Reminiscence Nagoya

I visited for lunch to celebrate a birthday.The waiting area is lavishly designed as an art space with a white theme, creating a special atmosphere for the day. The dining area is also a serene white space that builds excitement for the wonderful time I’m about to spend with the food.The dishes emphasize the natural flavors of the ingredients. The subtly paired wines are elegant and delightful. The uni, conger eel, sweetfish, and red snapper sourced from a specialty fish market were all delicious. The main meat dish was tender, and I was curious about the cooking method used. While the portion sizes after dessert were a bit large, the flavors were so good that it wasn’t an issue.The birthday plate and the photo taken by the staff turned out beautifully, thanks to the lovely background. Less

I visited Reminiscence in Nagoya, located in the Kurumamichi area.This is one of my favorite French restaurants that I have visited multiple times.The owner-chef is Masaki Kuzuhara, who honed his skills at "Kantensance" in Tokyo and "HAJIME" in Osaka before opening Reminiscence in Nagoya. The restaurant has received high acclaim, earning two stars in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition" and currently holds the The Tabelog Award 2026 Silver, making it one of the top restaurants representing Nagoya.The theme of Reminiscence is "Aftertaste and Memory."Rather than completing a dish in isolation, the idea is to connect the aftertaste of one dish to the next, creating a lasting memory of the entire course. Chef Kuzuhara emphasizes not only the deliciousness of each dish but also how each item contributes to the overall experience of the course.As a repeat visitor, I can truly appreciate this philosophy. While the signature dishes have a consistent foundation, the seasonal ingredients and combinations create a different experience each time.This time, I enjoyed a course that fully showcased the essence of Reminiscence.It started with kudzu chips, sea urchin, and nori.The dish simply highlights the umami of the sea urchin, complemented by the crisp texture of the kudzu chips and the aroma of the nori. The sweetness of the sea urchin spreads in your mouth from the very first bite, making it a clear and delicious opening dish for the course.Next was the hamachi from Minami Chita.It was paired with a ravigote sauce, mussels, and a green asparagus sauce.The fluffy hamachi melded beautifully with the fragrant sauce, and the acidity was superbly balanced. The aroma of truffle added an accent. Using hamachi, a quintessential summer ingredient in Japan, the dish firmly established itself as French cuisine through the sauce.Then came the grilled ayu and ayu croquette.The grilled ayu had a rich aroma and a distinct bitterness typical of the fish. It was interesting to enjoy the same ayu in croquette form, which was melt-in-your-mouth tender. The grilled ayu and croquette offered a delightful contrast in aroma and texture.The next dish, fried shark fin, was also impressive.It was served with potato purée, dried shrimp, a shellfish sauce, and cuttlefish.By frying the shark fin, which is often enjoyed in Chinese cuisine, it allowed for a completely different exploration of its unique fibrous texture. The creaminess of the potato purée deeply absorbed the aroma of the dried shrimp, while the texture of the cuttlefish added another layer.The red snapper with cauliflower purée was one of my favorites this time.It was paired with surf clam, caviar, a sauce made from kouda mushrooms, and a white wine sauce.The rich flavor of the red snapper blended well with the creamy white wine sauce. The caviar, surf clam, and kouda mushrooms complemented the fish's deliciousness, creating a wonderful harmony with the sauce. The fatty red snapper was enjoyable until the very last bite.Next was one of the signature dishes of Reminiscence, the Nagoya Cochin soup.This bowl, made with water from the Amanoiwato in Ise-Shima and Nagoya Cochin, is described by Chef Kuzuhara as essential for enhancing the dishes that follow.Visually simple, it is deeply flavorful and truly delicious.Rather than an immediate impact, it gradually spreads, leaving a lingering taste. Instead of resetting the palate, it connects the flow of flavors to the next dishes.Following that was the grilled eel from Isshiki.Eel, a staple ingredient in Nagoya, is one of the signature materials at Reminiscence.This time, it was prepared with octopus and chimichurri sauce.The sweetness of the eel's fat paired well with the acidity and herbal aroma of the chimichurri. The texture and flavor of the octopus added depth, creating a delightful interplay of eel fat, smoky aroma, acidity, and herbaceous notes in the mouth. While retaining the strength of the eel, the aftertaste was surprisingly light. It was an incredibly delicious dish.For the meat course, there was squab breast, thigh, gizzard, and heart.It was served with a sauce made from yamamomo purée and meat juices.The squab was cooked to perfection, bringing out its unique aroma. The different textures and flavors of each part were enjoyable. The strong flavor of the meat was complemented by the fruitiness of the yamamomo, and the acidity and sweetness of the sauce blended well with the squab's aroma.Accompanying this was a salad from Ai Farm, served with a bagna cauda-style sauce.I really liked this flow.The flavorful vegetables paired with the gentle bagna cauda sauce stood out, especially right after the meat course, refreshing the palate as we approached the end of the meal.For dessert, we started with pineapple ice cream.By layering sorbet, ice cream, and fruit from a single pineapple in different forms, it created a delightful variation in flavor. The acidity emerged in the mouth, followed by a wave of sweetness, which was quite interesting.Next was a cake with white peach and walnuts, along with fromage blanc.While combining multiple flavors, the elegant sweetness of the white peach remained at the center. There were variations in temperature and texture, making it a high-quality dessert.After the meal, we were treated to opera, cheesecake, chocolate pie, and purin.Each dessert evoked a sense of familiarity while being elegantly crafted as restaurant petit fours. Everything was delicious until the very end.What I felt once again is that Reminiscence excels not only in the quality of each dish but also in skillfully balancing the flavors throughout the course.With ingredients like sea urchin, hamachi, ayu, shark fin, red snapper, eel, and squab, it was a lineup of powerful ingredients.Yet, it never felt overwhelming.In between, the Nagoya Cochin soup and salad seamlessly connected the dishes, preserving the aftertaste of the previous plates while leading into the next. Thus, when the meal concluded, it was not just one standout dish that remained, but the entire course became a memorable experience.No matter how many times I visit, the core concept remains unchanged.However, as the seasons change, so do the ingredients and sauces, creating different layers of "aftertaste and memory" even in the same restaurant.As a repeat visitor, chasing these changes is one of the joys of Reminiscence.Once again, from start to finish, it was an exceptionally delicious course. Less

Course and one drink for JPY 28,500.This restaurant received two stars in the latest 2019 Michelin Guide for the region.There is only one type of course available, with no variations.Located in a residential area, it is a perfect grand maison, with an interior reminiscent of an art museum.The staff is numerous, attentive, and professional.The menu features ingredients like eel, Nagoya Cochin chicken, and sweetfish, incorporating local delicacies that tourists would want to try, and everything is simply delicious. Less

The restaurant is just a short walk from the Caruto Station on the subway.I arrived five minutes early and took my seat.The interior is pristine white, which is lovely.It’s French cuisine.I chose a non-alcoholic sparkling red wine, and it was delicious.The baguette comes in three varieties to match the menu.This item was crafted by a bakery called Tranquil Blue, based on the concept I provided.◯ AftertasteThe dish features Rishiri sea urchin, a signature of Reminiscence, served with lily bulb underneath.It’s remarkably fresh and not fishy at all.Delicious. I picked up a chip to enjoy with it.The combination with seaweed is delightful.The dish includes eel from Gifu, with a texture close to raw, accompanied by black truffle and a sauce made from green asparagus.The crunchy texture, the sauce, and the near-raw eel create a wonderful contrast.The eel is fluffy but different from what you might expect.The slightly charred skin adds to the experience.◯ CreativityThe chef’s recommended sweetfish is grilled with a 20-year-aged Portuguese wine.The skin has a salty flavor, with a hint of bitterness from the innards and a touch of sweetness.As I eat from the head, the bitterness gradually fades, revealing different flavors.The sweetfish liver and flesh are combined with mozzarella in this dish.It has a light, fritter-like texture and is delicious.The Tamayura Amber eggs are 7 to 9 months old, sourced from a poultry farm in Handa City.They are cooked at 70°C for one hour, resulting in an indescribable texture.With sweet shrimp and caviar inside, it’s a harmonious blend when broken apart.The textures of the sweet shrimp and caviar, combined with the creaminess of the egg, are exceptional.I added homemade ginger ale.Even on its own, it’s delicious, though a bit sweet.Sasue is the name of a fish shop in Yaizu.The dish features a red snapper wrapped in pastry, served with a sauce based on white wine and whiskey.It has a slight charred aroma. The snapper is mild, but the texture and aroma of the pastry and whiskey create a wonderful experience.◯ MemoryThe dish "Amano Iwato" features a consomme-based soup made with water sourced by the chef from Ise Jingu and Nagoya Cochin chicken fat.It’s delicious—simple and free of impurities.The presentation of the dish itself is quite interesting.The eel is a white grilled eel from Mikawa.The sauce consists of blue cheese, red wine, and wasabi.There’s also a homemade nameko, a mixture of eel liver and other ingredients.When combined with the nameko, it offers a flavor quite different from the ordinary.The red wine sauce envelops the dish with a rich depth.The wasabi adds a nice touch, providing a refreshing contrast to the heavy richness of the red wine.Each component has its own unique flavor. It’s fascinating.For the meat, I had duck breast and thigh, served with a sauce made from red wine and meat juices, along with cumin and carrots, and black pepper.It was delicious. Adding black pepper made it to my liking.The texture of the duck is excellent.It has a great mouthfeel, and the crispy skin is also delightful.The vegetables used in the warm salad are sourced from Ai Farm, which employs individuals with disabilities.The salad includes various vegetables such as tomatoes, eggplant, shiitake mushrooms, sweet potatoes, and lotus root.◯ ReliefThe dessert features pineapple in various forms: ice cream, sorbet, and fresh pineapple.With hidden flavors like hazelnuts and shiso, it’s enjoyed by breaking it apart.The texture is incredible, with complex flavors intertwining.This dessert is truly unique in how it plays with texture.It’s not just sweet; it was a surprising presentation.The American cherry dessert includes walnuts and vanilla ice cream.Inside, there are warm cherries that are sweet and delicious.The outer layer is a walnut-based cookie with a delightful crunch.This dish alone is worth coming for.◯ RemembranceThe tea sweets include familiar names like Kinoko no Yama, pie, and Yukimi Daifuku, as well as Pudding.I chose coffee and asked for a recommendation.It was Jimran coffee, which has a nice acidity and is quite tasty.Kinoko no Yama has a refined chocolate coating that is bittersweet.Yukimi Daifuku is indeed filled with ice cream.The pie is slightly moist and delicious.The pudding and caramel are also delightful.This place is rich in playful creativity in a good way.The attention to detail in dishes like sweetfish and eel, along with the refreshing soup of Amano Iwato, made for an enjoyable course.On the other hand, the duck was cooked to perfection, providing an excellent texture. It was a satisfying day.I believe it’s worth visiting even if you come to Nagoya, so if you’re interested, I highly recommend considering it. Less

