I had been wanting to visit ca'enne for a long time, and I finally made it! Upon entering the restaurant, I was greeted by the crackling of firewood. The counter only seats about six people, so making a reservation seems quite challenging.I opted for the JPY 20,000 omakase with a wine pairing. The first dish was a ham that seems to be the restaurant's signature item, served alongside a homemade pie. The warm pie melted the ham, creating an incredibly delicious combination.Next, I enjoyed some vegetables from Shinshu, served with yogurt and cheese as a dressing underneath. The tangy flavor was perfect for summer, reminiscent of ceviche.Then came a trio of dishes featuring grilled corn, corn mousse, and corn cob jelly. Nagano is famous for its sweet corn in the summer, and this was no exception—so sweet and delightful!Next was a surprisingly large iwana (char), which I suspect was sous-vide. It was served with a slightly tangy sauce underneath. Perhaps due to the summer season, I noticed a recurring theme of acidity in the dishes.Following that was a cute-sized ayu (sweetfish) that had been slowly grilled over the fire. It was served on a bed of tender roasted eggplant, topped with a sansho (Japanese pepper) puree. The grilled ayu was fragrant, and I could eat the whole fish, head and all. The accent of sansho was excellent; I would love to pair it with ayu again.Next was a silk eel, also grilled carefully over the fire. It was served with a small amount of rice underneath. The skin was crispy, reminiscent of Nagoya-style eel, while the flesh was fluffy and incredibly delicious. I was surprised to see eel served here!The pasta that followed was freshly handmade right in front of me, served with a paste made from Shinshu mushrooms in an oil base. This was the most impressive dish for me. The simple seasoning allowed the mushroom flavor to shine through, reminiscent of porcini, yet with a texture similar to nameko mushrooms. I forgot the name of the mushroom, but it was truly delicious—so good that I could eat a whole bowl of it!The final main dish was a wild boar, slowly roasted over the fire. There were two types of roast tenderloin, and this boar, sourced from a meticulous producer, had no gamey taste at all—it felt like I was eating high-quality pork.To finish, soba noodles were served, topped with warm goat's milk that had been whipped. At first, I thought, "Milk on soba?" but it turned out to be an exquisite combination.The chef has an incredible talent for combining flavors in a way that feels daring yet perfectly balanced! The final dessert came in a box, and when I opened the lid, smoke wafted out—a fun presentation.Every dish was meticulously crafted, with sauces drizzled on each, incorporating elements of French cuisine while also drawing from Japanese and even Peruvian influences. It was an incredibly enjoyable experience!It's rare for me to find a restaurant where everything from start to finish is delicious, so I was truly impressed! I want to conquer all four seasons here!Additionally, all the paired wines were from Nagano Prefecture. I learned that there are many wineries in Nagano, which was quite enlightening, and they were all very tasty!
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