飛真隊 隊長

Ca'enne, a wood-fired Italian restaurant located in the Mitsui no Mori area of Tateshina, has earned a rating of over 4 on Tabelog, been featured in Gault & Millau, and selected as one of the top 10 Destination Restaurants 2024 by Japan Times, establishing itself as a representative restaurant in this region.The courses are crafted using local ingredients from the Koshin region, centered around the Yatsugatake area, with all wine pairings sourced from Nagano. The sparkling wine is specially made for Ca'enne by the Mizukake Brewery in Haramura. The restaurant is dedicated to creating a meaningful dining experience that emphasizes the significance of eating in Shinshu.The restaurant has been renovated, transitioning from a high counter to a low counter. The counter now accommodates 6 seats, allowing all guests to enjoy their meals at the counter.Currently, the course is offered at JPY 19,800 (excluding tax and service). Given the extensive use of local natural ingredients, this price point offers excellent cost performance for this level of dining.A new non-alcoholic course featuring five drinks (combining forest blessings and fermentation with fruits) is now available. These homemade fermented beverages allow for a rich dining experience even without alcohol:- Homemade thinning grape and itadori drink with sparkling water- Homemade kombucha (tea fungus) with red pine tea- Homemade fermented apple and rhubarb drink with young tea- Sweet sake made with white koji and hojicha- Homemade wild grape drink with jerusalem artichoke teaThis visit was during the spring wild vegetable season for dinner. For lunch, Chef Usui operates solo, likely serving only one group at a time.The dishes for this occasion included:- Naturally aged prosciutto made at the foot of Yatsugatake, served with fried sake lees and winter potatoes in pastry, aged for one year with Masumi sake from Suwa.- Tara no me (bitter greens), koshia-bura, and Tenryu sweetfish, coated in egg and grilled, topped with homemade fresh cheese made from Jersey cow milk.- White asparagus from Uehara Farm, grilled over wood fire, served with farm-raised trout from Shinshu, fermented white asparagus sauce, Meyer lemon espuma, and Yukiyanagi flowers.- Homemade bread, fermented with apple yeast.- Carp from Saku, carefully deboned and grilled with homemade miso, served with a sauce of wild vegetables and fermented sun-dried tomatoes.- Bamboo shoots with Tsuki no wa bear, grilled Shinshu bamboo shoots served with a sauce made from sliced bear simmered in fermented cream, with crow pea and garden pine oil—a truly Shinshu dish.- Shinshu wheat, Shinshu beef, and butterbur buds, featuring a pasta dish with stewed Shinshu beef, butterbur buds, and pickled cheese, made with freshly hand-rolled tagliatelle right in front of you, showcasing a variety of textures.- Silk eel from Okaya, raised on silkworms at the Kankosou eel restaurant, grilled with blueberry sweetness, served with buckwheat groats and barley risotto, along with pickled jerusalem artichokes.- Shinshu brand crossbred beef, known for its light yet juicy flavor, grilled with onion miso and pepper, served alongside grilled green asparagus from Uehara Farm.- Buckwheat flour and wild mushrooms, hand-rolled pasta made from buckwheat and wheat flour, served warm in bamboo shoot broth with koshia-bura and a foam of root vegetables, enjoyed with chopsticks.- Black wood and strawberries, a bavarois infused with the aroma of black wood from the garden, Yatsugatake yogurt espuma, fermented strawberries, and fresh strawberries.- Kinako (roasted soybean flour), tea, and black sesame, served with baked sweets alongside coffee (other options like espresso and herbal tea are also available).Tabelog rating: 4.17, Bronze in the 2025 Top 100 Restaurants.Overall rating: 4.00 ⭐️⭐️⭐️Budget: JPY 27,000 (course JPY 19,800)Reservations can be made through TableCheck. While it may be difficult to reserve during holidays, weekday reservations are possible.#Ca'enne #WoodFiredItalian #ShinshuWine #TateshinaGourmet #NaganoGourmet Less