I don't get the chance to visit Karuizawa often, so I hadn't checked out this restaurant until a gourmet friend recommended it, saying, "You definitely should go."First of all, I absolutely loved the atmosphere inside! The warm wooden decor creates a cozy space, and the large windows offer a view of the lush greenery typical of Karuizawa, making it feel like time flows slowly. The frosted glass objects by the windows and the meticulously designed interior heightened my expectations even before the food arrived.The cutlery was also impressive, starting with Karuizawa-carved utensils and then transitioning to wooden ones that exuded warmth. The changing presentation to match the culinary theme was delightful, creating a cohesive feel throughout the space.True to the chef's Nagano roots, the course menu was filled with a love for the region. Each dish modernly expressed local ingredients and fermentation culture while evoking a sense of nostalgia. I never expected to enjoy a refined dish featuring "oyaki" (a local dumpling) in a restaurant setting, which was a pleasant surprise.The innovative theme of "fermentation" was not about gimmicky dishes; instead, each plate maximized the appeal of its ingredients, leading to continuous surprises and satisfaction. Dishes like fermented cucumber with somen and fermented salmon with turnips offered new discoveries with each bite.The specialty dish, Nara-zuke (pickled vegetables), is something I usually find challenging, but its thin, crunchy texture was surprisingly addictive.What truly impressed me was the sweetfish and Manganji pepper spring rolls. I've eaten sweetfish for years, but I've never tasted one this delicious. The flesh was astonishingly plump, with no dryness or bitterness, just pure umami shining through. I was genuinely puzzled about how they achieved such a result. The spring rolls were beautifully crafted, making it impossible to tell where they were rolled, and their uniformly puffed appearance was like a work of art. The light, crispy texture was exquisite, and I couldn't help but think, "Is this magic?"The venison had a remarkable balance of robust flavor and sauce. Surprisingly approachable and somewhat indulgent, I found myself devouring bread even at the end of the course.And the pasta boiled in juice extracted from charred zucchini? What an incredible effort!I opted for the half pairing this time, and the wine selection was outstanding. I was even more surprised by the non-alcoholic pairing. Each drink, combining fruits, herbs, and fermented ingredients, was genuinely crafted with care, far beyond just being a substitute for alcohol. Even those who enjoy alcoholic beverages should definitely try the non-alcoholic options.This restaurant was a complete experience, with not just the food but also the space, tableware, cutlery, and service all coming together to create a unified world. I plan to visit Karuizawa again, specifically for this restaurant, during a different season.