Inamachi Sawaya いなまち澤屋
- Area
- Nagano
- Access and surrounding information
- Access and surrounding information
Plating the Scenery of the Seasons with Refined Sensibility
This Japanese restaurant offers a refined, out-of-the-ordinary dining experience with menus that reflect the seasons, special events, and the natural cycle of ingredients. Stepping through the noren curtain, guests are welcomed by seasonal flower arrangements created by the owner and guided into the restaurant along an alley-like pathway. A shitajimado-style window provides a glimpse into the kitchen, offering a sense of anticipation as the dishes are prepared. The restaurant features salt-grilled wild ayu (sweetfish) from the Tsukechi River in Gifu Prefecture and kabura-mushi (steamed turnip) artfully shaped to resemble camellia flowers. Following the philosophy passed down by the owner's mentor - "Create dishes so memorable, it feels a shame to swallow them" - the chef prepares a delicate broth using water from Mt. Kisokoma, allowing each dish to showcase the true character of its ingredients.
Creating a Japanese Space Where You Can Feel the Owner's Passion
The refined interior, reminiscent of a traditional Japanese teahouse, showcases the owner’s attention to detail - from the counter crafted from a single slab of wood to the zebrawood bench, which took six months to complete. With just eight counter seats, the space reflects a desire to offer attentive hospitality to each guest. Private bookings are available for groups of five or more.
Stock Made Using Water From Mt. Kisokoma
Following his mentor’s teaching to "make delicious water", the owner prepares dashi with great care using pristine water from the Kiso region. The broth is delicately balanced so that the aromas of kelp and bonito do not overpower the dishes, enhancing their natural flavors. The omakase course includes seven to eight dishes. Reservations are required at least two days in advance.
