In every era, a man's dignity resides in the details.
It's reflected in what he wears, what he chooses, and the fragrance he carries.
 
CIGARRO proposes a fragrance style that enriches one's way of life, aesthetic sense, and daily lifestyle.
 
This time, we interviewed Gaku Miyamoto, owner of "nanca," a Japanese cuisine restaurant in Yoyogi Uehara. Enjoy the story of perfume etiquette from a restaurant's perspective and the pairing of compatible dishes and fragrances, all under the theme of "fragrance" and "cuisine."

In every era, a man's dignity resides in the details.
It's reflected in what he wears, what he chooses, and the fragrance he carries.
 
CIGARRO proposes a fragrance style that enriches one's way of life, aesthetic sense, and daily lifestyle.
 
This time, we interviewed Gaku Miyamoto, owner of "nanca," a Japanese cuisine restaurant in Yoyogi Uehara. Enjoy the story of perfume etiquette from a restaurant's perspective and the pairing of compatible dishes and fragrances, all under the theme of "fragrance" and "cuisine."

■ "nanca" restaurant's philosophy

――Looking at the menu, it seems like a lot of vegetables are used.

Miyamoto: Chef Chihiro Hagiwara's family runs a farm, so we get fresh vegetables directly from them. Our main customers are men, and men tend to go for rich and strong-flavored foods. So, I want them to be able to easily get their vegetables.

 
――Just as there are various aromas in food, there are diverse scents in perfume. Are there any compatible combinations?

Miyamoto: This is my personal opinion, but perfumes that contain "ingredients also used in cooking" tend to pair well.

For example, citrus, tea-based, or spicy scents would be a good match if you're going to wear perfume.

――Conversely, are there any perfumes that don't pair well?

Miyamoto: Musk, soap, or detergent-like scents can interfere with the aroma of the food. If you're considering what perfume to wear to a restaurant, it might be a good idea to check the ingredients.

■nanca's Philosophy for a Restaurant

 
――First, please tell us about "nanca."

Miyamoto: The name was chosen with the idea of "let's make a good restaurant."

We operate with a casual approach, without imposing a concept or targeting a specific customer for our dishes.

Our menu offers a wide range of categories, including Chinese, Western, and Japanese cuisine. Most of our customers come to enjoy drinks and conversation rather than just eat a hearty meal.

――Looking at the menu, it seems like a lot of vegetables are used.

Miyamoto: Chef Chihiro Hagiwara's family runs a farm, so we get our vegetables directly from them. Our main customers are men, and men tend to be drawn to rich and flavorful foods. We want even these customers to easily get their daily dose of vegetables.

Miyamoto: We focus on presentation and ideas, striving to create dishes that feel like they belong in a high-end restaurant. A key feature is our selection of plates, which we change according to the dish. Some plates are designed to showcase bonsai beautifully, while others evoke a sense of the season.

We are always experimenting with new menu items and aim to offer delicious food that is also accessible.

Miyamoto: Many people wear perfume.
Our customers range widely in age, from late 20s to 50s.

Most of our customers are men dining with women or businessmen stopping by after work, so they are well-dressed and wear subtle, pleasant-smelling perfumes.

Miyamoto: I don't have a particularly negative impression of it. Of course, strong perfumes can interfere with the food and be annoying to others, so it's best to avoid them.

The ideal is to apply a small amount or to apply it a little while before arriving so that the scent has mellowed.

 
――Just as there are various scents in food, there are also various scents in perfume. Are there any compatible combinations?

Miyamoto: This is my personal opinion, but I think perfumes that contain "ingredients also used in cooking" are compatible.

For example, citrus, tea, and spicy scents would be a good match if you're wearing perfume.

――Conversely, are there any perfumes that are not compatible?

Miyamoto: Musk, soap, and detergent-like scents would likely interfere with the aroma of the food. If you're considering wearing perfume to a restaurant, it might be a good idea to check the ingredients.

Miyamoto: I don't wear it at work, but I sometimes wear it on my days off. I like woody scents. I grew up in Hokkaido, very close to nature and trees, so natural scents are very soothing to me.
 
――What does a good scent mean to you, Mr. Miyamoto?
 
Miyamoto: Something that allows you to savor the aftertaste, I suppose. Delicious dishes linger in your mind, making you want to eat them again.

Perfume is similar; if a pleasant scent wafts by when someone passes, I wonder, "What perfume are they wearing?" A scent that makes you remember it even after time has passed is, I think, quite captivating.

 
――What was your impression after smelling CIGARRO perfume?
 
Miyamoto: It's refreshing, not too strong, and I felt it could be worn by anyone, regardless of age or gender. It's also a stick type, which makes it easy to carry around and suitable for both work and dates.

For the appetizer, when considering the compatibility of fragrance and cuisine, the first dish I thought of was a Kumquat and Mozzarella Caprese, paired with the scent of Dry Mojito.

This fragrance has a refreshing and youthful impression.

