in nagoya, japan (june’24)

hello nagoya, city of impossible reservations with restaurants not even known to outsiders. one of which is nozawa, run by a super cute husband and wife duo serving their own take on washoku with innovative twists and creations. so glad to have visited after being closed for some time, thank you so much for the invitation!

really enjoyed the length course tonight, rustic cooking and super impressed by the grandpa being the only chef and serving at an incredible pace. also recommend their highball made of freshly cut ice by taisho.

loved the start of the awabi and refreshing corn puree, on warabi tofu, super summery. really loved the small details like the madai and asparagus coated in okagi biscuit crust to mimic a fried fish, or using kensaki ika diced then shaped like an onigiri. also loved the katsuo topped with a shoyu made with cashew nuts and the corn in the managatsuo dish which was also poached in lemon, to bring an acidity to a miso marinated fatty fish. another dish i love was the one day dried ayu, with an incredible liver sauce served alongside it. ended with an ochazuke and a lovely miyazaki tamago mango as dessert.

so lucky to have visited this very hidden gem, with no publicly announced location and strictly regulars only. would love to be back another time for another menu, and under the hospitality of the gracious wife and husband taisho.

六月のコース (¥45,000):
✨蒸し鮑　蕨の豆腐　ともろこし awabi, warabi tofu, corn
湯葉ワイトアスパラ車海老 yuba, white asparagus & prawn
✨真鯛とアスパラおかき madai, aspragus in okagi
毛蟹の握り kegani nigiri
琵琶鱒棒寿司 biwa masu bosushi
✨カツオ カシューナッツ醤油 katsuo cashew nut shoyu
アオリイカ、イサキ、海苔 aori ika, isaki, nori
✨雲丹、焼き剣先イカ「おにぎり」 uni, kensaki ika
✨鮎のー夜干し dried ayu
真魚鰹、とうもろこし managatsuo, baby corn and lemon
毛蟹　旬菜　レンコンお椀 kegani, junsai, lotus root owan
舞茸　焼きなす　肉 maitake, grilled eggplant and beef
お茶漬け ochazuke
宮崎マンゴー miyazaki mango
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would revisit: yes
members only
price range pp: ¥40,000-¥60,000
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📍野嵯和
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