In the quiet residential area of Tsutsui-cho, Higashi-ku, Nagoya, lies a truly enchanting and chic space...I have admired "Reminiscence" since I started writing Tabelog reviews 11 years ago, even before it moved to its current location. Time flies, and it’s hard to believe that 11 years have passed. I am overwhelmed with gratitude to finally visit this place in such a way.Now, let’s indulge in a blissful lunch as we savor the slow passage of time. ✮ Chapter One ✮ ꨄ⑅·̩͙࿐⋆ Aftertaste ꨄ⑅·̩͙࿐⋆ ◾︎ Sea Urchin ◾︎ Hamo◝✩ On a chip made from kudzu flour mixed with seaweed, we have Hokkaido Rishiri's horse manure sea urchin, adorned with herbs. The delightful combination of the chip's flavor and texture with the sweetness and umami of the sea urchin was simply exquisite.◝✩ The "Nagori no Hamo" (Hamo of the season) was firm and flavorful, served with a gentle acidity from the ravigote sauce, a hint of truffle aroma, and the refreshing taste of fennel. I enjoyed it with the rare hamo. This was an indescribable blissful taste. ✮ Chapter Two ✮ ꨄ⑅·̩͙࿐⋆ Creation ꨄ⑅·̩͙࿐⋆ ◾︎ Wild Sweetfish ◾︎ Tamayura Amber ◾︎ Kinmedai (Golden Eye Snapper)◝✩ The wild sweetfish, raised in the clear streams of Gujo, was carefully grilled over charcoal after being misted with wine. The skin was crispy, and the flesh was plump, showcasing the delicious seasonal flavor.◝✩ Next to it, the sweetfish fillet was layered three times and finished with a herb-infused batter. This was also incredibly delicious.◝✩ Sweet shrimp, caviar, mushrooms, and rich egg yolk from Aichi's Miyoshi, accompanied by a fennel sauce.◝✩ The Kinmedai from Mikawa was perfectly rare, offering a refined and luscious mouthfeel. Wrapped in a shrimp paste and Western leek crepe, the dish was elevated by the aromatic Glen Moray sauce, truly a masterpiece. ✮ Chapter Three ✮ ꨄ⑅·̩͙࿐⋆ Memory ꨄ⑅·̩͙࿐⋆ ◾︎ Ama no Iwato (Cave of Heaven) ◾︎ Eel ◾︎ Meat ◾︎ Agricultural Welfare◝✩ The clear spring water from Mie Prefecture's Ama no Iwato (God's Water) was used to create a soup made only with Nagoya Cochin chicken, kombu, and salt.◝✩ The eel from Mikawa Isshiki had a crispy surface and a tender texture. Underneath the eel was a mixture of miso and liver, served with a red wine sauce. Enjoyed with blue cheese and wasabi, surprisingly, the combination of eel and blue cheese was harmonious, showcasing the essence of creative cuisine. It was an incredibly moving dish.◝✩ The meat consisted of French squab and Aichi's Toyohashi duck.◾︎ French Squab- It had no gamey taste, with a refined fat texture that was superior to chicken. The meat was firm yet pleasantly tender.◾︎ Toyohashi Duck- A high-quality red meat different from chicken. I was able to compare the thigh and breast, each offering unique textures and moistness. The key was the sauce and the yamamomo (Japanese bayberry) puree, showcasing the skill of a true professional.◝✩ Agricultural Welfare- Fresh local blessings, a delightful palate cleanser. ✮ Chapter Four ✮ ꨄ⑅·̩͙࿐⋆ Relief ꨄ⑅·̩͙࿐⋆ ◾︎ Pineapple ◾︎ American Cherry◝✩ A sorbet made from pineapple, filled with fruit, peel compote, and jelly. ✮ Final Chapter ✮ ꨄ⑅·̩͙࿐⋆ Remembrance ꨄ⑅·̩͙࿐⋆ ◾︎ Tea Sweets◝✩ A recreation of playful sweets that the chef enjoyed as a child (I chose four from several options):⟡͚ Chocolate Cake ⟡͚ Cheesecake⟡͚ Opera Cake ⟡͚ Pudding◾︎ Takayama Tran Bleu- An exquisite delight among beauties.Three types of incredibly delicious bread. This is truly amazing.◾︎ Drink- Coffee made from beans carefully roasted by Kenji Nishimura of Jimuran Coffee, a specialty coffee shop in Nakagawa-ku, Nagoya. Enjoying a delicious coffee after the meal was a wonderful way to conclude the experience.✮ Lunch Menu JPY 21,780-⟡͚ Glass White Wine JPY 2,200-⟡͚ Water Charge JPY 880-⟡͚ Service Charge JPY 2,983- ⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘⫘ Total ／ JPY 27,843-A blissful creative French lunch lasting two and a half hours...I had a truly precious and wonderful time as I savored the slow passage of time.Thank you very much.Experience, photography, and review by: Boku-chan...(´>∀ Less

I visited Reminiscence, a place I had been curious about for a while.Given its high ratings, I had quite a bit of expectation when I arrived.The culinary skills were impressive, and it was clear that quality ingredients were used. I found the fish dishes particularly intriguing.The way the conger eel was cooked to a rare finish left a strong impression, and the specialty dish of eel paired with blue cheese in a fritter was a fascinating combination, allowing me to appreciate the meaning of enjoying eel in a French style.Caviar and truffles were used throughout the menu, and there was no impression of skimping on luxury ingredients.On the other hand, the viand I was most looking forward to was the duck from Aichi Prefecture.While the cooking was beautiful and, of course, delicious, duck is a relatively familiar ingredient in Japanese cuisine. Given the price range of this French restaurant, I was expecting more unique ingredients like squab or game that are not commonly encountered, so I felt a bit unsatisfied personally.Moreover, I was more concerned about the service than the food itself.There were several moments when the intervals between dishes felt long, and it seemed like the next plate took a while to arrive. Additionally, the staff appeared to be more focused on the kitchen's progress than on the guests, which made me feel a bit uneasy.The explanations about the dishes were provided by the staff, but sometimes they spoke too softly and quickly to be heard. The explanations themselves felt somewhat bland. They didn’t convey the charm of the ingredients or the thought process behind choosing a particular cooking method, which left me wanting to know more about the dishes and ingredients.At the end, the chef personally saw me off at the entrance, which was a very courteous gesture. However, it was unfortunate that, despite having the chef right in front of me, I didn’t have the urge to ask questions like, "How was that dish made?" or "Can you tell me more about that ingredient?" This reflects my overall impression of the experience.I had high hopes for the restaurant's concept of "memory and aftertaste," but unfortunately, it didn’t resonate strongly with me.Each dish was carefully crafted, and there were many delicious offerings. However, when I reflected on the entire course, it fell into the category of "very high-quality French cuisine"—both good and bad—without leaving me with a strong memory or aftertaste unique to this restaurant.Of course, I don’t think the quality of the dishes was low at all, and I believe it would be very appealing to those who appreciate delicate compositions and harmony.The total for two was about JPY 60,000.While there were many delicious dishes, considering the price and my expectations beforehand, I didn’t leave with a strong impression that would make me want to pay this amount again for a return visit. Less

Behind the door lies a quiet and sophisticated space dominated by white tones.Soft light pours in through large windows, illuminating chairs that exude warmth from wood and elegantly set tables. The understated decor evokes the feeling of a contemporary art gallery.It is not extravagant.There is a sense of space that allows the dishes to take center stage.The course begins, combining ingredients, aromas, temperatures, and textures, transforming the scenery with each plate.What will come next?That anticipation lasted until the very end.【Order Details】【Lunch】Menu Reminiscence JPY 21,780Chapter One ~ Aftertaste ~◯ Sea UrchinPignon (Finger Food)Using Hokkaido Rishiri's horse manure sea urchin. A tuile made with kombu and starch serves as a base, topped with horse manure sea urchin, micro amaranth, lily bulb, and dried seaweed.A burst of ocean fragrance in one bite. The rich sweetness of the bafun uni is enveloped by the roasted aroma of the seaweed, while the gentle sweetness of the lily bulb quietly extends the aftertaste.◯ Pike CongerGrilled pike conger from Toyohama, Minamichita, with Australian black truffle and ravigote sauce.Grilled to a rare finish (the skin is charred while the flesh remains nearly raw).Underneath lies sliced Australian black truffle, complemented by a refreshing ravigote sauce made with asparagus, abalone, and fresh herbs.The semi-raw pike conger is juicy with a pleasantly crisp texture. The roasted skin's aroma blends with the rich fragrance of black truffle, while the refreshing acidity of the ravigote sauce vividly enhances the delicate umami of the pike conger.◯ BreadTakayama TrambleChapter Two ~ Creation ~◯ Wara AyuA whole ayu grilled slowly over charcoal. The skin is crispy and fragrant, while the flesh is plump. Enjoy the bittersweetness of the ayu's innards alongside the sweetness of its delicate flesh.Wara Ayu in a Crispy CoatingThe filleted ayu is filled with a paste made from its liver and cheese, then lightly coated and fried. Served with nasturtium and a salsa verde made from the ayu's liver.The combination of the ayu's inherent bitterness and aroma with the richness and texture of the reimagined dish is intriguing.◯ Tamayura AmberThe central egg yolk is slowly cooked for about an hour, resulting in a creamy yet slightly crumbly soft-boiled texture. Underneath, a change of ingredients features red snapper and caviar. The sweetness and saltiness blend with the lingering ocean flavor, all brought together by a creamy, rich sauce made with white wine.◯ Red SnapperBreaking through a thin, fragrant pastry reveals moist and glossy red snapper. The refined sweetness of its fat combines with the gentle sweetness of Western leek, while a dense sauce deepens the aftertaste.◯ Fried Bread with Olive OilChapter Three ~ Memory ~◯ Ama no IwatoChicken fat, Nagoya Cochin, kombu.A soup made by layering the umami of kombu over broth from Nagoya Cochin, finished with chicken fat for aroma and richness.◯ EelServed with wasabi, red wine sauce, and cheese.The eel is grilled until the skin is crispy and fragrant. In contrast, the flesh is tender and soft, with a sweet richness.Accompanied by a namerou made with eel liver, seasoned with sansho pepper, enhancing the liver's unique bitterness and rich umami with a refreshing aroma.◯ MeatMatsusaka Beef ShinshinBeautifully cooked to a rosy hue, the Matsusaka beef shinshin offers a robust umami typical of red meat, yet the texture is surprisingly tender and moist. The refined sweetness of the fat spreads with each bite, and when paired with a rich sauce, the umami deepens further.◯ NourishingSalad of Seasonal Vegetables and Edible FlowersA combination of leafy greens, tomatoes, purple vegetables, sprouts, and edible flowers.● Red Wine BreadChapter Four ~ Relief ~The sweet and sour flavor of pineapple is enveloped by the mellow sweetness of coconut. The refreshing notes of mint and red shiso lighten the aftertaste, while the sweet and sour taste of American cherries and the roasted aroma of caramelized nuts provide an accent.Final Chapter ~ Remembrance ~Choose from coffee, tea, or café au lait.Tea sweetsFour selections from the cart!◯ Grape SparklingRegible【Access】3-18-3 Tsutsui, Higashi Ward, Nagoya City, South Exit☎️ 052-228-83374-minute walk from Shakudai StationRather than relying solely on the luxury of ingredients, the experience weaves a story that encompasses aroma, temperature, texture, presentation, and even the order in which the dishes are served.Enhancing this flow is the staff's exquisite poise and sense of distance.They quietly accompany you when needed, stepping back during moments of savoring the aftertaste. Each of their actions resonates with the aesthetic of space throughout the entire course. I highly recommend experiencing it for yourself.So, everyone, enjoy your meal! (^^) Less

