Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Restaurant Naz
(レストラン ナズ)- Nearest station：
- Categories：
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- Budget：
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Specialities
Chef
Natsuki Suzuki (Natsuki Suzuki) - Young fermentation specialist
Food
Innovative cuisine with unique techniques and worldview
Others
Hidden specialty ingredients grown in Karuizawa, Shinshu
Set menu
表示金額は目安となります。季節により変動がございます。 ご了承くださいませ。
表示金額は目安となります。季節により変動がございます。 ご了承くださいませ。
Review
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Review 3,736casesFollower 10,311PeoplePick-up reviews
ナズの魔法使い
まだ20代の鈴木シェフ、このお店を出してすぐに評判になったが、最近になって益々美味しくなっている。なぜこんなにおいしいのだろう。長野素材を使っているが、なにか魔法をかけているに違いない。 ◆ゴールドラッシュ熟れたマンゴー、焼きトウモロコシから作ったキャラメルソースをかけて ◆１年寝かしたじゃ...Find out more
2023/07 Visitation
3times
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Review 166casesFollower 83Peopleユーはどこまで進化するんだい？
今回は、初めて行きたい人4名、もう一回行きたい人1名をお誘いしてのご飯会。 春の献立も最高でした。 アルコールは飲みたいけど、ノンアルペアリングの遊び具合やWao!がこれま...Find out more
2024/05 Visitation
2times
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Review 1,018casesFollower 2,277People卓越しまくったセンスのお料理 これぞデスティネーションレストラン
軽井沢に2020年にオープンし瞬く間に超人気店となったお店。 鈴木シェフは北欧で発酵料理を学んでこられており20代とは思えない貫禄。 ドリンクまで含めてお料理が構成されておりめ...Find out more
2024/05 Visitation
1times
Restaurant information
Details
| Restaurant name |
Restaurant Naz（Restaurant Naz）
|
|---|---|
| Categories | Innovative cuisine、Italian |
| Phone number (for reservation and inquiry) |
0267-46-8840 |
| Reservation Availability |
Reservations available
ランチは2組完全予約制となります。 |
| Address |
長野県北佐久郡軽井沢町追分134-3 GREEN SEED軽井沢内 |
| Transportation |
Joshinetsu Expressway / 20 minutes from Saku IC 8 minutes by car from Shinano Oiwake Station 2,091 meters from Shinano Oiwake. |
| Opening hours |
|
| Budget |
￥40,000～￥49,999 ￥40,000～￥49,999 |
| Budget（Aggregate of reviews） |
￥50,000～￥59,999￥40,000～￥49,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
ランチ・ディナー サービス料10％ |
Seats/facilities
| Number of seats |
6 Seats （ Reservations are required for 2 groups for lunch and 1 group for dinner.） |
|---|---|
| Maximum party size | 5people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK 6 units |
| Space/facilities |
Comfortable space,Counter,Outdoor/terrace seating |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful scenery,Secluded restaurant,House restaurant |
| Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations,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 (Natsuki Suzuki) - Young fermentation specialist
Born in Nagano Prefecture, he began his career in cooking at the age of 16. He began training at a pizzeria in his hometown, Saku City, and moved to Naples alone to learn authentic Italian cuisine. After that, he studied at restaurants such as ``Noma'' and ``Kadeau'' in Denmark, which are leaders in New Nordic cuisine. We opened our restaurant in 2020, and in just six months, it was featured in a global Restaurants guidebook and attracted attention. Based on Italian Cuisine cuisine, he pursues unique cuisine that makes full use of fermentation technology.
Food Innovative cuisine with unique techniques and worldview
Chef Suzuki's true strength is not only to bring out the original flavor of the ingredients, but also to add new flavors created from the ingredients using fermentation and aging techniques. One of the specialty dishes, ``Reconstructed Beetroot,'' is a dish in which the same beets have been subjected to a variety of cooking methods such as pasteurization, aging, sous vide cooking, and drying, and then mixed with fermented extract and other ingredients. It has an overwhelming texture that seems to exceed the potential of beets, and a new sensation of deliciousness that vibrates in your mouth.
Others Hidden specialty ingredients grown in Karuizawa, Shinshu
We use carefully selected fresh vegetables, fruits, and freshwater fish grown in Karuizawa's clear air, clear natural water, and cool climate even in summer. In particular, Chef Suzuki praises river fish, which are grown using advanced aquaculture techniques, as an ingredient unique to Karuizawa. There is a wide variety of fish, including Shinshu salmon, Saku carp, yamame trout, char, and sweetfish. The highlight is Haya, a freshwater fish that is rarely used in Restaurants. Haya is kept in cold natural water until just before cooking, resulting in a surprising and impressive dish.
Excellent Karuizawa ingredients and fermentation technology cultivated in Northern Europe. Innovative Italian Cuisine full of talent and passion.
This innovative new restaurant attracted famous gourmets when it opened at the tender age of 26, and quickly became a platinum ticket with seating limited to two groups for lunch and one group for din
...ner. He makes full use of the fermentation technology that he developed through his training in Northern Europe and developed independently. Expressing surprising taste without relying as much as possible on seasonings and animal fats. The iconic Shinshu salmon is served with fermented turnips that have been cured and smoked, and served with a sauce infused with the scent of seasonal fruits. The course is filled with talent and passion.