Nagoya is a French restaurant nestled in the quiet streets of the city.Reminiscence / Reminiscence」。
The shop name, "Reminiscence," means "memory" or "recollection."
As the name suggests, the experience at this restaurant is not just about eating, but a story that is etched into your senses and memory, leaving a lasting impression.
The owner-chef is Masaki Kuzuhara, who honed his skills at two of the biggest names in Japanese French cuisine: Quintessence in Tokyo and HAJIME in Osaka, as well as at renowned restaurants in France. On July 23, 2015, his birthday, he opened Reminiscence in Nagoya. After 8 years, he moved to the current location in the Kurumamichi area, opening a new stage to aim for grand maison status, and it has already been almost three years since then. Reminiscence received two Michelin stars in 2021 and 2022, and has received 16.5 points (3 toques) every year from Gault & Millau, and in 2026 it was awarded the Grand Chef of Tomorrow award.
The day I visited was the day of the unveiling of a new artwork installed in the entrance hall. It was created by a sculptor from Toyama, "Tsutomu IwasakiThis masterpiece was completed by Mr. Kuzuhara after approximately four years. This work is inspired by the French auberge in Toyama that Chef Kuzuhara deeply respects.L'evo / RevoIt all started when Chef Kuzuhara visited "Reminiscence" and encountered the works of sculptor Tsutomu Iwasaki for the first time, and was deeply moved by his worldview. "Someday, we'd like to have Iwasaki's works at Reminiscence." It was this wish of Chef Kuzuhara that was embraced by Revo'sEiji TaniguchiChef. It seems that the trust and connections between the chefs led to this project. The bonds that the chefs have built have come together as one, eventually forming a single work of art that quietly engraves a new story in this place.
The "Grape Relief" is a realistic work of art created while preserving traditional carving techniques. Carved from a single piece of wood, it features intricately detailed grape branches and leaves, and abundantly ripened fruit. It seems to breathe, imbued with a sense of life, and quietly welcomes visiting guests. Standing in the pristine white entrance, it is as if a scene from a vineyard has been captured. It also symbolizes the "story of wine and memories" that this restaurant cherishes.
Hida Takayama's Scandinavian furniture manufacturerKitani / KITANI" was reissued in "Nanna DitzelThe sofa in the room features Kyoto's Nishijin-ori textiles, personally selected by the chef.HOSOO / HosooRelax and wait on a sofa adorned with [unclear text]. The time spent sitting down and carefully gazing at the newly installed masterpiece is also a luxurious moment.
After passing through a mystical approach enveloped in tranquility, you'll find yourself in the main dining room, bathed in soft white light and gentle glow, beyond an archway reminiscent of a snow hut.
The space felt like the flickering light of a candle inside a snow hut.
A soft light gently pours in from a large circular light fixture adorned with traditional patterns, illuminating chairs by Jacob Kjær. The entire space is filled with a quiet warmth that seems to gently envelop visiting guests.
As you sit in the main dining room and feel the vitality emanating from the single-piece wood artwork projected beyond the archway, a quiet sense of anticipation for the unknown experience that awaits you, along with a slight tension, begins to build within you.
On a glass tabletop rests a large vase containing oncidium orchids with small yellow flowers blooming on branches that curve gracefully.
Its form, stretching as if dancing through the space, is like a scattering of light particles. Along with soft white flowers, it adds a touch of spring to the tranquil main dining room, gently welcoming guests.
Contemporary artistIbuki MinamiThe artwork by "[artist name]" stands quietly within a space predominantly decorated in white.
His works are constructed using a unique "algorithm," and the symbols and diagrams etched onto the canvas reflect the trajectory of his thought process. This particular piece, specially commissioned to suit the white space of a restaurant, is one of his rare works based on white. The light casts soft shadows on the layered paint, creating a quiet resonance with the space while exuding a powerful presence.
As the reservation time approaches, the hall staff prepares to welcome the guests.
This time, we opted for a private room on the second floor to enjoy some quiet time together as a couple. We slowly made our way up the stairs, passing the rows of bottles visible through the glass.
“The wine cellar, reminiscent of the snow in a snow hut, houses over 3,000 carefully selected wines on shelves that extend high from the first to the second floor. The wines are mainly rare and highly valued from Burgundy, including not only Romanee-Conti, but also Domaine Bizot, Cécile Tremblay, and Sylvain Cathiard. Arnaud Hant, which recently started being officially imported into Japan, is also available. Many rare and highly valued Champagnes are also stocked. The sommelier selects pairings that include wines that are on the list but not usually ordered, but are surprisingly delicious, with the aim of allowing customers to experience the joy of wine.
