【2026.06 Italian Date♪】After honing my skills at a famous Italian restaurant in Tokyo, I traveled to Italy to learn fermentation techniques. Upon returning, I was involved in launching a restaurant in Karuizawa known for its fermented cuisine. This place offers the owner-chef's unique take on Italian food.I visited two years ago, and although it was delicious, I got caught up in exploring other hard-to-book restaurants and didn’t return until now. It’s a bit embarrassing, but it’s a common behavior among food bloggers!Of course, my wife loves it too, so it was an Italian date! We arrived at the building where the restaurant is located about five minutes early, and the staff at the first floor guided us to the restaurant. The stairs to the restaurant can be a bit tricky to find, so I appreciated their thoughtful assistance!We opted for the omakase course, paired with drinks. We toasted with bubbles and enjoyed unique dishes that showcased their fermentation techniques!【2026.06 Omakase Course (JPY 17,600)】☆CHAMPAGNE Laherte Freres 2025We started with a toast and a corn mousse!★CornCorn mousse, fermented pineapple, tropical fruits, grilled corn jelly, marigold oil, marigold flowers, Oscietra caviar.★Rock OysterBaked Nagasaki rock oyster, Manji chili pepper, semi-dried tomato sauce, cranberry, oregano.☆DOMAINE DES FRÈRES 2021A red wine paired with the oyster in tomato sauce.☆Homemade Bread, Ciabatta★Sea UrchinHokkaido purple sea urchin served on risotto, with seaweed, fermented wasabi greens, and sansho pepper, using rice from Ryuu no Hitomi.☆Koko to Aru Series Pinot Gris 2023★Pike CongerFried pike conger with lime foam, Okinawa okra, watercress, and a cream base with fermented lettuce and vision mustard sauce.☆NIAGARA Hasegawa Vineyard 2025★Sweet ShrimpCold pasta with somen from Shodoshima, marinated sweet shrimp from Ishikawa in kombu oil, and a sauce made from lacto-fermented tomatoes.☆BABUSHKA SAS BASCULE 2022★Spanish MackerelGrilled Spanish mackerel (2.5 kg) with citrus oil, red eggplant, and a sauce made from sea bream broth and fermented enoki mushroom powder.☆COLLI TORTONESI BIANCO 2024★Aichi BeefAichi beef grilled with black garlic and fermented blueberries, infused with straw for aroma, served with snap peas from Tounouen Takayama, chrysanthemum greens, potato puree, and fond de veau sauce.☆PODERI SANGUINETO I E I1. Toscana RISERVA 2021★SquidHandmade tagliolini with fermented lemon juice, bottarga powder, fresh marigold, and zucchini.☆JLMA CHARDONNAY TOSCANA 2024★MelonYogurt gelato, melon soda sauce, and ripe melon.★MangoFreshly baked financier made with Peruvian Amazon cacao, fresh mango, and homemade citrus jam.☆Coffee, Tea, Oolong Tea, Herbal Tea★Total: JPY 36,000/person x 2- Pairing: JPY 13,000- Sparkling Water: JPY 1,000Each dish offered a depth and complexity from the fermented ingredients that you rarely find elsewhere, making it quite interesting. The chef, who is also a sommelier, paired unique wines that were enjoyable! I can’t wait to return without waiting another two years! (￣∇￣)Location: From Exit 1A of Hisaya Odori Station, head north along Hisaya Odori, turn right at the first intersection, and proceed north on the second street (Takebe-dori) to the right-hand building on the second floor. It’s structured so that you enter through a dedicated staircase, so if you go up to the second floor via another staircase, you might get lost! Less