のものをホテルとする。

［小川正光］

種類

立地によって、市街地旅館と観光地旅館に大別され、利用目的によってさらに、市街地旅館は普通旅館と割烹(かっぽう)旅館に、観光地旅館は温泉旅館と観光旅館に区別される。普通旅館は、おもに商用や業務で宿泊する客を対象とし、食事サービスを受けず客室利用だけの客も多い。共用スペースは少なく、客室はコンパクトで、プライバシーについて留意した計画をし、利便性を図っている。割烹旅館は、市街地もしくはその近郊に立地し、宿泊客と同時に会食・小宴会の客を対象とする。客室の規模は大小さまざまで普通旅館より大きく設けられ、各室の意匠にも変化・くふうを凝らしている。調度、庭園なども、客の嗜好(しこう)性をひく演出がなされている。温泉旅館は、著名な温泉地に立地し、大浴場をもち、来訪客に温泉気分を満喫させることを目的とする。娯楽室を設けたり、団体客が大宴会もできる大広間も備えている。温泉治療や保養の客を主とする静かな客室を提供するものは、少数になってきている。観光旅館は、風光明媚(めいび)な名所旧跡の所在地に立地し、遊覧客を宿泊させる。娯楽室、大広間のほか、修学旅行の生徒・学生のための客室を有していることが多い。

［小川正光］

基準

旅館の基準は、旅館業法と国際観光ホテル整備法によって定められている。旅館業法によると、旅館は和式の構造および設備を主とする施設を設け、宿泊料を受けて、人を宿泊させる営業で、簡易宿泊営業および下宿営業以外のものをさしている。営業許可は、都道府県知事が与える。許可基準には、旅館の設置場所、構造、設備などの諸点が規定されているが、地方による差異がある。旅館業法施行令による旅館の基本的な構造設備基準では、客室の数は5室以上であり、和式の構造設備による客室の面積は7平方メートル以上となっている。また、洋式の客室を全体の3割までもつこともできるが、この場合、洋式の客室の面積は9平方メートル以上の規模がなければならない。設備として、原則的に洗面所、便所、浴室、防火、換気、採光、照明、防湿、排水などが整備される必要があるが、近接して公衆浴場がある場合には、入浴設備はなくてもよい。国際観光ホテル整備法による旅館とは、外国客の宿泊に適するようにつくられた施設であり、ホテル以外のものをさし、いっそう高度な規定をしている。旅館の施設はこのほかに、建築基準法、消防法、労働基準法、食品衛生法、公衆浴場法などの法規、ならびに各都道府県の定める規定の制約を受ける。火災に対する消防設備基準の厳守はとくに重要である。また、国立公園、国定公園などの自然公園内に建設するときは、景観維持のために自然公園法の規定を守らなければならない。

　日本観光旅館連盟、国際観光旅館連盟などの団体の基準は、以上の旅館業法、国際観光ホテル整備法のいずれかに基づいて定められている。

［小川正光］

経営

旅館の経営は、家族を中心とする段階にとどまるものが多く、業務組織は単純である。経営者のもとに、帳場、板前、女中の3部門による構成が基本的である。帳場は、元来は経営の立場にあって、客室の斡旋(あっせん)、宣伝、企画および板前・女中の指揮、その他の庶務的事項、会計、用度に至るまでの権限をもっていたが、業務の統制や能率の向上を図るため、専門的に分化した。さらに経営規模が増すと、客室の割当て、案内、玄関における下足の処理、客室との応対などの接客業務を分担する表帳場と、庶務、会計、購買、用度、営繕などの管理業務を分担する裏帳場とに区分されていく。板前は調理部門であり、料理長は、献立表の作成、賄い材料の選定、味つけ、食器類の指定などを行う。客室づきの女中は、旅館の特質である家族的ルームサービスの直接担当者である。来訪客の送り迎え、室内での客の食事から起居に至るまで細かなサービスを担当し、旅館の良否・風格を左右する重要な業務である。

［小川正光］

施設の構成

施設全体の構成は、客の宿泊に利用するブロック、宴会場やホールなど共用スペースのブロック、管理や調理に関係するブロックの三つに区分される。客室と共用スペースは、周囲の地形を考えて眺望のよい位置に配置する必要がある。また、宿泊室には静かな環境を保つ必要があり、宴会場とは音響的に隔離する。客室と共同の浴場とは共用スペースを通らず、直接廊下、階段で連絡できる構成が望まれ、厨房(ちゅうぼう)と客室あるいは厨房と宴会場などを結ぶサービスの経路は、客の主要な動きと玄関、広間などで交差することは避けるべきである。

　建築施設、設備、庭園、調度などの視覚的サービス、板前の腕による味覚的サービス、管理や客室づきの女中による家族的・精神的なサービスの三つがそろって、旅館の真価が発揮される。

