Nara Prefecture AUBERGE de SENVIE announces the reopening of the Practical Auberge Building of the International College of Food and Agriculture Creation (NAFIC) on April 24th! !

[Nara Prefecture] AUBERGE de SENVIE announces the reopening of the Practical Auberge Building of the International College of Food and Agriculture Creation (NAFIC) on April 24th! ! ​ Nara Prefecture Press release: April 23, 2025 At AUBERGE de SENVIE, we are announcing the reopening of the Practical Auberge Building of the International College of Food and Agriculture Creation (NAFIC) on April 24th! ! The auberge in the practical auberge building of Nara Food and Agriculture Attractive Creation International College (NAFIC) located in Sakurai We will reopen as “AUBERGE de SENVIE” on April 24th (Thursday). The name, which is a combination of the words “Sens” and “Vie”, reflects our hope that visitors can enjoy the blessings and culture of the land with their five senses and feel the richness of life. Enjoy dishes made with traditional local ingredients and French techniques in a space where nature and history resonate together. Our chef has won numerous culinary competitions and will provide you with a gourmet experience that utilizes local ingredients. In addition, students from the NAFIC Food Creative Department will have hands-on experience in cooking and service at this facility. Through practical experience, we will develop “food leaders” who have acquired advanced skills. About Nara Food and Agriculture Attractive Creation International College (NAFIC) A university school where you can learn everything about food and agriculture in order to develop human resources who are familiar with the process of how agricultural products are grown, distributed, cooked, and delivered to your table, and who support the world of food and agriculture with peace of mind and trust. There are two
departments, the Department of Food Creativity and the Department of Agricultural Management. AUBERGE de SENVIE, in collaboration with NAFIC, also plays a role in developing future human resources through the “Auberge Practical Training” program.
https://prcdn.freetls.fastly.net/release_image/142065/167/142065-167-0910e88ef0dfe09676014ddaffc5528b-2000×1333.jpg Auberge Facility Overview An auberge with a theme of the senses and the workings of life, with 2 suite rooms and 7 standard rooms (of which 1 is a universal room) ・ Facility name: AUBERGE de SENVIE ・ Opening: April 24, 2025 ・ Address: 2217 Takaie, Sakurai City, Nara Prefecture ・TEL：0744-42-0505 ・Reservation method: Online reservation (official website) or telephone ・HP:
https://www.hirakawa-corp.com/senvie ・About business hours and fees [Business hours] Breakfast 07:30-10:00 (L/O 09:00) Lunch 12:00-15:00 (L/O 13:30) Dinner 18:00-22:00 (L/O 20:00) Other food and drinks, etc. Lounge use 19:00-24:00 (L/O 23:30) [Fees] Lunch: 5,500 yen / 7,700 yen / 11,000 yen (tax and service included) Dinner: 16,500 yen / 25,300 yen (tax and service charge included) Accommodation: 42,300 yen (tax and service charge included) ~ 1 night including dinner and breakfast *Price per person when 2 people occupy 1 room
https://prcdn.freetls.fastly.net/release_image/142065/167/142065-167-5eb2e49b4556f55ddae58ff6b106fbbc-2736×1824.jpg
https://prcdn.freetls.fastly.net/release_image/142065/167/142065-167-7a9f6e5e735d97227a43f1e9b18d3b5e-2000×1333.jpg Breakfast for guests only
https://prcdn.freetls.fastly.net/release_image/142065/167/142065-167-0e778411feafddfd373ddb6ad1a5ab6c-2500×1666.jpg
https://prcdn.freetls.fastly.net/release_image/142065/167/142065-167-f61ef252d473b0f0b675fd4693903092-2736×1824.jpg
https://prcdn.freetls.fastly.net/release_image/142065/167/142065-167-5bac25dc92feb07d3d7c65202202532e-1800×2700.jpg Chef Profile Hiroshi Urabe Born in Hirado City, Nagasaki Prefecture. Member of Toque Blanche International Club and Japan Charcuterie Association. After graduating from a culinary school in Fukuoka, he studied at Imperial Hotel Osaka for 14 years. He has won awards in numerous cooking competitions and has honed his advanced French techniques and creativity. Focusing on “local production for local consumption” that makes use of local ingredients, we sublimate the climate and history of Nara into French cuisine. We offer a
one-of-a-kind gourmet experience based on the belief that “Cooking is made with love, sincerity, and ingenuity.” ▼Award history 3rd place in the 1st “Under 29” cooking competition 6th Paté Croute World Championship Asian Games T-FAL Award Bocuse d’Or 2023 Japan National Team Selection Final Advancement 7th Paté Croute World Championship Asian Tournament Prize Winner