From a French restaurant to an auberge
The Taira clan was brought to an end at Yashima in the Genpei War at the end of the Heian Period. Yashima is a plateau with a flat top, facing the Seto Inland Sea. It is a popular tourist spot with a warm climate and beautiful landscape. A french cuisine chef runs Auberge de Oishi with five guestrooms at the bottom of Yashima. It used to be a French restaurant, which was converted into the auberge in 2005. The elegant inn overlooks the sea, and is surrounded by greenery. Guests can enjoy tranquility at the hotel, as if they were staying in a rural part of South France. The interior decoration of the guestrooms is simple, sophisticated and calming.
Superb cuisine based on local food
Their specialty is food because they are an auberge. The chef goes to the Uoshin market every morning to get the best seafood in Takamatsu. The restaurant keeps about 100 natural wines from France and other countries that do not include antioxidants or other additives. The sommelier will choose the most suitable wine for dishes or according to guests preferences.
- Auberge de Oishi
- URL http://www.auberge-de-oishi.jp/