This was my first visit to Otowa Restaurant, a renowned grand maison in Utsunomiya known for its local gastronomy and farm-to-table philosophy.I chose the Relais & Châteaux menu, which offered a well-rounded selection of both classical and modern dishes. The staff were highly skilled, making for a delightful experience.〇 Amuse Bouche (3 varieties) - Citrus bonbon with fir sprouts - Daikon flower, sprouts, and dried daikon - Fried young wild grapes◎ Red clam, red bell pepper, and tomato consomme: The combination of these three flavors is exquisite. The unique taste of the red clam is gently enveloped by the consomme and bell pepper.◯ Salad made with Tochigi vegetables and whey-based soup dressing: The dressing, made with butter, is rich, but the vegetables remain the star, allowing their flavors to shine.◎ Roasted lobster: The lobster is cooked to a perfect rare, juicy and flavorful, pairing wonderfully with the strong citrus sauce.◎ Baked Ezo abalone in pastry: This dish is nothing short of exceptional. The seaweed adds an interesting accent. The large Ezo abalone becomes more flavorful the more you chew, and the two sauces made from its liver and broth are outstanding.◯ White sweet sea bream with couscous and tomato sauce.◎ Lamb with two sauces (meat juice and egg), new potatoes, kanpyou, and caramelized onions: The lamb is perfectly cooked and moist. The sauces are robust, balancing well with the lamb.Reservations can be made through Tablecheck and Ikkyu. With a large capacity, there are available slots. The lunch and dinner menus are the same.
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