Restaurant Naz (レストラン ナズ) Karuizawa

【Restaurant NĀZ】This restaurant truly left me in awe.It's beyond genius....It's almost eccentric! Haha.Each dish is not only delicious, but the combinations of ingredients and cooking methods exceed all expectations, making me exclaim, "Wow, what is this!?" and "Incredible!!" with every bite.This time, I enjoyed a non-alcoholic pairing, which was also astonishing.The pairings included yomogi (mugwort) with ume (plum), amazake (sweet sake) with fennel and Granny Smith apples, white peach with lingonberry and lavender, and corn with warm Benifuki tea and cacao husk...The aromas and flavors used in the dishes were complemented by the drinks, or sometimes layered in unexpected ways.The combinations made me think, "Are they really pairing that together!?" but when tasted, they connected perfectly with the dishes.This pairing experience was truly fascinating.The standout dish for me was the cucumber raw somen.The raw somen was incredibly chewy...It had a completely different texture from dried noodles!The sauce, made by cooking the core of the cucumber to enhance its sweetness, was seasoned with naturally fermented cucumber extract.Additionally, the dish included cucumber as an ingredient, allowing me to fully appreciate its sweetness, acidity, and umami.I was surprised to see how much of a star cucumber can be.The combination with the chewy raw somen was absolutely delicious, and it was my favorite dish of the night.The eggplant dumpling was also intriguing!They used Nagano wheat without any water, kneading the dough solely with the moisture from roasted eggplant.Inside, there were round eggplants, purebred Nagano black pork, perilla, and two-year-aged miso.The roasted eggplant's fragrant aroma enveloped the dish, capturing the deliciousness of the eggplant perfectly.The corn dish focused on "freshness."It aimed to express the coolness and juiciness experienced when eating freshly harvested corn in the fields of Karuizawa at 5-6 AM.The dish featured corn ice cream and caramel sauce made from roasted corn.It was not just sweet; it also conveyed the freshness and sweetness of the corn, making it quite interesting.While the Shinshu salmon and sweetfish were delicious, I really enjoyed the venison as well.The summer venison had a fine, tender texture with a clean taste that had a hint of moisture.The slightly spicy sauce made with fermented chili complemented the venison perfectly, and it was incredibly tasty! ❤️The zucchini spaghetti as a finale was also intriguing, showcasing the umami created by concentrating the moisture of the zucchini.The dessert featuring watermelon, fir, and red pine was memorable.The ice cream made from just milk and watermelon was topped with chopped watermelon, fir shoots, and red pine oil.The juiciness of the watermelon combined with the fresh forest aroma was a delightful surprise until the very end.Not only was it delicious, but the aromas, acidity, fermentation, temperature, texture, and even the non-alcoholic pairing were all interconnected.Each dish brought genuine surprises, making the act of eating itself enjoyable.I was truly moved.It's a place I would want to visit again, even if it means traveling all the way to Karuizawa. Less

This restaurant is located about 30 minutes by car from Karuizawa Station. This was my first visit since it relocated about 150 meters from its previous location in June 2025. Inside, there are two private rooms for 6-8 people and 2-4 people, both requiring full reservations. Chef Suzuki trained for four years at a local pizzeria in Saku before heading to Italy. After further honing his skills at Il pizzaiolo del presidente and Noma in Denmark, he returned to Japan. The non-alcoholic pairings offered here are exceptional. From the second drink onward, he encourages guests to enjoy the drinks as a sauce alongside the dishes.Course + Non-Alcoholic Pairing: JPY 79,800+ Champagne: JPY 4,400- Goya Rice Steamed Dish: Made with white rice from the Ina Valley in Shinshu, goya, and topped with caviar.- Cucumber Somen: Served with sweet sake from Kurosawa Brewery, fresh fennel juice, fennel seeds, and Granny Smith apples. Fermented cucumbers and freshly made somen noodles.- Grilled Eggplant: Inspired by feminine eggplants, featuring white peach, moss peach, lavender flowers, and extracts from fermented eggplant skin. A dish that expresses the wild essence of eggplant, made with dough from wheat and the moisture of grilled eggplant, black pork, perilla, and miso.- Freshly Harvested Corn Ice Cream: Accompanied by Benifuki tea and crushed cacao. A caramel filled with corn extract and corn crumble, garnished with nasturtium and marigold.- Shinshu Salmon: With fermented raspberries, rose distillate, red shiso, and Darjeeling tea. A specialty dish, surrounded by thin slices of fermented turnip, fermented tomatoes, and pomegranate sauce.- Sweetfish Spring Rolls: With watermelon, rhubarb, and extracts from spring-fermented butterbur. Sweetfish liver and fish sauce seasoned and wrapped in a thin skin made with Managiri peppers.- Summer Venison Fillet Cutlet: Served with blood orange, red bell pepper, pink pepper, and rose hip. Accompanied by a spicy sauce made from fermented chili and paprika.- Freshly Baked Focaccia.- Zucchini Spaghetti: With apricot, lapsang souchong, and star anise. Made with hand-squeezed juice from grilled zucchini. Served with white squid and instant-smoked zucchini flowers and pollen mayo. It’s said that adding the pollen mayo gives it a flavor reminiscent of yakisoba.- Watermelon Gelato: Made with only milk and fresh watermelon, pickled fir tree buds, and red pine oil.- Hazelnut Cake.- Herbal Tea.Every dish, non-alcoholic drink, and their combinations were truly exceptional. From the first dish, the Goya Rice Steamed Dish, I was thoroughly satisfied. The Freshly Harvested Corn Ice Cream made me feel like I was biting into freshly picked corn from the field. The Summer Venison Fillet Cutlet was incredibly indulgent in a good way. It had an ethnic flair, reminiscent of lamb dishes from the Middle East. The biggest surprise was the Zucchini Spaghetti. I wondered why it was called spaghetti, but it’s because it’s boiled in hand-squeezed zucchini juice. By the way, they use 50 grilled zucchinis for 10 servings, squeezing 100 zucchinis a day.There are many combinations that only those who have tasted them would understand, and I highly recommend experiencing this restaurant at least once. This was my first time trying the summer menu, and I was impressed by how delicious it was. Though it’s a bit of wishful thinking, I hope to return if the opportunity arises. Less

I absolutely love this restaurant. I visit a few times a year! As always, I opted for the non-alcoholic pairing this time as well. Every time, I am amazed by how incredible the food and non-alcoholic pairings are. The menu, featuring my favorite summer vegetables, was exquisitely crafted, and everything was delicious. The round eggplant cake was a first for me, and I was truly blown away by how good it was. The initial dish, the steamed bitter melon rice, had no bitterness at all and was incredibly tasty. I wonder if I’ll be able to come back next year... It was a great meal! Less