［小川正光］

歴史

日本

旅館設備の起源は、大化改新で確立した駅制により設置された各駅の駅舎、厩舎(きゅうしゃ)に始まるが、これは公用の官吏のための宿泊、給食施設であり、私用の旅行では庶民と同様、草行露宿のありさまであった。奈良時代、僧行基(ぎょうき)は慈善事業として交通路の要所に布施(ふせ)屋を設置し下層旅行者の無料休泊施設とした。平安時代には、旅中の病人、餓死者のために悲田処(ひでんしょ)、続命院(しょくめいいん)、救急院なども置かれたが数が少なく、草枕(くさまくら)の文字どおり苦しい旅であったことが『更級(さらしな)日記』『信貴山(しぎさん)縁起』などからうかがえる。院政時代には熊野参詣(さんけい)が盛行し、旅宿が発達した。鎌倉時代には熊野詣(もう)で、伊勢(いせ)詣ではさらに盛んになり、庶民のために宿坊・宿院などの休泊所が現れ、当主の御師(おし)は休泊、祈祷(きとう)にあたった。駅制は、荘園(しょうえん)や海運の発達により衰退していたが、源頼朝(よりとも)が宿駅の制を施し再度発達した。駅には館(やかた)が設置され、また商業の発達に伴い庶民の宿(しゅく)も営業された。これは木銭(きせん)を支払い携行食糧の炊事を自ら行うもので、江戸・明治に至っても木賃宿(きちんやど)として存続した。室町および戦国時代、軍事上の必要から駅制は発達し、商業の著しい発達や社寺参詣の流行により庶民の行旅も増え、宿はしだいに街村をなし旅籠(はたご)が発生した。

　江戸時代、太平の世になり宿駅制が全国統一されると、交通の往来が盛んになり宿駅は繁栄し、本陣、旅籠などの宿場町が形成された。本陣は、特権者や外国人用の宿泊所で、室町時代に足利義詮(あしかがよしあきら)が上洛(じょうらく)の際「本陣」と宿札を掲げたことから始まるが、機能を発揮したのは参勤交代制度以後である。門、玄関、上段の間を備え、経営者には苗字(みょうじ)帯刀が与えられた。そのほか脇(わき)本陣、御小休本陣などもあり、目的により使い分けられた。しかし幕末に諸侯の財政破綻(はたん)、参勤交代制の緩めから衰微し、1870年（明治3）本陣廃止令により廃止された。

　一方、庶民の宿舎として発達した旅籠は、「馬糧入れの籠(かご)」を意味したものが転じて旅館に用いられ、宿料は湯を沸かす木銭が基準となっていた。17世紀には、旅人が米を携帯する労苦を省き、木銭、米代、宿泊を宿料とするようになった。江戸文化が高度に発展した文化・文政(ぶんかぶんせい)時代（1804～30）には旅籠も急速に発達し、宿泊と食事を提供するようになり、飯盛(めしもり)（宿場女郎）を置くところも多かった。しかし明治以後、鉄道交通の発達により駅に繁華街が集中すると宿場町はしだいにさびれ、旅籠は旅館やホテルに変わっていった。

［佐々木日嘉里］

西洋

古代エジプト、バビロニア時代には相当範囲の交易が行われており、バグダードとバビロンをつなぐ隊商路には早くから宿泊所が発達していた。ギリシア時代には、集会や宿泊のための公共施設レスケがあり、のちには外国人の宿泊所パンドケイオンも発生した。ローマ時代になると、アウグストゥスにより広範囲な領土統制のための道路網が建設され、駅逓制に従い道路沿いには宿駅が置かれた。これは官吏や軍人の宿泊、物資の輸送などにあてられたが、一般の旅行も頻繁になり民間営業の宿泊所も生じた。たとえば、厩(うまや)のついたスタブルム、内風呂(うちぶろ)をもつデウェルソリウム、下級階層者用のカウポナ、飲食店と酒場を兼ねたタベルナ、一品料理店を兼ねたポピナなどの宿屋がみられた。しかし中世に入ると、交通はほとんど途絶し、宿屋も衰退した。唯一、庶民の巡礼が旅行活動となり、僧院や修道院が無料宿泊所にあてられていた。十字軍遠征が始まると、大量の物資や行軍が往来し、営利的宿屋も発達し始めた。当時は、食物、燃料、寝床などは宿泊者自身が用意するのが一般的であったらしい。ルネサンス期に宿屋は興隆を迎え、インとよばれる酒場を兼ねたものが現れ現代のホテルの原型となった。17世紀なかばに駅馬車が現れると旅行者は増え、19世紀なかば、産業革命の結果、鉄道交通が発達すると新たな旅行動態が生まれ、これに伴い近代的施設をもつホテルが急速に発達し、現代の都市における大規模ホテルの起源となった。

［佐々木日嘉里］

『大島延次郎著『日本交通史概論』（1946・吉川弘文館）』

[参照項目] | ホテル

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