#Karuizawa<\/a> #KaruizawaFood<\/a> #JapanFineDining<\/a>
#Japanese Fine Dining Restaurant<\/a> #Must eat in Japan<\/a> #Japanese Travel Food<\/a> #Nordic cuisine<\/a> #Fermented food<\/a>#Cooked food<\/a> #Smoked dishes<\/a> #\u957f\u91ce\u98df\u98df<\/a> #OrangeWine<\/a> #PinotGrigio<\/a> #Rosato<\/a> #GermanWine<\/a> #Mosel<\/a>#Sp\u00e4tburgunder<\/a> #PinotNoir<\/a> #OldVintageWine<\/a>#FineDiningWine<\/a> #Meal and wine pairing<\/a> #JapaneseWine<\/a> #NaturalWine<\/a>#Champagne<\/a> #Champagne<\/a> #OldVintageWine<\/a> #TerroirDriven<\/a> #Red wine<\/a> #Baijiu<\/a> #Wine<\/a> #Orange wine<\/a><\/h6>\n\n\n\n
(Dining in October 2025)<\/p>\n\n\n\n\n\n\n\n
Naz restaurant introduction and Dining experience<\/mark><\/h1>\n\n\n\nNagano Terroir \u00d7 Nordic Fermentation Vocabulary<\/h2>\n\n\n\n
Restaurant Naz takes local ingredients from Nagano as its core, combining Nordic fermentation, maturation, and smoking cooking techniques.
The chef has worked in world-class restaurants such as Noma, and he can feel the deep heritage in terms of flavor structure, technical precision, and ingredient matching.<\/p>\n\n\n\n
The space is dominated by wooden tones, natural, quiet and warm. Outside the window is the restaurant's own herb garden. Unfortunately, the light is limited at night and cannot be fully appreciated.
All dishes are served and introduced by the chef himself. This kind of experience is rare in fine dining today.<\/p>\n\n\n\n
Cooking record<\/h2>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9161-scaled-e1769162125377-903x1024.avif\")
<\/figure>\nThe first course \uff5c Lotus root gnocchi \u00d7 turtle soup<\/mark><\/h3>\n\n\n\nThe Italian-style goosebumps made from lotus root have a soft and delicate taste, with the unique sweetness of lotus root.
Turtle is used to boil the soup base, and the flavor is warm and thick, but not heavy.
Add small bamboo mushrooms from Nago to add a natural mushroom aroma, and finally add a touch of ginger to enhance the flavor, so that the overall concentration remains refreshing. It is a very mature and very astringent opening.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9152-576x1024.avif\")
<\/figure>\nEl Tresillo | Hidalgo \u2013 Jerez, Spain<\/mark><\/strong><\/h3>\n\n\n\nThis is a Sherry designed as an Aperitif. The sommelier specifically mentioned that its flavor is inspired by pine syrup. He hopes to awaken the taste buds with a fresh but recognizable aroma before a formal meal without causing a burden. After the entrance, the sweetness is not arrogant, but it is very clean. The wine is light-bodied and has a warm feeling of oxidation and maturation, which makes people naturally want to take another sip. Tresillo is not the heavy style of a typical sweet Sherry, but a wine that wins by its highly recognizable aroma and lightweight structure.<\/p>\n\n\n\n
It is very suitable as the first glass of wine for fine dining, and it paves the stage for the next wine pairing without grabbing the taste.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9169-scaled-e1769162162408-1024x1005.avif\")
<\/figure>\n The second course \uff5c Nagano Grape \u00d7 Cheese \u00d7 Eggplant<\/mark><\/strong><\/h3>\n\n\n\nThe slices of Nagano grapes are stacked into a structure like a small tower, each piece has exactly the same thickness, and the craftsmanship details are breath-taking.
The filling is fresh cheese and roasted tomatoes, which bring out a soft smoky feeling. It is embellished with fermented plum jelly, which is slightly sour and has a depth of fermentation.
The top layer is knotted with clove oil, which is spicy and clean, allowing the whole dish to end in elegance.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9166-scaled-e1769162184777-658x1024.avif\")
<\/figure>\nPierre Paillard\uff5cBouzy Grand Cru \u2013 Les Parcelles<\/mark><\/strong><\/h3>\n\n\n\nThis champagne comes from Bouzy Grand Garden, and the core of the style lies in the balance of structure and tension.
