ca'enne (カエンネ) Chino

Located at the foot of the majestic Yatsugatake mountains, ca'enne offers an innovative wood-fired Italian dining experience focused on local ingredients.Among the highlights is their homemade aged ham, cured for 14 months, which melts beautifully at room temperature. The flavor, rich in umami and sweetness with a subtle saltiness, was absolutely delightful!The summer vegetables and fruits sourced locally, such as corn, zucchini, eggplant, okra, bell peppers, and peaches, were fresh and crunchy!The silk eel from Okaya, raised on silkworm larvae, and the flavorful Shinshu mountain beef provide a unique taste of the Satoyama region that you can’t find anywhere else. It was a true culinary delight!It was a great meal! (^^)Today's Menu: JPY 30,000 Seasonal Course: JPY 17,600 Wine Pairing: JPY 9,800 14-Month Naturally Aged Ham from the Foot of Yatsugata Okagesama Farm Vegetables Mr. Nichidatsu's Corn Jelly Rye Bread Hakuyama Spring Water Trout, Zucchini, and Wild Parsley Minami Shinshu Tenryu Sweetfish Confit, Grilled Eggplant, and Red Shiso Sauce Shinshu Wheat Fresh Pasta with Wild Mushrooms and Ragu Sauce Suwa Lake Okaya Silk Eel (raised on silkworm larvae), Wood-Fired, Blueberry Risotto Shinshu Mountain Beef, Wood-Grilled Hakuyama Buckwheat Pasta with Cheese Peach, Yogurt Espuma, Japanese Black Tea, and Chromoji Parfait Tea Sweets: Strawberry, Mugwort, and Black Sesame Coffee Less

I visited the restaurant I was most looking forward to during my trip to Nagano. I enjoyed dishes made with local ingredients cooked over an open fire. The Iwana trout, raised over three years, was incredibly juicy—far beyond what you'd expect from river fish. The smoky aroma from the fire added to its deliciousness. The sweet corn was also impressive, but what I particularly loved was the homemade prosciutto. It was packed with flavor and absolutely delicious. Each dish showcased the unique charm of open-fire cooking while highlighting local ingredients.This restaurant was one of the main reasons for my trip to Nagano, and it certainly lived up to my expectations. It was such a wonderful place that I would gladly visit again. Less

This restaurant is truly exceptional, as every dish is crafted with a commitment to sourcing the finest local ingredients and maximizing their flavors through careful cooking techniques, resulting in an ultimate taste experience.The dishes rely very little on seasonings like sugar or pepper, yet they are not simply bland; instead, they showcase a robust flavor that highlights the natural taste of the ingredients.The Jersey beef, which is only shipped four times a year, is aged for a month and cooked over a wood fire with perfect heat, resulting in tender, sweet meat that is rich in flavor without being greasy. It’s the best kind of lean beef that is light and easy to enjoy.The giant char, estimated to be around 50 cm long, is not only rare but also prepared in a way that brings out its refined sweetness over the wood fire, complemented by the umami of cauliflower, which is truly impressive.The sweetfish is crispy on the outside and moist on the inside, with a subtle bitterness and sweetness. The combination with sansho pepper and buckwheat brings out the best in all the ingredients, creating a wonderful harmony.The silk eel from Okaya is paired with a sauce made from fermented blueberries, completely avoiding common seasonings like sugar, mirin, and soy sauce. This pairing not only complements the eel but also maintains a cohesive flavor throughout the course, reflecting the chef's aesthetic sense that rejects any imbalance in taste.The vegetables are harvested fresh from nearby farms, showcasing an astonishing dedication to creating delicious dishes. Despite the chef's strong personal commitment, there is no overwhelming sense of imposition on the diners, and the course structure is exceptionally well-balanced, making it truly remarkable.I feel that no matter how much I praise this place, my words cannot fully capture its essence, and I sincerely apologize for that. The interior is lovely, and considering the quality of the food, the price is extremely reasonable. While it’s often said that dining in the city can cost several times more, this restaurant offers a unique experience that you won’t find even in Michelin-starred establishments. It is truly one-of-a-kind and a must-visit restaurant. Less

