Bonjour Provence

A European-style restaurant adjacent to the ham and sausage workshop of the German Meister traditional formula. The ham and sausage, which are made from specialty ingredients such as cows and horses raised in nature and herbal pigs with plenty of umami, are a gem that also won a gold prize in the German contest. Akage Japanese beef sirloin steaks and handmade hamburgers are also very popular menus. I want to fully taste it with the majestic location of Aso.

We make hand-pulled soba every day using carefully selected buckwheat flour from the Aso Plateau, such as Kukino and Namino, with water from Shirakawa, known for its excellent quality. Our recommendation is the popular set menu "Inaka Zen" for 1890 yen. In addition to the thin, chewy soba, the rice varies daily with options like mixed rice, takikomi rice, and takana rice, along with low-calorie, high-protein chicken breast tempura. Don't miss the local asparagus tempura, available from April to September, for 800 yen as a side dish. Reservations by phone or email are not accepted; a waiting list is available at the store, and customers are called in the order they sign up. It's best to visit with some time to spare.

A café with a hand-made bread workshop, including tables and chairs. It uses 100% of domestic wheat, no colouration and no additives. All the ingredients are also homemade. You can spend time on the terrace with full view of Aso Godake. Pets can only be allowed on the terrace.