Through the combination of grapes of different colors, the wine not only retains the skeleton of red fruits, but also loses the refreshing lines brought by white fruits and minerals. It is suitable as a dinner wine rather than an open-bottle champagne for celebration.<\/p>\n\n\n\n
The aroma is not unrestrained, but meticulous and restrained. Ripe red fruits, citrus peel, slightly roasted and mineral flavor are intertwined, the bubbles are delicate, and the acidity is clear after the entrance, which straightens the wine body without excess sweetness.<\/p>\n\n\n\n
Suitable for appearing in the middle of a meal, allowing the rhythm to return to balance, but also allowing people to refocus on the taste itself.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9190-scaled-e1769162212558-794x1024.avif\")
<\/figure>\nThe third course\uff5cacorn-shaped Italian dumplings (ravioli)<\/mark><\/strong><\/h3>\n\n\n\nThe Italian-style dumplings shaped like acorn are filled with raw egg yolks and vegetables, and the vision and structure are very ingenious.
Topped with a creamy sauce composed of sweet pepper and porcini mushrooms, the flavor is warm and the level is clear.
Finally, sprinkle with roasted acorn powder, and the faint nutty aroma will end naturally. It is a dish that makes people feel both design and taste.<\/p>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9174-scaled-e1769162246318-870x1024.avif\")
<\/figure>\n<\/div><\/div>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9177-576x1024.avif\")
<\/figure>\nAntigone Red Dry Wine | Oikonomoy 2004<\/mark><\/h3>\n\n\n\nThis is a red wine from the Greek volcanic island region (crater island), brewed from 100% local native varieties, with a very clear origin character. The color has turned to brick red, revealing the traces left by time.<\/p>\n\n\n\n
When the fragrance is smelled, it is not the fruity flavor that dominates, but the dry red fruits, spices, leather and a little sense of ore appear intertwined, with the calm aura unique to the volcanic soil. After the entrance, the body of the wine is not heavy, but the structure is very clear, the acidity supports the whole, the tannins are rounded, and the drink is quiet and restrained. It is very suitable for pairing dishes, rather than grabbing the show alone.<\/p>\n\n\n\n
This is a wine that speaks to the origin and time.
It does not pursue strength or fruity impact, but uses the mature structure and the calm tone of volcanic terroir to become the ideal background for a dish.
It is very suitable for the middle of fine dining, allowing people to slowly enter a deeper conversation about food and wine.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9180-scaled-e1769162284217-1024x1002.avif\")
<\/figure>\nBread\uff5cRosemary Buns<\/mark><\/h3>\n\n\n\nUse the restaurant's own rosemary.
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9208-scaled-e1769162311861-886x1024.avif\")
<\/figure>\nThe fourth course\uff5cSignature\uff5cMature Smoked Salmon<\/mark><\/strong><\/h3>\n\n\n\nOn the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.<\/p>\n\n\n\n
The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9197-576x1024.avif\")
<\/figure>\nQuinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9217-scaled-e1769162406545-856x1024.avif\")
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9211-576x1024.avif\")
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9233-scaled-e1769162442884-924x1024.avif\")
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9222-576x1024.avif\")
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9242-scaled-e1769161608721-741x1024.avif\")
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9247-scaled-e1769161640348-1024x870.avif\")
<\/figure>\n<\/div><\/div>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9238-576x1024.avif\")
<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9254-scaled-e1769161528300-1024x978.avif\")
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9258-scaled-e1769161557599-754x1024.avif\")
<\/figure>\n<\/div><\/div>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9250-576x1024.avif\")
<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9266-scaled-e1769161486694-991x1024.avif\")
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9269-scaled-e1769160957970-870x1024.avif\")
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9140-576x1024.avif\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/01\/IMG_9137-576x1024.avif\")
<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
The chef has worked in world-class restaurants such as Noma, and he can feel the deep heritage in terms of flavor structure, technical precision, and ingredient matching.<\/p>\n\n\n\n
All dishes are served and introduced by the chef himself. This kind of experience is rare in fine dining today.<\/p>\n\n\n\n
<\/figure>The first course \uff5c Lotus root gnocchi \u00d7 turtle soup<\/mark><\/h3>\n\n\n\nThe Italian-style goosebumps made from lotus root have a soft and delicate taste, with the unique sweetness of lotus root.
Turtle is used to boil the soup base, and the flavor is warm and thick, but not heavy.
