I genuinely look forward to visiting this restaurant.Located in Utsunomiya, it offers not only high-quality cuisine but also exceptional hospitality from the chef, manager, and all the staff. They create a warm atmosphere that makes you want to stay throughout your meal and even after.On this occasion, they surprised me by celebrating the publication of my new book, and my friends who joined me also offered their congratulations, resulting in a delightful double surprise. I am truly grateful.I would like to take this opportunity to inform my long-time followers that I have recently published a book introducing 50 Japanese restaurants across 8 countries. Otowa Restaurant is one of those featured.Rather than a typical restaurant guide, I wrote it as a reading material to share the depth of Japanese food culture with an international audience. It includes both English and Japanese text.For more details, please visit:"The Foodie's Gold List"https://www.amazon.co.jp/dp/4991093449If you are interested, I would appreciate your support.This French restaurant was founded by the first chef, Kazuki Otowa, and is now run by his two sons, with the eldest as the chef and the youngest as the manager. Both of them say, "We grew up watching our father," and I admire the humanity of Chef Otowa.Although the restaurant's chef is now entrusted to his sons, he still travels around the country actively.On this day, I was fortunate to see him again and have a brief conversation. His gentle smile and warm personality truly embody the kind of person one aspires to be.Now, let me share the details of the meal:1. Amuse-Bouche - Forest Bonbon: A jelly made with grapefruit juice, fir tree buds, and black文字. - Daikon Tart: A tart made with dried daikon and topped with chevre cheese, garnished with daikon seeds and flowers. - Foie Gras Mousse: Served with white chocolate and butterbur puree.2. Akagai and Red Pepper - Marinated akagai served with red pepper mousse and a beautiful presentation of tomato consomme jelly.3. White Asparagus and Echizen Crab - Boiled asparagus and asparagus mousse with a jelly made from Daitori chicken. - Stuffed new onions with canola flower and crab salad, covered with celery powder.4. Lobster and Morel Mushrooms - Roasted lobster with a miso-based sauce called Coralline, accompanied by morel mushrooms, firefly squid, and barley. - Lobster broth foam and a puree of garlic chives and almonds, creating an innovative combination.5. Ezo Abalone - This dish is a highlight for many repeat customers. - Wrapped in seaweed and scallops, then encased in pastry, served with a broth and butter sauce, and abalone liver consomme sauce. - Undoubtedly, this is an exquisite dish I would want to enjoy again and again.6. Flounder and Couscous - The flounder is confit, served with bamboo shoots, kogomi, wild celery, and akebi sprouts. - The sauce is made from flounder broth, Daitori chicken bouillon, and tomatoes, with couscous absorbing all the flavors.7. Lamb and Sansho - The meat quality and texture are outstanding. - I was surprised by the caramelized onions and dried gourd, which harmonized beautifully. - Served with new potatoes and onion tuile, with a sauce made from lamb jus and shirosasayama miso hollandaise.8. Oeuf à la Neige - Egg whites from Maho eggs, with the yolk in a custard sauce, infused with rose aroma, and coconut foam. - Served with juniper berry and lychee sorbet, milky berries (strawberries), blood orange, and cherry sauce.9. Mignardises - Brown rice tea macarons - Amber candy with plum aroma, dried umeboshi. - Polvorón made with Utsunomiya lemons. - Chocolate tart with honey from Kuroda Beekeeping in Kanuma.10. Herbal TeaThe bread includes:- Sesame brioche- Corn grits breadAccompanied by:Champagne Gersende LefevreThis restaurant makes me want to return as soon as possible.
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