I visited Restaurant Naz for the first time since their relocation, and I was really looking forward to it after the unforgettable experience from my last visit! @naz_karuizawa This place is more than just a restaurant; it’s Chef Suzuki's lab. I love how it stimulates parts of my brain that usually go untouched, providing a breathtaking experience. Last time, I opted for the wine pairing, but I heard the non-alcoholic options are amazing too, so I decided to go for a half-and-half pairing, which was a great choice. The non-alcoholic drinks, crafted after a long fermentation process, are just as meticulously made as the dishes, especially with their wonderful aromas. Following the cauliflower dish from my previous visit, the reimagined vegetable dishes were incredible. This time, it featured snow carrots, which had a unique texture after being dried and rehydrated. The sweet ice cream made from fermented carrots and the carrot leaf sauce brought out everything that carrots can offer. The tagliolini made from white asparagus that had been fermented for two months was also delicious. It really highlighted the freshness of the white asparagus. While the innovative sauce was captivating, the tagliolini itself was exceptional, showcasing the chef's training in Italy. For the main dish, the Japanese pheasant was prepared using rare farmed birds, allowing it to be served medium-rare. It was simply incredibly delicious! And as always, the wine selection was divine! Not only did it pair well with the dishes, but it also perfectly matched my personal taste, overflowing with my favorites. Just thinking about it makes me feel tipsy! The white wine from Châteauneuf-du-Pape was exquisite. Named "Magis," which means "more" in Latin, it reflected the winemaker's ambitious design philosophy. It started with a delicate violet impression, followed by a strong oak aroma, and then transitioned into a pleasant lemon fruitiness. I’m really looking forward to my visit next year! Less