I regularly visit Restaurant Naz, and this is my review from August 2026.The textures, flavors, aromas, and pairings all come together beautifully.Each element showcases the unique style of Naz, vividly bringing out the vitality of summer vegetables and flavors I had yet to discover.The dishes are reconstructed while preserving the purity of the ingredients, delivering surprise and delight with every plate.It felt like a one-of-a-kind summer experience, as if I could see the fields of Karuizawa right in front of me.▪️Price▪️Course + Non-Alcoholic PairingJPY 78,000▪️Course Duration▪️About 3 hours▪️List of Dishes▪️【Goya Rice Steamed】★★★★★★★ 【Cucumber Somen】★★★★★★ 【Grilled Eggplant】★★★★★★ 【Corn】★★★★★★ 【Yachiho Salmon】★★★★★ 【Sweetfish】★★★★★★ 【Summer Venison Cutlet】★★★★★★ 【Zucchini Pasta】★★★★★★ 【Watermelon Gelato】★★★★★★ 【Tea Sweets - Hazelnut Cake】★★★★★ ●Non-Alcoholic Pairing● ① Yomogi Tea and Ume Syrup ② Sweet Sake from Kurosawa Brewery, Freshly Squeezed Fennel Juice and Seeds, Granny Smith ③ White Peach, Moss Peach Extract, Lavender, Fermented Eggplant Skin Extract ④ Benifuki Tea, Crushed Cacao Shells ⑤ Fermented Raspberry, Rose Petals, Red Shiso, Darjeeling ⑥ Watermelon and Rhubarb, Fermented Butterbur ⑦ Blood Orange, Red Bell Pepper, Pink Pepper, Rose Hip ⑧ Apricot, Lapsang Souchong, Star Anise ▪️Details Below▪️ 【Goya Rice Steamed】★★★★★★★ Made with white glutinous rice, goya, and fresh caviar.The original strain of glutinous rice "Shiroge Mochigome" from Kamiiina, Nagano, is steamed with goya that has been de-bittered.The glutinous rice has a strong elasticity that resists your bite, while the goya offers a refreshing and crisp texture. This texture draws you in immediately.The subtle bitterness of the goya shines through the sweetness of the rice, perfectly complemented by the aroma of the caviar, creating a delicious steamed dish.Each component plays its role in this exquisite dish.The more you chew, the more you are moved.The aromatic harmony is enhanced by the refreshing green notes of Yomogi tea, leaving a pleasant aftertaste.An unexpectedly delightful flavor.- Pairing ① Yomogi Tea and Ume Syrup The aroma and sweetness of the plum spread, while the clear bitterness of the yomogi lightly follows.A refreshing sip.【Cucumber Somen】★★★★★★ Cucumber juice extracted from cucumbers fermented for 2-3 weeks is mixed with fresh somen from Suzaka. Topped generously with peeled, de-bittered, and cooked cucumbers.While retaining some fibers, the cucumber takes on a thick texture, transforming into a mass of sweetness and umami, showcasing its potential beyond just its aroma.The freshness of the shiso and a hint of ayu fish sauce oil create depth and aroma, elevating the somen to exquisite deliciousness.When paired with the green aroma, it feels as if a reimagined cucumber appears before you.Textures, flavors, aromas, and pairings.Each element overflows with the unique style of Naz.- Pairing ② Sweet Sake from Kurosawa Brewery Freshly Squeezed Fennel Juice and Seeds Granny Smith The green aroma and acidity spread gently, leaving a pleasant aftertaste.【Grilled Eggplant】★★★★★★ Dough made only from wheat and the moisture of grilled eggplant, filled with round eggplant, purebred black pork, and sesame miso.The aroma of grilled eggplant wafts from the dough.Inside, the juicy texture of the round eggplant bursts forth, wrapped in the richness of purebred black pork and miso.Grilled and cooked, a flood of various eggplant aromas and flavors rushes into each bite.Delicious.- Pairing ③ White Peach, Moss Peach Extract, Lavender Fermented Eggplant Skin Extract The aroma of lavender and the sweetness and acidity of white peach spread like a stain on the tongue.【Corn】★★★★★★ Freshly harvested corn is shaved raw, and the juice is turned into ice cream. Caramel filled with the essence of charred corn. Corn crumble, fermented mango. Nasturtium and marigold.As you take a bite of the ice cream, the lively green aroma rushes through the coolness.Refreshing, just like freshly harvested corn.You become captivated in one bite.The crumble adds a pleasant texture and a charred aroma.The caramel of corn showcases a different strength of corn with its sweetness and depth.And the green notes of fermented mango add a summer touch to the corn aroma, vividly transitioning from the morning's tranquility to the afternoon's cheerfulness.An exquisite reconstruction that beautifully expresses the fresh taste of corn as a dish.It feels like eating freshly harvested corn in the fields of Karuizawa.Incredibly delicious.- Pairing ④ Benifuki Tea, Crushed Cacao Shells The caramel-like aroma and depth beautifully connect with the caramel and sweetness of the corn.【Yachiho Salmon】★★★★★ Aged salmon from Yachiho, raised in clean water.Slowly cooked at a low temperature of 40-42 degrees Celsius in the oven, using only the soft inner part after shaving the surface.Surrounded by thin slices of fermented turnip.In a soup of fermented tomato, pomegranate, and shiso.The salmon is soft and luscious, reminiscent of smoked salmon yet juicy.Its texture is shocking.In your mouth, the aroma of pomegranate and the acidity of tomato spread first.The crunchy texture of the turnip creates a rhythm in chewing, gently releasing acidity, from which the umami of the salmon emerges.Each component beautifully connects to create a single deliciousness.This time, the acidic soup and the refreshing texture and aroma of the turnip give it a summery finish.The acidity and aroma resonate with the vibrant raspberry drink, further enhancing the fragrance.A classic specialty that still conveys a strong sense of the season.- Pairing ⑤ Fermented Raspberry, Rose Petals, Red Shiso, Darjeeling A bouncing aroma. The acidity and umami burst forth vividly.【Sweetfish】★★★★★★ Freshly caught sweetfish, just prepared.Wrapped in Manjiro peppers seasoned with sweetfish liver and fish sauce, then made into spring rolls with an ultra-thin skin.From the crispy, feather-light coating, the bitterness and richness of the liver and fish sauce, along with the fresh and juicy sweetfish flesh, emerge, leading to the delightful bitterness of the Manjiro pepper.The moment you bite into it, you become captivated by this sweetfish.The beautiful flesh and the bitterness of the liver, combined with the freshness of the Manjiro pepper, create a synergistic effect.The toasted aroma of the coating vividly highlights the pure taste of the sweetfish without any off-flavors.You can savor the lively and sparkling deliciousness.The lingering freshness of the Manjiro pepper pairs perfectly with the drink's green notes.Incredibly delicious.- Pairing ⑥ Watermelon and Rhubarb, Fermented Butterbur The aroma of watermelon spreads fresh.There, the butterbur blends in seamlessly, deepening the flavor and aroma.【Summer Venison Cutlet】★★★★★★ Summer venison fried in clarified butter.The sauce is made with caramelized cream, red wine, fermented chili, and smoked paprika, dried and chopped.An appetizing visual.First, I tasted the sauce.It has a barbecue sauce-like flavor that is delicious in a good way, yet with clear contours of aroma, spiciness, and flavor, resulting in a wonderful finish without any off-flavors.My eyes are hearts.The sauce complements the oiliness of the coating while beautifully enhancing the pure strength of the venison.Both the venison and the sauce are stars.A main dish that balances junkiness and beauty.One of my favorites.- Pairing ⑦ Blood Orange, Ripe Red Bell Pepper, Pink Pepper, Rose Hip The aroma and acidity of blood orange emerge, followed by the red bell pepper, with a lingering bitterness.The combination of pink pepper, blood orange, and red bell pepper creates an aroma reminiscent of chili, beautifully overlapping with the aroma of chili used in the sauce.【Zucchini Pasta】★★★★★★ Pasta boiled in hand-squeezed juice from grilled zucchini.White squid, zucchini flowers, and pollen mayo.A staggering 50 grilled zucchinis were used for just 10 servings.The zucchini clinging to the noodles has a rich umami, reminiscent of a sauce, while still feeling light, allowing you to keep eating.Delicious, light, and beautiful.The sweetness of the white squid does not interfere with the beautiful umami of the zucchini, subtly enhancing the animal-based umami.The pollen mayo adds depth, creating thickness in the dish.Is zucchini really this flavorful?This pasta showcases its potential magnificently.A delightful surprise and deliciousness.- Pairing ⑧ Apricot, Lapsang Souchong, Star Anise The refreshing sensation of star anise gives way to the sweetness of apricot, leaving a lingering bitterness, aroma, and astringency on the tongue.【Watermelon Gelato】★★★★★★ Gelato made from milk and watermelon only.Pickled fir tree buds and fir tree oil.Half of a large watermelon was used for two servings, simmered slowly and combined with milk to make gelato.Chopped watermelon adds a crunchy and refreshing summer texture.The gelato melts lightly in your mouth, spreading the natural aroma and sweetness of watermelon.With the addition of moderate acidity and saltiness, the flavor gains definition, allowing you to distinctly taste the watermelon while remaining light.A summer dessert filled with the "Naz feeling," beautifully expressing the deliciousness of the ingredients while maintaining their purity.It was an exceptional course until the very end.It was a great meal.Thank you for reading.If you found this helpful, I would appreciate a "like" or "follow."Also, I am on Instagram.I would be grateful if you could check it out as well.Instagram: gatarou19 URL: https://www.instagram.com/gaかつ Less

