【 Seafood gastronomy that makes you want to go all the way to Nagoya 】
To "Kawa Village" standing in the back alley of Nagoya · Motoyama.
Only the iron plate signboard hung modestly on the wooden door,
It marks the beginning of this special time.
Based on Italian,
Original creative cuisine with Japanese sensibility,
I received it at the counter.
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✅ born into a family of fishermen in Chita,
The reliable connoisseur and polite work to the seafood purchased every morning shines
✅ blend Japanese breathing based on Italian,
Kawamura's unique fusion style
✅ a hideaway space with only 9 seats,
A luxurious moment where you can slowly taste the actions in front of you comes true
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The seafood provided one by one,
Each dish is like a short story.
Elasticity of conger eel,
The broiled conger leaves a freshness close to raw while being plump,
Suzuki with black pepper.
Hiramasa changed his expression with two kinds of sources,
The crispy tomatoes were impressive.
The sardines are smoked and roasted,
With the softness of the grilled eggplant
The finish makes you want to call it "high-class sardine."
The octopus was spicy and sweet with Madera sauce,
Herring matured for a week has a slightly darker taste,
Firefly squid was an adult dish with balsamic and horseradish.
Shrimp and new burdock puree,
A dish where the jelly of soup stock is elegantly close.
For sweet bream
Served with white asparagus and homemade Chinese ink.
The aroma is impressive.
Buckwheat flour tagliolini is made cold,
Plenty of scent of summer truffle and Shirako of Magawa pork,
It was a luxury that can be said to be the highlight of this day.
Sakura shrimp and foie gras,
Corn risotto al salto
A dish where sweetness and aroma overlap.
Homemade bread too
This is delicious to eat alone
It was a memorable bread.
I had mango catalana for dessert.
Earl Grey gelato.
The sweetness of the refreshing fruit and the scent of tea snuggle up comfortably.
With matcha and seasonal sweets to finish,
It was time to quietly soak in the afterglow.
Have a drink.
Pairing set according to the dish
(7 kinds of wine, sake, etc. / 8,800 yen) is also available,
Because this day was work in Nagoya in the afternoon
I enjoyed the afterglow of the material slowly with tea and water.
Mariage with wine and sake by all means next time
I would like to try it.
"Kawa Village"
✨ OPEN 2006 ✨
Google Reviews 4.3 (74)
Tabelog 3.81 (230 items)
The budget:
Night ¥20,000 ～ ¥29,999
Lunch ￥10,000 ～ ￥19,999
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
Address:
Bell Gray KI 1F, 4-34 Nekodori, Chikusa-ku, Nagoya City, Aichi Prefecture
Nearest Station:
10 minutes walk from Motoyama Station
Business days and hours:
Mon, Tue, Thu, Fri
11: 30-14: 301 8: 00-21: 30
Saturdays, Sundays and Public Holidays
12: 00-14: 301 8: 00-21: 30
Closed on Wednesdays
私は以前、名古屋の本山にある「かわ村」を訪れました。漁師の家系で育ったシェフが提供する魚介料理は、イタリアンをベースにしながらも日本の繊細な味覚を巧みに織り交ぜた、まさに唯一無二のフュージョンスタイルです。 店内は全9席の隠れ家空間で、カウンター席からはシェフの丁寧な調理の様子を間近に見ることができ、その所 作自体が食のエンターテインメントになっているのを感じました。魚への目利きが鋭く、穴子のコリッとした弾力や炙りたての鱧、ピリッとしたトマトを添えた平政の二種ソースなど、一皿一皿が短編小説のように私の舌を楽しませてくれました。 特に印象的だったのはスモークが香るいわしと添えられた焼きなすの柔らかさ、そしてサマートリュフと真河豚の白子がたっぷり乗った冷製蕎麦粉タリオリーニ。食感や香りのバランスが絶妙で、魚介の新鮮さと和の出汁の旨味が見事に調和していました。 デザートも繊細で、マンゴーのカタラーナとアールグレイのジェラートの組み合わせが爽やかで心地よく、食後の抹茶と季節の和菓子が秀逸な余韻を残してくれました。 名古屋で唯一無二の魚介ガストロノミーを体験したい方にはぜひ訪れてほしいお店です。ランチでもディナーでも、デートや女子会におすすめ。シェフのペアリングセットも気になりますので、次回はワインや日本酒と合わせてみたいと思います。