Add small bamboo mushrooms from Nago to add a natural mushroom aroma, and finally add a touch of ginger to enhance the flavor, so that the overall concentration remains refreshing. It is a very mature and very astringent opening.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n
<\/figure>\nEl Tresillo | Hidalgo \u2013 Jerez, Spain<\/mark><\/strong><\/h3>\n\n\n\nThis is a Sherry designed as an Aperitif. The sommelier specifically mentioned that its flavor is inspired by pine syrup. He hopes to awaken the taste buds with a fresh but recognizable aroma before a formal meal without causing a burden. After the entrance, the sweetness is not arrogant, but it is very clean. The wine is light-bodied and has a warm feeling of oxidation and maturation, which makes people naturally want to take another sip. Tresillo is not the heavy style of a typical sweet Sherry, but a wine that wins by its highly recognizable aroma and lightweight structure.<\/p>\n\n\n\n
It is very suitable as the first glass of wine for fine dining, and it paves the stage for the next wine pairing without grabbing the taste.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\n The second course \uff5c Nagano Grape \u00d7 Cheese \u00d7 Eggplant<\/mark><\/strong><\/h3>\n\n\n\nThe slices of Nagano grapes are stacked into a structure like a small tower, each piece has exactly the same thickness, and the craftsmanship details are breath-taking.
The filling is fresh cheese and roasted tomatoes, which bring out a soft smoky feeling. It is embellished with fermented plum jelly, which is slightly sour and has a depth of fermentation.
The top layer is knotted with clove oil, which is spicy and clean, allowing the whole dish to end in elegance.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPierre Paillard\uff5cBouzy Grand Cru \u2013 Les Parcelles<\/mark><\/strong><\/h3>\n\n\n\nThis champagne comes from Bouzy Grand Garden, and the core of the style lies in the balance of structure and tension.
Through the combination of grapes of different colors, the wine not only retains the skeleton of red fruits, but also loses the refreshing lines brought by white fruits and minerals. It is suitable as a dinner wine rather than an open-bottle champagne for celebration.<\/p>\n\n\n\n
The aroma is not unrestrained, but meticulous and restrained. Ripe red fruits, citrus peel, slightly roasted and mineral flavor are intertwined, the bubbles are delicate, and the acidity is clear after the entrance, which straightens the wine body without excess sweetness.<\/p>\n\n\n\n
Suitable for appearing in the middle of a meal, allowing the rhythm to return to balance, but also allowing people to refocus on the taste itself.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe third course\uff5cacorn-shaped Italian dumplings (ravioli)<\/mark><\/strong><\/h3>\n\n\n\nThe Italian-style dumplings shaped like acorn are filled with raw egg yolks and vegetables, and the vision and structure are very ingenious.
Topped with a creamy sauce composed of sweet pepper and porcini mushrooms, the flavor is warm and the level is clear.
Finally, sprinkle with roasted acorn powder, and the faint nutty aroma will end naturally. It is a dish that makes people feel both design and taste.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nAntigone Red Dry Wine | Oikonomoy 2004<\/mark><\/h3>\n\n\n\nThis is a red wine from the Greek volcanic island region (crater island), brewed from 100% local native varieties, with a very clear origin character. The color has turned to brick red, revealing the traces left by time.<\/p>\n\n\n\n
When the fragrance is smelled, it is not the fruity flavor that dominates, but the dry red fruits, spices, leather and a little sense of ore appear intertwined, with the calm aura unique to the volcanic soil. After the entrance, the body of the wine is not heavy, but the structure is very clear, the acidity supports the whole, the tannins are rounded, and the drink is quiet and restrained. It is very suitable for pairing dishes, rather than grabbing the show alone.<\/p>\n\n\n\n
This is a wine that speaks to the origin and time.
It does not pursue strength or fruity impact, but uses the mature structure and the calm tone of volcanic terroir to become the ideal background for a dish.
It is very suitable for the middle of fine dining, allowing people to slowly enter a deeper conversation about food and wine.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBread\uff5cRosemary Buns<\/mark><\/h3>\n\n\n\nUse the restaurant's own rosemary.
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fourth course\uff5cSignature\uff5cMature Smoked Salmon<\/mark><\/strong><\/h3>\n\n\n\nOn the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.<\/p>\n\n\n\n
The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nQuinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
Turtle is used to boil the soup base, and the flavor is warm and thick, but not heavy.
