Chino, Nagano, Japan｜カエンネ（ca'enne）

Absolutely first class, delicious Italian food. All ingredients selected by the chef from local sources and beautifully presented. Set courses has many individual dishes but each one is small and delicate. Open fire makes for a welcoming atmosphere in the colder season. Highly recommended.

Satoyama cuisine is created by respecting the food culture that has been cultivated by the local people according to the climate and the ingredients that have been inherited and cultivated from the rich land. There is a large table in the back, but the counter in front of the kitchen with a wood-burning oven is still a special seat. You can spend a relaxing time while feeling the warmth of the flame. All of Usui's dishes have a harmonious taste, and the ingredients never fight with each other. Perhaps because there was no one to drink alcohol, they were more conscious of it, or maybe they were conscious of feeling the taste of the ingredients, but overall the seasoning is delicate. However, while seasonings such as sake lees and miso are used as seasonings, freshness such as combining tomato extract and soba noodles, or using whey, etc., also appears. Most of the ingredients are locally sourced, and I especially enjoyed the many wild mushrooms that came out this time. The chef didn't feel like he was talking to himself, but at the end we were able to talk a little. Or rather, if you ask me, I will answer very politely. I thought it would be more fun if I took the time to get to know the chef and have a chat with him.

It's been a long time since I've been impressed by a store. Everything about this shop was so comfortable that I knew I would visit again from the first item. In Tokyo, eating food and wine while watching the food being cooked over a wood fire from behind the counter is something special. The homemade prosciutto is as good as the Parma-produced ham, which has a rich aroma that is rare for Japanese-produced ham. All dishes are prepared by hand. There is no such thing as just grilling with wood. I don't want to give too much away because I won't be able to get a reservation, but it's true.