This review is written for the following individuals:- Those who want to enjoy delicious French cuisine in Matsumoto, Nagano.- Those who wish to pair their meal with wine or other beverages.- Those who want to have a delightful time with their companions.On a certain day in July 2026, I visited alone.It was a weekend in Nagano.For lunch, I visited the French restaurant Hikariya Nishi in the Matsumoto area.The restaurant is housed in a historic building, the former merchant house "Hikariya," which has been beautifully renovated.The ambiance evokes a sense of history and is absolutely charming.I had made a reservation for the "Lunch Course: QUEUE DE LAPIN."I thoroughly enjoyed the blessings of Nagano.◯ Ayu (Sweetfish)Served as diced young ayu mixed with consomme jelly, caviar, cucumber, and celery, creating a light and refreshing taste perfect for summer.◯ ArtisansA salad featuring about 40 types of vegetables and fruits primarily sourced from Azumino. The dressing is a local Nagano specialty called "Yatara," which enhances the flavors of the vegetables when combined with finely chopped pickles.◯ Sun and EarthRisotto made with egg mushrooms. The aroma and umami of the mushrooms blend beautifully with the rice.◯ Shinano Snow Masu (Trout)Served as semi-raw fillets. The flavors of the fish are accentuated by chicken fat and paprika.◯ Wild BoarThe main dish featured wild boar, likely made into skinless sausage. The ground meat is shaped with mountain vegetables. It’s delicious on its own, but when paired with mushrooms and truffles, the flavors of the game and mushrooms expand beautifully. The sauce made with wild garlic and fermented strawberries, along with the hollandaise sauce, adds depth to the dish.◯ ZazaTraditional udon from the Omachi area. It’s beautifully presented with flower zucchini and tomato extract, resembling a cold pasta dish. The Japanese ingredients blend seamlessly into the French style.◯ Acacia and Peach◯ MignardisesFor dessert, I enjoyed a crème brûlée and ice cream. The coldness and gentle sweetness were perfect for summer. The small treats included citrus macarons and banana compote. Everything was delicious until the very end.● Three Types of Non-Alcoholic Wine Pairing- Didier Merlot Petillant- Vintense Non-Alcoholic White Wine- Vintense Non-Alcoholic Red Wine● Iced Coffee (after the meal)A non-alcoholic pairing that can be enjoyed throughout the course. As someone with a low tolerance for alcohol, this was a delightful surprise.I plan to visit again in the evening.Thank you for the wonderful meal.Bronze AW 20262026 Goal: To visit a total of 38 designated restaurants by the end of the year.This visit marks my 43rd restaurant.Next planned visit to a designated restaurant:- "Japanese Italian Restaurant Sai" in Nagoya, Aichi Prefecture / Italian CuisineFrench EAST 100 Best Restaurants 20252026 Goal: To visit a total of 23 designated restaurants by the end of the year.This visit marks my 24th restaurant.Next planned visit to a designated restaurant:- "Restaurant LE MiDi" in Takayama, Gifu PrefectureUpcoming visits (September - October):- "Suehiro Sushi" in Shizuoka City, Shizuoka Prefecture / Sushi- "Chakaiseki Onishi" in Yaizu City, Shizuoka Prefecture / Japanese Cuisine- "Japanese Italian Restaurant Sai" in Nagoya, Aichi Prefecture / Italian Cuisine- "IL TEATRINO DA SALONE" in Hiroo, Tokyo / Italian Cuisine- "Peperosso" in Shimokitazawa, Tokyo / Italian Cuisine- "Apicius" in Hibiya, Tokyo / French Cuisine
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