Wow, this place is truly exceptional.The chef's passion for cooking, creativity, course composition, and deliciousness are all outstanding.The non-alcoholic pairings complement the dishes beautifully and are incredibly tasty.The location of the restaurant is also fantastic, and I always leave feeling glad I came.It feels like they evolve every year...It's rare to find a restaurant that moves your heart like this.Everything was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I am incredibly grateful for all your "follows," "likes," and "saving the restaurant."I look forward to your continued support.--------------------------- Less

I don't get the chance to visit Karuizawa often, so I hadn't checked out this restaurant until a gourmet friend recommended it, saying, "You definitely should go."First of all, I absolutely loved the atmosphere inside! The warm wooden decor creates a cozy space, and the large windows offer a view of the lush greenery typical of Karuizawa, making it feel like time flows slowly. The frosted glass objects by the windows and the meticulously designed interior heightened my expectations even before the food arrived.The cutlery was also impressive, starting with Karuizawa-carved utensils and then transitioning to wooden ones that exuded warmth. The changing presentation to match the culinary theme was delightful, creating a cohesive feel throughout the space.True to the chef's Nagano roots, the course menu was filled with a love for the region. Each dish modernly expressed local ingredients and fermentation culture while evoking a sense of nostalgia. I never expected to enjoy a refined dish featuring "oyaki" (a local dumpling) in a restaurant setting, which was a pleasant surprise.The innovative theme of "fermentation" was not about gimmicky dishes; instead, each plate maximized the appeal of its ingredients, leading to continuous surprises and satisfaction. Dishes like fermented cucumber with somen and fermented salmon with turnips offered new discoveries with each bite.The specialty dish, Nara-zuke (pickled vegetables), is something I usually find challenging, but its thin, crunchy texture was surprisingly addictive.What truly impressed me was the sweetfish and Manganji pepper spring rolls. I've eaten sweetfish for years, but I've never tasted one this delicious. The flesh was astonishingly plump, with no dryness or bitterness, just pure umami shining through. I was genuinely puzzled about how they achieved such a result. The spring rolls were beautifully crafted, making it impossible to tell where they were rolled, and their uniformly puffed appearance was like a work of art. The light, crispy texture was exquisite, and I couldn't help but think, "Is this magic?"The venison had a remarkable balance of robust flavor and sauce. Surprisingly approachable and somewhat indulgent, I found myself devouring bread even at the end of the course.And the pasta boiled in juice extracted from charred zucchini? What an incredible effort!I opted for the half pairing this time, and the wine selection was outstanding. I was even more surprised by the non-alcoholic pairing. Each drink, combining fruits, herbs, and fermented ingredients, was genuinely crafted with care, far beyond just being a substitute for alcohol. Even those who enjoy alcoholic beverages should definitely try the non-alcoholic options.This restaurant was a complete experience, with not just the food but also the space, tableware, cutlery, and service all coming together to create a unified world. I plan to visit Karuizawa again, specifically for this restaurant, during a different season. Less