Add small bamboo mushrooms from Nago to add a natural mushroom aroma, and finally add a touch of ginger to enhance the flavor, so that the overall concentration remains refreshing. It is a very mature and very astringent opening.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n
<\/figure>El Tresillo | Hidalgo \u2013 Jerez, Spain<\/mark><\/strong><\/h3>\n\n\n\nThis is a Sherry designed as an Aperitif. The sommelier specifically mentioned that its flavor is inspired by pine syrup. He hopes to awaken the taste buds with a fresh but recognizable aroma before a formal meal without causing a burden. After the entrance, the sweetness is not arrogant, but it is very clean. The wine is light-bodied and has a warm feeling of oxidation and maturation, which makes people naturally want to take another sip. Tresillo is not the heavy style of a typical sweet Sherry, but a wine that wins by its highly recognizable aroma and lightweight structure.<\/p>\n\n\n\n
It is very suitable as the first glass of wine for fine dining, and it paves the stage for the next wine pairing without grabbing the taste.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\n The second course \uff5c Nagano Grape \u00d7 Cheese \u00d7 Eggplant<\/mark><\/strong><\/h3>\n\n\n\nThe slices of Nagano grapes are stacked into a structure like a small tower, each piece has exactly the same thickness, and the craftsmanship details are breath-taking.
The filling is fresh cheese and roasted tomatoes, which bring out a soft smoky feeling. It is embellished with fermented plum jelly, which is slightly sour and has a depth of fermentation.
The top layer is knotted with clove oil, which is spicy and clean, allowing the whole dish to end in elegance.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPierre Paillard\uff5cBouzy Grand Cru \u2013 Les Parcelles<\/mark><\/strong><\/h3>\n\n\n\nThis champagne comes from Bouzy Grand Garden, and the core of the style lies in the balance of structure and tension.
Through the combination of grapes of different colors, the wine not only retains the skeleton of red fruits, but also loses the refreshing lines brought by white fruits and minerals. It is suitable as a dinner wine rather than an open-bottle champagne for celebration.<\/p>\n\n\n\n
The aroma is not unrestrained, but meticulous and restrained. Ripe red fruits, citrus peel, slightly roasted and mineral flavor are intertwined, the bubbles are delicate, and the acidity is clear after the entrance, which straightens the wine body without excess sweetness.<\/p>\n\n\n\n
Suitable for appearing in the middle of a meal, allowing the rhythm to return to balance, but also allowing people to refocus on the taste itself.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe third course\uff5cacorn-shaped Italian dumplings (ravioli)<\/mark><\/strong><\/h3>\n\n\n\nThe Italian-style dumplings shaped like acorn are filled with raw egg yolks and vegetables, and the vision and structure are very ingenious.
Topped with a creamy sauce composed of sweet pepper and porcini mushrooms, the flavor is warm and the level is clear.
Finally, sprinkle with roasted acorn powder, and the faint nutty aroma will end naturally. It is a dish that makes people feel both design and taste.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nAntigone Red Dry Wine | Oikonomoy 2004<\/mark><\/h3>\n\n\n\nThis is a red wine from the Greek volcanic island region (crater island), brewed from 100% local native varieties, with a very clear origin character. The color has turned to brick red, revealing the traces left by time.<\/p>\n\n\n\n
When the fragrance is smelled, it is not the fruity flavor that dominates, but the dry red fruits, spices, leather and a little sense of ore appear intertwined, with the calm aura unique to the volcanic soil. After the entrance, the body of the wine is not heavy, but the structure is very clear, the acidity supports the whole, the tannins are rounded, and the drink is quiet and restrained. It is very suitable for pairing dishes, rather than grabbing the show alone.<\/p>\n\n\n\n
This is a wine that speaks to the origin and time.
It does not pursue strength or fruity impact, but uses the mature structure and the calm tone of volcanic terroir to become the ideal background for a dish.
It is very suitable for the middle of fine dining, allowing people to slowly enter a deeper conversation about food and wine.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBread\uff5cRosemary Buns<\/mark><\/h3>\n\n\n\nUse the restaurant's own rosemary.
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fourth course\uff5cSignature\uff5cMature Smoked Salmon<\/mark><\/strong><\/h3>\n\n\n\nOn the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.<\/p>\n\n\n\n
The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nQuinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure> The second course \uff5c Nagano Grape \u00d7 Cheese \u00d7 Eggplant<\/mark><\/strong><\/h3>\n\n\n\nThe slices of Nagano grapes are stacked into a structure like a small tower, each piece has exactly the same thickness, and the craftsmanship details are breath-taking.
The filling is fresh cheese and roasted tomatoes, which bring out a soft smoky feeling. It is embellished with fermented plum jelly, which is slightly sour and has a depth of fermentation.
The top layer is knotted with clove oil, which is spicy and clean, allowing the whole dish to end in elegance.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPierre Paillard\uff5cBouzy Grand Cru \u2013 Les Parcelles<\/mark><\/strong><\/h3>\n\n\n\nThis champagne comes from Bouzy Grand Garden, and the core of the style lies in the balance of structure and tension.
