This auberge is located near Ajiro Station, and each room comes with an outdoor bath. The meals are supervised by Ao, a highly sought-after restaurant in Roppongi. Dinner features creative French cuisine, starting with mackerel soup, chilled fedelini with shirasu (whitebait), sashimi (kinmedai, meichidai, and aori ika), and gratin made with 2-year-aged make-in potatoes. The fried ribbonfish seasoned with Chinese sweet sake and yuzu pepper is exceptionally delicious, and the gratin is so good that you'll want a second helping.The breakfast includes a Japanese meal set featuring freshly picked corn soup from Mishima Maeshima Farm, galantine of Amagi shamo chicken, and lobster risotto, showcasing local ingredients. While it may not use ingredients as luxurious as those at Ao, the dishes are crafted with local products from Sagami Bay and the chef's hometown of Wakayama.The next morning's breakfast is a Japanese-style meal set, also made with carefully selected ingredients, and it is truly comforting and delicious. The only downside is the limited menu variety. It seems that it won't change on the next visit, and I hope for seasonal variations. My wife really liked the place, so she would like to return if the menu changes.
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