I regularly visit Restaurant Naz, and this is my review from August 2026.The textures, flavors, aromas, and pairings all come together beautifully.Each element showcases the unique style of Naz, vividly bringing out the vitality of summer vegetables and flavors I had yet to discover.The dishes are reconstructed while preserving the purity of the ingredients, delivering surprise and delight with every plate.It felt like a one-of-a-kind summer experience, as if I could see the fields of Karuizawa right in front of me.▪️Price▪️Course + Non-Alcoholic PairingJPY 78,000▪️Course Duration▪️About 3 hours▪️List of Dishes▪️【Goya Rice Steamed】★★★★★★★ 【Cucumber Somen】★★★★★★ 【Grilled Eggplant】★★★★★★ 【Corn】★★★★★★ 【Yachiho Salmon】★★★★★ 【Sweetfish】★★★★★★ 【Summer Venison Cutlet】★★★★★★ 【Zucchini Pasta】★★★★★★ 【Watermelon Gelato】★★★★★★ 【Tea Sweets - Hazelnut Cake】★★★★★ ●Non-Alcoholic Pairing● ① Yomogi Tea and Ume Syrup ② Sweet Sake from Kurosawa Brewery, Freshly Squeezed Fennel Juice and Seeds, Granny Smith ③ White Peach, Moss Peach Extract, Lavender, Fermented Eggplant Skin Extract ④ Benifuki Tea, Crushed Cacao Shells ⑤ Fermented Raspberry, Rose Petals, Red Shiso, Darjeeling ⑥ Watermelon and Rhubarb, Fermented Butterbur ⑦ Blood Orange, Red Bell Pepper, Pink Pepper, Rose Hip ⑧ Apricot, Lapsang Souchong, Star Anise ▪️Details Below▪️ 【Goya Rice Steamed】★★★★★★★ Made with white glutinous rice, goya, and fresh caviar.The original strain of glutinous rice "Shiroge Mochigome" from Kamiiina, Nagano, is steamed with goya that has been de-bittered.The glutinous rice has a strong elasticity that resists your bite, while the goya offers a refreshing and crisp texture. This texture draws you in immediately.The subtle bitterness of the goya shines through the sweetness of the rice, perfectly complemented by the aroma of the caviar, creating a delicious steamed dish.Each component plays its role in this exquisite dish.The more you chew, the more you are moved.The aromatic harmony is enhanced by the refreshing green notes of Yomogi tea, leaving a pleasant aftertaste.An unexpectedly delightful flavor.- Pairing ① Yomogi Tea and Ume Syrup The aroma and sweetness of the plum spread, while the clear bitterness of the yomogi lightly follows.A refreshing sip.【Cucumber Somen】★★★★★★ Cucumber juice extracted from cucumbers fermented for 2-3 weeks is mixed with fresh somen from Suzaka. Topped generously with peeled, de-bittered, and cooked cucumbers.While retaining some fibers, the cucumber takes on a thick texture, transforming into a mass of sweetness and umami, showcasing its potential beyond just its aroma.The freshness of the shiso and a hint of ayu fish sauce oil create depth and aroma, elevating the somen to exquisite deliciousness.When paired with the green aroma, it feels as if a reimagined cucumber appears before you.Textures, flavors, aromas, and pairings.Each element overflows with the unique style of Naz.- Pairing ② Sweet Sake from Kurosawa Brewery Freshly Squeezed Fennel Juice and Seeds Granny Smith The green aroma and acidity spread gently, leaving a pleasant aftertaste.【Grilled Eggplant】★★★★★★ Dough made only from wheat and the moisture of grilled eggplant, filled with round eggplant, purebred black pork, and sesame miso.The aroma of grilled eggplant wafts from the dough.Inside, the juicy texture of the round eggplant bursts forth, wrapped in the richness of purebred black pork and miso.Grilled and cooked, a flood of various eggplant aromas and flavors rushes into each bite.Delicious.- Pairing ③ White Peach, Moss Peach Extract, Lavender Fermented Eggplant Skin Extract The aroma of lavender and the sweetness and acidity of white peach spread like a stain on the tongue.【Corn】★★★★★★ Freshly harvested corn is shaved raw, and the juice is turned into ice cream. Caramel filled with the essence of charred corn. Corn crumble, fermented mango. Nasturtium and marigold.As you take a bite of the ice cream, the lively green aroma rushes through the coolness.Refreshing, just like freshly harvested corn.You become captivated in one bite.The crumble adds a pleasant texture and a charred aroma.The caramel of corn showcases a different strength of corn with its sweetness and depth.And the green notes of fermented mango add a summer touch to the corn aroma, vividly transitioning from the morning's tranquility to the afternoon's cheerfulness.An exquisite reconstruction that beautifully expresses the fresh taste of corn as a dish.It feels like eating freshly harvested corn in the fields of Karuizawa.Incredibly delicious.- Pairing ④ Benifuki Tea, Crushed Cacao Shells The caramel-like aroma and depth beautifully connect with the caramel and sweetness of the corn.