mm5-3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、mm5-3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

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

移転レストランナズ信濃追分、御代田/イノベーティブ、イタリアン

1回

夜の点数：4.6
- ￥50,000～￥59,999 / 1人
- 料理・味 4.6
  
  |サービス 4.6
  
  |雰囲気 4.6
  
  |CP 4.2
  
  |酒・ドリンク 4.9

1回目

2024/05 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.6
- | CP4.2
- | 酒・ドリンク4.9 ］
￥50,000～￥59,999

/ 1人

長野県北佐久郡軽井沢町

[春の料理とノンアルコールペアリング]

菜の花のキッシュ
・朝摘みの菜の花の茎・辛子・菜の花の蜂蜜・菜の花の生オイル
・発酵させた金柑の皮を合わせ菜の花オイルの搾りかすパウダー玉子とバターを加えたキッシュ
NAP
・エルダーフラワー文旦

12月に捕った長野の月の輪熊のロースと春の山菜のスープ
・2ヶ月発酵させた蕗のとう・こごみ・行者にんにく・クレソン
・昆布・鰹・熊肉の出汁のスープ
NAP
・タラの芽のお茶桜の花のビネガー

蛤とホワイトアスパラの手打ちのタヤリン
・２~3ヶ月発酵のホワイトアスパラを絞ったエキスに蛤の出汁とバターのソースを合わせて
NAP
・杏ホエー

熟成八千穂の信州サーモンの燻製
・通常２年飼育を３年~３年半飼育したサーモンに火入れし
周りを削ぎ落とした柔らかい部分のスライス
・３週間発酵させた蕪のスライス
・１~２ヶ月発酵の２種類のトマトの酢ざくろ生のいちじくの葉のオイルを合わせたソース

・１ヶ月寝かした生のサーモンと３年目の奈良漬
・燻製したサーモンの表面発酵させた金柑の皮すぶりの塩漬け
NAP
・苺の発酵エキス薔薇の花びら

雪の下人参を料理で再構築
・1人前に３本の人参を使用
・丸ごとロースト燻製した人参を真空パックで１日寝かせ
カットしてから90度の熱風で４時間乾燥表面を焼いてキャラメリーゼ
・発酵して酸味を出した人参のアイスクリーム
・アイスクリーム上には燻製した乾燥パリパリのチップを人参のジュースで戻したもの
・人参とバターを一緒に乾燥させ人参の土を表現したものと人参の葉のソース
NAP
・和歌山みかん100% アザミの根のエキス

〆たてのイワナの超高温(約280度)フリット
・発酵キャベツに焦がしたクリームをキャラメリーゼしたソース
・大葉砕いた文旦
NAP
・メロン青くさいライチ昆布蜜柑

長野峯村牛肩三角とレバーの牧草で燻したステーキ
・先の部分だけ油を通した天然の芹・山わさび
NAP
・ラプサンスーチョン山の桑の実メルローカベルネソーヴィニヨン

蕎麦粉8割とピザ用の小麦粉2割の蕎麦
・２~３ヶ月発酵させた大根のジュースに辛味大根のおろしと大葉のオイル
NAP
・加賀棒茶ホアジャオ

赤米のアイス
・とちおとめを桜の酢で炊いたソース桜の花の塩漬け赤米のポン菓子

ヘーゼルナッツのケーキ・珈琲
・よく炒ったヘーゼルナッツと玉子とバター

NAP(ノンアルコールペアリング)は本当に素晴らしかったです
普段アルコールを飲まれる方でも此方ではノンアルコールのペアリングを頼む…
という事もあるそうです

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(CHAMPAGNE Grand Cru BERRY BROS & RUDO)

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エルダーフラワー文旦

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菜の花のキッシュ

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(CORNARDA ENRITARD ROERO ARNEIS 2018)

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タラの芽のお茶桜の花のビネガー

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月の輪熊のロースと春の山菜のスープ

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手打ちのタヤリン

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杏子ホエー

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蛤とホワイトアスパラの手打ちのタヤリン

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熟成八千穂の信州サーモンの燻製

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(BOURGOGNE HAUTES CÔTES DE BEAUNE LES PERRIÈRES 2022)

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苺の発酵エキス薔薇の花びら

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１~２ヶ月発酵の２種類のトマトの酢ざくろ生のいちじくの葉のオイルを合わせたソース

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熟成八千穂の信州サーモンの燻製

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１ヶ月寝かした生のサーモンと３年目の奈良漬・燻製したサーモンの表面発酵させた金柑の皮すぶりの塩漬け

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雪の下人参

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(RKATSITELI DRY AMBER UNFILTERED 2022)

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和歌山みかん100% アザミの根のエキス

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雪の下人参を料理で再構築

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(Bi Fri Frizzante, Bianco dell' Emilia Romagna IGT)

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メロン青くさいライチ昆布蜜柑

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〆たてのイワナの超高温フリット

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(La première fois Cabernet Franc 2019)

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ラプサンスーチョン山の桑の実メルローカベルネソーヴィニヨン

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峯村牛肩三角とレバーの牧草で燻したステーキ

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手打ちの蕎麦

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TSITSKA NAKHSHIRGELE 2021

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加賀棒茶ホアジャオ

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蕎麦粉8割とピザ用の小麦粉2割の蕎麦

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２~３ヶ月発酵させた大根のジュースに辛味大根のおろしと大葉のオイル

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赤米のアイス

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ヘーゼルナッツのケーキ

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コーヒー

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イワナ

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2024/06/06 更新

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mm5-3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

移転レストランナズ信濃追分、御代田/イノベーティブ、イタリアン

ジャンルから探す

予算

営業時間

mm5-3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

移転レストラン ナズ信濃追分、御代田/イノベーティブ、イタリアン

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

mm5-3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

移転レストランナズ信濃追分、御代田/イノベーティブ、イタリアン