Should I start my training over again?To get straight to the point, the food was exceptional, and the service was top-notch, but unfortunately, there was an issue on the receiving end.At a restaurant of this caliber, it seems that customers also need a certain level of education and experience, which I lacked.Now, let’s move on to the menu descriptions.First, the appetizer: Uni Chips. This dish combines sea urchin and seaweed salt chips, leaving a deep aftertaste.Next, we had steamed conger eel served with truffle and asparagus sauce underneath. It was a plate that encapsulated summer, though it might have benefited from a bit more truffle aroma.Then came the fried sweetfish and the whole grilled fish. The grilled fish was prepared by sprinkling wine over it, while the fried version was packed with sweetfish, cheese, and sweetfish liver.The moment I took a bite, the umami of the fish exploded in my mouth, perfectly complemented by the bitterness and richness of the liver—it was fantastic.The grilled fish had a subtle wine flavor but still brought out the natural taste of the sweetfish.Next was Tamayura Amber. This dish featured eggs from chickens aged 7 to 9 months, served with caviar, shrimp, and herb sauce.Personally, this and the main dish were the MVPs of the day. The incredibly rich egg and sauce melded beautifully with the shrimp!Then we had the baked golden eye snapper in pastry. The pastry and wine sauce were so well combined that I wanted to savor every drop of the sauce!Next was the Ten-iwatari Soup, made with famous spring water, Nagoya Cochin chicken, and salt. It truly respected the original flavors.The specialty dish was eel, grilled with far infrared heat, served with a mixture of mackerel and eel liver. This was also astonishingly delicious, and I was amazed by the idea of using Gouda cheese for a flavor change.For the main meat dish, they served a rare cut of beef with a wine sauce. The flavor change came from yuzu pepper and a spice sauce.The inherent umami of the meat was extraordinary, providing multiple moments of delight with each bite.For dessert, we had pineapple ice cream. This ice cream was the best I’ve ever had! It featured basil ice cream, crushed pineapple shaved ice, coconut cream ice cream, and nuts, all packed with summer flavors. Basil ice cream is quite famous, it seems.Next was a cherry cake made with American cherries. This warm cake was filled with plenty of American cherries, and it was a thoroughly satisfying dish.Finally, we had nostalgic sweets and tea. The concept was to remake a famous childhood snack, and I chose Pino, Yukimi Daifuku, cotton candy, and Kinoko no Sato.The theme was aftertaste and memory, and it certainly matched that theme!In summary, the overall experience leaned more towards a focus on the flavors of the ingredients rather than surprises. In that sense, it was a restaurant that required a certain level of experience and education to fully enjoy.In that regard, it might be a place that somewhat discourages first-time visitors.The service was wonderful, but there were some differences among the staff. Experienced staff noticed my sweating and kindly offered to adjust the air conditioning, showcasing excellent hospitality, while younger staff might have spoken a bit too quickly or provided insufficient explanations.Next time I come, I want to train more and return as an adult who can truly appreciate the flavors! Less

I had an important meeting and used a private room for the occasion. The restaurant's exterior was stunning, and upon entering, I was transported to a different world that felt far removed from the residential area outside. The atmosphere was sophisticated and clean, dominated by white tones.The attention to detail in the dishes was remarkable, and the plates were adorable as well. When the desserts arrived, I saw names like "Kinoko no Yama" and "Pie no Mi," which made me think of store-bought snacks. However, while they looked remarkably similar, the taste was on a completely different level, making me feel like I could never go back to the regular versions again. I was truly shocked by how different they were.Overall, while the prices are a bit high, I was consistently impressed by the refined dishes throughout the meal. Less

Chapter 1 - Aftertaste Sea Urchin / Pike Conger The aroma of sea urchin and nori fills the air, marking the start of this culinary journey. The pike conger from Toyohama, paired with a herb-infused sauce, offers an extraordinary sensation.Chapter 2 - Creation Sweetfish / Shark Fin / Sasae The sweetfish, prepared in a salt-grilled style, delivers an unparalleled flavor experience. The bitterness of the liver is truly delightful. The shark fin is complemented by ingredients and spices in a Chinese style, which is quite intriguing for a French restaurant. The grilled skin of the red snapper is rich in texture and enjoyable, with tender flesh and crispy skin. I was pleased to experience a different cooking method compared to the previous pastry-wrapped version.Chapter 3 - Memory Ama-no-Iwato / Eel / Meat / Agricultural Welfare This time, the eel is served with a tangy sauce and octopus, a departure from past styles. The meat is Matsusaka beef, tender and bursting with flavor the more you chew.Chapter 4 - Relief Pineapple / American Cherry The pineapple sorbet, along with mint, shiso, and coconut ice cream, creates a delightful contrast with the warm cherry cake.Final Chapter - Reminiscence Tea Sweets A familiar take on traditional sweets with a twist. This time, I thoroughly enjoyed the summer ingredients. I was also delighted that the same ingredients were prepared differently from my last visit. Overall, it was a truly satisfying experience that left me completely content. Less

I visited with high expectations for a two-star experience, but frankly, it fell short.The food was delicious, featuring wonderful ingredients, including local specialties. However, at this price point (approximately JPY 85,000 for two), I believe that "delicious" is the bare minimum one should expect from a fine dining restaurant.What I was hoping for was a unique perspective and philosophy from this chef, a respect for the ingredients, and a story conveyed through the dishes. Yet, while the website frequently mentions concepts like "aftertaste" and "memory," these elements were not effectively communicated through the actual course. Each dish ended up being within my expectations, lacking the surprise and excitement I had anticipated.Moreover, the service was particularly disappointing. The explanations of the dishes were delivered in a manner that conveyed a lack of confidence, often with a soft voice that made it difficult to hear.What stood out most was the speed of service. Dishes were brought out while I was still savoring the previous one, and as soon as I finished, the plate was whisked away. There were moments when I wanted to enjoy the sauce with my bread until the very end, but it was taken away before I could do so.The website claims to value "aftertaste" and "memory," yet in reality, my partner and I didn’t even have time to discuss our impressions. There was no opportunity to share thoughts like, "This sauce was delicious" or "The cooking technique was impressive" before the next dish arrived, leaving no time to anticipate what was coming next.I felt a significant contradiction between the concept of wanting guests to savor the aftertaste and the actual service provided.Throughout the service, it seemed more focused on the kitchen's pace rather than attending to the guests. The timing of serving dishes should align with the guests' eating pace, conversation, and enjoyment of wine; that is what I believe constitutes top-notch service.I was also looking forward to the wine, but the pairings were rather safe. While they were not off-putting and were reasonable given the price, I did not feel a compelling connection, such as, "This wine was chosen specifically for this dish," nor did I sense a synergy between the food and wine that elevated each other. As a wine enthusiast, I honestly wished for more adventurous suggestions and surprises.I believe that Michelin stars are not awarded solely based on taste; the overall experience, including food, service, and ambiance, is evaluated. In that sense, I did not feel that my experience warranted two stars.I came with high hopes for a restaurant representing Aichi's gastronomy. Therefore, it was truly disappointing that the time to savor the aftertaste, which the restaurant itself promotes, was lost due to its own service.This review is not written to criticize the restaurant. Rather, as a representative of Aichi's gastronomy, I hope it can become an even more outstanding establishment, and I wanted to share my honest thoughts as a customer. Less

This was my first visit to Reminiscence. I would say it leans more towards creative French cuisine rather than traditional French. Each course had a theme, and every dish was aligned with that theme, using local ingredients. As I enjoyed the meal, I could almost visualize the scene that the chef was trying to convey through the theme. All the dishes were incredibly delicious, but personally, the fish dish left a particularly strong impression on me. I love the fish from Sasuemaeda and often visit places that serve it, but this was my first time having it in a French style. The fish was fluffy and tender yet had a nice firmness, with no fishy smell at all, wrapped in a crispy pastry, providing a delightful texture. The aroma of butter wafted through, making it absolutely delicious. I believe it was the best fish dish I've ever had in French cuisine. The dessert was also very playful, allowing me to enjoy the meal until the very end, leaving both my heart and stomach completely satisfied. Thank you very much. I hope to visit again next time. Less

【Lunch】Menu ReminiscenceChapter 1 – Echoes・Sea Urchin A dish where the rich sweetness of sea urchin is enhanced by the combination of wasabi chips, seaweed, and herbs.・Pike Conger Rarely cooked pike conger served with a tangy vinaigrette sauce, complemented by the aroma of black truffle, evoking a refreshing summer vibe.Chapter 2 – Creation ・Japanese Sweetfish Grilled over straw while being lightly salted and sprayed with wine, bringing out the fragrant essence of the fish from head to tail.The sweetfish croquette has a fluffy filling that fills your mouth, with liver sauce and mozzarella cheese adding a delightful accent.・Tamayura Amber Brand eggs produced by "Kohaku Farm" in Miyoshi City, slowly cooked at low temperature for an hour, served with caviar and sweet shrimp. This was the most impressive dish of the day.・Sasue Exquisite red snapper sourced from "Sasue Maeda Fish Shop," wrapped in pastry, creating a wonderful harmony when paired with the sauce. Each component is delicious on its own as well!Chapter 3 – Memories ・Amanoiwato The soup poured over Nagoya Cochin chicken broth is made with "Amanoiwato sacred water" collected by the chef, combined with kombu and salt. It spreads a gentle umami flavor, providing a moment of comfort.・Eel Crispy-skinned eel served with a mixture of liver and white fish, surprisingly pairs well with blue cheese.・Meat Matsusaka beef knuckle, cut generously for a satisfying bite. When paired with sudachi pepper and fromage blanc, it offers a different deliciousness.・Farm and Welfare A warm vegetable bowl, perfectly complemented by a flavorful dressing, making it easy to enjoy. It was nice that the meat side dish was served separately.Chapter 4 – Relief ・Pineapple A refreshing combination of mint ice cream and pineapple.・American Cherry Warm cherries encased in a thin pastry with cold vanilla ice cream. The balance of sweet and sour flavors, along with the sweetness of chocolate, was delightful.Final Chapter – Reminiscence ・Tea Confectionery Sweets filled with the owner's memories, allowing you to choose four from ten varieties.Every detail reflects a commitment to quality, creating a blissful moment. Highly recommended for a luxurious lunch.However, be cautious as there are three consecutive desserts, which may not suit those who dislike sweets. Also, note that there is no detailed breakdown of costs, and charges for water and other items are not clearly stated. Less

I was intrigued by the high reviews and decided to visit.The building is very beautiful, and my first impression was quite positive.The menu consists of a single course with a pairing of three glasses of shoroglass.With the service charge included, the total for the course and drink pairing came to just under JPY 40,000.To be frank, I didn’t feel that this price was justified.I had higher expectations for the service.Regarding the food, each dish showed a lot of care and had a satisfying portion size, so I felt quite full.However, in terms of service, I found it difficult to hear the staff's explanations, and while it seemed intentional, the lack of warmth made it hard to relax and enjoy the meal, which was a downside for me.Overall, I’m glad I had the experience. Less

