hiro0827さんが投稿したレストランナズ（長野/信濃追分）の口コミ詳細 [食べログ]

この口コミは、hiro0827さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

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レストランナズ信濃追分、御代田/イノベーティブ

1回

昼の点数：5.0
- ￥60,000～￥79,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 4.0
  
  |酒・ドリンク 5.0

1回目

2025/12 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

発酵が生んだイノベーティブ革命

避暑地として知られる軽井沢に、
開業直後から料理人達の間でざわめきを生んでいる一軒があった。

それが「レストランナズ」だ

この店の料理を一言で表すなら、
発酵と熟成で組み立てられた風景だ。

軽井沢の森が育てた野菜、
山の水で育った穀物、
寒暖差が生む滋味。
それらはそのまま皿の上に乗ることは、ほぼない。

多くの食材は、乳酸発酵、乾燥、熟成といった工程を経て、
別の表情をまとって客の前に現れる。

その技術の源流は、北欧・デンマーク。
鈴木シェフは、世界一の称号を何度も手にした
伝説のレストラン「ＮＯＭＡ（ノーマ）」で
研修を重ねた人物だ。

ノーマが世界に示したのは、
「発酵は保存技術ではなく、創造技術であるという考え方」だ

ナズの料理もまた、素材の鮮度を誇示するのではなく、
時間を味方につける。

酸味は尖らず、旨味は派手に主張しない。
しかし、口に含むと味の層がはっきりと分かる
それは、料理というより、プロセスを味わっている感覚に近い。

開業直後から注目を集めた理由は明確だ。
この店は「地方×イノベーティブ」という言葉を使わずに、
それを成立させてしまったからだ。

軽井沢の旬と、北欧で培った思想。
その融合は、奇をてらうことなく、しかし確実に新しい。

鈴木夫妻

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ワインペアリングにて

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生ハムと里芋

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キャビア蕎麦

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月の輪熊：生ハムかと思った

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熊鍋

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鮭

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熊肉のコロッケ

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鯉のラーメン

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鈴木シェフ

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2026/01/08 更新

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hiro0827さんが投稿したレストランナズ（長野/信濃追分）の口コミ詳細

レストランナズ信濃追分、御代田/イノベーティブ

ジャンルから探す

予算

営業時間

hiro0827さんが投稿したレストラン ナズ（長野/信濃追分）の口コミ詳細

レストラン ナズ信濃追分、御代田/イノベーティブ

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

hiro0827さんが投稿したレストランナズ（長野/信濃追分）の口コミ詳細

レストランナズ信濃追分、御代田/イノベーティブ