Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Auberge eaufeu
(Auberge eaufeu)- Location：
- 小松
- Categories：
-
- Budget：
-
- Fixed holidays：
- Monday、Tuesday、Wednesday
Specialities
Chef
Shota Itoi - Youngest Grand Prize Winner at Prestigious Competition
Food
The chef himself goes into the mountains and gathers ingredients to create a dish.
Space
A former elementary school that has been stylishly renovated into Auberge
Review
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Review 430casesFollower 125PeoplePick-up reviews
全てにおいてパーフェクトなオーベルジュでした。 廃校となった小学校をリノベしているので、廊下や手洗い場などが残っているのですが、宿泊のお部屋は教室だったとは思えないほど綺麗にリノベされており、モダンな室内で素敵でした。 エントランス、レストラン、廊下、お部屋の中までも絵画が沢山展示されて...Find out more
2023/11 Visitation
1times
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Review 445casesFollower 260People石川県小松市オーベルジュオーフに一泊二日♡朝食はほっこりじんわり和食に舌鼓♡
一泊二日しましたので、 朝食は、オーフさんで♡ 昨晩、若干お酒も混じり シェフやソムリエの方と 楽しいひと時を過ごしたばっかりなので 何だか朝はせきららになっちゃうの...Find out more
2024/05 Visitation
4times
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Review 955casesFollower 18,372PeopleA lovely delicious Restaurants!
Restaurants is one of the best in Ishikawa Prefecture and is located in the mountains of K...Find out more
2024/05 Visitation
1times
Restaurant information
Details
| Restaurant name |
Auberge eaufeu（Auberge eaufeu）
|
|---|---|
| Categories | Innovative cuisine、Auberge、Creative cuisine |
| Phone number (for reservation and inquiry) |
0761-41-7080 |
| Reservation Availability |
Reservations available |
| Address |
石川県小松市観音下町ロ48 |
| Transportation |
・By air: Approx. 30 minutes by taxi from Komatsu Airport (approx. 16km) ・By train: Approx. 20 minutes by taxi from JR Komatsu Station (approx. 13km) ・By car: Approx. 25 minutes from Komatsu I.C. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted Electronic money Accepted QR code payment Accepted |
| Table money/charge |
サービス料10%（カフェ除く） |
Seats/facilities
| Number of seats |
28 Seats （ 10 table seats, 8 counter seats, total of 28 seats） |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people Private rooms available for up to 10 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables Smoking space available at the front entrance |
| Parking lot |
OK 15 units |
| Space/facilities |
Stylish space,Comfortable space,Counter,Free Wi-Fi available |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Beautiful scenery,In hotel restaurant,Secluded restaurant |
| Dress code |
There is no strict dress code, but please refrain from wearing overly casual clothing. |
| Website | |
| The opening day |
2022.7.14 |
| Remarks |
Kanagasomachi, Komatsu City, Ishikawa Prefecture, is a place where beautiful rural mountain scenery spreads out before you. The former Nishio Elementary School, which once stood quietly there, was reborn in July 2022 as an auberge offering an accommodation experience surrounded by Hokuriku cuisine and abundant nature. The chef is young chef Itoi Shota, born in 1992. After working in restaurants in various countries and regions, including Japan, he won the grand prize at RED U-35, Japan's largest chef competition, at the youngest age ever (26 years old), and then came to Kanagasomachi as a new frontier. Having moved to this area and facing it head-on, he is conveying the charm of this area to all those who visit Auf through his cuisine. |
Environmental and social initiatives
フードロスの削減
町の人たちが丹精した栗、柿、柚子などを譲ってもらい、自生している山菜、野草を採取。米は町営の田んぼで栽培し、ハーブなどは元校庭だったガーデンで栽培するなど、ほとんどの食材は地元産なので、自然とフードマイレージは少なくなっています。また、たとえばイノシシ1頭を使う際には、肉や内臓ばかりでなく、角まで出汁（フォン）に使うなど、味わいつくすことでフードロスの軽減に尽力しています。
地域への貢献活動
元々小学校だった建物を活用しているので、食育には力を入れています。地元小学校で「味覚の授業」を開催し、味の基本となる「塩味」「酸味」「苦味」「甘味」に加え、第5の味覚である「うまみ」について講義。味覚を意識することで、食の楽しみを学んでもらえたらいいなと思っています。
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefShota Itoi - Youngest Grand Prize Winner at Prestigious Competition
Born in Kyoto in 1992. Graduated from Tsuji Culinary Institute France. Joined Maison de Gilles Ashiya in 2014 (renamed Maison de Taka Ashiya in 2016). In 2018, won the Grand Prix at the age of 26 at the REDU-35 awards for chefs under the age of 35. Became chef at Auberge Auffe upon its opening in July 2022. In March 2023, won the "Promising Young Chef Award" at the Gault & Millau 2023 awards.
Food The chef himself goes into the mountains and gathers ingredients to create a dish.
The loach, which is soaked in sake lees shochu and fried, is semi-farmed in a nearby village. Most of the ingredients are local, including firefly rice, which is only produced in this area, and river crabs, which the chef himself collects in the river. The abundant ingredients of this area, which is fed by the underground waters of Mt. Hakusan, are transformed by the chef's natural culinary sense into a fresh flavor that brings out the aroma, bitterness, and acidity. Pairings with non-alcoholic drinks made from fermented elderberry, daylily, and cedar buds, combined with tea or soda, are also popular.
SpaceA former elementary school that has been stylishly renovated into Auberge
The former Nishio Elementary School building, which was used as an elementary school for 46 years but closed due to the declining birthrate, will open in July 2022 as a lodging facility with Restaurants and 12 guest rooms. In addition to the classrooms being used as the 12 guest rooms, the cafeteria has been stylishly renovated into a kitchen, the staff room into a dining room, and the principal's office into a private room.
A pioneer of new gastronomy, leading the currently popular Hokuriku gourmet scene with his innovative sensibilities.
About 30 minutes from Komatsu Airport. Surrounded by beautiful rural landscapes, Kanagaso Town is home to the "Stone Culture" designated as a Japanese Heritage Site, and the building of the former "Ni
...shio Elementary School" was converted into a gastronomy Restaurants. Itoi Shota, an up-and-coming chef, transforms seasonal ingredients such as produce carefully cultivated by local producers, game, and seafood into sophisticated dishes. The restaurant also has 12 guest rooms, making it a representative destination Restaurants in the Hokuriku region.