【Restaurant】Reminiscence【Location】Aichi / Kurumada Station【Order】◇Omakase Course ◇Sea Urchin ◇Pike Conger ◇Wara Sweetfish ◇Tamayura Amber ◇Sasue ◇Ayu ◇Meat ◇Nofuku ◇Kona ◇American Cherry ◇Tea Sweets 【Note】This French restaurant is located a short walk from Kurumada Station in Aichi Prefecture. It is a popular spot, recognized as a Silver restaurant on Tabelog and listed among the top 100 French restaurants. I visited during lunch time.The theme of this restaurant is "Aftertaste and Memory." In a space dominated by white, you can enjoy colorful dishes.◇Sea Urchin Amaranth, Bafun Uni, Kuzu Nori Chips◇Pike Conger White Asparagus, Truffle Served with bread from the bakery Tran Bleu in Gifu Takayama.◇Wara Sweetfish Grilled whole. Enjoyed as is. Croquette, Ayu Liver Sauce, Mozzarella, Salsa Sauce This is like a high-end Filet-O-Fish.◇Tamayura Amber Egg cooked at low temperature for 1 hour Fennel Sauce, Caviar, Sweet Shrimp The richness of the egg yolk stands out against the bold flavor of the sauce. This is like a luxurious Carbonara.◇Sasue Pike Mackerel wrapped in pastry. Sourced from Sasue Maeda Fish Shop. Here, you can enjoy classic French cuisine. Served with white wine and whiskey sauce Accompanied by olive oil fried bread.◇Amano Iwato Chicken fat, Nagoya Cochin, Kombu, Salt◇Eel Grilled white, Namekko, Wasabi, Red Wine Sauce, Blue Cheese◇Meat Duck, Carrots with Cumin and other spices, Black Olive Served with bread infused with hot wine.◇Nofuku A generous serving of vegetables here. Enjoyed with Garlic Bagna Cauda Sauce.◇Kona Sorbet, Chocolate, Caramelized Hazelnuts, Honey and Meringue Ice Cream This is delicious!◇American Cherry Tuile, Warm Tuile, Vanilla Ice Cream, Cherry, Walnut Pound Cake◇Tea Sweets Yukimi Daifuku, Pino, Chocolate Pie, Pie no Mi These are adaptations of the chef's childhood favorites. It truly evokes memories. Unique and interesting.Each dish was a delightful experience, blending French cuisine with a touch of Japanese influence. Perhaps this is due to the use of many local ingredients from Nagoya.Overall, it was a wonderful French dining experience. Thank you! Less

○【Lunch】Menu Reminiscence 《 Echoes and Memories 》 ○ Wine Course Half *Please refer to the photos for the menu.* Today, I had the long-awaited dining experience at "Reminiscence." I am truly grateful to my reviewer friend for the invitation! The interior, predominantly white and reminiscent of an art gallery, is sophisticated yet charming and warm, creating an incredibly comfortable atmosphere. This time, we used a private room, allowing us to escape the hustle and bustle and take our time to sharpen our senses. The true essence of this place lies in the pure strength of the ingredients themselves, harmoniously combined with intricately calculated complex sauces, and the beauty of the lingering aftertaste that gently washes over you. I enjoyed the "Wine Course (Half 7 glasses)" paired with the dishes, and the pairing was exceptional, enhancing the contours of each plate and extending the aftertaste exponentially. **Chapter One - Echoes** ​Uni A delicate amuse-bouche featuring a crisp base topped with rich uni and herbs. The contrast in texture upon entering the mouth is remarkable, serving as a highly refined prologue. ​Hamo (Pike Conger) Fresh hamo, perfectly cooked to a "half-raw" style. After the moist and alluring texture, the refined sweetness of the hamo, along with the vibrant green herb sauce and foam sauce, meld beautifully in the mouth. As the chapter's name suggests, it leaves a beautifully long "echo"—an exquisite dish. The bread served here is a specialty sourced from the renowned "Tranquil Blue" in Hida Takayama. Its crispy texture adorned with rice crackers and the aroma of wheat heightens the anticipation for the upcoming courses. **Chapter Two - Creation** ​Torigai (Cockle) Lavishly layered with black truffle, the rich texture and flavor of the finely chopped torigai complement each other. The luxurious aroma of the truffle and the umami of the shellfish harmonize beautifully in this sensory delight. ​Tamayura Amber A dish made with the finest eggs from Aichi Prefecture, "Tamayura Amber." Utilizing the clear sweetness and rich flavor of the egg whites, which are nearly devoid of impurities, it is elevated into beautiful layers resembling terrine or pie through meticulous French techniques. ​Sasue (Kinmedai) An exquisite kinmedai sourced from "Sasue Maeda Fish Shop" in Yaizu. Cooked to a breathtakingly beautiful rosy hue, the skin is crispy while the flesh is astonishingly moist and juicy. Each bite reveals a dense potential that leaves me in awe. **Chapter Three - Memories** ​Tama-Iwato Served in a unique black lava stone vessel, this one-of-a-kind soup is based on "Tama-Iwato Sacred Water" sourced by the chef near Ise Jingu, made solely with Nagoya Cochin chicken, kombu, and salt. The completely pure and crystal-clear broth gently permeates from the throat to the stomach, showcasing the pure umami and profound flavor of the free-range chicken. ​Unagi (Eel) The eel is finished with a crispy, fragrant skin reminiscent of charcoal grilling. Paired with refreshing slices of onion and herbs, along with blue cheese and a rich red wine sauce with wasabi, this dish showcases traditional ingredients filtered through a French lens, demonstrating exceptional creativity. ​Meat (Toyohashi's Megumi Duck Breast and Thigh) The main dish of the day. Enjoy two cuts of meat, the breast and thigh, both brimming with rich juices. The robust sauce perfectly holds the dense umami that bursts forth with each bite. The pairing with the heavy red wine from the Half course was truly a masterpiece that left me speechless. **Chapter Four - Memories** ​Konatsu (Small Citrus) The first avant-dessert refreshes the palate after the meat course. The refreshing acidity and noble aroma of konatsu fill the mouth, providing a wonderfully calculated sense of refreshment. ​American Cherry The next dessert features American cherries, rich in sweetness and acidity. The smooth components and sauces beautifully enhance the potential of the cherries, making the contours of the ingredients remarkably clear. **Final Chapter - What a Rich Life Means** ​Selectable Tea Sweets - Four Points of Remembrance The final touch to the course is the tea sweets (mignardises), where you can choose four from a dedicated menu featuring authentic items (such as Pilkul-style jelly, opera cake, Yukimi Daifuku, cheesecake, and pudding), ensuring the excitement lasts until the end. This time, I selected four varieties based on my appetite and preferences. ​Opera: A beautifully layered dessert with a bitter and rich chocolate flavor. The aroma of cocoa wafts through, leaving a sophisticated aftertaste. ​Yukimi Daifuku: A creation that elevates the chewy texture and sweetness of ice cream through delicate techniques. The melting sensation in the mouth far surpasses the original. ​Cheesecake: A smooth cake that spreads the rich flavors of butter and cheese. It is dense yet not too heavy, gently accompanying the aftertaste of the course. ​Pudding: A dish where the smooth melt-in-your-mouth texture, luxurious richness of the eggs, and the flavor of the bitter, deep caramel sauce harmonize exquisitely. ​Post-meal Coffee (Jimuran Coffee) The final cup to accompany these "Four Points of Remembrance" is made from roasted beans from the renowned "Jimuran Coffee" in Nakagawa Ward. With no off-flavors, it boasts a deep and beautiful richness and a refined clear aftertaste, perfectly enhancing the flavors of the delightful tea sweets. It was a perfect finish. This wonderful lunch, which surely deserves the "Tomorrow's Grand Chef Award" at Gault & Millau 2026, left a deep imprint in my memory. I left the restaurant with a sense of lingering echoes that enriched my life. Thank you for a wonderful time. It was a great meal! Less

