Auberge eaufeu Komatsu

Nestled along a river with abundant water, surrounded by lush rural landscapes, stands a former elementary school building that now houses this restaurant. The interior has been renovated while preserving the charm of the school, creating a simple and bright atmosphere. The dining area used to be the staff room, facing the playground. From start to finish, the dishes are crafted using locally sourced ingredients, produce grown on-site, and wild herbs foraged from nearby mountains. The beauty of it all is remarkable. What stands out is the complete absence of seafood. The menu consists solely of game meats such as bear, boar, and venison, paired with vegetables. In the Japanese culinary scene, this takes a considerable amount of courage and determination. Simply outstanding. Less

I visited this restaurant on a Saturday afternoon. It's located on the way to Okuradake in Komatsu City, in a building that used to be a school. The menu generally includes the following items:Drinks: Kaga Boucha Sparkling 1. Wild Boar Ham wrapped in Egoma vegetables with figs and winter melon 2. Grilled eggplant and bell pepper Homemade bread 3. Okra with two types of sauces 4. Noto pork with a shallot sauce 5. Pasta with tomato and basil sauce 6. Dessert: Banana, caramel, and hazelnut sablé I was truly impressed by the dishes that you can't find anywhere else in Komatsu City. Less

I visited "Auberge eaufeu," located in the mountains of Komatsu City, Ishikawa Prefecture.Nestled in a serene rural landscape, this restaurant and café is housed in a renovated small school (the former Nishi-O Elementary School). The beautiful natural surroundings create an inviting atmosphere that makes you want to visit.Previously, I had the opportunity to visit Ishikawa for work, and during that time, I tried their teriyaki burger, which left me so impressed by its deliciousness that I thought, "I want to eat this again!" So, I made a return trip from Aichi, which took about three hours by car, during the Obon holiday a week later.This time, I visited around 1 PM on August 13. There were a couple of groups ahead of me, and the restaurant was relatively empty, but by the time I finished around 2 PM, it was fully booked with three more groups arriving.Since I had the teriyaki burger last time, I ordered the simple **Plain Burger** this time. My companion opted for the **Bacon Cheddar Cheese Burger with a Potato & Drink Set**.The Plain Burger was impressively large and thick, offering substantial volume! The standout was the patty, which was incredibly juicy. You could really taste the meat's flavor without it being heavy or greasy, allowing even someone like me to enjoy it until the last bite.Additionally, the fries that came with the set were delicious as well. They were cooked to perfection, allowing the natural flavor of the potatoes to shine through while providing a delightful texture. They paired excellently with the burger.With a chef who won third place at the "JAPAN BURGER CHAMPIONSHIP 2026" crafting these burgers, I believe it’s definitely worth trying at least once.Having driven three hours from Aichi to revisit, I can confidently say that the taste was so good that I thought, "I want to eat this again." If you're heading towards Komatsu, this is a place you should definitely stop by. Less

Auberge eaufeuSet in a former school, this restaurant beautifully elevates local vegetables and mountain blessings into exquisite dishes. Their sensibility is truly remarkable.They handle vegetables exceptionally well. The colors, aromas, and textures are so vivid that you can almost see the landscape of Komatsu on the plate—beautiful and undeniably delicious.However, there is a slight regret.This course lacked fish, and considering the Hokuriku region, I would have loved to see a representation of the sea as well.Moreover, the overall dining experience could benefit from just one more element. If there were something that leaves a strong impression in memory after finishing the meal—something beyond technique or beauty—this restaurant could reach an even higher level.But rather than a flaw, this is a sign of potential.The quality of the dishes is already very good.The service is similar. It felt like one staff member had a deep understanding of the drinks, and that person seemed particularly busy. To truly complete the auberge experience, I believe the service needs to be as rich as the food.Beautiful. Delicious. Talented.That’s why I want to look forward to the future of eaufeu, beyond its current level of excellence.It would be a shame to settle for just being a "good restaurant." Less

