Located about a 27-minute walk from Minami-Utsunomiya Station on the Tobu Utsunomiya Line, I made a reservation for the menu "Élitage" at JPY 26,620 (tax and service charge included) through TableCheck.Upon arrival, I was first shown to the waiting area, which was a spacious and luxurious space perfect for relaxation. After a while, I was guided to a two-person table elevated a few steps above the floor, offering a very quiet and spacious setting with minimal noise from other guests. The atmosphere was exceptional at this grand maison.【Amuse】 【Coconut Sablé】 This amuse consists of a coconut sablé topped with fresh cheese called "Hihun" from the local area. On top, edible rose petals and a jam made from the tart fruit rhubarb add a sweet accent. The tartness is pronounced, but it is a delicious amuse.【Shirasu Snack】 This snack is made by mixing shirasu (whitebait) caught in Iwaki with vegetable powder and baking it. It is topped with a cream flavored with local white miso and herbs like nasturtium. This amuse was incredibly tasty, making me want another one.【Snow Fairy】 This is a seasonal specialty. It is a chilled soup made from freshly harvested white corn. The white corn variety is called "Yuki no Yousei," and in the center is a sorbet made from a fruit tomato called "Fukurai Akane" from Marufuku Farm in Kanuma City, garnished with pistachios for an accent. First, enjoy the soup alone, then combine it with the sorbet to experience a delightful flavor transformation. It is an exceptionally delicious soup.【Ayu (Sweetfish)】 The local ayu is confit whole, paired with a sauce made from black olives, and served with whole grain somen from Nara Prefecture. The vibrant green powder surrounding it is made from celery. The mini tomatoes are actually fresh watermelon scooped out, serving as a palate cleanser. The bitterness of the ayu's liver and the bitterness of the bitter melon complement the somen perfectly. It tastes like a creamy pasta dish and is incredibly delicious.【Tochigi Seasonal Vegetables】 This dish features fresh Tochigi vegetables artistically arranged. It is a specialty. The sauce is made from whey produced during cheese making at a local cheese factory, combined with consomme and browned butter, resulting in a warm dish. It is garnished with edible flowers, herbs, and baby greens. The vegetables include sweet potatoes, pumpkin, tomatoes, edible flowers, okra, yellow tomatoes, broccoli, and red cabbage. Each vegetable is delicious.【Lobster】 This is also a specialty. It is served to first-time visitors. The lobster is simply roasted with smashed butter. Accompaniments include slightly bitter chicory and glazed carrots. There are three types of sauces, one of which is made from Kumamoto mikan oranges grown in Nasu City, used whole. Another sauce is a refreshing blend of yellow tomatoes and vinegar, while the brown sauce is made from the essence of the lobster. Finally, it is finished with citrus and ginger powder. The lobster is cooked to a perfect medium-rare, and the meat is plump and juicy. This dish is outstandingly delicious.【Ezo Abalone】 This dish is a famous specialty. The whole abalone is surrounded by a scallop mousse mixed with fresh sea urchin and seaweed, wrapped in homemade pastry and baked. The yellow sauce underneath is made from bonito dashi, soy sauce, and butter. The brown sauce surrounding it is a consomme with abalone liver dissolved in it. As expected from a representative dish of Otowa Restaurant, it is a dish that brings happiness. It beautifully fuses Western and Japanese flavors using both bonito and kombu dashi, resulting in an exquisite dish.【Yashio Trout with Cucumber】 This is Yashio trout from Nikko, confit slowly at low temperatures. Accompaniments include grilled cucumber underneath and sautéed natural flower mushrooms harvested in Nasu on top. The sauce is a cold sauce made from grated cucumber and onion, combined with chicken bouillon and vinegar. The sauce is quite tangy, but when eaten with the trout, it balances perfectly, making it a very delicious dish.【Wagyu Fillet with White Eggplant】 This is roasted Wagyu fillet from Tochigi Prefecture. Accompaniments include boiled white eggplant and a mousse made from a type of edamame called "Fukudaruma." The sauce combines mint and coriander for a herbal accent with a sauce made from Provence black olives. The Wagyu fillet roast is incredibly tender and flavorful. They serve a cut that is not overly marbled. The sauce is also delicious, making this a wonderful dish.【Oeuf à la Neige with Melon】 This dessert uses meringue. The tubular shape is steamed meringue filled with yogurt-flavored anglaise sauce, covered with white coconut, and accompanied by local melon and Shine Muscat grapes. The sorbet is made from lemon thyme and celery. Breaking the tubular meringue and mixing it with the sauce allows you to experience the melting meringue and various flavors. It is an intricately crafted, beautiful, and delicious dessert.【Mignardises】 【Macaron】 This macaron is flavored with rooibos tea, sandwiched with apricot jam sauce for an accent.【Cookie】 A cookie made with local flour and brown sugar.【Amber Sugar】 A confection from the world of wagashi (Japanese sweets). This amber sugar is made with essence of plums from Tochigi Prefecture. The red bits are dried plums, providing a sweet and salty accent. The surface is crispy while the inside is gooey, making it a wonderful mignardise.【Chocolate】 Chocolate made with honey, complete with a tiny bee.The bread was also unique, made with corn grits.A three-hour experience filled with emotion.All the dishes were creative, beautiful, and exceptionally delicious, especially the abalone pie, which was a masterpiece.I thoroughly enjoyed the wonderful food, service, and atmosphere.Additionally, I received financiers as a souvenir, which were also exquisitely delicious.
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