Gallery

Inside the bar, and what we serve

The exterior at night, the stone oven with the fire in it, the blackboard wall of wine, and the dishes that come out of the kitchen. If you are deciding whether this is the right place for your evening, these photographs are the fastest way to tell.

TheSpace

Exterior and interior

Eight photographs of the exterior and the room: the terrace at night,
the fired stone oven, the blackboard wall.

What kinds of seats are there in the 80-seat room by the east exit of Kusatsu Station?

Wood, iron, tiles and a blackboard. 80 seats: a counter you can take alone, tables, a round table for a group, and a terrace on the street side where smoking is allowed. Inside is non-smoking.

Prams can come straight in and we have children's chairs. Children are welcome from infants, and you are welcome to bring baby food.

The stone oven sits where you can see it from the counter, with the wood stacked underneath. The wall behind the tables is a blackboard, and the wine written on it changes with the season — the photographs here will already be a little out of date on that count. Dogs are welcome on the terrace, and on weekdays we can hire the whole place out from 30 guests.

The exterior of Omi bar nadeshico at night, with terrace tables and the NADESHICO sign, just by the east exit of Kusatsu Station

The stone oven inside the bar: a fired dome oven and the pizza bench

The interior, with bottles along the counter and table seating

The interior: shelves of wine, table seating, and the stone oven beyond

The table seating area, with wine names written on the blackboard

A large blackboard and pendant lights, with the counter beyond

Counter seats and a large wooden table in front of the bottle shelves

Sofa and stool seating, with a wine list across the blackboard wall

TheDishes

Food and wine

Twelve photographs of the food.
All of them are dishes we actually serve.

How do the Omi beef and the stone-oven pizza actually arrive at the table?

Omi beef bought by the whole carcass, pizza slid into a fired stone oven, mussels steamed in white wine, and a staub pot of salmon and salmon roe rice opened at the table. The plating changes with the season, so treat these as examples.

The beef comes two ways: grilled, or as a rossini with foie gras laid over the fillet. Because we buy the whole carcass, the cut on the plate changes through the year. Alongside them are antipasti of Omi vegetables, pasta and dolce. Dinner averages around 3,500 yen a head, so it does not have to be a special occasion to order the beef.

Omi beef fillet topped with foie gras — Rossini, on a red wine sauce

A Neapolitan pizza baking inside the fired stone oven

Grilled Omi beef served with greens, beside a small black pot

Rice cooked in a staub pot, topped with salmon and salmon roe

Mussels steamed in a red staub pot, served with baguette

A wooden board of antipasti with Omi vegetables and cured ham

Colourful Omi vegetables served as bagna cauda

A pot of seafood including prawns and mussels

A table with a bottle and glass of red wine and a stone-oven pizza

A starter plate of cured ham with a poached egg

Photographs on the Instagram account are more recent than these. What we are baking and pouring this week is usually there first.

Instagram See the menu