On July 23, 2023, the most famous French restaurant in Nagoya, located in Naka Ward, Aichi Prefecture, moved to Tsutsui in Higashi Ward.■ Michelin Guide Tokai 2019 - Two Stars■ Gault & Millau 2020-2026 - 3 Toques / 5 Toques■ Tabelog Award SILVER 2017-2022, 2024-2025 BRONZE 2023■ Tabelog French Top 100 EAST 2021, 2023, 2025Despite the relocation resetting all awards, the restaurant has already regained its status as a top establishment, including the Top 100 and Silver awards.■ About Chef Masaki KuzuharaHe trained at renowned restaurants such as "Kantensans" in Tokyo, which has maintained three Michelin stars, and "HAJIME" in Osaka, also a three-star establishment, before establishing himself in Nagoya.The bread served at this restaurant comes from "Tranquil Blue," a popular bakery located in Takayama City, Gifu Prefecture.■ About Tranquil BlueLocated in Takayama, Gifu Prefecture, it is a popular bakery that has been recognized as one of the "Top 100 Bakeries" on Tabelog, known for its long lines.In 2005, it won third place in the "Coupe du Monde de la Boulangerie," often referred to as the Bakery World Cup.◆Today is Saturday, and I had the day off from work.I had a monthly lunch gathering planned for this day, with members including myself, the lunch organizer, and the couple who organizes the dinner gatherings.Also joining us for the first time is "Nabesuken," a rising food blogger from Gifu Prefecture.After three years, I decided to revisit this restaurant, which is recognized as the best French restaurant in Aichi both in name and reality.I couldn't make a new reservation at the second-ranked restaurant on Tabelog in Aichi, so I couldn't compare if it truly deserves that ranking.◆I arrived at the parking lot around 11:45 AM on Saturday.■ ParkingIt seems there is no affiliated parking lot for this restaurant, but there is a coin parking lot a little south across the street from the restaurant.Last time, the parking lot was available, and this time it was still spacious! It could have been a problem if it had been crowded (laughs).When I arrived at the restaurant, I noticed someone taking photos, likely a food blogger, and when I approached, it turned out to be Nabesuken!I remembered waiting on the street until opening last time, but since there were no other customers waiting, I thought we might be able to enter early.Upon entering, I found someone who seemed to be in charge (possibly the maître d'), and when I mentioned my name, they said, "Please, come in."I went to call the others waiting outside, and we were guided to a private room on the second floor!The menu was already set:● Menu Reminiscence (Lunch) - JPY 24,390(All prices include consumption tax and a 12% service charge)We also ordered:● Water charge - JPY 620?● Non-alcoholic sparkling - JPY 1,600?Total: JPY 26,610▶ Content of Menu Reminiscence (Lunch)The theme of this restaurant is "Aftertaste and Memory."▷ DrinksSince I had to drive today, I needed to order a non-alcoholic drink.There was a paper menu for wine, but the non-alcoholic drinks were only explained verbally.I wonder if they really wanted me to order wine? (laughs)■ Non-Alcoholic Drink Menu- Non-alcoholic sparkling A bit sweet, described as tasting like non-alcoholic champagne.- Homemade ginger ale- Juice from Wakayama Prefecture mandarins- Hassaku juice- Non-alcoholic cocktail A gin and tonic with mint and lime, similar to a mojito.▷ Guy PINARD & Fils Raisi-Bulle Non-alcoholic sparkling grape juice ■ AI Description This is a top-tier organic sparkling grape juice produced by a traditional cognac (brandy) maker from the Cognac region of France.The flavor of the grapes is rich and sweet, with a lingering umami and a crisp carbonation, making it delicious!★ Chapter One - ~Aftertaste~▷ Sea Urchin (Specialty?)■ Description This dish features sea urchin, which the chef considers to have the most pleasant aftertaste among various ingredients. It uses Hokkaido Rishiri sea urchin. The base is a chip made from a mixture of kudzu starch and seaweed, topped with micro amaranth, boiled lily bulb, and dried seaweed.The clear umami of the sea urchin and the aroma of the dried seaweed are delightful, and the crispness of the chip adds a nice touch!Indeed, I can feel a pleasant umami aftertaste lingering! ▷ Hamo (Pike Conger)■ Description This dish features hamo prepared to retain a rare texture, lightly grilled over charcoal on the skin side, served almost like sashimi. The sauce is a vinaigrette made with asparagus, enhanced with acidity, and accented with the aroma of black truffle.Since it's June, hamo is in season, and I can feel the seasonal vibe!The hamo is properly deboned, with a lightly grilled skin that has a pleasant aroma.The creamy vinaigrette and the subtle aroma of black truffle, along with the refreshing fennel, create an interesting and delicious fusion of French and Japanese ingredients!▷ First Type of Bread■ Description (with additions) This bread is sourced from "Tranquil Blue," a top bakery in Takayama City, and three types of homemade bread are served throughout the course.This bread is exclusive to Reminiscence and cannot be purchased at Tranquil Blue.At Tranquil Blue, the bread is frozen at 70% doneness and delivered three times a week, then baked to 100% at this restaurant.So, it’s in the best state of freshness!■ The butter is a special butter made with seaweed salt, characterized by its mild saltiness and richness.The first bread is a round loaf topped with a crunchy coating, providing a delightful texture.The outside is crispy, and while it doesn't have the moisture of high-hydration bread, the inside is fine and lightly moist, making it delicious!It makes me want to visit Takayama right away!★ Chapter Two - ~Creation~▷ Torigai (Cockle)■ Description The torigai is sautéed and then lightly grilled over charcoal to impart a slightly smoky flavor. The sauce is a basil and parsley-based pesto, served with Awaji Island's new onions wrapped in a thin pastry called "part-brick" and deep-fried, accompanied by a slightly sweet onion puree.The crispy coating makes a pleasant sound, and the sweet onion (characteristic of Awaji's new onions) pairs well with the refreshing pesto sauce.The torigai has a firm texture and umami, and when combined with the creamy sauce and sweet onion puree, it creates a complex and delicious flavor!▷ Tamayura Amber■ Description Tamayura Amber is a premium brand egg produced by Kohaku Farm in Miyoshi City, Aichi Prefecture, costing about JPY 400 each. These rare eggs are laid only during a peak period of two months in a chicken's life, garnering immense support from Michelin-starred restaurants and top chefs for their pure flavor and nutritional value.The egg yolk is slowly cooked at low temperature for about an hour, resulting in a texture similar to squid puree, served with warm "Aori Ika" sauce and a tartar made with sweet shrimp and caviar at the bottom.As I break the liquid, thick yolk and mix it with the squid sauce, caviar, and sweet shrimp, I can taste the rich, creamy flavor reminiscent of cheese.I initially thought there was cheese in the sauce, but the staff clarified that it was made only with fennel acidity and cream, with no cheese added.Everyone's guesses were off (well, that's how it goes; it wouldn't be interesting if amateurs could identify everything by taste).The mixed sauce reveals pieces of sweet shrimp and caviar, providing a delightful texture and melting umami!▷ Sasu-e■ Description (with additions) This dish features Kinmedai (red snapper) from Sasue Maeda Fish Shop in Yaizu City, Shizuoka Prefecture, known for its freshness and quality. The fish is covered with shrimp mousse and baked in a pastry, finished with a sauce made from a type of blood orange called "Tarocco."The Kinmedai is cooked to a perfect medium-rare, with a slight pink hue at the core, providing a firm texture and rich umami.The sauce is creamy yet refreshing, with the Tarocco orange adding a delightful touch, creating a complex flavor profile.▷ Second Type of Bread - Fried BreadDescription is unclear?I don't have a memo for my impressions, so I can't recall the exact taste after a week, but I remember it was delicious, with the flavors of the fried oil and the bread itself blending together.Of course, I only remember it being delicious!★ Chapter Three - ~Memory~▷ Ama no Iwato This dish uses spring water from "Ama no Iwato," a legendary place near Ise Jingu Shrine where Amaterasu is said to have hidden. This water, selected as one of Japan's top waters, is carefully extracted by the chef and combined with a dashi made from katsuobushi and kombu.Enjoy the mellow flavor of the fine dashi combined with the renowned water.The saltiness is relatively low, but the dashi flavor is incredibly pleasant, with a clear and refreshing taste.The umami is remarkable, with the flavors of katsuobushi and chicken oil complementing the strong presence of kombu.After drinking, there's nothing left in my mouth, but the lingering umami aftertaste remains for over five minutes, which is incredibly pleasant!During my first visit, I thought many dishes had a strong lingering aftertaste right from the start.This time, the first half didn't seem to have the same overwhelming umami aftertaste, but it started to intensify around this point!This must be part of the menu structure.▷ Unagi (Specialty)■ Description (with additions) The unagi from Mikawa Isshiki is grilled slowly over charcoal while being drizzled with Sauternes, a sweet wine from Bordeaux, France (I later confirmed with the staff that the wine is used during grilling).Accompanying it is a sauce made from Fourme d'Ambert (a type of blue cheese) and red wine, with a bed of goya and mashed unagi liver mixed with sesame and miso.Enjoy the unagi with various condiments and sauces to experience different flavors.The combination of blue cheese and unagi is particularly recommended by the chef.The grilled unagi is fragrant and well-cooked, with a crispy skin and a juicy, tender interior.The pairing of sliced onions, herbs, and the umami of the unagi is delightful, and as the chef suggested, the blue cheese pairs exceptionally well!The lingering umami aftertaste continues to resonate in my mouth, which is incredible!■ Alternative Menu for Those Who Dislike UnagiSince the dinner organizer dislikes unagi, an alternative dish was prepared upon reservation.◯ Beef Tongue Dish The main ingredient is beef tongue, served with a red wine sauce and flavored with wasabi combined with sweet white wine from Bordeaux, Sauternes. Accompanied by beef tartare, enjoy the beef tongue with the red wine sauce, Sauternes-flavored wasabi, and the beef tartare.Since I didn't eat it, I obviously don't have any impressions (laughs).◇▷ Meat◯ Roasted Duck■ Description This dish features "Megumi Duck," a brand duck from Toyohashi City, Aichi Prefecture, prepared with exquisite cooking. The larger cut in front is the breast, while the thigh is served behind it. A rich sauce made from the essence of the meat is laid underneath. The accompaniment (paste) is made from olives and pepper, while the orange-colored accompaniment is a slightly spicy carrot paste.■ About "Megumi Duck" This premium duck is raised by the local long-established "Toriichi Butcher Shop," led by farm leader Megumi Okamoto, and is now favored by top chefs at renowned restaurants like "Reminiscence" in Nagoya and "Ginza Le Can" in Tokyo.The duck is raised without stress and is processed using the Etouffe method (suffocation).The duck, seasoned with pepper and coarse salt, has a fragrant and crispy skin.The inside is perfectly cooked, with a pinkish hue, which likely contributes to its juiciness.When you bite into the duck, the texture is firm, and the juicy umami spreads in your mouth!Other members of the gathering exclaimed how delicious the duck was, but I personally felt it left a somewhat unsatisfactory aftertaste.While "Megumi Duck" is a high-end duck used by many upscale restaurants, the overwhelming umami and richness of the meat might be surpassed by the duck from a French restaurant I visit twice a year in Mizunami City.The chef there has a strong focus on duck, pigeon, and lamb, creating a forbidden course as a hobby (as mentioned on Instagram, too).Unknowingly, I had been enjoying some high-quality duck dishes!The accompaniments included a carrot paste mixed with cumin spices and a black olive and sesame paste, which added a refreshing flavor to the duck, making the aftertaste less noticeable.This accompaniment seems to counteract the lingering umami aftertaste.▷ Nofu◼️ About "Nofu" "Nofu" refers to a collaboration between agriculture (Nō) and welfare (Fuku), creating new value while solving each other's challenges, formally known as "Nōfuku Renkei." In simple terms, it is a system that matches farmers struggling with labor shortages with disabled or elderly individuals seeking work and purpose.The vegetables from Nofu are served with a sauce, making them delicious to eat, including turnips, yam, crispy fried lotus root, grilled shiitake mushrooms, tomatoes, and microgreens, all paired with a rich chicken-flavored sauce.▷ Third Type of BreadDescription is unclear?This bread consists of two small dough pieces connected together, providing a unique chewy texture despite not being high-hydration.★ Chapter Four - ~Relief~▷ Konatsu■ Description In the glass, fresh konatsu fruit and a compote made from the peel are hidden, paired with a light meringue ice cream flavored with honey, and a chocolate cream that adds depth to the flavor. Topped with caramelized hazelnuts for a crunchy texture, and finally, frozen konatsu flesh is grated and lavishly sprinkled on top like shaved ice.The sweetness and freshness of konatsu are complemented by a slight bitterness from the peel's compote, creating a delightful gradient of flavors.The chocolate cream and ice cream add sweetness, making it a complex and enjoyable dessert!▷ American Cherry■ Description Inside a thin tube made of chocolate and milk, fresh cherries, warm cherry sauce, and cold cherry soup are enclosed. Topped with vanilla ice cream and a thinly baked cocoa tuile (cookie).The warm cherry sauce and hot cherries contrast with the cold cherry soup and vanilla ice cream, creating an interesting temperature contrast.The refreshing taste of American cherries is enhanced, leaving a rich aftertaste that is delightful!★ Final Chapter - ~Recollection~▷ Tea Sweets■ Description These are small handmade sweets (mignardises) that recreate the sweets Chef Kuzuhara remembers, allowing each person to choose four from the plate. ① Snow Viewing Daifuku (a replica) ② Ramune ③ Kinoko no Yama (a replica) ④ Gateau Chocolat ⑤ Opera Cake ⑥ Pie no Mi (a replica) ⑦ Cheesecake ⑧ Pudding (a replica) ⑨ Cotton CandyI chose Snow Viewing Daifuku, Pudding, Cheesecake, and Kinoko no Yama.The Snow Viewing Daifuku is soft and filled with vanilla ice cream, just as I imagined.The pudding looks like the original but has a higher quality and richness.The caramel has been transformed into a high-quality bitterness and sweetness (laughs).The cheesecake has a rich and authentic flavor.The Kinoko no Yama has been crafted with varying sizes of mushrooms, showing attention to detail (laughs).The bittersweet chocolate and the light flavor of the snack combine well, allowing me to enjoy the upgraded taste of sweets from my memories!▷ Post-Meal Drink■ You can choose from coffee, café au lait, or tea.I chose specialty coffee.■ Description (excerpt) This coffee is made from beans carefully roasted by Jimuran Coffee, a specialty coffee bean shop in Nakagawa Ward, Nagoya, using beans grown in the Anasora Shakiso Guji region of Ethiopia, finished with an anaerobic process. Enjoy the exotic and unique flavors characteristic of the Guji region.■ About Anaerobic Process (AI description) This is a processing style where coffee fruit and yeast are fermented in a sealed tank, blocking oxygen. Inspired by winemaking, this method produces fruity, rich, and complex flavors in coffee.The coffee brewed using the nel drip method is aromatic, refreshing, and has a unique, interesting flavor with a slight bitterness.This is indeed a memorable taste!◇This time, the dinner organizers and Nabesuken ordered a half version of the Standard 7 glasses for JPY 12,000, which paired excellently with the dishes!They mentioned that the interpretation of the flavors changed dramatically!If you can drink alcohol, it comes highly recommended (if your wallet allows, of course? laughs).◇After the meal, the dinner organizers were enjoying a smoke on the balcony outside the second-floor private room.The second-floor private room is often used for business meetings, and the balcony has chairs and tables, allowing for a relaxed smoking experience.While there is also an outdoor smoking area on the first floor, it might not fit the restaurant's aesthetic and could feel uncomfortable (laughs).During my first visit, I was seated at a table on the first floor, but the noise from other customers made it hard to hear explanations.The second-floor private room is free from the commotion below, allowing for focused conversation and enjoyment of the food.The restroom is also exclusively available on the second floor, and smoking outside is permitted, making it much more comfortable for groups to enjoy their meal!I truly appreciated the recommendation over the phone!■ Payment methods include cash and various credit cards.I entered wearing a T-shirt and cotton pants.I do have a summer jacket, but since I tend to sweat, it would need immediate dry cleaning, and I found it cumbersome to take off (laughs).Nabesuken, on the other hand, was properly dressed in a jacket!The staff, including the person in charge (possibly the maître d') and several waiters, were all very polite.When I inquired about the dishes, they provided accurate answers promptly.It seems they keep records of my past visits, as they were well aware of my previous visit three years ago during the summer when I wore work clothes (which is obviously unacceptable, even back then, haha).Despite the many new visitors, they could quickly retrieve customer data after reservations and incorporate it into our dining conversation.This is one of the best customer service experiences I've had at a French restaurant!I also asked Chef Kuzuhara for a photo together.I had taken a photo with him in work clothes during my last visit, but this time I was in a T-shirt, which is a bit more decent?Even as a humble food blogger, Chef Kuzuhara greeted me with a smile and was very courteous.As I left, I expressed my gratitude, saying, "It was delicious!" and departed the restaurant.I had a wonderful dining experience that will remain in my memories. Thank you! Less