Having been a patron since its inception, I believe I've visited over 20 times.Now, it's become so popular that only regulars can secure a reservation, but even from my first visit, its potential was evident.This time, I was astonished by the quality, which was the best I've ever experienced.Chef Natsuki's originality and the thoughtful composition of the dishes always leave me in awe, but this time, the surprises truly blew my mind.When I heard the explanation for one particular dish, I couldn't help but burst into laughter at how far it exceeded my expectations.When encountering the unknown, do people react with surprise or laughter? Perhaps it’s just me.What impressed me was not merely the quirky surprises, but how they were executed without excess, landing perfectly on the note of "deliciousness."Chef Natsuki welcomed us with his usual warm smile, showing no signs of the effort that went into these creations.Now, let’s dive into the details.*The following dishes are paired with non-alcoholic beverages.By the way, the quality of the non-alcoholic pairings is among the best in Japan.1. Goya Rice Steamed Rare ancient rice variety, Shiroge Mochi, harvested in Ina, steamed with goya broth, and topped with caviar. The combination of bitterness and caviar is unexpected yet delightful. The caviar is customized from Chinese stock processed in Japan. *Yomogi and Ume Syrup There are two types of yomogi: Sato Yomogi and Yama Yomogi. This time, we used low-temperature extracted Yama Yomogi, which beautifully complements the bitterness of the goya.2. Cucumber and Fresh Somen Fermented cucumber paired with freshly made somen from Suzaka. The cucumber is lacto-fermented with the skin for 2-3 weeks, and the fresh extract is used to season the noodles. This was my first experience with fresh somen, and the texture was completely different. You can enjoy the sweetness, umami, and acidity of the cucumber. *Kurosawa Brewery's Amazake, freshly harvested fennel, fennel seeds, and Granny Smith apple aim for a fresh green note.3. Grilled Eggplant This dish is reminiscent of the handmade treats Chef's grandmother used to make for him. Only those who know that taste can create such a lovingly crafted dish. The skin, made solely from local flour and the moisture of grilled eggplant, is exquisitely thin. Inside, there’s round eggplant, black pork, and sesame blended with three-year-aged miso. The fat from the black pork is wonderfully rich. Black pork from Nagano is quite rare. *White Peach Juice, Lingonberry, and Brewed Lavender The beautiful red color comes from the skin of the eggplant, which has been lacto-fermented. According to the chef, eggplant and lavender share a commonality.4. Sweet Corn Harvested at 5 AM every morning, this corn is fresh. This time, the focus is not on sweetness but on moisture and greenness. While it looks the same as last year, this year has seen remarkable evolution. Inside the sweet corn ice cream, there’s caramel made from the extract of 70-80 ears of corn, which is astonishing. The ice cream also features fermented mango, corn crumble, marigold, and nasturtium, each receiving careful attention. *The bitterness and greenness of Benifuki tea, with the aroma of cacao shells.5. Shinshu Salmon This dish has remained unchanged since the restaurant's founding. This salmon, aged for three and a half years, is only available here. Wrapped in beautifully arranged turnips, it’s served with fermented tomato extract, pomegranate, and shiso sauce. On a separate plate, there’s one-month-aged raw salmon and Nara pickles. *To match the floral aroma of the salmon, there’s fermented raspberry, rose distillate, Darjeeling tea, and red shiso.6. Sweetfish This sweetfish is raised in the spring water of Ueda City. Wrapped in Manba chili, it’s prepared as a spring roll and cooked with residual heat. The spring roll skin is crafted to ensure there are no overlaps, resulting in a single cohesive piece. Continuing from last year, I was served three pieces, which I greatly appreciated. *Freshly squeezed watermelon and rhubarb acidity, with a hint of bitterness from fermented butterbur. This pairing is so skillfully done, it brings tears to your eyes.7. Summer Venison This is the only time of year you can enjoy venison that hasn’t been aged, taken immediately after hunting. The deer, which has only been eating new shoots since spring, has a clean texture. The cooking focuses on its moisture. The venison is presented as a cutlet, cooked in clarified butter. The cream is caramelized to the point of smoking, and the sauce is made with fermented chili, smoked and dried paprika, and red wine. This approach is entirely different from before, and when I said, "I’ve never had anything like this," the chef replied, "This is the first time I’ve served it." (laughs) It somewhat reminds me of a venison burger. *Blood orange, red pepper, pink pepper, and rose hip, resembling the fresh blood of the deer.8. Spaghetti After a series of impressive dishes, this one truly knocked me off my chair. Spaghetti and zucchini—these two words don’t conjure up any expectations, especially since it’s made with dried noodles. Why dried noodles? The zucchini in this season is deliciously moist, and the idea is to concentrate that flavor. The zucchini is roasted whole and then squeezed through a cloth. Only about 200cc can be extracted from four zucchinis, and yet, they use that to boil the noodles, which is quite a bold move. It takes several minutes to infuse the flavor, which is why dried noodles are necessary. Additionally, the sauce is filled with white squid and smoked zucchini flowers. On a separate plate, there’s mayonnaise made from fresh pollen, adding to the surprises. Eating it feels like a "squid yakisoba," but it’s an incredibly elaborate version of it. *Apricot, Lapsang Souchong tea, star anise.9. Watermelon Gelato Made with just milk and watermelon, it has a subtle sweetness. Stuffed watermelon sugar, fir tree new shoots, and oil from young red pines.10. Hazelnut Cake11. Herbal TeaThe creativity here far exceeds imagination.Chef Natsuki is truly growing into a chef that Japan can be proud of. Less

This was my 15th visit to Restaurant Naz, including before its relocation. Since moving in June 2025, the dishes and ambiance have become even more refined, and I believe this is one of the reasons why this place is so beloved.During my last visit in April, I shared my thoughts with the chef about the non-alcoholic pairing for the specialty salmon. The fruits used for the non-alcoholic pairing change depending on the timing of the visit, but to my surprise, the chef remembered my preference (which is quite unusual for him, haha), and this time it was raspberry, my favorite!!! Moreover, the chef cheerfully said, "Today, I really went for it!" (So, you weren't going for it before? Haha)Indeed, today’s raspberry drink was the most delicious I’ve ever had, and I was truly impressed. I would be thrilled if all the drinks could be as refined next time! HahaThank you for another delicious and enjoyable time. I’m looking forward to the autumn course. It was a great meal! Less

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. Less

I was invited to a precious seat.- Goya Rice Steamed Dish (Caviar and Goya. The glutinous rice is made from Shiroge Mochi, an ancient Jomon rice)- Cucumber and Fresh Somen (Lacto-fermented cucumber and freshly made somen noodles)- Eggplant Dumpling (Skin made from eggplant extract, juicy round eggplant, and black pork)- Ice Cream made from Freshly Harvested Corn (Ice cream made solely from squeezed fresh corn extract, topped with fermented mango, crispy roasted corn, and marigold)**Specialties**- Shinshu Salmon and Turnip (Whole roasted salmon with only the tender parts extracted, paired with turnip naturally fermented for 2-3 weeks)- One-month aged salmon and three-year-old Nara-zuke (pickled vegetables)- Sweetfish Spring Roll (Spring roll wrapped with a thin layer of freshly caught sweetfish and Man-gaji pepper)- Summer Young Deer Cutlet (Served with fermented chili and paprika sauce)- Focaccia- Zucchini Spaghetti (Aged white squid, freshly harvested zucchini, and mayonnaise made from zucchini pollen)- Watermelon Ice (Fresh watermelon with fir tree bud pickles and oil made from live red pine wood)- Hazelnut Cake Less

