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)The Tabelog Award 2024 Silver winner
- 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
Review
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Review 115resultsFollowers 37peopleI was invited to visit Naz in Karuizawa for the first time. Not only the main dishes but a...View details
2022/12 visited
1 time
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Review 145resultsFollowers 142peopleThis is the 11th NAZ
This is Restaurant NAZ's 11th time. It's always a surprise, and even though the food was d...View details
2024/08 visited
13 times
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Review 114resultsFollowers 24peopleDifficult to reserve
The nearest station, Shinano-Oiwake Station, is very small, so we recommend calling a taxi...View details
2021/10 visited
1 time
Restaurant information
Details
| Restaurant name |
Restaurant Naz（Restaurant Naz）
|
|---|---|
| Awards & Recognitions |
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 |
| 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 |
|
| Average price |
JPY 50,000 - JPY 59,999 JPY 50,000 - JPY 59,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 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 |
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 rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
No smoking at all tables |
| Parking |
Available 6 units |
| Space/facilities |
Relaxing space,Counter seating,Open terrace |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| 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 (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.