Auberge is a French word that refers to a restaurant with accommodations in the suburbs. In Japan, French cuisine became popular during the high-growth period, and auberges began to open in rural areas in the 1980s, in the midst of the bubble economy. The difference between an auberge and a hotel is that an auberge is a facility where meals, not lodging, are the objective. The best part of an auberge is that you can taste the local ingredients and rest comfortably because it is basically located in a place rich in nature.

Taste the food and rest well in Gifu

Auberge Genju opened in August 2020 along the Seseragi Kaido (Seseragi Road), which connects Hida Takayama and Gujo Hachiman in the northern part of Gifu Prefecture and is famous for its autumn leaves. The hotel is located in the “Furusato Park” in Kiyomi-machi, Takayama City, Gifu Prefecture, a mountainous area at an elevation of 800 meters above sea level. The dome-shaped paramodern building with a beautiful curved roof clad in red rust warmly welcomes guests. The concept of “paramodern ” was proposed by Shuhei Endo, one of the internationally acclaimed contemporary architects who designed this auberge. The characteristic design of corrugated steel plates (a corrugated building material) is in harmony with the surrounding mountains and river while maintaining functionality to withstand large amounts of snowfall, and the texture and aroma of the Hida cedar and cypress used abundantly in the building provide a high quality of comfort. The hotel is located in the Hida area of Hida City.

The foundation of the hotel is “Shokugaku”, or the enjoyment of food.

Owner Nobuhiro Kojima’s concept of cuisine is “shindo fuji. He carefully selects ingredients from the nearby cities of Takayama, Gujo, and Gero in the hopes that his customers will become healthier by eating seasonal ingredients from the land. He makes numerous trips to the production sites, and based on the words of the producers and his own experiences there, he creates dishes that are full of nourishing flavors to nourish the body and soul. The basis of his cuisine is “Shokuraku,” a food culture advocated by Masatake Fukumori, a potter at Doraku Kiln, an Iga pottery kiln that has been in operation for seven generations in the village of Iga, Mie Prefecture, and is known as the “Rosanjin of our time. He walks in the fields and mountains, listens to the whispers of nature, picks trees and flowers and arranges them, and enjoys cooking according to the season. Eat well, drink well, laugh well, and sleep well. In order for guests to experience “Shokuraku,” a redefinition of Japanese food culture, I needed to understand the essence of the bounty of this land better than anyone else. And so, at Tokuyama-zushi, one of Japan’s leading Japanese-style auberges, he continues to learn from the owner, Hiroaki Tokuyama, how to deal with the local climate and ingredients, embodying “Shokuraku” on a daily basis.

The next day, after a peaceful sleep after being satisfied with dishes using mountain delicacies, wild game, and river fish nurtured in nature-rich Gifu Prefecture, the murmuring of the Maze River and the air created by the mountains stocked with natural beech forests will lead you to a refreshing awakening. This is an exceptional experience that will bring a sense of “peace” to a mind and body exhausted by daily life. The special cuisine and travel experience in a secluded place will give you a precious time away from the hustle and bustle of the city and the notifications on your smart phone to come back to yourself.

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A nostalgic Japanese house

The countryside of Minamiuonuma-shi becomes a snowy landscape during the winter. There stands a heavy structure with thatched roof. This country house was built in 1872. The scenery is nostalgic even though it is unfamiliar to you. A thick pillar and majestic beam, ”ranma” decorated with carvings, the interior with antique nuance, all give the feeling of good old days in Japan. There is a 1500 year old zelkova tree on the premise which have quietly watched over visitors throughout the years. The food made from seasonal ingredients are delicious and carries a warm comforting ambience for the guests.