Recently, I had the pleasure of enjoying a dinner course at Auberge eaufeu. To put it simply, it was incredibly delicious, and the use of herbs was outstanding. I was deeply impressed by a series of flavors that I had never experienced before, truly a "one-of-a-kind taste."Throughout the course, the natural bounty was fully utilized, with vibrant green herb sauces, oils, and wild plants beautifully enhancing the dishes. Each time a new dish arrived, I was enveloped in delightful aromas. In particular, the "Eaufeu Maki," which featured a generous amount of vegetables wrapped in herb-infused dough, was a uniquely creative and robust dish that showcased the restaurant's originality. Additionally, the charming "Tomato Pie," topped with a cute tomato stem, paired perfectly with the crispy pastry and the creamy herb-scented sauce underneath.The game and meat dishes were also exceptional. I enjoyed the rich yet delicate flavors of the "wild bear" broth and meat, as well as the main dish of "lamb." The expertly roasted lamb, complemented by the bitterness of the peppers and the herb sauce beneath, brought out the meat's umami without feeling heavy, resulting in a clear and delightful taste.Even the dessert of "Banana and Caramel" and the canelé, which was crispy on the outside and chewy on the inside, were perfectly composed, leaving a lasting impression. This was not just a meal; it was an overwhelming culinary experience that expressed the region's nature and the changing seasons through taste and aroma. I wholeheartedly recommend this wonderful auberge to anyone who loves herbal scents or is seeking creative dishes that cannot be found elsewhere. Less

I primarily visit Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places, but I occasionally explore others as well.I hope this information is helpful.I am grateful for the opportunity and it was a great meal.Awards:Tabelog SilverRenowned EstablishmentConvenience and Parking:25 minutes by car from Komatsu StationParking availableDuration of Stay:2.5 hoursCuisine:JPY 25,000 course with half pairingImpressions:This restaurant is located in a renovated former school building. The course featured an abundance of vegetables, which surprisingly had a depth of flavor that made them the star of the meal. The staff and chef were very kind. I would love to return! Less

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 Less

I have long admired Auberge eaufeu and always wanted to visit. By chance, I found an available reservation and booked it two weeks in advance.I arrived early and made a reservation for a tasting at the neighboring Noguchi Naohiko Institute, where I enjoyed the deep flavors of Japanese sake. In addition to the tasting, I got to sample various types of alcohol and ended up quite tipsy! I had a wonderful time.Now, onto dinner! The locally sourced vegetables were absolutely amazing!As a vegetable lover, the menu was irresistible, featuring nostalgic ingredients like skanpo and udon. The meat selection was impressive, including wild boar, venison, and lamb—what a variety!I savored every drop of the sauce made with seasonal herbs, paired with the restaurant's freshly baked baguette.The room was a renovated former school, exuding a retro vibe. Without a TV, I felt disconnected from everyday life, listening to Billy Joel on the record player.While it felt like stepping back into the Showa era, the amenities were very modern—everything was up to date!The artwork displayed was also quite lovely!The French dinner featured locally sourced vegetables, and I must say... I felt fantastic the next day!No medicine needed—just great food!The meats—wild boar, venison, and lamb—were all top-notch, and the freshly baked baguette was the perfect accompaniment. I made sure to enjoy every last drop of the sauce.Since the ingredients vary with the seasons, I look forward to my next visit to Auberge eaufeu.The breakfast the next morning was also exceptional.I’m usually not a breakfast person, but the rice and hot pot were so delicious that I couldn’t stop eating!Thank you very much to Mr. ⚪︎⚪︎ for guiding me to the stone quarry at Nikaishi. I look forward to seeing you again! Less

