Learning about 'Auberge' in Japan

Today, and April 21st annually, is Auberge Day オーベルジュの日 in Japan. You don't hear the term "auberge" in Japan very often, but it is a concept that makes perfect sense and fits seamlessly in Japan. The anniversary celebrates the charm of this unique travel style of staying in a countryside inn where the heart of the experience is exquisite food.

An auberge is a place where guests can enjoy refined cuisine surrounded by nature. An auberge is neither hotel nor ryokan; it is a retreat built around the joy of dining, where local ingredients, seasonal flavors and the chef's creativity come together. The Japan Auberge Association define it as (translated from Japanese):

"An Auberge is a facility that represents gourmet travel, typical of France, a gastronomic powerhouse, where you go out of your way to enjoy food made with local ingredients, and then stay in the room attached to the restaurant after eating."

The date of "Auberge Day", April 21st, marks the date that Japan's first authentic auberge opened, in 1986. Chef Noboru Katsumata left Tokyo to create Auberge Au Mirador in Hakone, introducing the French concept of a countryside restaurant with lodging to Japanese travelers. Today, there are 39 registered auberge with the Japan Auberge Association. 

I honestly had never heard of an auberge in Japan until today. Thanks to the anniversary, my curiosity was sparked and I ended up learning about Japan's auberge 'journey' today. Have you ever stayed in an auberge in Japan?