This auberge is a newly built resort operated by a hotel company in Wakayama Prefecture. While the facilities and other services are excellent, I will focus solely on the restaurant since this is Tabelog.The restaurant is supervised by Ao in Nishiazabu. Chef Minemura also appears in the video playing in the lounge. Each ingredient is carefully selected and prepared with high-level techniques to provide exceptional hospitality.Tonight, we enjoyed a full course prepared by Chef Shinkai:- Consommé- Chilled Fettuccine with Boiled Shirasu (young sardines)- Sashimi of three kinds: Aburi Kinmedai (seared golden eye snapper), Ishidai (stone bream), and Shinkei-shime Aoriika (squid)- Sashimi soy sauce, chili vinegar, and sudachi salt- Gratin of Kita Akari potatoes aged for 2 years in a snow room- Fried Flounder with a sauce of Chinese sweet sake and yuzu pepper- Corn mousse with fresh corn- Galantine of Amagi Shamo chicken with Princess paprika- Ise lobster risotto from Ito fishing port- Crown melon with Sauternes jelly- Ice cream made from Dan-na milk- Financier made with natural ingredientsIt was amazing, truly moving!! The vitality of the sashimi fish was incredible, making me realize that fish are indeed alive! The seared Kinmedai had a soft texture, almost like a perfectly rounded vegetable, which surprised me. The Ishidai was unbelievably plump, and the knife work was meticulous.At Nishiazabu Ao, they use 3-year aged Kita Akari, but here it was 2 years. You can enjoy the soft, rich, and substantial vitality of the potatoes. The Amagi Shamo chicken galantine was smooth, juicy, and delicious, unlike any chicken I’ve had before. The accompanying paprika was also packed with sweetness. The Ise lobster risotto had a gentle flavor and was very tasty. It had a different taste from the rich lobster, highlighting the essence of Ise lobster, with a firm texture of rice that complemented the flavor. And there was plenty of Ise lobster in it!Freshly made fluffy ice cream and warm financier rounded off the meal.This is not the level of a typical restaurant in a lodging facility; I wonder if there are any auberges that can surpass this one... I was completely satisfied. Moreover, after finishing the meal, you can take a hot spring bath in your room and fall asleep right away in bed—it's the best! For guests staying overnight, you can choose to start your meal at either 5 PM or 7:30 PM, but I recommend the later option. After enjoying the outdoor bath in your room, relaxing in the sauna and pool, and having a beer with delicious snacks in the lounge, dinner time arrives in no time.Breakfast was also wonderful! Fresh and energizing salad, delicious small dishes, rice cooked in a clay pot, and red miso soup. The dried sardines were also very tasty. Chef Shinkai was in charge of breakfast as well, and he even came to greet us at the end. It seems like there’s a lot to manage, but the service staff is highly skilled, working together as a great team to provide high hospitality. I felt their commitment to incorporating customer feedback into their daily service.It was the best! I will definitely visit again!