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：
-
- 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 4,594casesFollower 9,520PeoplePick-up reviews
新進気鋭❗️
本日は親愛なる食べ友さんのお誘いを頂き〜軽井沢にその名を轟かせたレストランナズさんへ季節のシェフおまかせコースを食べに伺いました(o^^o) とても初々しさが残る若手シェフが創る料理 とは思えない食材そのものの特徴を引き出す 為に仕上げられた料理やソース、付け合わせ は名のある熟年シェフ...Find out more
2023/08 Visitation
1times
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Review 2,180casesFollower 5,175People2020年9月にオープンして以降瞬く間に人気店となり今や超予約困難店とな...
2020年9月にオープンして以降瞬く間に人気店となり今や超予約困難店となった新進気鋭の発酵レストラン！ 鈴木夏暉氏が2020年9月にオープンしたお店で母親と二人三脚で切り盛り...Find out more
2024/04 Visitation
5times
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Review 1,575casesFollower 118People信州の食材を中心に北欧の名店で学んだ発酵とイタリアンなどの技術を組み合わせた進化するローカルガストロノミー 初訪問の秋メニューから前回の夏メニューを経て今回は春の食材をテーマ...Find out more
2024/04 Visitation
3times
Restaurant information
Details
| Restaurant name |
Restaurant Naz（Restaurant Naz）
|
|---|---|
| Categories | Innovative cuisine、Italian |
| Phone number (for reservation and inquiry)・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） |
￥40,000～￥49,999￥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.