While worrying about the typhoon, I enjoyed the temples and Ryumon Falls in the eastern part of Tochigi Prefecture, and finally arrived at the main event of this trip, Otowa Restaurant.It was fortunate to arrive before the heavy rain and wind hit, especially since a typhoon was unexpectedly approaching.During the meal, the sound of the intense rain and wind was constant. However, this place felt like a different world.The restaurant is spacious, and although there were quite a few customers, the design cleverly minimizes direct eye contact and loud voices from neighboring tables by adjusting the ceiling height and seating arrangements.As for the food, there was nothing boring or ordinary about it. If I had to say, the specialty, the pastry-wrapped dish, was based on classical techniques, but overall, it featured surprising recipes, such as pairing cucumber with wine, which would be difficult to replicate at home.Above all, the dishes were filled with a deep understanding and love for local ingredients from Tochigi Prefecture.Moreover, the chef himself came to greet us, and we had a friendly conversation. My wife became a fan and ended up buying two out of the three recipe books available.Since my wife loves cooking, I’m sure she will delight me with these recipes at home.I opted for the JPY 18,000 pairing, while my wife chose to select wines that complemented the dishes at key points, as she tends to get quite tipsy with pairings.What impressed me about the wine selection was that it didn’t just focus on wine; they also served local sake, Senkin.There was no strange pride or obsession; it was a wonderful choice that prioritized the harmony between food and wine.Experiences like this are rare, and I’m glad I revised our travel plans multiple times.Although it seemed like the typhoon would ruin everything, we managed to get back to the hotel safely thanks to the taxi we called. They even gave us a souvenir at the end.Here’s what we enjoyed:Amuse-bouche: Wild rose jam with Ohtawara green cheese and brioche, a dish with strong acidity and a stimulating flavor, Kale and shirasu (whitebait) savory far Breton.Chilled sweet corn soup called "Snow Fairy" with a sorbet made from Kanuma fruit tomatoes.Confit ayu (sweetfish) with a sauce made from celery and bitter melon.Somen made with whole wheat specially prepared by a friend in Nara.Pairing: Senkin.A salad with seasonal homemade vegetables, edible flowers, and baby greens, served with a warm sauce of whey, burnt butter, and consomme, yellow beets were a delightful surprise.Sautéed lobster with a raw finish, accompanied by a citrusy sauce I had never tasted before.Specialty: Ezo abalone wrapped in pastry, with scallops and seaweed in the pastry, the sauce made from butter and abalone liver, pairs well with Pouilly-Fuissé white wine.Low-temperature cooked Yashio trout with cucumber slaw and sautéed hanabiratake mushrooms.Main dish: Sautéed lamb with Madeira sauce, even my wife, who dislikes lamb, finished it all. It paired excellently with Burgundy Pinot.Dessert: Deceived by the title "Uff à la Neige Melon," it was a dish full of unexpected surprises.Coffee served with four types of accompaniments, each carefully crafted and delicious, but the rooibos tea macarons and honey-infused chocolate were particularly delightful.
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