This was my first visit to the restaurant.First, I took a taxi from Nagoya Station, which cost JPY 3000.I arrived a bit late, but I was warmly welcomed.I opted for the wine pairing.The Champagne was from the Henriot brand.I started with a tart topped with sea urchin and nori, accompanied by a light sauce made from asparagus.Three types of bread were served, all delicious, though the quantity might have been a bit much.Next was a Vermentino from Corsica, paired with fried bird shellfish and vegetables.Then came the Savoie Chasselas, with a layer of vegetables underneath.I also had Jack Prieur's wine from Beaune, served with sweet sea bream from Shizuoka, wrapped in pastry with shrimp, showcasing a beautiful pink center.The soup was presented in a dish resembling a rock, made with Nagoya Cochin chicken and chicken fat inside. It was delicious. The dish was called "Amanoiwato," which is said to be near Ise Jingu. The Nagoya Cochin was outstanding.The eel was served grilled with a sauce. The wine was from Saint-Émilion, and the side dishes were delightful.For the main course, I heard it was pigeon. It included heart, bone-in meat, and thigh. I loved the flavor. The wine was Bourgogne Juvigny, a perfect pairing. The accompanying vegetables were also tasty.For dessert, I had a cold sorbet made from Konatsu citrus and a cake with American cherries, paired with a Grenache fortified wine that complemented the cherry aroma perfectly.I finished with coffee and some tea sweets. I enjoyed homemade Yukimi Daifuku, Pino, Kinoko no Mori, and Pie no Mi.It was a truly enjoyable time. It was a great meal! Less

Everything was simply delicious. The level of effort and skill in the cooking was astonishing, and each dish left me in awe. It's such a delight to be able to enjoy this quality of food in Aichi. Even though I'm not a fan of conger eel, the way it was prepared here made me think, "What is this? Is this really conger eel?" I was truly surprised and impressed.As for the dessert, I usually skip cake, but the cherry cake here was so good that I ended up eating two pieces, even taking one from someone who couldn't eat it. It's the best cake I've ever had. It's surprising even to me that I, who don't usually like sweets, ended up eating two pieces.I definitely want to come back! Less

I took the Shinkansen from Tokyo to visit this place in Nagoya, spending a total of 4 hours in the city.The restaurant has a bright and clean atmosphere with a white color scheme.I enjoyed a 12-dish course that I had reserved in advance, paired with a glass of wine.The amuse-bouche featuring sea urchin from Rishiri was delightful, as the crispy sheet blended with the sea urchin felt like eating tempura.The crunchiness of the onion with the bird shell was nice, but my plate had quite a bit of spiciness left, so it might depend on personal preference.The dashi made from Nagoya Cochin served in the middle of the meal was incredibly delicious and served as a refreshing palate cleanser.The desserts were also creatively crafted, and it was fun to choose from the various options.It was a great meal! Less

A Perfect Experience at a French Grand MaisonI finally had the chance to visit "Reminiscence," a representative French restaurant in Nagoya, for lunch.The restaurant is nestled in a residential area, away from the hustle and bustle of the city, and its exterior already exudes an aura of elegance and sophistication.Upon entering, I was warmly welcomed by the staff, and the interior was even more luxurious and stylish, making it a restaurant that truly suits my taste.Lunch consists of a single course priced at JPY 21,780 (as of June 2026). The overall theme is "Resonance and Memory," presented in a five-chapter story format.For wine, I ordered a glass of Champagne, a bottle of white, and brought my own red (corkage fee required).* Dom Pérignon - Champagne Brut Vintage 2017The glass of Champagne starts at JPY 2,750, and I opted for the Dom Pérignon at JPY 5,830. With my spirits lifted, the culinary journey began.① Sea UrchinThe first chapter, themed "Resonance," begins with an amuse-bouche. Beneath the sea urchin lies a chip made of nori and kudzu starch, topped with herbs as finger food. The saltiness of the nori chip and the refreshing flavor of the herbs enhance the sweetness of the sea urchin.② Pike CongerNext up is the pike conger, evoking the feeling of early summer! While I enjoy pike conger in Japanese cuisine, the Western preparation offers a fresh and exciting taste.Notably, the beautifully rare preparation is visually striking. Underneath lies truffle, accompanied by a sauce made from herbs, reminiscent of a namerou (minced fish) style, creating a delightful surprise in both texture and flavor from the start.* Marc Colin et Fils - Chassagne-Montrachet "Margot" 2021* Georges Roumier - Morey-Saint-Denis 1er Cru "Clos de La Bussière" 2016The visible wine cellar from the dining area boasts an impressive selection of wines. The wine list is extensive, making it hard to choose from so many tempting options. The price range includes both affordable and high-end wines, reflecting a thoughtful approach.③ Surf ClamFeaturing surf clam as the main ingredient, served with fritters and vegetables. I missed the origin, but it’s likely from Mikawa Bay. True to the theme of the second chapter, "Creation," the harmony of multiple ingredients and sauces is truly impressive.④ Tamayura KohakuThis dish features the rare "Tamayura Kohaku" egg, which is only laid for two months in the life of a chicken raised at "Kohaku Farm" in Miyoshi City, Aichi Prefecture. The richness combined with a remarkable clarity of flavor is astonishing! The dish's purity is also exceptional.⑤ Sasue (Kinmedai)This dish features fish from "Sasue Maeda Fish Shop" in Yaizu, Shizuoka, known for its skilled chefs. To enjoy Sasue's fish prepared by a top-tier chef is a true delight.The beautifully rosy kinmedai (red snapper) is wrapped in pastry, accompanied by a sauce that balances sweetness and acidity. The flavor is incredibly clear and rich, showcasing the fish's potential to the fullest.⑥ Amano IwatoWe now enter the third chapter, "Memory." A setting with lava stones and sakura wood cups is presented, leaving me curious about what will be served.Using sacred water from Amano Iwato near Ise Jingu, the exquisite dashi broth made from chicken and kombu kelp refreshes the palate and prepares for the climax.⑦ EelNo visit to Nagoya would be complete without eel, which is thoughtfully included in the menu.The skin is crispy while the tender meat provides a satisfying bite. The dish is complemented by sauce, additional sauce, blue cheese, sliced onions, and herbs. The combination of eel and blue cheese is particularly innovative.⑧ Matsusaka BeefThe main dish of the day is Matsusaka beef. The precise cooking technique is commendable, showcasing the meat's umami beautifully. The accompanying vegetables are served on a separate plate, which is a refreshing touch.⑨ KonatsuThe fourth chapter is a dessert named "Relief." A refreshing sorbet made from konatsu (a type of citrus) cleanses the palate.⑩ American Cherry⑪ Tea Sweets and CoffeeThe final chapter features sweets that the chef loved as a child, reimagined as tea sweets. From a cart with about ten varieties, I chose four. Each sweet resonates with the guests, aligning perfectly with the theme of "Remembrance."With impeccable food, wine, service, and ambiance, everything at this restaurant is perfect. Among the high-quality restaurants, lunch here is particularly reasonably priced and highly recommended. I look forward to returning to experience this extraordinary dining again. Less

A French dining experience themed around reminiscence and memory. The chef hails from renowned establishments like "Kantessence" and "Hajime." The exterior and interior are predominantly white, featuring high ceilings that create an open, museum-like atmosphere.The dishes lean towards innovative French cuisine while incorporating Japanese flavors. The combination of ingredients like eel and dashi broth evokes a sense of Japanese cuisine, yet when asked about the genre, one can confidently say "French," creating a fascinating experience.As expected from a French restaurant, the meal concluded with an array of desserts, leaving me thoroughly satisfied.■ Menu Highlights:⚪︎ Sea Urchin Amber with Lily Bulb and Dried Seaweed ⚪︎ Amber with Caviar ⚪︎ Arare Bread ⚪︎ Bird Shell Sautéed Bird Shell from Mikawa Bay, White Asparagus, and Fried Items, Charcoal Grilled ⚪︎ Clams Steamed with Genovese and White Wine, New Onions from Awaji Island, and Corn Flour Fritters ⚪︎ Pie Wrapped Bake with Sasu ⚪︎ Amano Iwato Water, Kombu, and Nagoya Cochin Chicken ⚪︎ Charcoal Grilled Eel Blue Cheese Sauce and Namero ⚪︎ Matsusaka Beef Knuckle Fromage Blanc and Sudachi Pepper ⚪︎ Nōfuku ⚪︎ Konatsu ⚪︎ Cheese Soufflé with American Cherries and Compote ⚪︎ Yukimi Daifuku, Country Marmalade, Pudding, and Cheesecake Pairing options were limited.■ Duration: 3 hours ■ Reservation Difficulty: Moderate Reservations via Tabelog ■ Cost Performance: Average ■ Additional Notes: ⚪︎ They adjusted the amount of pairing for us. Less

