“Auberge” was born in a good old port town. perquisite Mikuni Minato and exquisite French cuisine
"Auberge Homachi Mikuni Minato", which was born in Mikuni-cho, Sakai City, Fukui Prefecture, houses "Tateru Yoshino Mikuni Minato", which is produced by French cuisine master Ken Yoshino, and near Tojinbo, there is a French restaurant called "Auberge Homachi Mikuni Minato".LULLThe cuisine of the young, up-and-coming chef is gaining acclaim. I decided to take a quick trip to Mikuni, Fukui Prefecture, a much-talked-about area that has become closer due to the extension of the Hokuriku Shinkansen.
A town in Mikuni that once flourished as a port of call for Kitamaebune ships.
Mikuni-cho, Sakai City, Fukui Prefecture. The port town, which flourished until the early Meiji period as Mikuni Minato, a port of call for Kitamaebune ships, is now attracting new attention. This year is the starting point.1Auberge Homachi Mikuni Minato was born on the moon.
In the once prosperous town of Mikuni, there are still many townhouses that still retain traces of the past, including wholesalers for wealthy merchants and restaurants. ``Auberge Homachi Mikuniminato'' is a walk centering around the front building.10scattered at a distance of around minutes9It is a distributed accommodation facility with guest rooms in each building, and the number of rooms is16It becomes a room. The capacity is4from the name2name and size100From over sqm40There are a variety of types, including small ones with square meters.
By the way, the facility name "Homachi" means "waiting for sails." In the past, it meant that Kitamae-bune would lower their sails for a while, waiting for the waves to calm down in preparation for their next voyage. From here, the wish is ``so that guests can rest their bodies slowly at this auberge and safely depart for their next destination.''
A guest room that skillfully incorporates "Japanese modernity" while making use of the atmosphere of a townhouse.
The fusuma paintings and furniture used before the renovation were used. The culture that has been transmitted to the towns of Mikuni will be inherited in this way.
While making use of the atmosphere of the original townhouse, each feature has been skillfully incorporated into the ``Japanese modern'' style, with features such as a lattice bay window on the red iron-style exterior wall, an entrance covered with shakudani stone, a specialty of Fukui prefecture, and a wooden deck in the courtyard. It is a comfortable accommodation space.
The interior and furnishings of the guest rooms are inspired by the climate and culture of the three countries, such as the ``Sangoku Festival'', ``Hanamachi'', and ``Yuya'', while the sliding doors and chest of drawers that were originally in the house have been preserved, so guests can enjoy You can get a glimpse of what life was like in the past.
The recommendation is to stay for consecutive nights. Change the accommodation building every day and enjoy the townhouse space with a different atmosphere. The scenery around the building will also change. It's also good to take a walk around the area. It is an accommodation facility that allows you to travel as if you were living there.
As if blending into a port town where the traditional atmosphere remains.9There are several lodging buildings scattered throughout the area.
French cuisine masterfully mastered by Tateru Yoshino
Another highlight of ``Auberge Homachi Mikuni Minato'' is that ``Tateru Yoshino Mikuni Minato'', produced by Ken Yoshino, who is known as a master of French cuisine, has moved into the restaurant building.
The encounter between Mr. Yoshino, who has worked on many French restaurants in Japan, including "Maison Tateru Yoshino" (1 Michelin star), and the rich seafood of the Sea of Japan landed at Mikuni Fishing Port opened up a new world. I will give birth.
Mr. Yoshino's signature dish, ``Chilli cabbage, foie gras, and black truffle teriyaki''-"Nu" is still alive and well at "Tateru Yoshino Mikuni Minato".(ⒸAuberge Homachi Mikuni Minato)
The encounter between Fukui's rich ingredients, such as the use of Echizen crab in the consommé soup, and Yoshino's French cuisine creates a new world. Cooking is one example. (ⒸAuberge Homachi Mikuni Minato)
Echizen crab, sweet shrimp……. The encounter between Fukui seafood and French cuisine
Yoshino says. ``In the winter, we have Echizen crab, or sweet shrimp that is unique to Fukui.In order to meet the expectations of our customers who seek such delicacies from the Sea of Japan, we make full use of local ingredients, but at the same time, we try not to stray away from the essence of French cuisine. , I also offer French cuisine that is unique to me.I also want people to feel the history of the town of Mikuni, and since there will be many guests staying for several nights, I will come up with a menu that will cater to them.……. Tateru Yoshino Mikuni Minato is an interesting restaurant that is very rewarding.”
Table16seats, counter4seats, private rooms10seat total30For the time being, Seating will only be open for breakfast and dinner for hotel guests.
