Auberge Espoir

This auberge with an attached restaurant stands in a villa area on the Tateshina Highlands at an elevation of Approx. 1,300 meters. Owner-chef Norihiko Fujiki aims to create a place where guests can experience the true essence of local production for local consumption through both the cuisine and their stay, engaging all five senses. Fujiki personally visits production areas and carefully selects ingredients while listening to the thoughts and passion of the producers. Guests can savor authentic French cuisine in a relaxed atmosphere, making the most of Tateshina’s seasonal bounty, including wild mountain vegetables, natural mushrooms, and game meat that do not normally appear on the market.

There is careful attention to detail throughout, from house-made smoked items such as venison salami and prosciutto, to a variety of breads baked in a handmade stone oven, to wine pairings suggested by a sommelier. In winter, the authentic Shinshu game course prepared by Chef Fujiki, who also serves as the representative director of the Japan Gibier Promotion Association, is especially popular.

Beyond the dining room and guest rooms, the rich natural beauty of the Tateshina Highlands spreads out before you, with seasonal scenery to enjoy throughout the year, from spring buds and deep summer greenery to autumn leaves and winter stillness.