I happened to find a seat the day before and decided to visit since I had plans to go to Nagoya.The interior is simple and calming, with many staff members present.I opted for the lunch course with standard pairing, which was around JPY 40,000.True to the restaurant's name, the dishes left a lasting impression and were truly moving.The course details are as follows: Chapter One - Aftertaste - Sea Urchin → An amuse-bouche finger food to prepare for the course. Tamayura Amber → Egg yolks from Tamayura Amber in Miyoshi City, cooked for an hour, served with sweet shrimp and caviar, accompanied by a fennel sauce. When you cut the yolk, it turns into a smooth, rich liquid that blends beautifully with the sweet shrimp, caviar, and sauce, making it incredibly delicious. Chapter Two - Creation - Torigai → A dish featuring Aichi's torigai (bird clam) and Hokkaido's white asparagus, served with a ravigote sauce and tomato puree. The torigai was exceptionally tasty, and the white asparagus was sweet and delightful. Nishiura Asari → Steamed asari clams from Nishiura, served with new onions and genovese sauce. The sweetness of the onions complemented the clam broth beautifully. Sasae → A puff pastry filled with kinmedai (red snapper) sourced from Maeda Fish Shop in Yaizu. It was truly moving. The sauce paired perfectly with the kinmedai, and both the texture and flavor were outstanding. Chapter Three - Memory - Ama no Iwato → A broth made from spring water sourced from the famous water hole in Eribara, combined with Nagoya Cochin chicken and kombu kelp. The preparation was meticulous, and it left a refreshing taste in my mouth. Eel → Grilled eel served with a red wine sauce, namero (a type of minced fish), wasabi, and blue cheese. The skin was crispy, and the flesh was rich and flavorful. I discovered a new way to enjoy eel. Meat and Agriculture → A dish featuring Aigamo duck raised in Toyohashi, served with duck sauce, along with various vegetables from Ai Farm. It was impressive. The cooking was perfectly done to retain the juices, and the umami was abundant. Each vegetable was delicious and complemented the heavier fish and meat courses well. Chapter Four - Relief - Konatsu → Ice cream with konatsu citrus. A refreshing dessert. American Cherry → A substantial dessert, as shown in the photo. Final Chapter - Remembrance - Tea Sweets → Pino, Pudding, Cheesecake, and Opera Cake. These were sweets that Chef Katsuhara cherished, showcasing a playful spirit (and they were delicious). Also served was iced coffee.The wine pairing enhanced the dishes without overpowering them, which was great.This is a place I would love to visit again when I stop by Nagoya. Less

Overall, the experience was characterized by a comforting and delightful taste. The various ingredients used in each dish complemented each other beautifully. The most memorable item was the amber-colored egg yolk, cooked slowly at a low temperature for an hour. Despite being cooked, it remained soft and creamy, and when I inserted my chopsticks, it still had a runny consistency. It was served with sweet shrimp and caviar, paired with a mushroom sauce that made me want to say, "I could have another serving!" The grilled eel was also incredibly delicious, and I wished I could have eaten more. Additionally, after enjoying two desserts, I couldn't resist adding a dessert cart to my order. It was a truly satisfying conclusion for any dessert lover. Less

It had been about 4 and a half years since my last visit to the old location, and this was my first time at the new restaurant. The new space is incredibly spacious and luxurious, with a well-prepared staff. Even during lunchtime, the restaurant was fully booked, showcasing its enduring popularity.As the course progressed, I was reminded once again how perfectly the flavors here align with my preferences. Despite being French cuisine, it is light and refreshing, maximizing the inherent appeal of the ingredients. The balance and composition of meat, seafood, and vegetables are truly impressive.The highlight of the day was undoubtedly the duck served as the meat dish. The exquisite cooking technique resulted in a beautiful sear, and the quality of the meat was outstanding. The sauce complemented it perfectly, making it one of the top-tier duck dishes I have ever had in various French restaurants.Regarding the service, it was very refined and professional, with minimal unnecessary conversation. Unfortunately, I wasn't feeling well that day, so the unobtrusive service was actually appreciated. However, if I were in my usual good health, I might find the service a bit too scripted and lacking in warmth. A touch more genuine hospitality could elevate the experience even further.That said, considering the quality of the dishes and the pricing, my satisfaction level was extremely high. I truly felt the strength of this renowned restaurant that Nagoya takes pride in. Less

I visited Reminiscence again after about a month and a half, making this my third visit this year.After spending two weeks dining in France and the UK, I found many dishes didn’t suit my palate, and I was eager to return to Japan to savor the cuisine at Reminiscence. So, I made a last-minute reservation.This time, I enjoyed the lunch course paired with a Short 3 Glasses wine pairing.【Aftertaste】【Sea Urchin】This is a classic finger food at Reminiscence, made with fresh Hokkaido Rishiri sea urchin. It’s served on a chip made from nori and kudzu starch, topped with micro amaranth and herbs. The contrast between the crispy chip and the melting sea urchin creates a delightful amuse-bouche.【Torigai (Bird Shell)】This dish features Mikawa torigai, which is grilled over charcoal for added aroma. It’s paired with sautéed Hokkaido white asparagus, and the base is an asparagus purée. The dish is drizzled with a tangy ravigote sauce, and there are cubed and sliced asparagus for texture. This was my first time trying this dish, and as always, the combination of textures was outstanding and incredibly delicious.【Creation】【Sasue】This was another first for me, featuring a dish made with Kinmedai (red snapper) and sakura shrimp from Sasue Maeda Fish Shop. The Kinmedai is grilled until crispy on the skin, topped with sakura shrimp in both raw and fried forms, along with caviar. The sauce is a white wine reduction, accompanied by a creamy cauliflower purée. This method of serving sakura shrimp is highly recommended by Chef Kazuhara, and it’s best enjoyed warm. The memorable comment from Takakuwa-san after explaining the dish was, "It’s incredibly delicious." The combination of the crispy fried sakura shrimp and the tender Kinmedai creates a remarkable tasting experience. This dish is truly exceptional, and the flavors are breathtaking. I felt that a slightly higher ratio of raw sakura shrimp would have enhanced my enjoyment even more. I learned that the staff also enjoy sakura shrimp in their staff meals, which is quite enviable.【Shark Fin】This dish features fried and grilled shark fin from Kesennuma. It’s served with zucchini and garnished with micro fennel for aroma. The sauce is thickened with shark fin and dried scallop broth, accompanied by a white purée of fennel. There are also asari clams from Nishiura, allowing for a delightful pairing with the shark fin and sauce. This was my first time trying a shark fin dish, and it was absolutely exquisite. The combination of crispy shark fin, the rich sauce, and the clams was outstanding, leaving me in awe of its deliciousness.【Shiitake】This dish uses shiitake mushrooms grown in the famous Ayu River in Gifu Prefecture. These large and flavorful shiitake mushrooms are braised in a batter, topped with a generous amount of caviar sauce. Micro cilantro adds an aromatic touch, while a finely chopped duxelles sauce made from the same shiitake is served underneath. This dish allows you to enjoy the chewy texture of the shiitake while savoring the sauce. It was another first for me, and I’m always impressed by Chef Kazuhara’s creativity in crafting such innovative dishes.【Memory】【Tama-Iwato】This is a classic soup served in a sake cup made from cherry wood. Chef Kazuhara personally collects spring water near Ise Jingu, and the warm soup is seasoned only with the fat from Nagoya Cochin chicken skin, kombu, and salt. It’s meant to be enjoyed with both hands.【Eel】This dish features eel from Mikawa Isshiki, grilled over charcoal until white. The grilling technique gives the eel a crispy texture. It’s served with chimichurri sauce, a herb-based sauce with a slight tang, commonly used in South America for grilled meats. Thinly sliced octopus is added for flavor and texture contrast, allowing you to enjoy the eel, octopus, and chimichurri together. Eating the eel while it’s warm offers a unique taste and texture experience unlike any I’ve had before. The eel dishes at Reminiscence surpass those at high-end eel restaurants, making it a truly remarkable culinary experience.【Meat】The main dish features Matsusaka beef, specifically the shinshin cut, which has been raised for 900 days. It’s roasted slowly while being exposed to infrared and far-infrared heat. The meat is served with a simple sauce made from its own juices, along with fromage blanc mixed with raisins and spices, and sudachi pepper for added enjoyment. As always, Chef Kazuhara’s cooking technique is exceptional. The meat dishes at Reminiscence consistently showcase both tenderness and flavor, regardless of the type of meat.【Farm & Welfare】This dish features locally sourced vegetables cultivated by energetic individuals with disabilities at Ai Farm. It’s served with a garlic-based bagna cauda sauce and includes a variety of vegetables such as:- Fried lotus root- French fries- Yam- Tomato- Mushrooms- Eggplant- Edible flowersIt’s a beautifully presented warm salad.【Relief】【Konatsu】The first dessert features refreshing konatsu citrus. The top is shaved ice made from frozen konatsu, with fresh pieces and candied peel inside. The ice cream is a blend of baked meringue and honey, with caramelized chocolate and hazelnuts as an accent at the bottom. Enjoying it from the bottom allows you to experience various flavors and textures of konatsu in this dessert.【American Cherry】The main dessert features American cherries, offering a delightful contrast in temperature. It’s topped with vanilla ice cream, with a warm tube of choux pastry underneath. Inside the choux, there’s warm cherry jam and cheese cream. It’s paired with walnuts and California American cherries. As you break the choux, the cold ice cream and warm dessert ingredients blend in your mouth, creating a new experience.【Recollection】【Tea Sweets】You can choose four from twelve options, including:- Yukimi Daifuku- Pino- Ramune- Pudding- Kinoko no Yama- Cotton Candy- Cheesecake- Opera Cake- Chocolate Cake- Pie no Mi- Choco Pie- Country Ma'amThis time, I chose Yukimi Daifuku, Pino, Pie no Mi, and Cheesecake.I enjoyed a blissful 2 hours and 20 minutes.At Reminiscence, every dish is exceptional. This time, the Sasue, shark fin, and shiitake were particularly outstanding.While there are many delicious restaurants in the world, I believe the quality of the cuisine at Reminiscence is in a league of its own.Once again, I had the pleasure of enjoying the finest French cuisine. Less

