First of all, I would like to thank my fellow foodies for inviting me to Restaurant Naz, both before and after its relocation. Now, about Restaurant Naz—owner-chef Natsuki Suzuki, at just 26 years old, has established a name for himself, winning the Tabelog Award Gold and turning this restaurant into a nationally recognized gem in Karuizawa.The dishes, crafted from fresh vegetables and seafood, feature broths and sauces that highlight the ingredients' natural flavors. Notably, the homemade condiments created using fermentation techniques learned abroad have become quite popular. Customers are continually captivated by the vibrant presentation and the exquisite taste of the dishes!The youthful energy of the chef and staff, combined with the high-quality, stylish cuisine, blends harmoniously with the special atmosphere of the resort town of Karuizawa.It's also conveniently located just an hour away from Tokyo by Shinkansen.It was a great meal! (^^)Today's Menu: JPY 77,000- Freshly harvested snap peas and fava beans, deep-fried with a sauce- Horse meat with canola flowers, tartar sauce, and canola oil- White asparagus with lactic acid fermentation, pomelo, whey, and chamomile, served with tagliolini- Tara no me (bitter greens), Tsuki no wa kuma (moon bear), wild mountain vegetables, mixed rice, fuki no tо̄ (butterbur), and kinome (Japanese pepper)- Shinshu salmon, fermented tomatoes (20 days)- Reconstructed snow carrots, carrot ice cream, and dried carrots- Kagoshima Japanese pheasant, tataki, chicken breast, risotto, and fermented fuki no tо̄ sauce- Soba noodles with fermented spicy Japanese radish and karasumi (dried mullet roe)- Sakura mochi (cherry blossom rice cake) with strawberry sauce- Hazelnut cake- Herbal tea- Wine pairing
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