Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Ca'enne
(カエンネ)- Location：
- 茅野市その他
- Categories：
- Budget：
-
Specialities
Chef
Noriyuki Usui - Exploring ingredients from the foot of the Yatsugatake Mountains
Others
Cooking with firewood, where you can enjoy the flavor and aroma of the ingredients
Others
Homemade Prosciutto in a dedicated workshop
Set menu
季節のコース（ランチ、ディナー共通）12dishes
Review
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Review 69casesFollower 11PeoplePick-up reviews
感動、この一言に尽きる 以前訪れ好きすぎてこのために茅野市に来ました 地元素材を活かす料理がたまらない 薪焼きで食材を調理していくが火入れが絶妙 特に好きだった4つ 岩魚 絶妙な火入れ、トマトやおくら、ライムなど様々な食材を使いつつそれぞれが良さを発揮している 鱒 皮を外...Find out more
2023/11 Visitation
1times
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Review 396casesFollower 586People【長野 蓼科】〝春の八ヶ岳〟〜薪と発酵〜
概要〉 蓼科 三井の森内 完全予約制 別荘地内の山小屋にある〝薪料理〟 訪問日時〉 平日 1800時 予約にて 2組 3人 献立と食味〉 ○八ヶ岳の麓で作...Find out more
2024/05 Visitation
2times
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Review 1,843casesFollower 419People帰りたくない〜
【訪問日】 2024/5/6ディナー 【注文内容】 季節のコース 八ヶ岳山麓クラフトビール8Peaks BREWING メタウィートエール 蓼科湖畔タイニービールとの...Find out more
2024/05 Visitation
1times
Restaurant information
Details
| Restaurant name |
Ca'enne（Ca'enne）
|
|---|---|
| Categories | Italian、Innovative cuisine |
| Phone number (for reservation and inquiry) |
050-3159-5561 |
| Reservation Availability |
Reservations Only
※前日までの御予約制です。 |
| Address |
長野県茅野市豊平字東嶽10222-25 |
| Transportation |
25 minutes by car from Chino Station on the Chuo Main Line 20 minutes by car from Suwa Minami IC on the Chuo Expressway Take the Marchen Kaido bus from Chino Station, get off at Hiromi, then walk 5 minutes towards Karasawa Onsen |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
8 Seats （ 4 seats at the counter, 2 tables） |
|---|---|
| Private dining rooms |
OK For 4 people、For 6 people |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK 10 spaces *No paid parking nearby |
| Space/facilities |
Comfortable space,Wide seat,Counter,Free Wi-Fi available,Wheelchair accessible |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| With children |
Kids are welcome
Lunch is available. For dinner please contact us by phone. |
| Dress code |
smart casual |
| Website | |
| The opening day |
2020.4.7 |
閉じる
ChefNoriyuki Usui - Exploring ingredients from the foot of the Yatsugatake Mountains
Born in Yokosuka, Kanagawa Prefecture. After graduating from university, he worked in several Japanese-style meal and Italian restaurants in Tokyo before moving to Italy. He furthered his training at a Michelin-star Restaurants in Piedmont and a Prosciutto workshop in Emilia-Romagna. After returning to Japan, he worked as a chef in Tokyo and other areas, and in 2020 opened "ca'enne" at the foot of the Yatsugatake Mountains. He delves deeply into the traditional food culture of the Yatsugatake Mountains and creates Italian Cuisine cuisine that can only be found here, using local ingredients such as miso and agar, as well as fermentation and freezing techniques.
Others Cooking with firewood, where you can enjoy the flavor and aroma of the ingredients
The basic method of cooking meat and fish is through a wood-fire grill. The counter kitchen is equipped with a large hearth for wood-fire cooking. Unlike city kitchens, the ingredients are not limited to embers or charcoal fires, but can be slowly cooked by wrapping them in a bold flame. Wild game, mountain stream fish, and eel are cooked to a fragrant golden brown while retaining the moisture of the ingredients, making them absolutely delicious.
Others Homemade Prosciutto in a dedicated workshop
Utilizing his experience in Italy running Restaurants attached to a Prosciutto factory, he handcrafts Prosciutto in a factory set up in the neighboring town of Utsukushigahara Plateau. In pursuit of pork that is suitable for Prosciutto which concentrates flavor while removing moisture, he uses long-term free-range pork from Nagano Prefecture. The salted meat is naturally aged while slowly dehydrated while retaining moisture with koji made from Shinshu Suwa sake "Masumi", resulting in Prosciutto with a gentle texture and surprisingly deep flavor and aroma.
An Italian restaurant serving ingredients grown in the rich natural surroundings and homemade prosciutto, set in the woods at the foot of the Yatsugatake Mountains.
Ca'enne, located in the forest at an altitude of 1,200m at the foot of the Yatsugatake Mountains, is the culmination of Chef Usui Noriyuki's rich experience both in Japan and abroad. "I treasure the m
...eaning of cooking in this place." With this thought in mind, he carefully selects local ingredients and thoroughly explores their appeal. Suffolk lamb from Shinshu, Kaiji Shamo chicken, silk eel from Okaya, ducks and pheasants shot by local hunters... He picks wild mushrooms and wild vegetables himself, and grows herbs in his own vegetable garden. The dishes, which combine a bold wood fire with delicate fermentation techniques, are spectacular.