French Restaurant by Chef. Katsumata, the pride of AUBERGE AU MIRADOR

Restaurant

In 1986 unique AUBERGE had its birth.
Collaboration of the Food Materials grown in the bosom of Rich Nature, and of the Tastes created by the Artisan’s Ultimate Work Enjoy time, too luxurious to say just a private pleasure, to a heart’s content.

"Auberge" means a cuisine inn with a restaurant in French.
AUBERGE is a quiet inn with wooden warmth surrounded by the woods, imaging a small auberge in a French country.

Cuisine

The restaurants have strong insistence on the dishes to be served.
Organic vegetables from Hirokawa Farm in Mishima, Fresh Fruits from Atami or Yamanashi, Fresh Fish from Sagami Bay and Suruga Bay, Ashinoko Lake Red Salmon, Amagi Game Foul, Aitaka Beef, Tanzawa Mountain Boar meat, Lamb from the contracted ranches in Ashoro in Hokkaido, etc.
Collecting such plentiful food materials, the cuisinieres exert skills.
The restaurants are surrounded by "SHUN" materials such as edible wild plants in the spring, summer vegetables, autumn mushrooms, winter gibiers, etc.

Vegetables from Hirokawa Farm in Mishima are being displayed in the restaurant.

Vegetables from Hirokawa

Restaurant

Fireplace-side

The restaurant has comfortable and quiet space of soft lighting with the glimmering fireplace during the winter season.

Terrace-side

This restaurant has gorgeous space with bright sunshine through the glass windows.
Guests can also enjoy eating outside the terrace feeling fresh Hakone breeze during warm seasons.

Chef Katsumata

In the Pavillom Dining

1946 : Born in Fujishi, Shizuoka Pref.
1963 : Joined the world of cuisine, and moved to Europe. Returned home after studying in Holland, Paris, and Niece.
1973 : Opened “BISTRO DE LA CITE” in Azabu, Tokyo giving rise to bistro boom.
1978 : Opened “Restaurant Aux Six Arbres” in Roppongi developing real nouvelle cuisine.
1986 : Started “AUBERGE au MIRADO” as the first auberge in Japan on this site overlooking Lake Ashinoko in Hakone.
1997 : Added an Annex “PAVILLON MIRADOR” equipped with party-dining facilities.
2004 : Opened “COLONIAL MIRADOR” targeting the theme of Balis.
Realized a new cuisine proposal in the form of Colonial French.
Attained very favorable popularity as of now.
Spending more fruitful days in such a life as moving between farms, ports and ranches, and his restaurants for over 24 years.

Thank you in advance for your cooperation

* Very sorry, but children under the age of 12 are kindly requested not to come into the restaurants.
* The dress code is smart-casual. (Kindly refrain from a light dress, e.g. short pants in particular, slippers for male, etc.)