Kawara My An Onsen Resort – a wellness resort complex of traditional Japanese onsen standards, one of the typical projects of BB Group in Central Vietnam
With the mission of a pioneer in the creation of symbols, BB Group comes to Hue with its earnest desires to develop and create novel tourism impressions to this ancient capital. Thanks to the technology transfer and operation experience from Kawara Resort - one of the famous traditional hot spring resort brands in Japan, we hope to provide visitors with an experience of a high-class resort complex, especially the onsen service of notable Japanese standards, and most of all, a cross-cultural exchange between the Land of the Rising Sun and Hue Citadel.
Kawara My An Onsen Resort is a resort complex, including hotel areas, luxury villas, onsen baths, Spa and restaurants, recreation area and other facilities. Especially, the hot spring bath services apply the Japanese onsen model, using the mineral-rich hot spring water of My An, which has sulfur is particularly effective in rehabilitation, healthcare, anti-aging therapy and skin nourishment.
Kawara My An Onsen Resort will definitely be an attracting destination that provides novel experience for visitors to Hue.
Outstanding Features of
Kawara My An Onsen Resort
-
The mineral-rich hot spring water of My An with its featured high sulfur composition has been scientifically proven. It not only helps bathers and soakers relax, but also recovers their health and nourishes their skin.
-
The service models of onsen bath and Ganban sauna are transferred in terms of technology and operated by Kawara Resort - one of the famous traditional onsen hot spring resort brands in Japan.
-
The luxury villas with private onsen provides distinctive services to the elite.
-
The first resort in Hue provides 09 steps of wellness voyage with new experiences such as Nap York, snow sauna, detox, mineral mud bath.
-
The authentic culinary quintessence of the Land of Cherry Blossoms, from the processing, ingredients to the food presentation techniques by Japanese chefs.