Furthermore, they have a strong commitment to sourcing only wines through official channels, and they have absolute confidence in their quality. Thermometers are installed throughout the wine cellar, and the wines are stored under strict temperature control. By creating the optimal aging environment for the wines, they are able to serve them in their best condition without compromising quality.
The central staircase offers a panoramic view of the hall. As you proceed further inside, you are enveloped in a tranquil atmosphere.
The Eilersen IW2 chair, which we presented as a congratulatory gift when the store opened, now sits on the second-floor landing, quietly welcoming guests to the VIP Room.
[You can read the article about the opening here]
The VIP-only private room, which comfortably accommodates 2 to 6 people, features a contemporary-style terrace, allowing guests to enjoy the open and airy atmosphere of an outdoor terrace.
The terrace seating is bathed in pleasant spring sunshine.
The full-course lunch is ¥21,780 (plus a service charge of 121 TP3T), consisting of approximately 12 dishes including main courses and desserts, and includes a post-meal drink. It's recommended to allow about 3 hours for the meal.
Reminiscence's courses are structured in chapters, much like reading a book.
This restaurant is not just a place to fill your stomach; through each dish, woven together with five themes—lingering impression, creativity, memory, comfort, and remembrance—Chef Kuzuhara aims to deliver a unique and unforgettable experience that can only be found here. This vision quietly permeates every aspect of this space and cuisine.
On this day, the sommelierMisho TakakuwaI asked the waiter to order wine pairings to complement the dishes.
Champagne "MARION PERSEVAL"
Marion Perceval's Champagne offers delicate bubbles, a pure acidity reminiscent of citrus fruits, and a lingering mineral finish that unfolds quietly.
Enjoying a drink in a private room, where you can feel the gentle signs of spring, softly heightens your anticipation for the course that is about to begin.
Chapter 1 ~Lingering Impressions~ "Sea Urchin"
This dish features a light and crispy chip made from seaweed and kudzu starch, topped with a generous amount of Hokkaido-sourced sea urchin. While this style has been offered since the restaurant's previous location, it has been further refined. Upon tasting, the crisp texture of the chip is followed by a rich, sweet, and creamy flavor of the sea urchin. The subtle bitterness of micro amaranth and the gentle sweetness of lily bulb combine to create a delicate bite that beautifully highlights the bounty of the sea—a truly memorable experience.
Chapter 1 ~Lingering Impressions~ "Shirako"
By coating one side of the cod milt with tapioca flour powder and baking it, the outside becomes fragrant and crispy, while the inside has a melt-in-your-mouth texture. The caviar and cod milt sauces combine to create a rich and complex flavor. The soft sweetness of the stewed cabbage and the refreshing taste of the cilantro sprouts provide accents, leaving a luxurious yet light aftertaste.
"Arare"
Gifu, Hida TakayamaTRAIN BLEU"ofTadashi NaruseMs. [Name] bakes bread that complements the cuisine at Reminiscence. Three types of bread are served between courses, with the bread being 80-90% finished and then baked in the oven before serving. By combining rice crackers, made from rice, with wheat bread, which is made from the same grain, it is a dish that allows you to enjoy the distinct textures, aromas, and flavors of each ingredient, resulting in a crispy exterior and a chewy interior.
"Domaine de l'Ecu Cuvee Classique 2022
Domaine de Lécu Muscadet Cuvée Classique 2022
This Muscadet from the prestigious Domaine de l'Écu in the Loire Valley boasts a rich, citrusy fruitiness harmoniously balanced with terroir-derived minerals and sharp acidity, offering a depth of flavor that defies the typical perception of Muscadet.
Chapter 2 ~Creation~ “Oysters”
This dish combines eggplant flavored with tangy sherry vinegar and oysters from Iwate Prefecture, wrapped in thin layers of phyllo pastry, thinly spread with homemade nori tsukudani (seaweed paste) made with Ariake nori, and then baked until golden brown before being deep-fried. With a single cut of the knife, it bursts with a crisp, light texture, and from within, the rich umami of the oysters and the mellow richness of the eggplant blend together. A refreshing fromage blanc with lemon and raisin chutney, topped with micro dill and a nori aglio e olio sauce, layers upon layers, creating a blissful experience where the aromas of the sea and land elegantly unfold in dozens of layers.
"Masuizumi Junmai Daiginjo Special Private Reserve 2021"
ToyamaMasuda Sake BreweryThis Junmai Daiginjo Special is a Junmai Daiginjo sake that has been aged for six months in barrels that previously held French white wine. After six months of barrel aging, it is bottled in wine bottles and aged further. The unique aroma of the barrel dissolves into the sake, creating a beautiful ginjo aroma, barrel flavor and sweetness in harmony, a deeper color, and a burst of roasted nut, vanilla-like nuances, and umami derived from aging, resulting in a flavor unlike any other.
