Auberge eaufeu

The burgers were really good, and I’d like to come back for lunch or dinner next time. We’d walked over from the famous sake winery to see if lunch was open, but as expected, the restaurant required an advance reservation, so we ordered just burgers and coffee. The waitress and the manager, or perhaps the owner, were both super friendly.

Getting here means having your own transportation, but the detour is worth it. The rooms are modern and clean, and the rice field views are beautiful. Still, those are secondary to the restaurant: the food is exceptional, made with local ingredients and a creative touch.

My room, 2-4, was small but peaceful and comfortable. From it I could see the school grounds, the sake brewery and the mountains. The fridge was stocked with local brews. I had one annoyance: the shower head wouldn’t stay fixed and kept sliding down. A cheerful yellow painting brightened the room, and the hotel’s walls double as gallery space. Service was great. The restaurant’s fluent English-speaking staff member sent the unfinished sake bottle to my room along with beautiful sake/wine stemwear. I’d happily stay here again when I’m in the region. Auberge Eaufeu is a little surprise in a lovely mountain village. The local elementary school closed years ago as the population aged and fewer young people remained, and the building has recently become a hotel. The first course came dramatically on a rock from a nearby quarry. Every dish after that was an inventive mix of French cooking and seasonal local ingredients, some gathered around the hotel. The restaurant has a good wine and champagne selection, but I paired my meal with sake from Noguchi Naohiko Sake Institute next door. Noguchi Naohiko, a third-generation master brewer, began working at 16 in 1949. Known as the God of Sake Brewing, he is now 91 and came out of retirement to pass on his craft. The restaurant’s young team is led by 31-year-old Shota Itoi, whose background includes French Laundry and Manresa. He won the 2018 RED U-35 award and worked at Auberge de L’ill in Alsace, which had three stars at the time and now has two.

A special hotel converted from a school, with dinner and breakfast included in the stay. The dining was incredible, at a Michelin level.