Through the combination of grapes of different colors, the wine not only retains the skeleton of red fruits, but also loses the refreshing lines brought by white fruits and minerals. It is suitable as a dinner wine rather than an open-bottle champagne for celebration.<\/p>\n\n\n\n
The aroma is not unrestrained, but meticulous and restrained. Ripe red fruits, citrus peel, slightly roasted and mineral flavor are intertwined, the bubbles are delicate, and the acidity is clear after the entrance, which straightens the wine body without excess sweetness.<\/p>\n\n\n\n
Suitable for appearing in the middle of a meal, allowing the rhythm to return to balance, but also allowing people to refocus on the taste itself.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe third course\uff5cacorn-shaped Italian dumplings (ravioli)<\/mark><\/strong><\/h3>\n\n\n\nThe Italian-style dumplings shaped like acorn are filled with raw egg yolks and vegetables, and the vision and structure are very ingenious.
Topped with a creamy sauce composed of sweet pepper and porcini mushrooms, the flavor is warm and the level is clear.
Finally, sprinkle with roasted acorn powder, and the faint nutty aroma will end naturally. It is a dish that makes people feel both design and taste.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nAntigone Red Dry Wine | Oikonomoy 2004<\/mark><\/h3>\n\n\n\nThis is a red wine from the Greek volcanic island region (crater island), brewed from 100% local native varieties, with a very clear origin character. The color has turned to brick red, revealing the traces left by time.<\/p>\n\n\n\n
When the fragrance is smelled, it is not the fruity flavor that dominates, but the dry red fruits, spices, leather and a little sense of ore appear intertwined, with the calm aura unique to the volcanic soil. After the entrance, the body of the wine is not heavy, but the structure is very clear, the acidity supports the whole, the tannins are rounded, and the drink is quiet and restrained. It is very suitable for pairing dishes, rather than grabbing the show alone.<\/p>\n\n\n\n
This is a wine that speaks to the origin and time.
It does not pursue strength or fruity impact, but uses the mature structure and the calm tone of volcanic terroir to become the ideal background for a dish.
It is very suitable for the middle of fine dining, allowing people to slowly enter a deeper conversation about food and wine.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBread\uff5cRosemary Buns<\/mark><\/h3>\n\n\n\nUse the restaurant's own rosemary.
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fourth course\uff5cSignature\uff5cMature Smoked Salmon<\/mark><\/strong><\/h3>\n\n\n\nOn the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.<\/p>\n\n\n\n
The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nQuinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
The filling is fresh cheese and roasted tomatoes, which bring out a soft smoky feeling. It is embellished with fermented plum jelly, which is slightly sour and has a depth of fermentation.
The top layer is knotted with clove oil, which is spicy and clean, allowing the whole dish to end in elegance.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Pierre Paillard\uff5cBouzy Grand Cru \u2013 Les Parcelles<\/mark><\/strong><\/h3>\n\n\n\nThis champagne comes from Bouzy Grand Garden, and the core of the style lies in the balance of structure and tension.
Through the combination of grapes of different colors, the wine not only retains the skeleton of red fruits, but also loses the refreshing lines brought by white fruits and minerals. It is suitable as a dinner wine rather than an open-bottle champagne for celebration.<\/p>\n\n\n\n
The aroma is not unrestrained, but meticulous and restrained. Ripe red fruits, citrus peel, slightly roasted and mineral flavor are intertwined, the bubbles are delicate, and the acidity is clear after the entrance, which straightens the wine body without excess sweetness.<\/p>\n\n\n\n
Suitable for appearing in the middle of a meal, allowing the rhythm to return to balance, but also allowing people to refocus on the taste itself.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe third course\uff5cacorn-shaped Italian dumplings (ravioli)<\/mark><\/strong><\/h3>\n\n\n\nThe Italian-style dumplings shaped like acorn are filled with raw egg yolks and vegetables, and the vision and structure are very ingenious.
Topped with a creamy sauce composed of sweet pepper and porcini mushrooms, the flavor is warm and the level is clear.
