Reminiscence

The theme of “afterglow and memory” was decided when chef Kuzuhara was shocked by “food with a tremendous aftertaste” in Quintessence, and the name of the restaurant also has the meaning of “recall memories not immediately but over time”. Ingredients mainly come from four prefectures in the Tokai region: Aichi, Gifu, Mie and Shizuoka. In addition, making use of the skills he learned how to treat eels in Atsuta Horaiken Main Store in Nagoya, known as a long-established restaurant of “Hitsumabushi”, before its opening, he is particular about eels that can only be found in Nagoya, and eel dishes that are served throughout the year in different production areas is a specialty of Reminiscence. The bread was specially ordered from Train Bleu in Gifu. There are around 1000 types of wine mainly from Bourgogne, France, and wine pairing includes wine selected from all over the world.

The interior of the restaurant has a soft yet dignified atmosphere reminiscent of a snow-covered mound, with private rooms that can accommodate up to 10 people. The chairs, tables, and other furniture are specially ordered from Kitani in Hida, Hokkaido, so that customers can enjoy the craftsmanship of the Tokai region. The tableware was also specially ordered from Saga, Tomiyama, and other regions, with a total of about 70 different types. We would like visitors to experience the course of “Reminiscence” expressed by Chef Kuzuhara’s rich sensitivity, starting from the first chapter, in various situations. English menus are also available, which will be appreciated by overseas guests.

* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

Access
Nagoya City Subway Sakuradori Line Kurumamichi station 3 min. walk