For my birthday, I was invited to ca'enne, a restaurant recommended by foodies that I had been curious about. I managed to make a last-minute reservation for lunch. I drove there, and although there were various cafes and shops around, I was searching for the place when I found it quietly nestled in a standalone building. Lunch is served to only one group per day, so it was a private reservation. Upon entering the restaurant, I was greeted by an incredibly stylish interior, and the ambiance was enhanced by the warmth of a wood fire. I opted for a course meal with wine pairing, and it was truly the right choice! The ingredients were locally sourced, with a focus on Nagano wines, and I was even told that some of the produce was freshly picked from their garden that morning. The dishes were fresh, delicious, and featured innovative combinations, all prepared with great care, which left me genuinely impressed! It was amazing to experience how well the local cuisine paired with the local wines, and I became completely captivated by Nagano wines, even embarking on a winery tour afterward. **Menu** - Naturally aged prosciutto from Yatsugatake - Summer vegetables - Corn from Hinata-san - Iwana trout / Tororo - Tenryu sweetfish / Eggplant - Shinshu wheat / Wild mushrooms (handmade pasta with mushroom ragu) - Silk eel from Okaya - Genshu Yamabukigyu - Buckwheat flour from Yatsugatake - Peach dessert - Wild strawberries / Yomogi / Black sesame The dishes were incredibly exciting, far beyond what I could have imagined! The corn was transformed into a jelly made from the broth of the cob, and the sweetfish had a crispy char, paired with a sansho sauce and red shiso sauce. The creativity and combination of ingredients, along with the wine pairing, were simply outstanding. The aged meat was accompanied by a perfectly aged green pepper that served as an excellent spice. The soba served at the end was topped with goat milk espuma, creating a flavor I had never experienced before, making it a perfect finish for wine lovers! From start to finish, I was filled with excitement! This place is definitely worth the trip to Nagano, and I can't wait to return. The chef's thoughtful birthday gesture made it an unforgettable start to my special day! It was a great meal! Less

I had been wanting to visit ca'enne for a long time, and I finally made it! Upon entering the restaurant, I was greeted by the crackling of firewood. The counter only seats about six people, so making a reservation seems quite challenging.I opted for the JPY 20,000 omakase with a wine pairing. The first dish was a ham that seems to be the restaurant's signature item, served alongside a homemade pie. The warm pie melted the ham, creating an incredibly delicious combination.Next, I enjoyed some vegetables from Shinshu, served with yogurt and cheese as a dressing underneath. The tangy flavor was perfect for summer, reminiscent of ceviche.Then came a trio of dishes featuring grilled corn, corn mousse, and corn cob jelly. Nagano is famous for its sweet corn in the summer, and this was no exception—so sweet and delightful!Next was a surprisingly large iwana (char), which I suspect was sous-vide. It was served with a slightly tangy sauce underneath. Perhaps due to the summer season, I noticed a recurring theme of acidity in the dishes.Following that was a cute-sized ayu (sweetfish) that had been slowly grilled over the fire. It was served on a bed of tender roasted eggplant, topped with a sansho (Japanese pepper) puree. The grilled ayu was fragrant, and I could eat the whole fish, head and all. The accent of sansho was excellent; I would love to pair it with ayu again.Next was a silk eel, also grilled carefully over the fire. It was served with a small amount of rice underneath. The skin was crispy, reminiscent of Nagoya-style eel, while the flesh was fluffy and incredibly delicious. I was surprised to see eel served here!The pasta that followed was freshly handmade right in front of me, served with a paste made from Shinshu mushrooms in an oil base. This was the most impressive dish for me. The simple seasoning allowed the mushroom flavor to shine through, reminiscent of porcini, yet with a texture similar to nameko mushrooms. I forgot the name of the mushroom, but it was truly delicious—so good that I could eat a whole bowl of it!The final main dish was a wild boar, slowly roasted over the fire. There were two types of roast tenderloin, and this boar, sourced from a meticulous producer, had no gamey taste at all—it felt like I was eating high-quality pork.To finish, soba noodles were served, topped with warm goat's milk that had been whipped. At first, I thought, "Milk on soba?" but it turned out to be an exquisite combination.The chef has an incredible talent for combining flavors in a way that feels daring yet perfectly balanced! The final dessert came in a box, and when I opened the lid, smoke wafted out—a fun presentation.Every dish was meticulously crafted, with sauces drizzled on each, incorporating elements of French cuisine while also drawing from Japanese and even Peruvian influences. It was an incredibly enjoyable experience!It's rare for me to find a restaurant where everything from start to finish is delicious, so I was truly impressed! I want to conquer all four seasons here!Additionally, all the paired wines were from Nagano Prefecture. I learned that there are many wineries in Nagano, which was quite enlightening, and they were all very tasty! Less

