Accommodation

Auberge Buena Vista

Within walking distance from Tobu Nikko Station, this restaurant accommodates 4 groups per day.
The owner chef, who was born and raised in Tochigi, worked as a chef at official residences in Brazil and Peru, and opened the auberge with his wife, who accompanied him to the two countries.
The meals are creative French cuisine with a South American flavor, mainly using ingredients grown in Tochigi and vegetables from his own vegetable garden, served on plates of Mashiko ware and Oyanishi stone. The dining room is equipped with Nikko cedar tables and a wood-burning stove.