Buildings from the past that tell the story of the prosperity of the port town
The town of Mikuni, which prospered as one of the largest port towns in the Sea of Japan, retains traces of its past throughout, making it a perfect town to stroll around. On the main street, named ``Kitamae Street,'' there are well-preserved buildings that once belonged to wealthy merchants, and you can even tour inside. Standing in front of Mikuni-cho's unique ``Old Kishina Family'' architectural style known as ``Kagura-style'' and the imposing brick building of the ``Former Morita Bank Main Branch,'' you can feel the prosperity of this port town in the past. be able to.
The Morita family ran a shipping business until the middle of the Meiji period, but in anticipation of the decline of shipping, they turned to banking. This building was built as the main store during the Taisho period.
As you pass through the quaint Japanese houses and the alleys that run alongside them, you will find Mikuni Port, where the Kitamaebune ships used to travel.
Mikuni Port is also one of the leading fishing ports in Fukui Prefecture, known for landing Echizen crabs. At Mikuni Port, a ``evening auction'' is held, which is rare even in Japan. Seafood caught that day is auctioned in the evening and then shipped. The next morning, fresh fish is delivered to Tokyo and other cities. This system takes advantage of Mikuni Port's unique advantage of being close to fishing grounds. At Mikuni Port Market, a Sunday morning market is also held for general consumers. The hustle and bustle of the lively market and the town's nostalgic atmosphere. Mikuni is a town that you should definitely visit to experience this contrast.
A French restaurant full of love for the local area, run by a young and energetic chef.LULL'
Tojinbo is close to Mikuni and is famous nationwide for its spectacular views. You can reach Tojinbo by car from Awara Onsen, where a new Shinkansen station will be created due to the extension of the Hokuriku Shinkansen.30About a minute. The car passes through the countryside and eventually runs along the coast of the Sea of Japan. Just a short distance from Tojinbo, we arrived at a small fishing port. The building along the route that runs along the fishing port is ``LULL"is.
築130The old house has been renovated,2016Opened as a French restaurant in 2013. The high quality of its food gained acclaim, and it quickly became a "destination restaurant" for people to visit just to try the food.
Appearance of LULL.
A building overlooking the port130A mansion was renovated in 2018 through crowdfunding.
The owner is Tomohiro Ogawa, a Fukui native who is a leading expert in French cuisine and is known for his skills at ``El Blanche'' in Azabu, as well as working on numerous restaurant productions both domestically and internationally. Construction130The House of the Year is the birthplace of Nagao Komatsu, a world-famous conductor, and was once a luxurious home where the head of the Kitamaebune clan lived. Mr. Ogawa, who met Mr. Komatsu, who had no one to live in and was having trouble coping, raised money through crowdfunding and other means to open a restaurant in order to create a new charm in his hometown.
The splendid view of the Sea of Japan from the glass windows is one of the delicacies.
Although the floor and walls of the main dining room have been replaced, the thick beams, transoms, and fittings are still in use, creating a space where you can feel the atmosphere of the family that lived there. And the most amazing thing is the view of the Sea of Japan that stretches out outside the window. Because it faces the port, even when the open sea is rough, the inland sea is gentle and calm. The store name “LULL'' means ``calm'' in English, so I was satisfied with the name.
Although the waves may be high in the open sea, the inland sea of the port that can be seen from the store is exactly as the store's name suggests.
Almost all ingredients from Fukui are used.8Discount. Achieving “local production for local consumption”
"LULL''s signature dish is 'Vegetable Reese Salad.' Radish, radish, carrot, parsnip……. A wreath of colorful seasonal vegetables from nearby farms adorns the plate. Underneath the vegetables is a heshiko sauce and a cheese scramble.
10``Vegetable Wreath Salad'' is made up of more types of vegetables forming a lovely circle.
The vegetables served with the mikui ``kue'' herald the arrival of spring.
The beef rump is also garnished with plenty of vegetables grown in Fukui, such as Savoy cabbage and Jerusalem artichoke.
The ``kue'' cooked with delicate heat creates a perfect harmony with spring vegetables such as rape blossoms, butterbur sprouts, ascetic garlic, and urui.
Mr. Takahashi, who is standing in the kitchen, is also from Sakai City, Fukui.20He is a young, up-and-coming chef in his mid-teens. ``When I was a child, I used to swim in the sea around here.Ama divers are still active at Saki Fishing Port,'' says Takahashi, who is familiar with local ingredients and visits farms and markets herself. carry. Despite these efforts, most of the ingredients used are from Fukui.8This is expressed as a percentage. This is exactly what "local production for local consumption" means.
We offer classic French cuisine prepared by master French chefs, as well as dishes prepared with young sensibilities by up-and-coming chefs who are familiar with the local area. A new auberge that blends into the town of Mikuni, which retains the vestiges of a good old port town. With the extension of the Hokuriku Shinkansen line, Mikuni has become even more attractive as a new travel destination.
Photos by Junko Ueda
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