The impressive stained glass entrance creates a grand inviting space full of expectation. Dishes made from local ingredients that yearn to ‘be created’. The energy from the ingredients of the land is condensed and transformed into rustic yet modern creations via “Nagano Terroir” and delivered to you on your plate.

The name of the restaurant is taken from a colloquial phrase from Nagano history and culture, in a sense a “terroir words”, meaning “Let’s go”. Thus, the restaurant is - [I;caza]. The supervising chef at [I;caza] is chef Ueno who was previously executive chef at Agora Hotel Alliance hotel Kyu Karuizawa Hotel. Ueno was trained at the 5 star Hotel de Crillon in Paris, was the deputy chef of the Beige Alain Ducasse Tokyo, and was a chef at Le Comptoir Benoit Osaka. He now displays his talents as the chef of dishes that yearn to ‘be created’ in the form of “Nagano Terroir”.

With the “terroir” of the land where the coffee was produced and the affection of all those involved in its production. A cup of coffee filled with a complete story.
Fine coffee beans brewed in the name of the shop, 『86 On Kan』each individual aromatic cup is brewed with care via Nel Drip.