Auberge eaufeu

The story

Auberge eaufeu in Komatsu: French Cuisine in a Renovated School

The Kitchen and Its Direction

At Auberge eaufeu in Komatsu, French cuisine operates under the guidance of Shota Itoi, who secured a national cooking competition as its youngest grand prize winner. He moved to the Kanagaso district specifically to align his practice with the local environment. This willingness to adapt imported methods to seasonal harvests has drawn a 15.5 score from Gault&Millau.

Fermentation and Regional Sourcing

The culinary program builds flavor through controlled aging and careful moisture management using house cultured koji. Dishes frequently feature leafy greens harvested from nearby plots alongside proteins treated with local salt and rice bran. The kitchen applies these French cooking techniques to regional ingredients, ensuring every component arrives with a documented origin.

The Former School Interior

Diners sit within a building that served as Westio Elementary for nearly half a century before closing in March 2018. Original timber beams and wide hallway thresholds remain visible beneath contemporary lighting fixtures. The space uses large sliding doors to connect the dining room with a central courtyard, framing meals prepared with French kitchen precision.