Finally, sprinkle with roasted acorn powder, and the faint nutty aroma will end naturally. It is a dish that makes people feel both design and taste.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nAntigone Red Dry Wine | Oikonomoy 2004<\/mark><\/h3>\n\n\n\nThis is a red wine from the Greek volcanic island region (crater island), brewed from 100% local native varieties, with a very clear origin character. The color has turned to brick red, revealing the traces left by time.<\/p>\n\n\n\n
When the fragrance is smelled, it is not the fruity flavor that dominates, but the dry red fruits, spices, leather and a little sense of ore appear intertwined, with the calm aura unique to the volcanic soil. After the entrance, the body of the wine is not heavy, but the structure is very clear, the acidity supports the whole, the tannins are rounded, and the drink is quiet and restrained. It is very suitable for pairing dishes, rather than grabbing the show alone.<\/p>\n\n\n\n
This is a wine that speaks to the origin and time.
It does not pursue strength or fruity impact, but uses the mature structure and the calm tone of volcanic terroir to become the ideal background for a dish.
It is very suitable for the middle of fine dining, allowing people to slowly enter a deeper conversation about food and wine.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBread\uff5cRosemary Buns<\/mark><\/h3>\n\n\n\nUse the restaurant's own rosemary.
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fourth course\uff5cSignature\uff5cMature Smoked Salmon<\/mark><\/strong><\/h3>\n\n\n\nOn the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.<\/p>\n\n\n\n
The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nQuinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
Through the combination of grapes of different colors, the wine not only retains the skeleton of red fruits, but also loses the refreshing lines brought by white fruits and minerals. It is suitable as a dinner wine rather than an open-bottle champagne for celebration.<\/p>\n\n\n\n
<\/figure>The third course\uff5cacorn-shaped Italian dumplings (ravioli)<\/mark><\/strong><\/h3>\n\n\n\nThe Italian-style dumplings shaped like acorn are filled with raw egg yolks and vegetables, and the vision and structure are very ingenious.
Topped with a creamy sauce composed of sweet pepper and porcini mushrooms, the flavor is warm and the level is clear.
Finally, sprinkle with roasted acorn powder, and the faint nutty aroma will end naturally. It is a dish that makes people feel both design and taste.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nAntigone Red Dry Wine | Oikonomoy 2004<\/mark><\/h3>\n\n\n\nThis is a red wine from the Greek volcanic island region (crater island), brewed from 100% local native varieties, with a very clear origin character. The color has turned to brick red, revealing the traces left by time.<\/p>\n\n\n\n
When the fragrance is smelled, it is not the fruity flavor that dominates, but the dry red fruits, spices, leather and a little sense of ore appear intertwined, with the calm aura unique to the volcanic soil. After the entrance, the body of the wine is not heavy, but the structure is very clear, the acidity supports the whole, the tannins are rounded, and the drink is quiet and restrained. It is very suitable for pairing dishes, rather than grabbing the show alone.<\/p>\n\n\n\n
This is a wine that speaks to the origin and time.
It does not pursue strength or fruity impact, but uses the mature structure and the calm tone of volcanic terroir to become the ideal background for a dish.
It is very suitable for the middle of fine dining, allowing people to slowly enter a deeper conversation about food and wine.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBread\uff5cRosemary Buns<\/mark><\/h3>\n\n\n\nUse the restaurant's own rosemary.
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fourth course\uff5cSignature\uff5cMature Smoked Salmon<\/mark><\/strong><\/h3>\n\n\n\nOn the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.<\/p>\n\n\n\n
The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nQuinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
Topped with a creamy sauce composed of sweet pepper and porcini mushrooms, the flavor is warm and the level is clear.
Finally, sprinkle with roasted acorn powder, and the faint nutty aroma will end naturally. It is a dish that makes people feel both design and taste.<\/p>\n\n\n\n
<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>Antigone Red Dry Wine | Oikonomoy 2004<\/mark><\/h3>\n\n\n\nThis is a red wine from the Greek volcanic island region (crater island), brewed from 100% local native varieties, with a very clear origin character. The color has turned to brick red, revealing the traces left by time.<\/p>\n\n\n\n
When the fragrance is smelled, it is not the fruity flavor that dominates, but the dry red fruits, spices, leather and a little sense of ore appear intertwined, with the calm aura unique to the volcanic soil. After the entrance, the body of the wine is not heavy, but the structure is very clear, the acidity supports the whole, the tannins are rounded, and the drink is quiet and restrained. It is very suitable for pairing dishes, rather than grabbing the show alone.<\/p>\n\n\n\n
This is a wine that speaks to the origin and time.
It does not pursue strength or fruity impact, but uses the mature structure and the calm tone of volcanic terroir to become the ideal background for a dish.
It is very suitable for the middle of fine dining, allowing people to slowly enter a deeper conversation about food and wine.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nBread\uff5cRosemary Buns<\/mark><\/h3>\n\n\n\nUse the restaurant's own rosemary.
