A week ago, we decided to visit Nagoya, but all the highly-rated restaurants were fully booked...Amidst this, we managed to secure a reservation at Reminiscence!This French restaurant is themed around "Echoes and Memories." The name "Reminiscence" means "recollection" in English.The chef is Masaki Katsuhara, a talented individual with experience at top restaurants like "Kantesans" in Tokyo and "Hajime" in Osaka.In 2015, he opened his own restaurant, Reminiscence, in Sakae, Nagoya. As of May 2026, it boasts a Tabelog score of 4.39 and has received the Tabelog Award SILVER. We are truly grateful to have been able to make a reservation at such a remarkable establishment!The ingredients are primarily sourced from the Tokai region, including Aichi, Gifu, Mie, and Shizuoka, which is a delight for those traveling from afar.Now, let’s dive into the wonderful courses at Reminiscence:**Chapter One - Echoes** **Sea Urchin** Sea urchin served on a chip made of nori. The combination of the two salty flavors leaves a lingering taste that fades away in one bite.**Tamayura Amber** The egg yolk is cooked to perfection! Beneath it lies a generous serving of sweet shrimp and caviar. This egg dish, drizzled with a sauce made from uikyou, left a lasting impression! The richness and sweetness of the egg yolk were incredibly intense! Starting with such a powerful dish is truly characteristic of Reminiscence.**Chapter Two - Creation** **Firefly Squid** A delightful combination of firefly squid from Toyama Bay and asparagus, served in two styles: sautéed and fried! Accompanied by a tomato sauce and kinome leaves, it was quite a feast. With so much on the plate, it was a bit tricky to eat without dropping the firefly squid!**Nishiura Clams** Served with a genovese sauce! Underneath, there’s a fritter made from new onions, which are also used in the sauce. The fritter was crispy and light, making for a delightful dish!**Sasue** A pie-wrapped Sasue from Yaizu, beautifully packaged! The rare Sasue was cooked to perfection, and the whiskey sauce added a lovely touch.**Chapter Three - Memories** **Ama no Iwato** Curious about this dish, I learned it was a soup made with water sourced directly by the chef from Ama no Iwato! The presentation was stunning, with a cup placed on a lava stone. The presence of Nagoya Cochin fat was remarkable, and the combination of flavors was truly impressive.**Eel** This is the restaurant's specialty! Grilled eel from Mikawa, served with a red wine sauce and blue cheese, presented in a classic French style. Using eel as a specialty is quite typical of Aichi! It was served on a bed of namero, making for a deeply flavorful dish.**Meat** The main course was French squab! Grilled over charcoal, it included breast, thigh, and heart, providing a variety of textures that kept it interesting until the end. It was served with a puree of yamamomo, making for a delightful main dish.**Nourishing and Comforting** To finish off, we had a salad! It was beautifully presented with heartfelt notes written on it.**Chapter Four - Relief** **Kona** Served as jelly and compote! It was refreshing alongside honey meringue ice cream.**American Cherry** Served with vanilla ice cream! The warm choux pastry contained cheese, adding a delightful surprise.**Final Chapter - Recollection** **Tea Sweets** You can choose from five out of eighteen nostalgic varieties! It’s hard to resist wanting them all!Wow, this restaurant was fantastic from start to finish. Michelin two stars are well-deserved!The service was pleasant, and the restaurant, with its white and transparent decor, was very comfortable. I’ve come to realize that this is a must-visit place when in Nagoya!
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