Today, I visited a long-established French restaurant in Utsunomiya, which can be considered a pioneer of Destination Restaurants.Chef Kazuki Otowa, a veteran from Utsunomiya, went to Europe in 1970 and apprenticed under Alain Chapel. It seems he discovered his love for local ingredients while working in a countryside restaurant.Now, he has entrusted the restaurant to his two sons and is contributing to the revitalization of the local community through food, agriculture, and tourism using local ingredients.❶ Amuse-bouche ❷ Akagai (red clam), red bell pepper ❸ Seasonal vegetables from Tochigi ❹ Lobster, morel mushrooms ❺ Ezo abalone ❻ Flounder, couscous ❼ Young lamb, grapes, sansho pepper ❽ White strawberries ❾ Coffee ➓ Mignardises 【Champagne & Wine】 ① GERSENDE LEFEVRE Geanty BLANC DE NOIRS ② CHATEAU MARQUIS DE TERME MARGAUX 2015 In today's dish, the Ezo abalone wrapped in pastry had a layer of nori, creating a wonderfully Japanese aroma that felt innovative.Amidst the classical French format, the efforts to use local ingredients for a farm-to-table experience make this restaurant truly deserving of being selected as a Destination Restaurant.It was a great meal!
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