This restaurant offers stunning mountain cuisine that harmonizes beautifully with water. Using the pure spring water from the Yatsugatake mountains and local ingredients from the area, they create exquisite Italian dishes that maintain their essence while showcasing a beautiful and transparent presentation. It truly embodies the concept of subtle flavors and good ingredients as taught in the Tenzo Kyokun. I would love to visit this restaurant throughout the seasons, but Nagano is quite a distance away... Less

I revisited a hidden gem restaurant located at the entrance of Mitsui no Mori in Tateshina. Since I visited around the same time last year, there were some overlapping dishes, but the meals, prepared with care using local ingredients from Nagano and cooked over firewood, were infused with a delightful smoky aroma, offering a refined and delicate taste that was truly exquisite. The pairing with local Nagano wine was also excellent. The confit of wild sweetfish, pasta made with egg mushrooms, and the long-aged Shinshu Yamakura beef were absolutely outstanding. I definitely want to come back! Less

At an elevation of 1200m, this Italian restaurant in the forest offers the delightful aroma of wood fire and fermentation.Everything here is simply wonderful✨and you can truly savor the feeling of time flowing slowly.The homemade prosciutto I had been looking forward to was even more delicious than I expected❣️They served a unique version of "oyaki," a local specialty from Nagano, which was so stylish it felt like a new genre❣️The wood-fired silk eel was exquisite.The main dish, Shinshu Sanroku beef, along with its sides, was so good that it disappeared in an instant.And the handmade pasta, both cut and crafted by hand, had the perfect texture and sauce adherence—absolutely divine!!Each dish allowed me to experience a hint of wood fire flavor, and I was truly impressed by the simplicity and high level of skill✨It was a great meal! Less

I visited for lunch.Tateshina is such a quiet and wonderful place.The interior is very clean and stylish, with the sound of crackling firewood.While the cuisine is based on Italian, it is cooked over wood, infusing each dish with a unique aroma and incorporating fermentation in various ways, resulting in many impressive dishes.Especially the dish featuring grilled sweetfish, which was slowly roasted over wood. The combination of red shiso juice and pine bud oil, supported by the gentle sweetness of fermented figs, created a beautifully balanced flavor.I appreciate dishes that have a clear intention behind their unique combinations.It was a great learning experience. Less