The luxury of having seasonal ingredients

The course starts with jellied water shield, followed by boiled chrysanthemums, green onions and Japanese ginger with miso dressing, Japanese yam roll, grilled char, so on and so forth. An array of dishes rustic yet flavorful are served. Nakata’s favorite dish was the rice. “”The rice itself is good, it is cooked so that the rice is plump. It’s probably how it is cooked,”” said Nakata as he continued to eat. He was the first person to go for seconds. “”We try to use seasonal vegetables as much as possible, such as mountain vegetables in spring, home grown organic vegetables during summer,”” says the proprietor Naoko Nagumo. “”What is the secret to cooking rice? Could you give me a tip that anyone can replicate at home?”” Nagumo answers, “”Wash rice quickly and soak in water sufficiently. Use good tasting water. It is also important to let the rice stand and let settle after it is cooked.”” I hope the readers will try this.
Not only can you enjoy a meal but you can also stay at Keyakien. You can relish seasonal ingredients and delicious “”sake”” made in Niigata as you appreciate the scenery of each season. When you wake up after a good night’s sleep, you can enjoy breakfast accompanied by delicious rice. One will thoroughly be satisfied with the luxurious time spent at Keyakien.

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“Hira-Sansou” follows the path of tea kettles

The Yamanobe cuisine ”ryokan”, ”Hira-sansou” is located in Katsuragawa, a place that seems like a hidden village. When searched on the internet, it is clear that they are rated highly as a ”ryokan”, but also for their cuisine.
Mountain herbs in spring, ”ayu” sweet fish in the summer, ”matsutake” mushrooms in the autumn and boar and bear meat in the winter. Their menus are superb tasting delicacies from each season, called ”Yamanobe cuisine” which you can enjoy when you visit in the different seasons.
What especially attracts food enthusiasts is the ”moon hot pot” made with moon bear meat. Thinly sliced bear meat has more white meat with fat-integrated collagen than red meat, and once heated, will melt in your mouth. It has no odor, as many may imagine with bear.

The distinctive feature of Hira-sanso is the hot, heavy, and delicate kiln construction.

You can book a table just to enjoy a meal, but we highly recommend staying at the ”ryokan” to enjoy their cuisine.
The guest rooms are built using recycled wood from old houses more than a century old. They are small but kept very clean, and from the curtained windows, a nice breeze is felt from Mt. Hiei. You can enjoy the luxury of what would have been like in the past, listening to the splashing sounds made by the carps in the pond of the garden, or the rumbling of the water mill, the rustling of feathered wings, or the noisy chirping of the swallows; all while reclining in your yukata. After this, the Yamanobe cuisine popular among people in and outside of Shiga will be served as you slowly savor the meal.

Everyone has their own way of enjoying Hira Sanso, even at home.

Of course the meals are the same whether you are there just for the meal or as an overnight guest. However, by fully enjoying the time before and after the meal will change your entire experience there.

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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.
They serve homemade bread and jam that preserves the natural taste of the ingredients. The honey they use is from the beekeeper Nakata Yohojo in Takamatsu. The chef prepares nouvelle cuisine based on seasonal ingredients from Yashima. Local people love to come to the restaurant to celebrate special occasions.
The auberge has carefully selected everything at the inn, such as furniture and amenity goods. Guestrooms do not have a TV, so guests can retain the soul of a traveler. (TVs are available on request.) The inn is perfect for those who want to relax in a minimalistic but luxurious space.

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Hotel with exquisite cuisine

Auberge is a French word for ”restaurant with accommodation”. It is a hotel where you can enjoy exquisite cuisine that is essential for a good trip. There is an Auberge which fits the description in Tosayama village in the middle of the mountains in Kochi. ”Auberge Tosayama” is located 30 minutes drive from the hustle and bustle of the city, surrounded by the mountains in a quiet location.
Needless to say, the most important feature of ”Auberge Tosayama” is the cuisine! They serve dishes with pride and confidence, using the best ingredients at their peak. It is somewhat a ”selfish” restaurant. Their wide selection of local ”sake” is also quite appealing.

Quite room with the ambience of Tosa

There are 12 rooms in the hotel complex and four villas across the red suspension bridge. The rooms in the hotel complex are quite charming, and blend into nature using natural materials such as cedar, cypress, Tosa paper and Tosa stucco. The villas built into the vast natural surroundings offer complete privacy. They are like hideaways allowing you to heal from the busy day to day life.
The bath is a natural Tosayama hot spring. Spread out your arms and legs in the hot spring to enjoy the changing seasons, and you are sure to leave your busy life behind.

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