【Yachiho Salmon】★★★★★ Aged salmon from Yachiho, raised in clean water.Slowly cooked at a low temperature of 40-42 degrees Celsius in the oven, using only the soft inner part after shaving the surface.Surrounded by thin slices of fermented turnip.In a soup of fermented tomato, pomegranate, and shiso.The salmon is soft and luscious, reminiscent of smoked salmon yet juicy.Its texture is shocking.In your mouth, the aroma of pomegranate and the acidity of tomato spread first.The crunchy texture of the turnip creates a rhythm in chewing, gently releasing acidity, from which the umami of the salmon emerges.Each component beautifully connects to create a single deliciousness.This time, the acidic soup and the refreshing texture and aroma of the turnip give it a summery finish.The acidity and aroma resonate with the vibrant raspberry drink, further enhancing the fragrance.A classic specialty that still conveys a strong sense of the season.- Pairing ⑤ Fermented Raspberry, Rose Petals, Red Shiso, Darjeeling A bouncing aroma. The acidity and umami burst forth vividly.【Sweetfish】★★★★★★ Freshly caught sweetfish, just prepared.Wrapped in Manjiro peppers seasoned with sweetfish liver and fish sauce, then made into spring rolls with an ultra-thin skin.From the crispy, feather-light coating, the bitterness and richness of the liver and fish sauce, along with the fresh and juicy sweetfish flesh, emerge, leading to the delightful bitterness of the Manjiro pepper.The moment you bite into it, you become captivated by this sweetfish.The beautiful flesh and the bitterness of the liver, combined with the freshness of the Manjiro pepper, create a synergistic effect.The toasted aroma of the coating vividly highlights the pure taste of the sweetfish without any off-flavors.You can savor the lively and sparkling deliciousness.The lingering freshness of the Manjiro pepper pairs perfectly with the drink's green notes.Incredibly delicious.- Pairing ⑥ Watermelon and Rhubarb, Fermented Butterbur The aroma of watermelon spreads fresh.There, the butterbur blends in seamlessly, deepening the flavor and aroma.【Summer Venison Cutlet】★★★★★★ Summer venison fried in clarified butter.The sauce is made with caramelized cream, red wine, fermented chili, and smoked paprika, dried and chopped.An appetizing visual.First, I tasted the sauce.It has a barbecue sauce-like flavor that is delicious in a good way, yet with clear contours of aroma, spiciness, and flavor, resulting in a wonderful finish without any off-flavors.My eyes are hearts.The sauce complements the oiliness of the coating while beautifully enhancing the pure strength of the venison.Both the venison and the sauce are stars.A main dish that balances junkiness and beauty.One of my favorites.- Pairing ⑦ Blood Orange, Ripe Red Bell Pepper, Pink Pepper, Rose Hip The aroma and acidity of blood orange emerge, followed by the red bell pepper, with a lingering bitterness.The combination of pink pepper, blood orange, and red bell pepper creates an aroma reminiscent of chili, beautifully overlapping with the aroma of chili used in the sauce.【Zucchini Pasta】★★★★★★ Pasta boiled in hand-squeezed juice from grilled zucchini.White squid, zucchini flowers, and pollen mayo.A staggering 50 grilled zucchinis were used for just 10 servings.The zucchini clinging to the noodles has a rich umami, reminiscent of a sauce, while still feeling light, allowing you to keep eating.Delicious, light, and beautiful.The sweetness of the white squid does not interfere with the beautiful umami of the zucchini, subtly enhancing the animal-based umami.The pollen mayo adds depth, creating thickness in the dish.Is zucchini really this flavorful?This pasta showcases its potential magnificently.A delightful surprise and deliciousness.- Pairing ⑧ Apricot, Lapsang Souchong, Star Anise The refreshing sensation of star anise gives way to the sweetness of apricot, leaving a lingering bitterness, aroma, and astringency on the tongue.【Watermelon Gelato】★★★★★★ Gelato made from milk and watermelon only.Pickled fir tree buds and fir tree oil.Half of a large watermelon was used for two servings, simmered slowly and combined with milk to make gelato.Chopped watermelon adds a crunchy and refreshing summer texture.The gelato melts lightly in your mouth, spreading the natural aroma and sweetness of watermelon.With the addition of moderate acidity and saltiness, the flavor gains definition, allowing you to distinctly taste the watermelon while remaining light.A summer dessert filled with the "Naz feeling," beautifully expressing the deliciousness of the ingredients while maintaining their purity.It was an exceptional course until the very end.It was a great meal.Thank you for reading.If you found this helpful, I would appreciate a "like" or "follow."Also, I am on Instagram.I would be grateful if you could check it out as well.Instagram: gatarou19 URL: https://www.instagram.com/gaかつ