Auberge eaufeu, located about 20-25 minutes by car from Komatsu Station, is a top-notch auberge where you can enjoy dinner as well as stay overnight for breakfast. It has been selected as one of the top 100 innovative and creative cuisine restaurants in 2025, and has also received the Tabelog Bronze award from 2024 to 2026.This auberge is housed in a renovated elementary school, which adds a nostalgic atmosphere reminiscent of school days. It's also great that reservations can be made relatively easily online, making it accessible for visitors.Here’s the menu we enjoyed:-----------------------------◾️Wild Herb Tea We started the course with a warm tea made from locally sourced wild herbs such as black文字, persimmon leaves, yomogi (mugwort), and apple mint. It was a delightful way to appreciate the abundance of mountain vegetables while waiting for the next dish.◾️Wild Boar Ham with Kyoto Purple and Snow Peas Next was a creative dish featuring wild boar ham wrapped with plenty of vegetables like Kyoto purple and snow peas. The perfect saltiness of the ham combined with the crisp texture of the vegetables was simply irresistible.◾️Wild Herb Pizza A handmade pizza topped with new onions, dill, and arugula. The sweetness of the new onions and the crispy pizza crust were outstanding, and the saltiness of the dough was just right.◾️Fava Beans and Zucchini This dish featured fragrant grilled zucchini served with a sauce made from fava beans and vegetable bouillon, garnished with dill and other herbs. The cooking method brought out the bitterness and sweetness of the vegetables, and the refreshing aroma of dill was impressive.◾️Bear Hot Pot A hot pot made with high-quality bear meat, bamboo shoots, water celery, and canola flowers. The clear, rich broth and the non-greasy, flavorful bear fat, combined with the fragrance of sudachi and the bitterness of canola flowers, created a perfect harmony.◾️Ofe Roll Named after the restaurant, this dish features various ingredients and herbs rolled together. By combining dandelion leaves, Italian parsley, onions, okra, tomatoes, fermented sauce, and sour cream, it offers a deep flavor profile with sweetness, acidity, bitterness, and saltiness.◾️Venison Grilled wild venison served with a sauce made from red vinegar and venison bouillon. The addition of mountain vegetables like udo and kintoki grass adds bitterness and freshness to the dish.◾️Potato and Garlic An innovative dish that captivated us, featuring a cream sauce base. Thinly sliced potatoes were presented like pasta, enhanced with black pepper, sansho, and olive oil, creating a rich cream flavor with a delightful spicy finish from the sansho.◾️Tomato Pie A hot tomato wrapped in pastry, paired with an ethnic sauce that highlights the aromas of rosemary and cumin. The spices were mild, reminiscent of a smooth curry, enhancing the sweetness of the tomato.◾️Lamb After enjoying wild boar, bear, and venison, the main dish was a luxurious roast lamb cut into large pieces. The lamb had a pleasant sweetness without being overpowering, and the robust flavor of the red meat paired beautifully with the sweet shallot sauce.◾️Butterbur Sprout A palate cleanser featuring butterbur sprout gelato with hints of citrus and black文字. This dish emphasized bitterness over sweetness, refreshing the palate after the main course.◾️Strawberry and Yomogi For dessert, we enjoyed a colorful yomogi pie. Combining it with whipped cream and sweet red bean paste allowed us to savor different flavors with each bite.◾️Tea Sweets The course concluded with tea sweets like canelé and fresh chocolate, perfectly paired with herbal tea.-----------------------------For breakfast, you can enjoy hot pot dishes and high-quality white rice, making for a thoroughly satisfying experience from the clean and comfortable rooms to the breakfast. I highly recommend visiting!Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet
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