This caprese was made to be refreshing, with the image of eating it while drinking a mojito, which is also in the product name.
I think it would be good for men dining with women.

 
――What was your impression after smelling the Sigaroh perfume?
 
Miyamoto: It's refreshing and not too strong, so I think it can be worn by people of all ages and genders. It's a stick type, making it easy to carry around and suitable for both work and dates.

For the appetizer, when considering the compatibility of fragrance and cuisine, the first dish I thought of was a Kumquat and Mozzarella Caprese, paired with the scent of Dry Mojito.

This perfume has a refreshing and youthful impression.

This caprese was made to be refreshing, with the image of eating it while drinking a mojito, which is also in the product name.

I think it would be good for men dining with women.

This dish was created with "Smooth Gin & Black Pepper" in mind.

This perfume has a slight spiciness like a spice, and gives the impression of cutting through richness. It mellows the richness of the spring rolls, making them crispy and enjoyable to eat.

It is recommended for men who enjoy dining with drinks.

The second dish, prepared by Hagiwara, is "Scallop and Rapeseed Flower Spring Rolls with Chrysanthemum Greens and Pecorino Cheese Genovese Sauce."

It was created with the image of "Smooth Gin & Black Pepper."

This perfume has a slight spice-like kick and gives the impression of cutting through greasy foods. It reduces the richness of the spring rolls, making them crispy and enjoyable to eat.

This is recommended for men who enjoy dining with drinks.

This perfume has a sweet scent with white tea at the forefront, and I feel it would be good for both men and women to wear.
The subtle hint of lemon also pairs perfectly with the balsamic vinegar used in the sauce.

I would love for people celebrating anniversaries or those looking for a small treat to try this dish.

Lastly, the main dish, inspired by "Ginza Roots," is "Roasted Duck Breast with Balsamic Sauce."

This perfume has a sweet scent with white tea at the forefront, and I feel it would be good for both men and women to wear.
The hint of lemon also pairs perfectly with the balsamic vinegar used in the sauce.

I recommend this to anyone who wants to enjoy a special treat for an anniversary or just as a reward.

This caprese combines citrus fruits and mozzarella cheese, with Gorgonzola as a hidden ingredient in the sauce. Cheese crisps are added for texture and accent.

This caprese combines citrus fruits and mozzarella cheese, with Gorgonzola as a hidden ingredient in the sauce.
Cheese crisps are added for texture and accent.

These spring rolls are made with scallops and seasonal rapini, featuring the sweetness and flavor of scallops and the subtle bitterness of rapini.

These spring rolls are made with scallops and seasonal rapini, featuring the sweetness and flavor of scallops and the subtle bitterness of rapini.

The skin is baked for a long time to make it crispy, and the meat is roasted at a low temperature so that it does not become tough.The sauce is a simple reduced balsamic vinegar.

The skin is baked for a long time to make it crispy, and the meat is roasted at a low temperature so that it does not become tough.
The sauce is a simple reduced balsamic vinegar.

――Can I eat these dishes at your restaurant?

Miyamoto: The roasted duck is served at our sister restaurant "36.5℃ kitchen" in the basement, but the season for kumquats is limited, so we plan to offer it until March. The availability of ingredients, such as scallops, is limited, so please come early.

――Can I eat these dishes at your restaurant?

Miyamoto: The roasted duck is served at our sister restaurant "36.5℃ kitchen" in the basement, but the season for kumquats is limited, so we plan to offer it until March. The availability of ingredients, such as scallops, is limited, so please come early.

Born in Hokkaido. Aspiring to be a chef during his student days, he studied abroad in France for one year while attending a culinary school in Tokyo, training at a two-star restaurant.
After returning to Japan, he worked as a culinary school teacher for six years before opening "36.5℃ kitchen" in the basement in front of Yoyogi-Uehara station.
In the summer of 2023, he opened "nanca" on the first floor of the same building.

Born in Gunma Prefecture. After graduating from culinary school, she joined a catering company. She then worked at "36.5℃ kitchen" before becoming the chef at "nanca", where she currently serves as head chef and also as general manager of the catering company "essence". She focuses on seasonings that pair well with alcohol, which she also loves.

＜nanca CIGARRO Limited-Time Exhibition＞

To commemorate the opening, you can try three types of fragrance oils at nanca for a limited time starting February 9th.
Please enjoy the marriage of food and fragrance.

＜nanca CIGARRO Limited-Time Exhibition＞

To commemorate the opening, you can try three types of fragrance oils at nanca for a limited time starting February 9th.
Please enjoy the marriage of food and fragrance.

nanca

Address: YY Building 1F, 1-32-18 Uehara, Shibuya-ku, Tokyo
TEL: 070-9089-9038
Closed: Sundays and every other Thursday

Opened on July 1, 2023. Craft beers are sourced from importers dealing with Korean and New Zealand brands, and the selection is constantly changing.
Many of the vegetables come from Mr. Hagiwara's family home, who runs a farm in Gunma, and "we can even request specific vegetables to be grown for us."