A薪火 Italian restaurant where you can enjoy the delicious flavors of Shinshu.I've been curious about this place since it has won the Tabelog Bronze Award multiple times.It's quite close to Kofu.A foodie friend offered to drive, so we went there! (*'▽')Yay! ◼️ Reservations,We made a reservation, but it seems relatively easy to get one. A few months in advance should be fine.◼️ The restaurant,Features a counter and table seating centered around a wood fire. It's a very calm and stylish space. While it’s chic, it doesn’t feel urban, creating a lovely atmosphere.Also, the high ceiling adds to the sense of openness.◼️ The staff,A friendly lady who was quick and thorough in her explanations.I also had a chance to chat with the owner at the end, and he seemed very humble and nice.◼️ Crowdedness,There were two other groups.◼️ Customer demographics,An elderly couple who have been here a few times and a man dining alone. You can come here solo!◼️ Menu,There is only one course available, which is the same for lunch and dinner.◼️ Drink menu,They offer Shinshu wine pairings, non-alcoholic pairings, local beers, and various non-alcoholic drinks.◼️ Pricing,Course: JPY 17,600Shinshu wine pairing: JPY 9,800Yaiyari Pale Ale: JPY 900+ Service charge?Total: JPY 33,550◼️ Selection,You can choose from four types of coffee.◼️ Serving time,It took about three hours.↓ Impressions ↓● Naturally aged prosciutto made at the foot of the Yatsugatake mountains.Contains Masumi sake lees.It’s salty yet not overwhelmingly so, and it melts in your mouth. The flavors are superb.● Asparagus / Wild SweetfishSweetfish from the Tenryu River, topped with vinegar and Jersey milk cheese.Crispy, fluffy, and juicy. If I hadn’t been told it was sweetfish, I wouldn’t have known it was so mild and easy to eat. The combination with the milky, creamy sauce is fantastic.▼ Cabernet Franc SparklingThis seems to be a special wine made for ca'enne by the Mizukake Brewery.It has a unique sweetness and umami that is delightful.● Yatsugatake spring water trout / Azumino caviarFlavored with wood fire. Served with lettuce and snap peas. Azumino caviar.The aroma of the wood smoke is pleasantly fragrant.Simply delicious. The caviar has a mild saltiness that enhances the ingredients.▼ PG / MT Blanc 2024A wine with a transparent sweetness and pleasant acidity, with a very clean umami. This is delicious.● BreadToasty and crispy.Baked over wood, so it has a wonderful aroma.● Iizuna duckGrilled with straw. Served with mountain udo and a wild herb called koyomena.With a white sauce and fig sauce.The duck is tender and very pleasant. It’s the best.This dish captures the essence of the mountains with its sauces and herbs.▼ J's Vineyard Rosblanc NVDespite its red wine-like color, it has a light rosé-like mouthfeel. The crisp acidity cuts through the duck's fat beautifully.● Iwana (char) / Wild garlic / KaleOil flavored with pine new shoots.Soup and miso-pickled taranome (wild vegetables).This char has no bone at all! It’s fluffy and moist! The aroma of the oil is wonderful.▼ MIZUKAKEW BLANCIt’s a Riesling. Quite rare.It has a floral sweet aroma, yet the aftertaste is refreshing. The sweetness is light and pairs well with the delicate umami of the char.● Shinshu wheat / Kairi chickenBraised Kairi chicken with a sauce made from morels harvested from the garden.Freshly made flat pasta.The flavor of the chicken, the umami of the mushrooms, and the cheese combine with the pasta, which is not chewy but has a nice bite.So delicious!▼ Mimakigahara 2023_CWith a mineral feel and iron-like nuance, this wine perfectly complements the robust umami of the Kairi chicken.● Okaya silk eelPrepared in a kabayaki style with a blueberry sauce.It has a fluffy texture unique to local grilling, and it’s very delicious.Despite being blueberry, it truly evokes the taste of kabayaki. This was surprising.It pairs well with celery.▼ J's Vineyard 2023 SentireWith a balanced acidity and fruitiness that doesn’t tire you out, it naturally complements the sweet and salty kabayaki flavor.● Jersey beef from Makigusa MinemuraBeef aged for a month.With Mars whiskey sauce.Salted pepper.Onion puree.First of all, the meat is incredibly delicious! And the pepper is so good that I could drink it on its own. Truly the star of the meal. Absolutely the best!▼ Experience 2023From a place called Vilezon Note in Ueda.It has a calm flavor reminiscent of Bordeaux. The tannins are gentle, and the balance with the fruitiness is excellent, making it perfect for the Jersey beef.● Buckwheat flour from Yatsugatake / Bamboo shootsBuckwheat pasta, nameko extract, bamboo shoots, goat's milk, and sansho pepper aroma.It has a milky sauce yet retains the aroma of buckwheat. It’s pasta, but it tastes like soba. So delicious.● Black wood / StrawberryStrawberries are incredibly delicious with a sauce flavored with black wood.● Wild strawberries / Yomogi / Black sesameEverything is carefully crafted, resulting in a deep and wonderful flavor.Overall☆It was amazing!!Each dish was filled with the essence of Shinshu, and the wine pairings were perfect. Before I knew it, three hours had flown by.I would love to visit again in a different season.This is one of the top Italian restaurants around Yatsugatake!♪Tabelog rating at the time of posting: 4.14Number of reviews at the time of posting: 130Number of saves at the time of posting: 10,298 Less