A unique house restaurant with only two private rooms. It's quite far from the station, making reservations and access a bit challenging.Since my notes got erased, I’ll share my recollections...Here, each dish comes with a pairing drink (alcoholic or non-alcoholic). These aren’t commercial drinks; they are specially crafted here, and they pair beautifully with the dishes.- Yampo and plum- Goya rice steam - Jomon ancient rice with caviar- Amazake - Fresh and fennel, Granny Smith apple- Fermented cucumber and fresh somen - Not cucumber-like at all! - First time trying fresh somen- White peach, lingonberry, and lavender - The color resembles the skin of lacto-fermented eggplant- Grilled eggplant - Black pork - Served piping hot- Ice cream made from freshly harvested corn - Marigold petals - My favorite corn ice cream- Shinshu salmon and turnip- Aged salmon with Nara pickles - I never knew Nara pickles could be this delicious- Sweetfish spring rolls - Manganji pepper- Kid deer cutlet - With chili and paprika sauce- Focaccia - Absolutely delicious- Zucchini spaghetti - With white squid and freshly harvested zucchini - Zucchini flower pollen mayonnaise!! - Sauce made from grilled zucchini- Watermelon ice cream- Tea and baked sweetsI usually only rate up to 4 for my first visit, but this was so wonderful that I’m giving it a 4.3. Less

I revisited Restaurant Naz, located in a historic post town that thrived during the Edo period as a junction for the Nakasendo and Hokuriku highways. This reservation-only restaurant opened in its new location in June 2025. Previously, before the move in September 2020, it received the Tabelog Award 2025 Gold and 2024 and 2023 Silver awards.The nearest station is Shinano Railway's Shinano-Oiwake Station, and the restaurant is set in a lush area facing the old Nakasendo road. It has a cozy, hidden-gem atmosphere, featuring a beautifully warm space with abundant wood. The large windows offer a soothing view of the outside scenery.Here’s the course menu I enjoyed today:- White Mochi (Jomon ancient rice) steamed with Goya- Fermented cucumber, Suzaka's fresh somen, fermented cucumber extract- Grilled dumplings made only with Nagano's local flour and eggplant, served with perilla, round eggplant, and Nagano's pure black pork- Corn ice cream with café and caramel- Shinshu salmon- Ice made from squeezed corn juice, corn caramel, corn crumble, marigold oil, nasturtium flowers, and fermented mango- Sweetfish spring rolls- Summer venison cutlet with caramel cream, fermented chili paste, paprika, and red wine sauce- Grilled zucchini juice with squid and spaghetti- Watermelon gelato with concentrated extract, pine, and rubbed oilNon-alcoholic pairings:- Mountain mugwort tea with ume- Sweet sake with fennel and Granny Smith apples- Nagano white peach with lingonberry, lavender, and fermented eggplant skin extract- Tea with Benifuki and cacao shells- Fermented rose with Darjeeling and shiso- Watermelon with rhubarb and butterbur buds- Brand orange with red bell pepper and pink pepperA personal note... The sweetfish spring rolls were the best I've ever had. The sweetfish, retaining moisture, was plump and incredibly flavorful. I believe this dish requires perfect cooking to achieve such taste.The venison cutlet was tender and full of umami.The various dishes utilizing fermentation are gentle on the body, which I appreciated. I enjoyed a healing moment that was good for both the heart and body.The atmosphere was very comfortable, allowing me to savor the delicious food. The staff's service was also outstanding.I will definitely visit again. It was a great meal.Cafe Mocha Man Instagram: https://www.instagram.com/cafemocao?igsh=MWJ5bDlncTZrcjJwZQ%3D%3D&utm_source=q Less

I was invited to this hard-to-reserve local gastronomy, and it was my long-awaited first visit. Located about 20 minutes by taxi from Karuizawa Station, it quietly stands in the Shinano Oiwake area. Next to the restaurant, there are homegrown vegetables, and the vibrant autumn leaves in front of the entrance create a refreshing atmosphere. Once inside, you can enjoy a view of the lush green trees typical of Karuizawa through the picture windows. This is a sight you won't find in the city. While being soothed by the greenery, I enjoyed a summer course focused on local ingredients, accompanied by the chef's engaging discussions about his culinary philosophy.- Goya (bitter melon) with caviar and ancient glutinous rice steamed dumpling - Fermented cucumber with Suzaka's fresh somen noodles - Grilled round eggplant with miso, Nagano purebred black pork, and sesame - Freshly harvested corn gelato with marigold and nasturtium - 20-day aged Shinshu salmon with turnip and fruit tomato sauce - Salmon with Nara pickles - Natural sweetfish from the Mase River in Gifu Prefecture, spring rolls with Manji chili - Venison - Watermelon sorbet From the ingredients to the menu composition, everything was truly unique. It was an impressive course that you can't experience anywhere else. I look forward to visiting this renowned restaurant each season. It was a great meal! Less

Tabelog ★4.52 2026 Gold I had the pleasure of visiting 【Restaurant Naz】, located in Karuizawa, accessible by taxi from the station. The exterior is a stylish house nestled among vacation homes, and the interior features a main floor and private rooms with a beautiful garden view. Congratulations on winning the Gold award shortly after relocating! On this day, I enjoyed truly evolved fermented dishes made from Karuizawa vegetables, deconstructed and reconstructed in a remarkable way. Chef Natsuki Suzuki's local fermented cuisine from Karuizawa has gained even more momentum. ▶︎ Goya (bitter melon) steamed rice with caviar ▶︎ Fermented cucumber somen noodles ▶︎ Grilled eggplant cakes ▶︎ Fresh corn ice cream with caramel ▶︎ Specialty ・Smoked salmon from Shinshu with turnip ▶︎ Sweetfish and Manji pepper spring rolls ▶︎ Focaccia ▶︎ Venison tenderloin cutlet ▶︎ Zucchini pasta ・Pollen mayonnaise ▶︎ Watermelon and milk gelato ▶︎ Coffee ・Nut cake I thought the last visit was wonderful, but this time, the precision of each dish has improved even further—this is true evolution. The smoked salmon is a given, but the cutlet, pasta, cucumber somen, and spring rolls... I was amazed by the high level of completion in each dish. Pairing them enhances the flavors even more. These fermented dishes highlight the deliciousness of the vegetables in a way you can't find elsewhere. It's worth the trip to Karuizawa. A fantastic restaurant! Less

