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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あーろんは岐阜の民
Gifu
Review 150 postsFollowers 205 peopleAn incredibly fun dining experience!...
Today, I'm in Karuizawa! It's been a while since my last visit to Nagano in October of la...View details
Visited on February, 2025
1 time
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tomy1027Gifu
Review 147 postsFollowers 162 peopleThis is my 15th visit to Restaurant Naz
Restaurant Naz in Karuizawa Since opening in September 2020, it has been 4 years and 5 mo...View details
Visited on February, 2025
15 times
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Review 1,052 postsFollowers 294 peopleRestaurant Naz
Reservation: Yes Number of Guests: 6 Duration: 3 hours Price: JPY 55,000 per person This ...View details
Visited on February, 2025
7 times
Restaurant information
Details
| Restaurant name |
移転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. |
| Business 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 | 5 people（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, Celebrations and surprises, 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 with Exceptional Karuizawa Ingredients and Nordic Fermentation Techniques. A Burst of Talent and Passion!
A young and innovative chef, who opened his restaurant at just 26, has captivated renowned food enthusiasts, making his limited lunch and dinner seats a hot commodity. With skills honed in Scandinavia..., he utilizes unique fermentation techniques to create astonishing flavors without heavily relying on seasonings or animal fats.
One of his signature dishes, Shinshu Salmon, features aged and smoked fish paired with fermented turnips, served with a sauce infused with seasonal fruit aromas. The courses, filled with talent and passion, are truly impressive.