Reminiscence is a restaurant that seriously attempts to express the essence of its name, which means "memory" and "aftertaste," through its cuisine.The course I experienced was not just a simple menu layout; it was structured into chapters titled "Aftertaste," "Creation," "Memory," "Relief," and "Recollection." This design transformed the entire dining experience into a single narrative, allowing one to savor it quietly and introspectively, as if it were a gentle descent into personal memories.The presentation, aroma, temperature, and texture were all meticulously crafted. The attention to the layering of textures was particularly impressive, creating a delicate impression.Rather than being flashy for the sake of surprise, the dishes seemed to consider how they would linger in memory as an aftertaste.For instance, a dish featuring eel prepared as a namerou (a type of paste) presented unexpected combinations that flowed seamlessly, without causing any disruption.Instead of serving traditional ingredients like eel in their original form, the restaurant's approach to reinterpret and express them was commendable.On the other hand, to be honest, there wasn't a single overwhelming dish that stood out.However, this is not a negative point; I believe this restaurant embodies a type of gastronomy that quietly builds upon itself.The appetizers and the pigeon dish were particularly impressive. The appetizers showcased a beautiful balance of aroma and temperature, making for a highly refined introduction to the course.The pigeon was cooked with great care, presenting a strong ingredient in a delicate manner.The atmosphere and service, while not overly tense like some cutting-edge gastronomic spots in Tokyo, maintained a certain calmness. Although I did hear some loud voices from the kitchen.It felt more like a dining experience focused on enjoying the lingering aftertaste rather than analyzing the dishes.The cuisine is delicate yet structured, emphasizing the design of aroma, texture, and aftertaste. The reinterpretation of traditional ingredients like eel is intriguing. Overall, it leans towards a quiet accumulation of beautiful aftertastes rather than flashy surprises.This course gently plays with traditional ingredients in a pure and refined manner, representing Nagoya's gastronomy.The restaurant clearly aims to create its own unique context. Although it is said to be from the same lineage as Kantei Sanso, I found Reminiscence to be equally delicious in comparison.Rather than delivering a strong impact, it is the type of restaurant that leaves a subtle memory after the meal. It would have been even better if the kitchen had a more tranquil atmosphere. Less

After two years, I returned to Reminiscence.Last time was also during Golden Week, so I hesitated thinking the dishes might be similar. However, I thought that visiting at the same time might allow me to notice changes, so here I am again!I enjoyed a variety of different dishes this time compared to my last visit.~ Aftertaste ~■ Sea Urchin ■ Tamayura Amber ~ Creation ~■ Firefly Squid ■ Nishiura Clams ■ Sasu-e ~ Memory ~■ Shiitake ■ Eel ■ Meat ■ Agricultural Welfare ~ Relief ~■ Konatsu ■ American Cherry ~ Remembrance ~■ Tea Confectionery Once again, this is a wonderful grand maison.In today's world, where popular restaurants mainly feature a few counter seats, this remarkable establishment offers a well-rounded experience with exceptional dishes and service.The Nishiura Clams were overwhelmingly delicious, and there were many impressive plates, including the Kinmedai (red snapper) that showcased Chef Maeda's skill with the name "Sasu-e."But the main dish, "Megikamo" (duck), was simply outstanding! It had a rich duck flavor unique to Etouffe, with a wonderful contrast between the crispy skin and the juicy meat.Chef Katsuhara seems particularly skilled with pigeons and ducks. In French cuisine, it’s common to find that the appetizers steal the show, but a course that impresses with its main dish is truly satisfying.It perfectly embodies one of Reminiscence's themes: leaving a lasting aftertaste.The wine pairings were, as always, fantastic!And congratulations to Chef Katsuhara for winning the "Tomorrow's Grand Chef Award" from Gault & Millau!It’s been a while since Michelin has come to the Tokai region, but I hope they will come to see Reminiscence soon! Less

【2026.05 Happy Birthday Dinner♪】 The atmosphere is wonderful, the dishes are delicate and light, and the wine pairing is reasonably priced. This French restaurant is a place I want to visit for special occasions, as it feels too nice for everyday use. So, on my birthday, my wife made a reservation for my fourth visit since the new location opened! It had been about six months since my last visit for Christmas dinner, and I was greeted with, "Long time no see!" I enjoyed my 60th birthday dinner while experiencing the fantastic atmosphere and service. 【2026.05 Omakase Course♪ (JPY 24,200, tax included)】 【Standard Wine Pairing (JPY 16,800, tax included)】 【Half Wine Pairing (JPY 12,000, tax included)】 *Service charge not included (12%) **Chapter One ~Aftertaste~** ★Sea Urchin Served with nori chips, Hokkaido sea urchin, herbs, and lily bulbs. ★Tamayura Amber Egg yolks from eggs laid by chickens aged 7 to 9 months, slowly cooked for an hour (soft-boiled), served with caviar, sweet shrimp, and fennel sauce. ☆CHAMPAGNE WARIS-HUBERT **Chapter Two ~Creation~** ★Firefly Squid Boiled firefly squid, dried squid bodies, deep-fried tentacles, grilled white asparagus, and fried white asparagus, served with a ragout of firefly squid and morel mushrooms, tomato puree scented with Chartreuse, and lemon-flavored fromage blanc with sansho pepper. ☆TENUTA DELLE TERRE NERE ETNA ROSATO 2024 ★Nishiura Clams Steamed clams tossed in basil pesto sauce, wrapped in phyllo pastry and fried with fresh onions from Awaji. ☆DOMAINE A PERACCIA 2024 ★Sasue Grilled Kinmedai (golden eye snapper) from Maeda Fish Shop in Yaizu, served with crab-filled lotus root cakes and clam dashi vinegar sauce. ☆GUY AMIOT ET FILS Chassagne-Montrachet 1er Cru Les Verger 2022 **Chapter Three ~Memory~** ★Ama no Iwato A simple soup made with Nagoya Cochin chicken and kombu dashi, using spring water from Ama no Iwato in Shima, Mie Prefecture, which the chef personally collects. ★Eel Crisp-grilled eel from Mikawa Isshiki, served with Blum d'Ambre cheese (blue cheese), red wine sauce, wasabi flavored with sweet white wine, and deep-fried eel liver with a preparation of Kinmedai. ☆Cuvée Vieilles Vignes CHÂTEAU CLARISSE 2020 ★Meat Half a charcoal-grilled pigeon from Ibaraki, including breast, thigh, gizzard, heart, and a puree of yamamomo (Japanese peach). ★Farm-Food Salad made with vegetables from Ai Farm, served with bagna cauda sauce. ☆GEVREY-CHAMBERTIN 2017 CUVÉE VIEILLES VIGNES **Chapter Four ~Relief~** ★Kona Fresh flesh and peel of kona, compote, jelly, and granita, with a salted milk chocolate cream, caramelized hazelnuts, and honey meringue ice cream. ★American Cherry Compote of American cherries, milk and chocolate tulle, served with vanilla ice cream and cheese sauce. ☆Baumard CARTE D'OR COTEAUX DU LAYON 2023 **Final Chapter ~Remembrance~** ★Tea Sweets Four selections from the sweets the chef loved as a child: Yukimi Daifuku, Pino, Kinoko no Yama, Country Ma'am, Pie no Mi, Ramune, Cheesecake, Pudding, Cotton Candy, etc. ★Coffee, Café au Lait, Tea Ethiopian coffee from Jimuranko Coffee in Nakagawa-ku, brewed with a cloth filter, and organic Japanese black tea from Gokase, Miyazaki Prefecture. 【Bread: Custom-made from Takayama's Trembleau】 ★Arare Bread coated with rice crackers. ★Fried Bread Bread kneaded with fennel and fried in olive oil. ★Vin (Wine) Bread made with dough infused with the aroma of red wine, citrus, and spices. ☆Total Bill: JPY 44,200 per person x 2 A perfect grand maison for special occasions! I might revisit in the fall for our wedding anniversary or my wife's birthday celebration (*≧∀≦*) Location: Right after exiting the No. 2 exit of the Sakuradori Line at Kurumazaka Station, cross the intersection at Akahagi and turn left, then take the second corner on the right. Less

I had lunch at "Reminiscence" in the Higashi Ward of Nagoya, Aichi Prefecture. I enjoyed a culinary experience crafted by owner-chef Masaki Katsuhara and the concierge & sommelier. The dishes primarily featured local Aichi ingredients, and the fish was sourced from Maeda Fish Shop in Yaizu. This time, I also had the pleasure of tasting the grilled eel from Isshiki Town, which was just as impressive as the one I had at an eel restaurant in Ito City during my recent visit. The sommelier paired a red wine with the grilled eel, allowing me to compare it with my dinner from the previous night. The accompanying bread was from "Tran Bleu" in Takayama, Gifu Prefecture. As I left the restaurant, I received a warm farewell from the chef, making for a truly delightful experience. I look forward to visiting again in the evening. Less

A week ago, we decided to visit Nagoya, but all the highly-rated restaurants were fully booked...Amidst this, we managed to secure a reservation at Reminiscence!This French restaurant is themed around "Echoes and Memories." The name "Reminiscence" means "recollection" in English.The chef is Masaki Katsuhara, a talented individual with experience at top restaurants like "Kantesans" in Tokyo and "Hajime" in Osaka.In 2015, he opened his own restaurant, Reminiscence, in Sakae, Nagoya. As of May 2026, it boasts a Tabelog score of 4.39 and has received the Tabelog Award SILVER. We are truly grateful to have been able to make a reservation at such a remarkable establishment!The ingredients are primarily sourced from the Tokai region, including Aichi, Gifu, Mie, and Shizuoka, which is a delight for those traveling from afar.Now, let’s dive into the wonderful courses at Reminiscence:**Chapter One - Echoes** **Sea Urchin** Sea urchin served on a chip made of nori. The combination of the two salty flavors leaves a lingering taste that fades away in one bite.**Tamayura Amber** The egg yolk is cooked to perfection! Beneath it lies a generous serving of sweet shrimp and caviar. This egg dish, drizzled with a sauce made from uikyou, left a lasting impression! The richness and sweetness of the egg yolk were incredibly intense! Starting with such a powerful dish is truly characteristic of Reminiscence.**Chapter Two - Creation** **Firefly Squid** A delightful combination of firefly squid from Toyama Bay and asparagus, served in two styles: sautéed and fried! Accompanied by a tomato sauce and kinome leaves, it was quite a feast. With so much on the plate, it was a bit tricky to eat without dropping the firefly squid!**Nishiura Clams** Served with a genovese sauce! Underneath, there’s a fritter made from new onions, which are also used in the sauce. The fritter was crispy and light, making for a delightful dish!**Sasue** A pie-wrapped Sasue from Yaizu, beautifully packaged! The rare Sasue was cooked to perfection, and the whiskey sauce added a lovely touch.**Chapter Three - Memories** **Ama no Iwato** Curious about this dish, I learned it was a soup made with water sourced directly by the chef from Ama no Iwato! The presentation was stunning, with a cup placed on a lava stone. The presence of Nagoya Cochin fat was remarkable, and the combination of flavors was truly impressive.**Eel** This is the restaurant's specialty! Grilled eel from Mikawa, served with a red wine sauce and blue cheese, presented in a classic French style. Using eel as a specialty is quite typical of Aichi! It was served on a bed of namero, making for a deeply flavorful dish.**Meat** The main course was French squab! Grilled over charcoal, it included breast, thigh, and heart, providing a variety of textures that kept it interesting until the end. It was served with a puree of yamamomo, making for a delightful main dish.**Nourishing and Comforting** To finish off, we had a salad! It was beautifully presented with heartfelt notes written on it.**Chapter Four - Relief** **Kona** Served as jelly and compote! It was refreshing alongside honey meringue ice cream.**American Cherry** Served with vanilla ice cream! The warm choux pastry contained cheese, adding a delightful surprise.**Final Chapter - Recollection** **Tea Sweets** You can choose from five out of eighteen nostalgic varieties! It’s hard to resist wanting them all!Wow, this restaurant was fantastic from start to finish. Michelin two stars are well-deserved!The service was pleasant, and the restaurant, with its white and transparent decor, was very comfortable. I’ve come to realize that this is a must-visit place when in Nagoya! Less