和N - Nagoya

It was a handmade seasoning that was gentle on the body. I wonder if the price of alcohol is low ~

No single menu, all course meals. Weekday limited Kaiseki plate "Koji" 1800 yen

The shop staff explained each dish carefully, and I enjoyed eating very much.

A store that you want to introduce. A store that you want to take. It's simply delicious as well as the concept fermentation. @ogwmsno_

A Japanese restaurant that sticks to "fermentation" ♪ I asked Located in Meitohontori 3-chome, Meito-ku, Nagoya It is "Wa N". About 10 to 15 minutes on foot from Hoshigaoka Station Shop opened in July 2019 ♪ A course meal with the concept of "fermentation" I was curious, so I asked ♪ There is warmth when you enter the store Wooden counters and chairs welcome you ♪ It's a casual bistro-like atmosphere (^^) ★ Sapporo Shiraho Noka 800 yen First of all, a toast ♪ Arimatsu Shibori is a beautiful apron! It's nice to have a nice atmosphere of "Japanese" ♪ ★ Lactic acid fermented cabbage sandwich Suddenly a novel look! sandwich? ?? It was dried for 3 days The cabbage has a crispy texture! The original sweetness of cabbage A dish that you can feel ♪ It's interesting ~ (^^) ★ Butternut on nuts Next up is in a bowl! The main dish is butternut squash! The aroma is rich and looks delicious ~ ♪ I thought it was chocolate The black ones are tomatoes! Fermented tomatoes are dried When you eat it, it has a tomato flavor! It's funny with a strange feeling! Strongly sweet pumpkin, tomato, Using homemade vinegar and Japanese pear vinegar I will have the fermented sauce together ♪ Somehow very delicate and complicated taste ♪ It's delicious ~ (^^) ★ Kamiuma beer 1000 yen Local beer in Mie Prefecture! I drink for the first time ♪ For a fragrant scent Thick and rich taste ♪ Rather than drinking at once like regular beer Beer that you can enjoy until the end (^^) ★ Aged Pleurotus cornucopiae Shinoshima blue crab I thought the crab season was winter Female blue crabs are from winter to spring, and males are from summer to early autumn. I didn't know at all (^^; I learned ♪ I hate to peel blue crabs myself I'm happy to eat it if it's peeled off (laughs) Intertwined with the crab miso sauce It was outstandingly delicious ♪ ★ Aged Mikawa Bay fish ～ Each sauce and burning ～ All are said to have been aged for 5 days or more ♪ My favorite squid! Flavored with black garlic ♪ Striped jack! With pine nut sauce ♪ Lightly roasted red sea bream! It will be served with soy sauce koji ♪ Everything is delicious ~ (^^) ★ White wine ★ Low temperature cooked fermented powder of Mikkabi beef I heard Mikkabi beef for the first time. Speaking of Mikkabi beef, mandarin oranges are famous This cow is also a cow who grew up eating oranges ♪ Meat loosened at low temperature for 3 hours is tender It tastes strong and delicious ~ ♪ The attached Kanayamaji miso was also delicious! I want to eat this over rice ♪ ★ Rice Jiuqu and seasonal white fish clay pot rice The last is clay pot rice! Plenty of watercress looks delicious ♪ Besides watercress, seasonal new burdock! And the main fish is sea bass ♪ Contains sea bass that is said to have increased the taste with rice jiuqu The clay pot rice was delicious and I ate it very much (^^) The second cup is Ochazuke with dashi stock! Eating too much makes me sick (laughs) ★ Specialty kombucha manju This mizu manju was insanely delicious! I think it will sell even if it is sold alone ♪ ★ Cucumber kombucha I tasted a little ♪ It's not a drink with kelp! An enzyme drink that is very good for your body ♪ Women may be curious (^^) Many dishes with a focus on fermentation! It's a store that has never been seen before! Every dish was new and delicious ♪ I'm glad I visited a nice shop (^^) On the way back, I went to the fermentation room I was allowed to visit ♪ Explanation of fermenting various ingredients I was curious to hear (^^) Owner, if you think you've met somewhere I met him before when I was working in a French restaurant ♪ With experience such as French In the end, such fermentation main He wanted to open a shop (^^) It was delicious! Thank you for the meal!

If you are too particular about it It will be like this ❗️❗️❗️ Located in Hoshigaoka Fermented restaurant. A wonderful young chef's shop that is kind and full of craftsmanship. Maniac Samotsubo with a fermentation room in the store ? I was looking forward to taking pictures of the fermentation room, Because fermentation requires time It's a very quiet space where nothing is moving, and even if you shoot it, nothing in particular ... Only the container was reflected ?? It ’s a restaurant that requires reservations. On the net * Same-day reservation is possible 4 hours before coming to the store It is also impressive that there was a notation. It If you ask the chef at the store You may come without a reservation, It takes more than 4 hours to ferment, so I can't wait 4 hours in the store, so ?. ʬʬ? Certainly. So Please make a reservation in advance and then visit us ♪ A maniac from start to finish, a chef like a researcher. Sharp from the appetizer Like finger food Start with a dish that can be eaten in one bite. Cucumbers stuck in tree branches are dried and smoked. For figs, Bright color with berry powder fermented with lactic acid bacteria. Okra is also fermented. Every dish is very interesting interesting! The one who won the championship in me Black mutsu that has been aged for 10 days. The amount of water is solid! !! Insanely delicious! !! On top is Perilla fermented in a bran. and Octopus aged for 2 weeks Burned for 5 hours The Horai beef Ichibo, which has been aged for one month, is also delicious. Put on chestnut rice Excellent pickles ? Fermentation is attracting a lot of attention in terms of health, so it is not only delicious but also a field to learn. If you are interested, please come! Please ask various questions ♪ I'm a maniac You don't have to know anything about fermentation ? first! Please go ? You can climb new stairs ♪ I want to change the season and go again ♪ It was a treat ✨ ✨