My first visit to Karuizawa NAZ.I have been to many innovative restaurants, but this was undoubtedly one of the best.Every dish was a delightful surprise from the very first bite, with flavors I had never encountered before, whether in food or drink. I now understand why the non-alcoholic pairing is highly recommended.I heard that the chef meticulously crafted the menu through numerous trials and errors, and you can truly feel the dedication and passion in each dish.While everything was fantastic, the standout for me was the venison cutlet. It was, without a doubt, the most delicious cutlet I have ever had in my life.The private room and interior were absolutely lovely, making the dining experience itself a special occasion. It’s rare to find a restaurant that leaves you wanting more even when you’re full.I had previously seen the chef in the documentary "Art of Plate," but experiencing the food firsthand exceeded my expectations. A chef with such strong dedication and the ability to create one-of-a-kind dishes is truly rare. I look forward to returning to Karuizawa many more times to enjoy this cuisine.The eggplant dumpling had a nostalgic flavor that brought back childhood memories. It was a strange yet wonderful sensation of being both nostalgic and new.I will never forget the pasta boiled solely in zucchini extract. It seemed simple, yet it had a taste I had never experienced before, and it truly moved me. Honestly, I believe this is a dish that no one else could replicate.Incorporating fermentation, a signature approach of NOMA, while achieving such originality and deliciousness is truly impressive. I felt there were flavors here that I could only find at this restaurant.The service was exceptional from start to finish, with no concerns whatsoever. The food, ambiance, and service were all at a high level, making for a truly happy time.I will definitely be back.I sincerely look forward to the chef's future endeavors.It was a great meal.
We use cookies on this site to enhance your user experience.