In conclusion, I personally found it to be exceptional. The beautifully presented and delicious dishes, enjoyable conversations with the staff, and the lovely atmosphere combined with the natural scenery create a sense of happiness and tranquility.The overall cuisine expands flavors through aroma. There were many dishes featuring wild vegetables, and I was surprised by the variety of cooking methods beyond just tempura and ohitashi, which truly evoked the essence of spring.Wild Herb TeaA dish featuring wild boar, Kyoto shiba, and wild vegetables (kogomi). The aroma of smoked boar meat combined with the scents of Kyoto shiba and wild herbs made for a delicious and beautiful dish.Wild Herb PizzaA pizza made with aged dough infused with yomogi and arugula, topped with dill and new onions.Urui and BaigaiUrui is briefly boiled and paired with baigai, drizzled with a tangy sauce made from wasabi leaves and baigai liver. The presentation mimics a frog.Bamboo Shoot SashimiA simple dish of locally sourced boiled bamboo shoots served with salt and local sansho. You can really taste the sweetness of the bamboo shoots.BearBear meat (from the back thigh) served shabu-shabu style in a game consomme (made from deer, boar, and bear) with spring vegetables (seseri) and bamboo shoots. The sweetness of the bear meat was highlighted, making it an exquisite dish!Asparagus and DaikonA vegetable dish with a whey sauce.Lamb and Wild VegetablesGrilled lamb from a breed that produces only 20 heads a year in Hakusan, served with wild vegetables like udo. As expected, there was no gamey taste, and the meat was very tender, enhanced by the smoky flavor from the charcoal grilling—another incredibly delicious dish.Hotaru RiceThe final dish, a risotto made with hotaru rice, hakobeya, seri, asatsuki, kinome, and bamboo shoots. The aroma was incredible.Matcha, Cardamom, and Kuromoji Ice CreamStrawberry YomogiStrawberry confiture and yomogi pie.Tea SweetsCanelé and chocolate terrine, served with coffee.Kaga Hōjicha SparklingA non-alcoholic sparkling drink made with Kaga Hōjicha and cinnamon. The aroma of the tea and the scent of cinnamon linger after drinking.Homemade Sakura Yeast Bread with Vegan Butter.The name "Oufeu" symbolizes water and fire, representing the idea of lighting a fire in this land with its pure water. Paintings depicting water, nature, and fire adorn the walls.I thoroughly enjoyed my meal. Less

This auberge, renovated from a closed elementary school due to depopulation, offers a unique experience where you can enjoy the atmosphere of the satoyama along with refined cuisine. Located in Kan'non-shita, Komatsu City, Ishikawa Prefecture, which has been recognized as a Japanese heritage site, it is adjacent to the sake brewery of Naohiko Noguchi, known as the "God of Sake Brewing."The chef, Shota Itoi, has honed his skills at the three-star restaurant "Auberge de l'Ill" in Alsace and has been selected for Forbes' "30 UNDER 30" Asia in the Arts category. He has moved to this area and creates dishes that reflect the local ingredients and environment of Kan'non-shita.This time, I enjoyed the lunch degustation course. The menu featured seasonal ingredients that can only be tasted here, including wild boar, bear, lamb, firefly squid, bay shell, bamboo shoots, mountain vegetables, and wild herbs, conveying a sense of the season even before tasting.The first dish was very impressive. Served in a glass bowl, it featured wild boar bacon paired with red turnips, herbs, and mountain vegetables. The vibrant color of the red turnips and the fresh green of the mountain vegetables were beautiful, resembling a snapshot of the satoyama landscape. The umami of the wild boar bacon added a wild essence to the dish, drawing me in right from the start of the course.Next, a pizza was presented on a leaf. The fragrant baked crust was topped with cheese, mountain vegetables, and herbs, making it enjoyable to eat by hand. It was more than just a pizza; it was a dish that allowed you to savor the aromas and textures found in nature.In a warm bowl, there was bear meat along with bamboo shoots. The bear meat had a texture reminiscent of beef but with a unique aroma. The combination of the bamboo's fragrance and the umami of the broth was outstanding.A dish featuring asparagus and Japanese radish was beautifully presented with a white sauce and scattered purple flowers. The sweetness and freshness of the vegetables combined with the creaminess of the sauce created a light yet memorable flavor.The main dish was lamb. It was sourced from sheep that are carefully raised and studied at Ishikawa Prefectural University, with only six being provided each year, making it quite rare. The cooking was superb, with no gamey taste, and the meat was both tender and resilient. The umami expanded with each bite, making it one of the most memorable dishes of the course.To finish, there was a rice dish featuring firefly squid. The umami of the squid combined with the slight bitterness of the mountain vegetables created a dish that felt very spring-like. The final dessert was beautifully arranged with strawberries, baked sweets, and cream, providing a delightful visual and perfectly concluding the course.Overall, this restaurant creatively incorporates local ingredients and the changing seasons into each dish. The memory of the closed school, the satoyama of Kan'non-shita, the tableware, ingredients, and aromas all come together, making it feel less like just a meal and more like an experience of the land itself. This auberge, which is worth the trip to Komatsu, truly offers a special experience! ⭐︎ Less