Since its opening in September 2020, this fermentation restaurant has quickly become a popular spot, now known for its difficulty in securing reservations.Opened by Natsuki Suzuki, who runs the restaurant alongside his mother, this place has gained immense popularity! After graduating from middle school, Suzuki did not attend high school and instead pursued a culinary career at the age of 16. His family has been running a local diner since his grandfather's time, so he developed a love for cooking and fish from a young age, becoming quite knowledgeable about seafood by the time he graduated.After middle school, he worked for four years as a pizza chef at an Italian restaurant called "Zingara." He then traveled to Italy alone, where he learned the language and was given the opportunity to make pizzas at a prestigious restaurant, working there unpaid for a year. Upon returning to Japan, he opened an Italian restaurant in Tokyo with friends.After working there for about three years as the manager and chef, he moved to Denmark to study fermentation at noma and Kadeau before returning to Japan. Initially planning to open a restaurant in Tokyo, he returned to his hometown of Karuizawa due to the COVID-19 situation and opened this establishment.This visit marked my first since the relocation. The original location was 1500 meters from Karuizawa West Elementary School, heading towards the old Nakayama Road via National Route 18, where the restaurant was on the left after turning left at the Asama Sunline entrance intersection. It has since moved a little further and reopened with a fresh look, including a new private room. The hours are from 11:30 AM to 3:00 PM (last order at 12:00 PM) and 6:30 PM to 11:00 PM, closed on Wednesdays and the third Thursday of each month.The restaurant operates on a reservation-only basis, with two seatings for lunch and dinner each day. Although it’s hard to get a reservation, cancellation information is often shared on social media, so it’s worth keeping an eye out.The dishes feature seasonal ingredients primarily from Nagano Prefecture, utilizing fermentation techniques that result in a diverse array of unique and exquisite plates. I always visit for the non-alcoholic pairing, which is homemade and complements the dishes as if it were one of the seasonings. The non-alcoholic pairing is exceptional and functions beautifully as a sauce for the dishes, leaving me impressed every time.【Order】 JPY 64,900◻︎ Goya Rice Steamed・Original Mochigome Rice◻︎ Fermented Cucumber with Raw Somen◻︎ Oyaki (Stuffed Dumplings)・Eggplant・Berkshire Pork・Perilla・Miso◻︎ Corn Ice Cream◻︎ Shinshu Salmon・Turnip, Fermented Tomato, Pomegranate, Fig・1 Month Aged, 3-Year Pickled◻︎ Sweetfish and Manjanji Pepper Spring Rolls◻︎ Summer Venison Fillet Cutlet・Fermented Pepper・Paprika and Red Wine Sauce◻︎ Zucchini Spaghetti◻︎ Watermelon Gelato◻︎ Hazelnut Cake◻︎ Yama Yomogi (Japanese Mugwort)◻︎ Amazake, Fennel, Granny Smith Apple◻︎ White Peach, Lingonberry, Lavender, Eggplant Skin◻︎ Benifuki, Oolong Tea, Cocoa◻︎ Rose, Fermented Raspberry, Red Shiso◻︎ Watermelon, Rhubarb, Butterbur◻︎ Blood Orange, Bell Pepper, Rose Hip◻︎ Apricot, Lapsang Souchong Tea. Less

Tax and pairing included: JPY 69,800This was my third visit. Each dish offered a surprising array of flavors that exceeded my expectations, with a clear concept behind every plate—there was nothing to complain about.However, in terms of immediate deliciousness, it fell short compared to my previous two visits (in winter and spring). While still innovative compared to other restaurants, many flavors felt more straightforward than before.In my past visits, I was so captivated that I ended up feeling exhausted and had a terrible after-meal experience. This time, however, I was able to enjoy the meal smoothly, and the after-meal feeling was quite pleasant. (It may seem contradictory that a worse after-meal feeling leads to higher satisfaction, but in the case of Naz's extraordinary cuisine…)The non-alcoholic pairing was the best I've had so far. I had started to think that non-alcoholic drinks could achieve similar quality anywhere if made with care, but Naz's non-alcoholic options were exceptional. The strong fruit flavors were well-balanced, ensuring the umami was preserved without being overpowered by herbs.------------------------------------I have included my personal preferences (on a scale of 5) and brief impressions for each dish in the photo section. Less

It was difficult to make a reservation, but I finally got invited to Restaurant Naz.It's about a 20-minute taxi ride from Karuizawa Station.Since I don't know when I'll be back, I opted for the double pairing.I was recommended non-alcoholic drinks by someone who said they were great, but I still wanted to enjoy some drinks, so I went for the double.The chef came out and started with a dish featuring bitter melon. I thought, "Wait, bitter melon??" but I was truly amazed by how delicious a dish with glutinous rice, caviar, and bitter melon could be.I never knew that common vegetables like cucumber, eggplant, and corn could taste this good. This experience made me realize what it means to be a truly unique restaurant.I want to go back, but it's hard to get a reservation... tears. Less

I visited Restaurant Naz in Karuizawa for dinner. The course menu, featuring summer vegetables and local Shinshu ingredients, left a strong impression. For the appetizer, there was a refreshing dish made with cucumber. The finely chopped texture and pleasant acidity were delightful, making it perfect for the hot season. The Shinshu salmon was rich in flavor yet light, showcasing the quality of the ingredients beautifully. One standout dish was a creative take on "oyaki" (a traditional Japanese dumpling). The outer layer was crispy while the inside was moist, seamlessly blending Japanese and Western elements. To finish, a pasta dish featuring fava beans was served, adding an unexpected twist while maintaining the overall harmony of the meal. The presentation was also beautiful, with each dish reflecting the season and local characteristics. I highly recommend this place for a more relaxed dining experience in Karuizawa. Less

Nearest Station: 20 minutes by car from Karuizawa StationClosed: Wednesdays and ThursdaysTotal Bill: JPY 69,800This innovative restaurant has quickly achieved Tabelog GOLD status after relocating. It offers a total of 8 dishes made with seasonal ingredients, plus 2 desserts. I opted for the non-alcoholic pairing, which featured a variety of combinations centered around vegetables and blue ingredients, making it quite challenging to keep track of everything. The non-alcoholic pairing was less generous in quantity compared to the alcoholic one, so adjustments need to be made before the dishes arrive, or it simply won’t be enough. They do add a bit more if requested, but it’s just a small amount. The main dish, pasta, was also served in a small portion. Overall, the volume was lacking. Considering the price, I felt it was not a good value for money. However, I must say that a lot of effort and creativity went into the dishes, which I found quite impressive! Less

