The owner of Otowa Restaurant is Kazunori Otowa.(Instagram: @otowarestaurant)*Reservations can be made via Ikkyu, Table Check, or by phone.Chef Kazunori Otowa, who trained under the renowned French culinary master Alain Chapel, opened the restaurant in 2007. Currently, his son Hajime Otowa serves as the head chef, while Sou Otowa manages the service, showcasing a wonderful family teamwork in running the establishment.Known as a pioneer of "local gastronomy," the restaurant offers innovative dishes that make abundant use of rich ingredients from Tochigi, including local cheeses and seasonal vegetables from Nasu.**Menu** - Amuse - Spinach Flan - Seasonal Tochigi Vegetables - Soft Boiled Egg - Flounder with Fresh Seaweed - Beef with Black Garlic - Blood Orange **A Few Thoughts** The waiting area is spacious, and the high ceilings create a comfortable atmosphere that you can feel right away.The spinach flan bursts with the flavors of clam sauce and crab as soon as it touches your palate, followed by the gentle sweetness of the spinach enveloping it.The seasonal Tochigi vegetables are vibrant and fresh, with each ingredient having a rich flavor. The tangy whey sauce enhances the sweetness of the vegetables even further.The soft boiled egg is rich and features a subtly sweet and deep Madeira wine sauce. Surrounding the egg are beautifully sautéed mushrooms, rich foie gras, and crunchy croutons that add a delightful texture.The flounder is plump and juicy, perfectly complemented by the sauce that combines the aroma of fresh seaweed with a rich broth.The beef is tender and cooked to a perfect pink center, paired with a delicious sweet and sour black garlic sauce.The staff provides excellent hospitality, making this restaurant a place that delights both the palate and the heart. I will definitely return!
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