Chapter Two ~Creation~ "Tamayura Amber"
A poultry farm in Miyoshi Town, Aichi PrefectureKohaku FarmThe rare "Tamayura Kohaku" eggs produced by [the breeder] are slowly cooked for about an hour, resulting in yolks that shine with an amber-like luster. A potato puree combining fragrant truffles and Toyama-grown goat cheese adds depth, while the umami of Iberico ham tightens the flavor. The aroma of fried focaccia, the richness of the mushroom puree, and the light texture of the fried egg whites combine to create layers of rich aroma and flavor.
"Ballot Millot Meursault Les Criots 2023
/ Baro-Miro Meursault Les Clios
Ballot Millot is a long-established Meursault domaine dating back to the 17th century. They produce pure and elegant white wines that carefully express the terroir. This wine offers layers of aromas of acacia, white fruits, and a hint of lemon, with a rich texture and a long finish.
Chapter 2 ~Creation~ "Sasue Kinmedai"
YaizuSasue Maeda Fish ShopNaoki Maeda of "[restaurant name]" prepared a golden snapper, which was coated in a mousse of shrimp and shellfish to prevent moisture loss, then wrapped in a jade-colored crepe infused with scallion oil, and baked in puff pastry. This masterpiece was cooked to perfection, resulting in a moist and plump flesh from which the sweetness of the high-quality fat spreads, and a rich sauce flavored with an original recipe of the sweet and elegant single malt whisky "GLENMORANGIE" adds a fragrant touch. Furthermore, a Madeira heart sauce provides an accent, bringing out the deliciousness of the golden snapper even more deeply. The lingering aromas and flavors that overlapped in layers remained in my heart, and it was a particularly memorable and impressive dish from the course I had that day.
"Fried bread"
Small, round bread rolls fried in olive oil are served alongside eel and fish dishes. A touch of fennel is kneaded into the dough for a refreshing aftertaste.
The chef has obtained permission to use the sacred water from "Erihara no Mizuana (Ama no Iwato)," a spring in the Ise-Shima National Park that has been selected as one of Japan's 100 best waters by the Ministry of the Environment. He personally goes to the spring once or twice a month to fetch the water for use at "Ama no Iwato."
Chapter Three ~Memories~ "Ama-no-Iwato"
Kanazawa'ssecca (snow flower)Commissioned by "[Name of company/organization]", this bowl of soup is inspired by the sacred spring water and presented on a base modeled after a cave rock, representing a divine cup. Using the sacred water of Ama-no-Iwato, the broth is prepared with meticulous care, taking 3 hours to extract the kelp stock and then 9 hours to add the Nagoya Cochin chicken stock. The resulting umami is so pure it's almost transparent, and with a salt concentration kept down to 0.9%, it's a hearty soup that gently nourishes the body. The clear taste, reminiscent of divine water, spreads quietly from the moment it touches your tongue, slowly seeping deep into your body, a deeply flavorful soup that quietly fills your mind and body like the water of life.
"Marques de Murrieta Grand Reserva 2016
/ Marques de Murrieta Gran Reserva 2016
To complement the strong flavor of the charcoal-grilled eel, we paired it with a Tempranillo from the prestigious Marqués de Murrieta in Rioja, Spain. The complex aroma, with its layers of blackberry, black truffle, and balsamic vinegar nuances, is harmoniously balanced by silky tannins and deep fruit flavors, resulting in a long and lingering finish.
Chapter Three ~Memories~ "Eel"
This dish features eel from Mikawa Isshiki, grilled over charcoal for a fragrant finish. The skin is crispy, the inside is tender, and the rich flavor of the high-quality eel fat is complemented by the richness of Fourme d'Ambert blue cheese from the Auvergne region of France, the red wine sauce, the fragrant aroma of wasabi flavored with Sauternes, deep-fried eel liver, and a side dish of namero (minced fish) made with white sea bream, miso, and sesame, which further enhances the depth of flavor. Personally, I highly recommend the combination of eel, namero, and blue cheese, which is a pairing recommended by Chef Kuzuhara.
"Pommard La Levriere Tres Vieilles Vignes 2017
/ Pommard La Ruevrière Très VV 2017 Bernard Dugat-Py
Bernard Dugat-Py, a prestigious Gevrey-Chambertin house, is a producer that focuses on extremely low yields and old vines to create concentrated and powerful Burgundy wines. This particular wine boasts rich fruit flavors and a strong structure, with aromas of blackberry and dark cherry layered with hints of blood, and abundant tannins and a robust structure that create a long finish.