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fourth course\uff5cSignature\uff5cMature Smoked Salmon<\/mark><\/strong><\/h3>\n\n\n\nOn the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.<\/p>\n\n\n\n
The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nQuinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
It does not pursue strength or fruity impact, but uses the mature structure and the calm tone of volcanic terroir to become the ideal background for a dish.
It is very suitable for the middle of fine dining, allowing people to slowly enter a deeper conversation about food and wine.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Bread\uff5cRosemary Buns<\/mark><\/h3>\n\n\n\nUse the restaurant's own rosemary.
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fourth course\uff5cSignature\uff5cMature Smoked Salmon<\/mark><\/strong><\/h3>\n\n\n\nOn the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.<\/p>\n\n\n\n
The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nQuinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
When the service staff asked if I wanted to renew the bread, I hesitated for fear that I would not be able to eat it later. As a result, they only served half of it sweetly. This kind of detail will be remembered silently.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>The fourth course\uff5cSignature\uff5cMature Smoked Salmon<\/mark><\/strong><\/h3>\n\n\n\nOn the table is a large piece of salmon that has been matured for two weeks as a display, and the actual taste is the version that has been matured for a month (the small plate in front of the left). The top is paired with traditional Japanese nara pickles. The crispness, saltiness and ripe salmon blend perfectly. The taste impact is strong, but it is extremely balanced. It is the most memorable one in the entire menu.<\/p>\n\n\n\n
The other version is fresh salmon and fermented turnips, paired with fermented tomato sauce and sesame oil. The acidity is clean and the level is clear, showing the most ideal state of fermented cuisine, pure and bright.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nQuinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Quinto Quarto| Italy\u2013100% Pinot Grigio<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier pointed out in particular that although this wine uses Pinot Grigio, it adopts a brewing method similar to orange wine, which brings about changes in color, structure and flavor, making it more suitable for pairing dishes, rather than simply as a refreshing liquor.<\/p>\n\n\n\n
The aroma is of dried orange peel, flowers and plants, tea and a little wine cellar atmosphere. The tannins are gently present after the entrance, giving the wine an extra layer of structure, rather than a simple fruity expression.
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
It is not as direct to drink as white wine, nor as heavy as red wine. It has become a good transitional role on the table, bridging the flavor level between refreshing and rich.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>The fifth course \uff5c Mid-afternoon dessert \uff5c Beetroot \u00d7 walnut ice cream<\/mark><\/strong><\/h3>\n\n\n\nThe shape is inspired by Basil bush. The beetroot is dehydrated at low temperature for 3-4 hours after being smoked, and the flavor is highly concentrated.
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
The middle layer is sandwiched between walnut ice cream and oats, the soil flavor, nutty fragrance, and the temperature difference between hot and cold are staggered, and finally ends with smoked beetroot powder. The layers are complex but not chaotic.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>SRC Vino Rosato|Italy-Sicily (Sicily)<\/mark><\/strong><\/h3>\n\n\n\nRosato from Sicily, Italy, the color of the wine is warm coral orange, which is between white wine and red wine, and the vision is already very existential.<\/p>\n\n\n\n
The aroma is of red fruit, citrus peel and a little herbal flavor. It is refreshing and not heavy after entering the mouth. The acidity is lively and there is no sweetness. It tastes very clean. This is not a romantic rose wine, but a glass of Rosato that serves the dishes and has a precise rhythm.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>The sixth course \uff5c River Fish \u00d7 Nagano Traditional Soft Bread<\/mark><\/strong><\/h3>\n\n\n\nBased on the concept of traditional soft bread in Nagano, a thin burrito crust is used on the outer layer.
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nEnkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
The whole tail of river fish is fried until it is crispy on the outside and tender on the inside. It is paired with burdock (gobo) and sansho leaf (sansho leaf). It is a very \"local\" dish with spicy, slightly hemp, and soil aromas.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Enkircher Monteneubel Sp\u00e4tburgunder Rotwein | Mosel, Germany \u2013 2011<\/mark><\/strong><\/h3>\n\n\n\nSp\u00e4tburgunder (Pinot Noir) from Mosel, Germany, and it is still 2011.
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCourse 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
The sommelier specifically mentioned that the reason why this wine is \"special\" is not because of the year or label, but the contrast of the region itself.