I was truly lucky to secure a reservation again at NAZ. This was my second visit, and I enjoyed the summer course.The menu featured a variety of summer vegetables such as cucumber, bitter melon, and zucchini, all crafted with a refreshing touch while incorporating elements of fermentation. It was a delightful experience, even in the hot season.What stood out the most was the main dish, the venison cutlet. The sweetness of the bell pepper, the mild kick from the fermented chili, and the richness of the sun-dried tomato butter all complemented the deliciousness of the venison. The balance of boldness and delicacy was remarkable, making it my favorite dish of the day.One of the charms of NAZ is how it transforms with each season. Once again, I was thoroughly satisfied, and I’m already looking forward to my return in the fall. Less

I finally had the chance to visit the long-awaited "Restaurant Naz" in Karuizawa, where I was deeply moved by the beautiful nature and the one-of-a-kind innovative fermented cuisine.The newly designed space by Chef Suzuki's wife exudes warmth from the wood, creating a sophisticated and beautiful atmosphere that makes you feel excited the moment you step inside, as if a special time has begun.The dishes crafted by Chef Suzuki showcase his unique techniques in "fermentation" and "aging" developed at Noma, resulting in an innovative course that shines with creativity.Rich ingredients from Shinshu are presented in combinations that exceed imagination, with stunning presentations that bring continuous surprises and delight with each plate.The quality of the main meat dish was particularly impressive.The attentive and passionate service from the chef and staff made the experience even more enjoyable, fulfilling all five senses for an unforgettable time.Although reservations are quite challenging, I would love to visit Karuizawa again in a different season for this culinary experience.It was a great meal. Less

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

First of all, I would like to thank my fellow foodies for inviting me to Restaurant Naz, both before and after its relocation. Now, about Restaurant Naz—owner-chef Natsuki Suzuki, at just 26 years old, has established a name for himself, winning the Tabelog Award Gold and turning this restaurant into a nationally recognized gem in Karuizawa.The dishes, crafted from fresh vegetables and seafood, feature broths and sauces that highlight the ingredients' natural flavors. Notably, the homemade condiments created using fermentation techniques learned abroad have become quite popular. Customers are continually captivated by the vibrant presentation and the exquisite taste of the dishes!The youthful energy of the chef and staff, combined with the high-quality, stylish cuisine, blends harmoniously with the special atmosphere of the resort town of Karuizawa.It's also conveniently located just an hour away from Tokyo by Shinkansen.It was a great meal! (^^)Today's Menu: JPY 77,000- Freshly harvested snap peas and fava beans, deep-fried with a sauce- Horse meat with canola flowers, tartar sauce, and canola oil- White asparagus with lactic acid fermentation, pomelo, whey, and chamomile, served with tagliolini- Tara no me (bitter greens), Tsuki no wa kuma (moon bear), wild mountain vegetables, mixed rice, fuki no tо̄ (butterbur), and kinome (Japanese pepper)- Shinshu salmon, fermented tomatoes (20 days)- Reconstructed snow carrots, carrot ice cream, and dried carrots- Kagoshima Japanese pheasant, tataki, chicken breast, risotto, and fermented fuki no tо̄ sauce- Soba noodles with fermented spicy Japanese radish and karasumi (dried mullet roe)- Sakura mochi (cherry blossom rice cake) with strawberry sauce- Hazelnut cake- Herbal tea- Wine pairing Less

Restaurant NAZ in KaruizawaOpened in September 2020, it will close for relocation in February 2025. It will reopen in June 2025 at the new location, marking nearly a year since then.This is my 19th visit since the previous location and my 4th visit to the current one.While the focus on fermentation and local ingredients remains unchanged, the range of dishes has significantly expanded, showcasing incredible combinations. If asked what type of cuisine it is, I would say "Natsuki cuisine."However, I believe the effort required to maintain this standard is immense and challenging, as I have observed over the past six years.The dishes I enjoyed were:【Fried Edamame and Snap Peas】 Typically, fried dishes feature tofu, but this one is a cream croquette made with low-fat milk and pureed edamame. The snap peas, gently cooked in kombu water, create a delicate dish that highlights the sweetness of the beans.【Horse Meat and Canola Flower Tartare】 The horse meat, sourced from near the ribs, is cured with kombu for about an hour. Freshly harvested canola flowers are lightly cooked and seasoned with a soy sauce marinated egg yolk and mustard, topped with oil made from lemon zest and canola flowers. The freshness and slight bitterness of the canola flowers complement the sweetness of the horse meat beautifully.【Fermented White Asparagus Tagliolini】 This dish features extremely thin handmade pasta made with 100% egg yolk, served with a sauce made from the juice of white asparagus that has been fermented for over two months, combined with butter. No salt or additional seasonings are used, allowing the richness of the butter to harmonize with the acidity of the asparagus, creating an explosion of umami.【Moon Bear and Mountain Vegetables】 This dish combines the belly meat of moon bear with over ten types of mountain vegetables and Nagano's Gorohei rice, mixed together and served with a fresh egg. The aroma, bitterness, and astringency of the mountain vegetables pair well with the bear's fat.【Shinshu Salmon】 After being salted for two days, the Shinshu salmon is aged for about two weeks and smoked. It is topped with slices of turnip that have been fermented at room temperature for two weeks. The sauce is made from the juice of fermented tomatoes, enhanced with oil infused with the sweetness of pomegranate and the aroma of fresh figs.【Reconstructed Snow Under Carrots】 Roasted carrots are smoked, vacuum-packed, and infused with flavor through osmosis, then sliced and semi-dried to resemble dried sweet potatoes. Topped with carrot ice cream and smoked carrots rehydrated with carrot extract, this dish is a spring menu highlight. It’s surprising that two to three carrots are used in a single serving, maximizing the enjoyment of their sweetness.【Japanese Pheasant Tataki】 Thinly sliced breast meat, seared skin-side down over high heat, is served on green rice, accompanied by tender chicken breast infused with charcoal flavor and seasoned with yuzu pepper. Topped with deep-fried butterbur leaves.【Country Soba】 This dish uses a spicy radish called nezumi daikon. To avoid a poor texture from grating fermented daikon, unfermented daikon is grated and drained, then mixed with the juice of fermented daikon, served with 2:8 soba noodles, fresh perilla oil, and plenty of dried mullet roe.【Sakura Mochi Ice Cream】 This dessert features ice cream made from salted cherry blossoms and glutinous rice, served with a sauce made from Tochiotome strawberry juice, accompanied by leaves that have been desalted, dried, and brushed with oil.【Hazelnut Cake】 A cake made solely from butter and hazelnuts, without eggs or flour. Less

I visited for a girls' lunch gathering.I believe this is my fourth time here.This was my first visit since the restaurant relocated.It was already a fantastic place before, but it has only improved, and we found ourselves repeatedly commenting on the incredible quality.This time, we requested a mixed pairing, and they suggested perfect combinations for each dish, allowing us to enjoy a delightful range of flavors.Every visit reminds me that it's worth the trip to Karuizawa, making it a place I want to return to again and again. Less

