Ancient stoneworks and quarries in the Komatsu region have shown that people have been creating art out of the ground here for hundreds of years, with local gemstones and jewelry found in Kofun tombs (250-538) and larger stones used in temples and castles around Japan. A particular type of local clay found in Komatsu eventually gave birth to a tradition of ceramics known as Kutani ware in the mid-1600s, named for the nearby kilns of Kutani where it was first fired under the orders of local daimyo lord Maeda Toshiharu.

This early form of Kutani ware was characterized by elaborate images employing striking colors such as deep green, purple, yellow, and dark blue, but the style had largely disappeared by the start of the 1700s. It was not until the late Edo period and early Meiji period of the 19th century that there was a Kutani ware revival, which still made use of the special local clay but incorporated new influences as well those from earlier Kutani ware, as well as a translucent glaze. Modern ceramics artists like Masayoshi Yoshioka have since put their own spin on the Kutani ware form, honoring tradition while continuing to break new artistic ground.

Ceramics master Masayoshi Yoshioka founded his To-an workshop in 2003 as a private artistic sanctuary where he could focus on creating beautiful modern works of Kutani ware. To breathe life into a physical object through art, Yoshioka advises that it is best to focus on things that bring you joy, finding the inspiration for your work before putting your hands into the clay to find the shape and form that your original idea will take.

In this exclusive Wabunka experience, you will be using a special clay found only in Komatsu to create your own piece of ceramic Kutani ware: a matcha bowl of the type used during tea ceremonies. Yoshioka will observe as you work the clay with your hands, finding the right thickness for your vision as well as a shape that pleases your eye, and offer guidance when needed. As your bowl dries, you will be served matcha tea and Japanese sweets served using Yoshioka’s own ceramic creations. Take the time to discuss Yoshioka’s various works displayed around To-an as well as future projects or anything else that comes to mind.

Your handcrafted matcha bowl will be sent to you about two months later, after glazing and kiln-firing (delivery time may vary based on your country of residence).

Auberge Eaufeu was constructed on the grounds of a former local elementary school in Kanagaso, with the choice made to utilize the school building itself rather than razing it to erect a new building. While extensive renovations have been carried out inside the building to transform it into a stylish and comfortable place to stay, the exterior is very much preserved in its original form. Even for those who never attended school in Japan, it is a scene that evokes a palpable sense of local nostalgia and community.

Rooms in Auberge Eaufeu offer all the modern conveniences of a hotel with stylish furnishings and hardwood floors as well as large comfortable beds. Charming touches from their past as school classrooms remain, however, with some rooms providing views out over the former schoolyard and some retaining white boards (where blackboards used to be) and wooden desks. The thriving creativity of such a place also lives through the artwork that adorns the walls of Auberge Eaufeu, painted by celebrated artist Ogawa Kiichiro during a residency at the auberge. Surrounded by art, nature, and memories of childhood, a stay at Auberge Eaufeu will no doubt leave you feeling similarly inspired.

The meals at Auberge Eaufeu are enough on their own to make it a prime destination for those who appreciate unique gourmet cuisine. Meals at the auberge are conceived and created by master chef Shota Itoi, the youngest-ever winner of the Grand Prize at the prestigious annual RED U-35 competition. Trained in the delicacies of French cuisine, Itoi has also embraced the wealth of local produce and wild ingredients at his fingertips in Hokuriku, combining what he knows and what he finds into truly wondrous dishes.

While much of the food served at Auberge Eaufeu is sourced from the local region, chef Itoi has taken this one step further, venturing out into the surrounding fields and hills himself to search for prime ingredients. The treasures that nature offers him are seasonal, with wild vegetables and herbs in springtime, crayfish from the river in summer, and mushrooms amidst the falling red leaves in autumn. Wild game like boar, deer, and ducks provide meat. Combined with local farm produce, this great bounty allows chef Itoi the freedom to create such culinary masterpieces as the signature Eaufeu maki roll.

Your food will be enjoyed at Auberge Eaufeu’s elegant modern restaurant with spectacular views of the outdoors along with art from Ogawa on the walls. If you stop and look really hard for a moment, however, the ethereal essence of a school dining hall remains, drifting intriguingly beneath the surface.

Breakfast can be enjoyed either at the auberge restaurant or as a picnic on the roof, in the schoolyard, or at another location of your choosing.

Just as the land of the Komatsu region is inseparable from the water that flows through it, gourmet meals derived from the bounty of the land go best with a fine sake. To help you best appreciate this marriage of complementary flavors, Auberge Eaufeu offers its guests sake pairings from the Noguchi Naohiko Sake Institute that perfectly complement the delicious dishes of Itoi’s haute cuisine.

Some of the dishes served at dinner will be delivered to you on Kutani ware ceramics, born out of the clay of the Komatsu region and the creativity of generations of local craftspeople. There can be no more authentic Komatsu experience than to use these fine ceramic plates and vessels as you dine on meat and vegetables gathered from the land around you, sipping sake brewed from the region’s rice and pure water.

A visit to this little-known valley in Ishikawa Prefecture offers visitors the chance to understand the Hokuriku region on a deeper level beyond the larger towns and cities, delving deep into the creativity inspired by the countryside. From a master brewer’s passion for sake and a master chef’s love of searching for wild ingredients to an artist’s paintings inspired by the nostalgic setting of a former rural elementary school and a ceramics master’s endless exploration of the artistic possibilities of local clay, there is something very special about this place.

During this Wabunka experience, slow down and enjoy the relaxed pace of life in the small town of Kanagaso as you explore the local area, visit To-an to craft your matcha bowl and learn about local Kutani ware ceramics, and savor the fine cuisine and unique surroundings at Auberge Eaufeu.