Mosel is the core production area of typical white wine, especially Riesling. Red wine is not mainstream here. Therefore, a Sp\u00e4tburgunder from Mosel has special cultural and terroir significance in itself.<\/p>\n\n\n\n
<\/figure>Course 7 \uff5cMain Course \uff5c Charcoal Duck \u00d7 Mountain Grape \u00d7 Black Garlic<\/mark><\/strong><\/h3>\n\n\n\nAichi Prefecture duck meat is selected and grilled only over charcoal. The sauce balances the oil with the acidity of mountain grapes, while black garlic brings a deep fermented sweetness.
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nIt doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
The heat control is excellent, and the overall flavor is restrained and stable, but compared to the previous dishes, the memory point is slightly lower.<\/p>\n\n\n\n
<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>It doesn't have to make sense | Japan 2023-Natural Wine<\/mark><\/strong><\/h3>\n\n\n\nThe sommelier only said one word: \"Look at the wine label, it's very special, isn't it?\" \"The sommelier did not explain too much about the brewing details, but directly focused on the label and the name of the wine itself.<\/p>\n\n\n\n
The color of the wine is light red, with a little turbidity, the aroma is free and unrestrained, and it has the wild flavor unique to red fruits, herbs and natural wines. The aftertaste is short but clean, leaving the impression of refreshing acidity and natural fermentation.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThe eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>The eighth course\uff5cRiver Fish Stick Sushi<\/mark><\/strong><\/h3>\n\n\n\nThe river fish is translucent after being pickled and lightly smoked, and the vinegar rice at the bottom is firm. It is served with salted tomatoes, smoked radishes and seaweed.
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nChampagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\nThis is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n
The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold.
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChannel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\nFig-themed ice cream dessert.
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPetit four<\/mark><\/strong><\/p>\n\n\n\nHazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n
Drink pairing<\/h2>\n\n\n\n
Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions.
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\n
Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n
Personal feelings<\/mark><\/h1>\n\n\n\nThis is the meal I am most looking forward to during my whole journey.
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n
Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\n- Price\uff5c 65,000 yen \/ person
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong>138-1 Oiwake, Karuizawa, Kitasaku District, Nara 389-0115 Japan<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/www.tablecheck.com\/shops\/naz\/reserve?utm_source=google<\/a><\/li>\n<\/ul>\n\n\n\n
The balance of sour, smoky, and seafood is very good, and it is a highly completed conversion dish.<\/p>\n\n\n\n
<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>Champagne Castelnau\uff5cBrut Mill\u00e9sime 2006 <\/mark><\/strong><\/p>\n\n\n\n This is a Vintage Champagne that has been brewed since 2006 and has matured for a long time.<\/p>\n\n\n\n The aroma is maturing: ripe apples, dried fruits, honey, roasted and nutty aromas slowly unfold. Channel 9\uff5cEverything is Fig<\/mark><\/strong><\/p>\n\n\n\n Fig-themed ice cream dessert. Petit four<\/mark><\/strong><\/p>\n\n\n\n Hazelnut cake, milk tea, simple and gentle finish.<\/p>\n<\/div><\/div>\n\n\n\n Meals include drink pairings, and you can choose between alcoholic or non-alcoholic versions. Many comments also recommend their non-alcohol pairing. If you have the opportunity to visit again, you will want to try it.<\/p>\n\n\n\n This is the meal I am most looking forward to during my whole journey. Off-topic, when I served, I asked if I would provide a menu, and the answer was no. I can only listen to the chef introduce the dishes in a very heavy accent. Fortunately, AI recognition is very convenient now (laughs).<\/p>\n\n\n\n
After the entrance, the bubbles are very fine, and the acidity is still there, but the lines become rounded and stable, and the aftertaste is long and gentle, leaving the aromas of nuts and ripe fruits, and the rhythm slowly slows down. It is very suitable as the last cup after a meal.<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>
Contains fig leaf ice cream, fig leaf oil, jam and dried fruit\uff0c
Use the different forms of a single ingredient to create a complete aroma outline.
The theme is clear and it is also very memorable.<\/p>\n<\/div><\/div>\n\n\n\n<\/figure>Drink pairing<\/h2>\n\n\n\n
This time there is alcohol pairing: in addition to wine, sherry is paired at the beginning, and local Nagano home-brewed wine is used. In addition, the combination of stick sushi and champagne is surprisingly suitable.<\/p>\n\n\n\nPersonal feelings<\/mark><\/h1>\n\n\n\n
Because it is difficult to order and because I have been repeatedly recommended, after actually eating, I will say: It's really worth coming once, and I even want to come to Karuizawa again for Naz.<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n
\n
\ud83c\udfe0 @naz_karuizawa<\/a><\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n
\n