A rural auberge in Niigata demonstrates how local materials, traditional craftsmanship and low-impact construction can shape environmentally conscious architecture.

Né, a one-group-per-day auberge in Shibata, Niigata Prefecture, has won the Popular Choice Award in the Architecture + Environment category at the 2026 Architizer A+Awards. Selected through a global public vote from five finalists representing more than 80 countries, the project was designed by Kenta Fukunishi Architecture Office and completed without the use of concrete.

The auberge at dusk beneath a large tree, its windows lit from within.
Photo credit: Hiroki Kawata

Aerial view of the site and grounds under snow.
Photo credit: Hiroki Kawata

Situated on land cultivated by the Honma family for more than three centuries, the project explores an alternative approach to construction by relying almost entirely on materials sourced from its surrounding environment. Instead of conventional concrete foundations, the building is supported by 105 timber piles driven into the ground, where compacted soil and friction provide structural stability. No soil was excavated during construction, and steel was not used in the foundation system.

The interior under construction, timber columns rising from the earthen floor.
Photo credit: Hiroki Kawata

Timber piles driven into the ground to carry the building; it rests on 105 wooden piles so the underground water veins are not blocked, and uses no concrete.
Photo credit: Hiroki Kawata

Joinery detail of the interlocking timber frame, assembled without exposed fasteners.
Photo credit: Hiroki Kawata

The building's earthen walls were created using soil collected directly beneath the site. After being aged and fermented for more than six months, the material was applied by hand to both the interior and exterior surfaces. The approach allows the building to blend visually with its landscape while making it possible for the structure to return to the earth at the end of its lifespan without leaving concrete foundations behind.

Beams of the timber frame; the building is carried on timber, without concrete.
Photo credit: Hiroki Kawata

Aerial view of the building under construction on the grounds.
Photo credit: Hiroki Kawata

The auberge seen across the grounds at dusk.
Photo credit: Hiroki Kawata

Local sourcing extends throughout the project. Floors are finished with more than 2,200 pieces of cedar harvested in Shibata, while smoked cedar joinery is treated to complement the colour of the earthen walls. Roofing is made from snow-resistant kawara tiles produced from Niigata clay by regional manufacturer Marusan Yasuda, and furniture is crafted from slow-growing snow beech harvested in nearby mountains. Lighting is integrated directly into the plaster walls, and selected substrate components were produced using 3D printing to support traditional plasterwork. Construction was carried out by Kumagai Construction, a third-generation company based in the region.

The eight-seat counter, where chef Makoto Fuse serves a thirteen-course menu.
Photo credit: Hiroki Kawata

An earthen alcove lit by a cluster of small pendant lamps.
Photo credit: Hiroki Kawata

The auberge at dusk, its windows lit above the lawn.
Photo credit: Hiroki Kawata

The auberge's culinary program also reflects its local context. Head chef Makoto Fuse, who previously worked in France under three-Michelin-starred chef Antoine Westermann and later led the kitchen at IWAI OMOTESANDO in Tokyo, relocated to Shibata in 2025. Each evening, he serves a 13-course menu built around traditional preservation techniques such as fermentation, drying and ageing, using seasonal mountain vegetables, freshwater fish, game, seafood and locally brewed sake. Producers are presented as an integral part of the dining experience.

The auberge seen from the grounds, its earthen walls and tiled roof set among mature trees.
Photo credit: Hiroki Kawata

The earthen wall, made from soil excavated on site and fermented for more than six months.
Photo credit: Hiroki Kawata

Interior earthen walls along a passage leading to a guest room.
Photo credit: Hiroki Kawata

Although the Architizer A+Awards typically recognise projects of various scales around the world, small rural buildings rarely receive top honours. Né's recognition highlights both its environmental ambitions and its commitment to sustaining regional craftsmanship by creating international visibility for local building traditions. Previous winners of the awards include internationally recognised firms such as Zaha Hadid Architects, Foster + Partners and SOM.

A guest room with earthen walls and a window onto the grounds; the auberge receives a single group per day.
Photo credit: Hiroki Kawata

A guest room finished in earthen walls, with a floor lamp.
Photo credit: Hiroki Kawata

The bath, a round tub set in a darkened, textured room.
Photo credit: Hiroki Kawata

Beyond the award, Né has also become the first property in Asia and the only one in Japan to join The Aficionados, a British travel curation platform specialising in independent design-led destinations.

Located in Shibata on the Sea of Japan coast, approximately two hours from Tokyo by high-speed rail, Né accommodates one private group of two to four guests each day. Its eight-seat restaurant also accepts reservations from non-staying guests, while exclusive private dining is available through a dedicated reservation plan.

Kenta Fukunishi Architecture Office

Kenta Fukunishi Architecture Office is led by architect Kenta Fukunishi, who holds a Master of Architecture from the Weitzman School at the University of Pennsylvania and has practised in both Japan and the United States. His work focuses on architecture rooted in the soil, timber, and traditional craftsmanship of the region in which it is built.