Ca'enne, a wood-fired Italian restaurant located in the Mitsui no Mori area of Tateshina, has earned a rating of over 4 on Tabelog, been featured in Gault & Millau, and selected as one of the top 10 Destination Restaurants 2024 by Japan Times, establishing itself as a representative restaurant in this region.The courses are crafted using local ingredients from the Koshin region, centered around the Yatsugatake area, with all wine pairings sourced from Nagano. The sparkling wine is specially made for Ca'enne by the Mizukake Brewery in Haramura. The restaurant is dedicated to creating a meaningful dining experience that emphasizes the significance of eating in Shinshu.The restaurant has been renovated, transitioning from a high counter to a low counter. The counter now accommodates 6 seats, allowing all guests to enjoy their meals at the counter.Currently, the course is offered at JPY 19,800 (excluding tax and service). Given the extensive use of local natural ingredients, this price point offers excellent cost performance for this level of dining.A new non-alcoholic course featuring five drinks (combining forest blessings and fermentation with fruits) is now available. These homemade fermented beverages allow for a rich dining experience even without alcohol:- Homemade thinning grape and itadori drink with sparkling water- Homemade kombucha (tea fungus) with red pine tea- Homemade fermented apple and rhubarb drink with young tea- Sweet sake made with white koji and hojicha- Homemade wild grape drink with jerusalem artichoke teaThis visit was during the spring wild vegetable season for dinner. For lunch, Chef Usui operates solo, likely serving only one group at a time.The dishes for this occasion included:- Naturally aged prosciutto made at the foot of Yatsugatake, served with fried sake lees and winter potatoes in pastry, aged for one year with Masumi sake from Suwa.- Tara no me (bitter greens), koshia-bura, and Tenryu sweetfish, coated in egg and grilled, topped with homemade fresh cheese made from Jersey cow milk.- White asparagus from Uehara Farm, grilled over wood fire, served with farm-raised trout from Shinshu, fermented white asparagus sauce, Meyer lemon espuma, and Yukiyanagi flowers.- Homemade bread, fermented with apple yeast.- Carp from Saku, carefully deboned and grilled with homemade miso, served with a sauce of wild vegetables and fermented sun-dried tomatoes.- Bamboo shoots with Tsuki no wa bear, grilled Shinshu bamboo shoots served with a sauce made from sliced bear simmered in fermented cream, with crow pea and garden pine oil—a truly Shinshu dish.- Shinshu wheat, Shinshu beef, and butterbur buds, featuring a pasta dish with stewed Shinshu beef, butterbur buds, and pickled cheese, made with freshly hand-rolled tagliatelle right in front of you, showcasing a variety of textures.- Silk eel from Okaya, raised on silkworms at the Kankosou eel restaurant, grilled with blueberry sweetness, served with buckwheat groats and barley risotto, along with pickled jerusalem artichokes.- Shinshu brand crossbred beef, known for its light yet juicy flavor, grilled with onion miso and pepper, served alongside grilled green asparagus from Uehara Farm.- Buckwheat flour and wild mushrooms, hand-rolled pasta made from buckwheat and wheat flour, served warm in bamboo shoot broth with koshia-bura and a foam of root vegetables, enjoyed with chopsticks.- Black wood and strawberries, a bavarois infused with the aroma of black wood from the garden, Yatsugatake yogurt espuma, fermented strawberries, and fresh strawberries.- Kinako (roasted soybean flour), tea, and black sesame, served with baked sweets alongside coffee (other options like espresso and herbal tea are also available).Tabelog rating: 4.17, Bronze in the 2025 Top 100 Restaurants.Overall rating: 4.00 ⭐️⭐️⭐️Budget: JPY 27,000 (course JPY 19,800)Reservations can be made through TableCheck. While it may be difficult to reserve during holidays, weekday reservations are possible.#Ca'enne #WoodFiredItalian #ShinshuWine #TateshinaGourmet #NaganoGourmet Less