Foodies Asia (en)For "foodies" who are particular about food.

One of the few restaurants selected by “Gault&Millau” from Tochigi Prefecture.

This restaurant is impressive with its contemporary approach, while respecting the local food culture, combining both aspects gracefully.

平均予算：ランチ 7,000～10,000円、ディナー 15,000～20,000円／「ゴ・エ・ミヨ 2022」3トック

Table Checkで食事のみ予約する　 一休で食事つき宿泊を予約する

Ave. Budget: Lunch 7,000 to 10,000 yen, Dinner 15,000 to 20,000 yen / “Gault&Millau 2022” 3 toques

Reserve dining via Table Check　 Reserve accommodations with meals via Ikyu

Restaurant features

Opened in July 2020.

I recall that some of the staff from the beloved restaurant “Restaurant Bio-s” in Fujinomiya, Shizuoka, were involved in this restaurant’s opening, so I wanted to try it out.

Located within the Art Biotop Nasu, a hotel that expresses the coexistence of art and nature, this French restaurant offers “sensory-stimulating cuisine by Chef Chiba using locally sourced ingredients from Tochigi Prefecture.”

It’s a contemporary gastronomic experience with a touch of innovation, all set in the fantastic environment of Nasu Highlands.

The restaurant exclusively offers set courses, and if you opt for lunch, you can enjoy it for less than 10,000 yen.

Non-alcoholic Chardonnay

A French non-alcoholic Chardonnay is served, made by heating wine to remove the alcohol.

Pumpkin Velouté

The amuse-bouche is a chestnut pumpkin soup. “Velouté” is one of the basic sauces in French cuisine, made by thickening a broth with a roux.

Peanut Monaka

The second amuse-bouche is a handheld snack. The senbei on the left features blanched big masari beans sandwiched between layers of peanut cream. On the right is a twist on the Basque regional dish “Piperade.” While the original is a homely vegetable stew, here it’s transformed into a stylish snack with the addition of Parmesan cheese.

Firefly Squid and Lotus Root

The first course consists of firefly squid tartare atop lotus root, adorned with homemade bottarga.

Homemade Bread

The homemade bread is made with a mix of rosemary and olive oil. It has a light texture with a unique crispiness, reminiscent of focaccia, thanks to the fragrant herbs and oil.

Coco Farm Grape Juice

I could have chosen a non-alcoholic red wine, but when it comes to Tochigi wineries, Coco Farm is well-known. So, I opted for their grape juice.

Taro with Consommé

Taro is fried and drenched in Nasu Mountain beef consommé in a style reminiscent of tempura. Below are eggplants, and on top are spinach, among other elements.

Tochigi Yume Pork

The main feature here is the shoulder loin of the local brand pork.

On the right, there’s belly pork, and on top, the shoulder loin is lightly seared with butter to add an accent.

Black garlic paste is also included, and the side dishes feature seasonal vegetables found in the vicinity, such as zucchini, potatoes, and moroheiya.

Japanese Chestnut with Roasted Green Tea

Dessert is a three-part creation. In the foreground, there’s chestnut financiers topped with candied chestnuts.

In the left background, there’s a petite Mont Blanc, and in the right background, there’s roasted green tea ice cream, accompanied by a seasonal blueberry sauce.

Petit Fours

Petit fours are also served with tea. On the left, there’s a matcha sablé with pistachio cream filling, while on the right, there’s a financier with a hint of black tea.

Menu

【Lunch】
“Lunch at Restaurant μ” – ¥7,700

【Dinner】
Dinner at Restaurant μ” – ¥15,400

*The menu and prices are provided for reference only. Please keep in mind that they may change depending on the season and the availability of ingredients.

Both lunch and dinner include free admission tickets to the “Art Biotop Nasu” water garden.

How to make a reservation

You can make a reservation by phone or through the website. Immediate online reservations are accepted through Table Check.

Reserve via Table Check

There are also meal-inclusive accommodation plans available at “Art Biotop Nasu Sweet Villa,” which include course meals.

You can book accommodations through “Ikkyu.”

Map/Access

By Train:

There is a shuttle bus available from JR “Nasu-Shiobara” Station (reservation required). The shuttle schedule is as follows:

• From Nasu-Shiobara Station West Exit: 10:00 (Saturdays and Sundays only), 12:30, 14:30
• Departure from Art Biotop: 11:10, 13:10, 15:10

By Car:

If you’re traveling by car, it’s approximately a 20-minute drive from the “Nasu Interchange” on the Tohoku Expressway.

Please note that for the shuttle bus, reservations are required, so make sure to book in advance.

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