The main dish at this restaurant is not meat, but vegetables. Of course, meat is served at the end, but the vegetables take center stage.In spring, we feature carrots; in summer, zucchini; in autumn, beets; and in winter, celeriac. This cycle remains unchanged every year.Today's carrots, as always, showcase an ultimate sweetness developed through aging and fermentation. The chef skillfully brings out the natural sweetness of the ingredients without using any seasonings, referring to it as the "reconstruction of carrots."This is a unique masterpiece made solely from carrots, found nowhere else in the world.On this day, bears and pheasants made an appearance, but they were merely supporting characters. Less

The day before, I was in Kyoto, but I received a precious invitation to join a lunch gathering on Sunday.I met at Karuizawa Station and took a taxi to the venue. The organizer had reserved two taxis in advance. The greenery visible from the car window was beautiful. Unlike the hot weather in Kyoto the day before, it was pleasantly cool here.This day featured a gathering of eight people in a room with an arched ceiling designed by the hostess. The walls were inspired by geological layers. The warm atmosphere was full of resort vibes, and the lovely space made time fly by.The pairing was with wine:- Freshly harvested snap peas, bursting with juiciness, paired with fluffy and tender agedashi tofu.- Freshly harvested canola flowers with horse meat tartare, finely chopped canola flowers, and horse meat that had been marinated in kombu for an hour, drizzled with canola flower oil.- White asparagus fermented for two months, tossed with butter and a dairy sauce over tagliatelle.- Black bear with wild vegetables, fermented butterbur buds, and a quail egg.- Shinshu salmon dry-aged for 20 days, served with fermented turnip petals.- Sliced narazuke (pickled vegetables) on top of fresh salmon.- Snow-covered carrots, reimagined vegetables, roasted carrots with fermented ice cream and carrot leaf sauce.- Japanese pheasant (from Kagoshima Prefecture), breast meat, yuzu pepper, crispy fried butterbur buds, and a fermented butterbur and lemon sauce.- Fermented daikon radish with karasumi (dried mullet roe) soba noodles.- Sakura mochi with Tochiotome strawberries, fried sakura leaves, and sakura leaf sauce.- Hazelnut cake.- Herbal tea.**Beverages:**- Cuvee Hommage Brut Blanc de Blancs Grand Cru- Moritz Kissinger Kanna Riesling 2023- Châteauneuf-du-Pape Blanc Magis- 2023 Marsannay Rouge Champs Perdrix / Michel Nadau- Gardelin 2018- Georgian Kakheti- Gross Sauvignon Blanc Less

This restaurant is known for its difficulty in securing reservations, and I had been curious about it for a long time. I finally had the chance to visit for the first time.Honestly, when I made the reservation, I wondered, "What kind of experience can I expect at this price point?" However, by the end of the meal, I completely understood its value. It was not just a delicious meal, but a truly moving experience.【✨A Unique Restaurant】 Restaurant Naz feels like a cozy house filled with the passion of the Suzuki couple. Inside, there is a large table where all guests enjoy their meals together in the same space.Outside the big windows, vibrant greenery and flowers spread out, creating a breathtaking view that captures the natural beauty of Karuizawa.【A Series of Surprising Dishes】 Each dish is crafted with incredible attention to detail. Listening to the explanations, I was constantly amazed, thinking, "They’re combining these ingredients together?!" I was truly impressed by Chef Suzuki's creativity.The presentation is beautiful, and the experience of enjoying the aromas, textures, and flavors was a feast for the senses. Before I knew it, time flew by.【Enjoyable Pairings】 The non-alcoholic pairings were also exceptional. Each drink was thoughtfully crafted to complement the dishes, keeping me excited about what would come next.I had the chance to try ingredients like pheasant, bear, and horse meat, which are not something I usually encounter. I was a bit nervous about trying pheasant for the first time, but it was incredibly delicious.【An Experience Worth Having】 What left a lasting impression was that it wasn’t just about the food; the atmosphere and the flow of time felt like a work of art. The sight of more staff than guests all serving dishes at once was breathtaking, creating a truly special moment.This is not just a place to eat, but a "restaurant to experience." It was an unforgettable visit that made the trip to Karuizawa worthwhile!✨ Less

As one of the most difficult reservations to secure in Karuizawa, visiting this restaurant is an experience in itself. The chef, who honed his skills at a restaurant in Denmark, has a wonderful sensibility. It was a unique course enjoyed in a special place with special company. The wine pairings were also exceptional.In this beautiful space, each dish tells a story, stimulating not only the palate but also the senses, leaving a strong impression of the unique "aftertaste" that can only be experienced here. It was an extraordinarily special lunch. Less

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【レストラン ナズ】
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軽井沢の深く静かな空気に包まれる『レストラン ナズ』。地元・軽井沢内での移転を経て、料理・空間・体験のすべてがひとつ上のフェーズへと昇華された印象。建築士である奥様とともに設計された新たな空間は、料理の世界観と歩調を合わせるように、静かで凛とした佇まいを見せる。そこに立ち上がるのは、テロワールの記憶を料理に写し取るという意思。風土、季節、時間。目に見えないそれらを、五感で捉え直す場だ。

その思想の象徴とも言えるのが、信州サーモンを主軸に据えた二皿のスペシャリテだ。ひとつは、3年半かけて育てられたサーモンをドライエイジングでさらに凝縮し、発酵蕪とトマトのソースを重ねた構成。香り、酸、旨味が滑らかに折り重なり、時間の蓄積をひと口の中で感じさせる。対となるのは、3年熟成の奈良漬を添えたシンプルな一皿。構成は極限まで抑えられているが、サーモンの脂と奈良漬の酸が香りとして響き合い、余韻には静かな深みが残る。ひとつは構築、もうひとつは削ぎ落とし。異なる手法で、同じ素材の輪郭を浮かび上がらせていた。

冒頭に登場する一皿にして、すでにこのコースの語り口が明確に現れていた。中心にあるのは「里芋」。高温のフリットではなく、じっくりと低温で揚げ、ねっとりとした質感と芯に残る水分を巧みにコントロールしている。そこに巻かれるのは、1年間白カビで熟成させた峰村牛の生ハム。脂の甘みと熟成香が芋の滋味と静かに重なり、香りの中心には黒胡椒が淡く漂う。過不足のない構成が、すでに『ナズ』らしさを物語る。合わせるペアリングは、苺をトマトウォーターのように抽出した液体。甘さを削ぎ落とし、高麗人参や根菜のようなニュアンスを滲ませている。口の中に残る土のような余韻が、芋と Less