Auberge
オーベルジュ(ますや旅館)
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Authentic French Cuisine Enjoyed in a Japanese-Style Room
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The main dish will be either chicken or pork. This course has a large number of items, making it a very economical course.
This popular course features red shrimp and wagyu beef.
This will be a special course that includes specialties.
The portions are small, but the course is a higher grade course with a wide variety of items and a wide range of ingredients.
Both Japanese and French courses are available up to 10,000 yen. Please enjoy our chef's signature dishes.
Since this is a course that blends Japanese and Western cuisine, sashimi will be served. This course is preferred by people of all ages as it alternates between Japanese and Western food. The main dish will be either a chicken dish or a pork dish. (You may not specify your favorite dish.)
Sashimi is served in this course, which is a blend of Japanese and Western cuisine. This is our most popular course for memorial services and other occasions throughout the year.
Since this is a course that blends Japanese and Western cuisine, sashimi will be served. The course will be an image of alternating Japanese and Western food.
This will be a special version of the Japanese-Western course. Lobster and faogra are included in the course.
This is a special course with a blend of Japanese and Western cuisine. Sashimi will be served, and the meat will be Japanese beef, making this course suitable for celebrations such as Kiju (77th birthday).
This will be a special version of the Japanese-Western course. Either lobster or foie gras can be selected. This course is popular for celebrations and anniversaries and has many repeat customers.
The most popular French course throughout the year. The main dish is beef.
On the rocks, soda mix (cloudy, rose, darjeeling, standard)
Water dilution, Hot water dilution
On the rocks, Soda mix, Oolong tea mix
(Bourbon, Scotch Types)
You can choose from 600 yen, 800 yen, or 1,000 yen.
(Hot +50 yen)
(Iced +50 yen)
(Iced +50 yen)
Sandan Masamune is a sake brewery that was founded in 1831 (the 2nd year of the Tenpo era) in Imabari City, Ehime Prefecture, as the sounds of the end of the Edo period began to be heard.
Sandan Masamune is a sake brewery that started its business in 1831 (the 2nd year of the Tenpo era) in Imabari City, Ehime Prefecture, as the sounds of the end of the Edo period began to be heard.
This is a crisp ginjo sake made using Shizuku Hime from Ehime Prefecture, reminiscent of the sharpness of the famous sword 'Masamune'. It is a clean and dry type, highly recommended by our establishment.
This is a crisp ginjo sake made using Shizuku Hime from Ehime Prefecture, reminiscent of the sharpness of the famous sword 'Masamune'. It is a clean and dry type, highly recommended by our establishment.
A Junmai Ginjo sake made with 100% of the sake rice 'Shizuku Hime', developed in Ehime Prefecture, which has large grains and low protein content. It has a soft and gentle flavor with a fruity aroma, making it recommended for women.
A pure rice ginjo sake made with 100% of the sake brewing rice 'Shizuku Hime', developed in Ehime Prefecture, which has large grains and low protein content. It has a soft and gentle flavor with a fruity aroma, making it recommended for women.
It expresses a unique strength and solid body created with black koji, along with the fragrant aroma and impactful sweetness of the golden senkan. This king of shochu offers a powerful aroma and flavor, combined with a delicate and smooth texture achieved through careful aging, providing a rich drinking experience.
A sharp and crisp shochu with a bitterness reminiscent of spiciness. The aftertaste hits with a punch of spiciness, leaving a slight sweetness and richness in the throat. As it warms up, the umami flavor intensifies, making it a highly recommended shochu.
This is a carefully crafted shochu made using 1000 gold coins, taking 10 months of meticulous handwork, and slowly filtered over 2 full days. It is brewed with white koji, characterized by a sweet flavor and a robust, rich taste.
This is a carefully crafted shochu made using 1000 golden rice, taking 10 months of meticulous handwork, and slowly filtered over 2 full days. It is characterized by a white koji fermentation, featuring a sweet taste and a robust, rich flavor.
This exquisite product is made using carefully selected Satsuma sweet potatoes and rice malt from Kagoshima Prefecture, crafted with dedication by a master brewer with years of experience. Please enjoy its mellow and deep flavor.
A limited sweet potato shochu made using 'Anno sweet potatoes' and brewed with delicious water containing minerals from black koji and underground spring water flowing through the Shouha forest. The moment it touches your mouth, you can feel the depth of the black koji reminiscent of the vibrant orange color of 'Anno sweet potatoes'. It is a very delicious shochu.
A shochu finished using unfiltered methods, incorporating techniques from the 1960s, with a rich and fragrant taste. It features a robust flavor that fully brings out the inherent sweetness and depth of sweet potato shochu.
This is our recommended homemade shochu that coffee lovers cannot resist. You can enjoy the fragrant aroma of coffee whether on the rocks or diluted with hot water. Moreover, it is less likely to cause a hangover, so be sure to give it a try!!! We also have other selected shochus, so feel free to ask the staff!
This is a great value lunch course where you can enjoy both fish and meat dishes.
(Kombu-cured Sea Bream from Setouchi, Okra Purée, Citrus Aroma) This is our restaurant's original dishware. The fish available changes with the seasons, and we provide dishes that utilize their unique characteristics. Local seafood is used in all of our courses.