Chapter Three ~Memories~ "Toriichi Meat Shop, Egamo"
Toyohashi'sToriichi Meat ShopThe rare "Megumi Duck" is raised by [name of farm/organization]. It has less of the wild flavor typical of ducks, a refined umami taste, sweet fat, and finely textured, moist meat. Carefully roasted, this dish brings out the best of both the breast and thigh meat, with the concentrated umami of the duck enveloped in a rich, deep sauce made with duck broth. The refreshing sweetness of the carrot salad flavored with aromatic dukkah spice and the accent of black olives seasoned with black pepper add depth to the flavor.
Chapter 3 ~Memories~ “Agricultural Fortune”
"Nofuku" features vegetables from "Ai Farm," an organization in Nagoya that provides employment support for people with disabilities. Reminiscence supports the "Ai Farm Project," which combines agriculture, welfare, and food service. Dishes grown with care by people with disabilities are prepared deliciously by chefs, and when customers enjoy them, a portion of the sales is returned to the wages of people with disabilities. On this day, turnips, eggplants, cherry tomatoes, Beni Haruka sweet potatoes, yams, and lotus roots were each prepared using different cooking methods. The dishes highlight the natural sweetness and texture of the ingredients, and the bagna cauda sauce adds depth of flavor, creating a dish that truly embodies the bounty of nature.
"Vin (wine)"
The dough, infused with the aromas of citrus and spices in red wine, is then baked into small, twin-shaped cookies. With each bite, you can savor the subtle, rich aroma of wine.
Chapter Four ~Relief~ "Blood Orange"
A refreshing dessert featuring blood oranges from Mihama, Aichi Prefecture. The flavors of citrus fruit are layered in different ways—fresh, ice cream, and frozen jelly—filling your mouth. The bittersweetness of the chocolate cream and the aroma of caramelized hazelnuts provide accents, leaving a delightful aftertaste, and each spoonful reveals a new flavor.
"Château de Fesles Bonnezeaux La Chapelle Vieilles Vignes
Château de Fer Bonnezeaux La Chapelle Vieilles Vignes
A lovely old BaccaratBaccaratThis dessert wine is served with a concentrated aroma reminiscent of ripe figs, quince, and confit pears, with subtle hints of toast and white pepper. It has a smooth mouthfeel, with an elegant sweetness and rich aroma that lingers for a long time. A refreshing lemon-like acidity is felt on the finish, and you can enjoy the supremely refined taste along with the lingering aroma of winter-ripened strawberries in the glass.
Chapter 4 ~Relief~ "Winter-Ripened Strawberries"
Beneath the intensely ripened, bright red, and fragrant winter-ripened strawberries lies a hemispherical meringue cup. Inside, layers of strawberry-flavored mascarpone mousse and strawberry ice cream are combined, with roasted almonds, rye, and brown rice puffs adding a light texture, while a subtle bitterness of matcha brings the whole dessert together for a beautifully lingering finish.
Final Chapter ~Memories~ "Tea and Sweets"
The tea sweets are part of a series that recreates sweets that Chef Kuzuhara loved as a child. This time, there are 11 kinds of nostalgic sweets available, including "Yukimi Daifuku, Pino, Kinoko no Yama, Pie no Mi, Country Ma'am, Ramune, Gateau Chocolat, Opera, Cheesecake, Putchin Pudding, and Cotton Candy." Along with your after-meal drink, you can choose 4 of your favorites from this selection, but it's hard to choose as they're all so appealing.
"coffee"
For after-dinner coffee, we went to a coffee bean specialty shop located in Nakagawa Ward, Nagoya City.JIMLAN COFFEE"ofNishikawa AtsushiUsing carefully roasted beans from the Yirgacheffe region of Ethiopia, this coffee is brewed using the same meticulous, handmade flannel filter technique as that used at Jimran Coffee. It boasts a gorgeous aroma reminiscent of roses, a soft mouthfeel, fruity sweetness, and a well-balanced, pleasant acidity. True to Reminiscence's concept of "lingering aftertaste and memory," this cup allows you to enjoy the true aroma of the coffee beans, a clean taste, and a deep aftertaste, resulting in a flavor that is easily absorbed by the body.
After a blissful lunch, we took a commemorative photo with Chef Kuzuhara and the staff. The food, wine, and service here linger quietly in our hearts long after the meal, gently engraving the memories in our minds. It's a restaurant that leaves a lasting impression, making you want to return to this place again.
With the arrival of a new work, the fourth chapter of Reminiscence begins.
I am truly grateful to have witnessed the unveiling of such a wonderful work. I look forward to its further evolution in the future.
Reminiscence
Address: 3-18-3 Tsutsui, Higashi-ku, Nagoya City, South Exit
Reservations: TEL 052-228-8337
For inquiries, please call: 052-228-8275
Opening hours: Lunch 12:00 (last order), Dinner 18:00-18:30 (last order)
Closed days: Please check the calendar on our official website.
Parking: Please use the nearby coin-operated parking lots.
