Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Natsuki Suzuki - Young Fermentation Specialist
Food
Innovative Cuisine that Sticks to Unique Techniques and Worldview
Others
Hidden Specialty Ingredients Nurtured by Shinshu and Karuizawa
Review
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Review 1,011resultsFollowers 270peoplerestaurant Naz
予約 あり 訪問人数 6人 滞在時間 3時間 価格 55000円/人 この店舗では最後でした。 d やよいひめ とちおとめのジュース アロニア ラベンダー f ...View details
2025/02 visited
7 times
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あーろんは岐阜の民
Gifu
Review 138resultsFollowers 192peopleこれは面白すぎる食体験(´∀｀)
今日は軽井沢♪ 昨年10月以来の長野。お昼手前に岐阜を出て、屋代に寄り、上田に寄りと軽井沢までのんびり向かいました。 今日の訪問は「Restaurant Naz」さん。 ...View details
2025/02 visited
1 time
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tomy1027Gifu
Review 147resultsFollowers 159people今回で15回目のNAZ
Restaurant NAZ@軽井沢 2020年9月にオープンされてから4年5ヶ月。GREEN SEED軽井沢の中に併設された貸店舗での営業を2月一杯で終え、新たに建てる新店...View details
2025/02 visited
15 times
Restaurant information
Details
| Restaurant name |
掲載保留Restaurant Naz（Restaurant Naz）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Gold winner
The Tabelog Award 2025 Gold winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner |
| Categories | Innovative, Italian |
| Address |
長野県北佐久郡軽井沢町追分134-3 GREEN SEED軽井沢内 |
| Transportation |
Jōshin'etsu Expressway / 20 minutes from Saku IC 2,091 meters from Shinano Oiwake. |
| Opening hours |
|
| Average price |
JPY 60,000 - JPY 79,999 JPY 60,000 - JPY 79,999 |
| Average price（Based on reviews） |
JPY 60,000 - JPY 79,999JPY 50,000 - JPY 59,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Lunch and Dinner Service Charge: 10% Original text ランチ・ディナー サービス料10％ This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
6 Seats |
|---|---|
| Maximum party size | 5people（Seating） |
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available 4 parking spaces |
| Space/facilities |
Relaxing space,Counter seating,Open terrace |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
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|---|---|
| Location |
Beautiful view,Hideout,A house restaurant |
| Service |
Parties over 2.5 hours,,Take-out |
| Website |
https://www.instagram.com/naz_karuizawa?igshid=YTQwZjQ0NmI0OA%3D%3D&utm_source=qr |
| The opening day |
2020.9.9 |
閉じる
ChefNatsuki Suzuki - Young Fermentation Specialist
Born in Nagano Prefecture, I embarked on my culinary journey at the age of 16. I began my training at a pizzeria in my hometown of Saku City and then traveled alone to Naples to learn authentic Italian cuisine. After that, I honed my skills at renowned establishments in Denmark, such as "noma" and "kadeau," which lead the new Nordic cuisine. In 2020, I opened my restaurant, and within just six months, it was featured in a global restaurant guidebook, gaining significant attention. I am pursuing unique dishes that utilize fermentation techniques based on Italian cuisine.
Food Innovative Cuisine that Sticks to Unique Techniques and Worldview
Not only does Chef Suzuki bring out the inherent flavors of the ingredients, but he also adds new umami derived from the ingredients by utilizing techniques of fermentation and aging. His signature dish, "Reconstructed Beets," involves applying a variety of cooking methods such as roasting, aging, sous-vide, and drying to the same beets, then reassembling them with the addition of fermented extracts. The overwhelming texture that seems to surpass the potential of the beets, along with a new sensation of deliciousness, dances in the mouth.
Others Hidden Specialty Ingredients Nurtured by Shinshu and Karuizawa
Fresh vegetables and fruits, as well as freshwater fish, are carefully selected from the clear air and pure natural water of Karuizawa, which boasts a cool climate even in summer. Chef Suzuki particularly values river fish raised through advanced aquaculture techniques as a unique ingredient of Karuizawa. The selection is diverse, including Shinshu salmon, carp from Saku, yamame (Japanese mountain trout), iwana (Japanese char), and ayu (sweetfish). Notably, the hayabusa (a type of freshwater fish) is rarely used in restaurants. The hayabusa, kept alive in cold natural water until just before cooking, becomes a dish that surprises and impresses.
Innovative Italian Cuisine Combining Premium Karuizawa Ingredients and Nordic Fermentation Techniques
At just 26 years old, our innovative chef has captivated food enthusiasts, making our limited lunch and dinner seats highly sought after. Utilizing unique fermentation techniques honed in Scandinavia,
... we create surprising flavors without relying heavily on seasonings or animal fats. Our signature dish features aged and smoked Shinshu salmon paired with fermented turnips and a sauce infused with seasonal fruits. Experience the brilliance and passion in our courses!