I visited "Otowa Restaurant" in Utsunomiya.Chef Kazuki Otowa is known as the first Japanese chef to study under the French culinary master Alain Chapel. He has been a pioneer in practicing local gastronomy in Japan, focusing on the unique climate, producers, and ingredients of Tochigi.In the course I enjoyed that day, he incorporated seasonal ingredients centered around Tochigi's produce, beautifully showcasing the region's charm in each dish.Here’s what I had:**Amuse-Bouche (2 varieties)** - **Hiyun Cheese, Edible Rose, Coconut** A delightful bite where the richness of the cheese harmonizes with the gentle sweetness of coconut.- **Shirasu from Iwaki, White Miso, Sour Cream** The umami of the shirasu is enhanced by the white miso and sour cream.- **Specialty "Maïs" (Chilled White Corn Soup, Fukura Akane, Pistachio)** Tasting the chilled white corn soup alone reveals its concentrated sweetness, making you want to take spoonfuls repeatedly. When paired with the Fukura Akane gazpacho, the rich sweetness of the corn is complemented by refreshing acidity, creating a multi-dimensional flavor. The addition of the nutty pistachio enhances the balance of sweetness, acidity, and nuttiness, making it a highly refined dish worthy of representing the restaurant.- **Confit of Sweetfish** A dish combining Miwa somen, confit of sweetfish, watermelon, celery, and bitter melon. The somen is made from whole wheat Miwa somen from Nara Prefecture. The umami of the sweetfish, the refreshing sweetness of the watermelon, and the slight bitterness of the celery and bitter melon come together in harmony. This dish beautifully elevates Miwa somen into French cuisine, capturing the essence of summer.- **Seasonal Vegetables from Tochigi** A vibrant dish featuring summer vegetables as the star. Each seasonal vegetable showcases its unique texture, sweetness, and aroma, enhanced by herbs and edible flowers. Surrounding the vegetables is a sauce made from whipped whey derived from Tochigi's local cheese. The gentle acidity from the lactic acid and subtle creaminess highlight the natural sweetness of the vegetables, resulting in a light and refreshing flavor.- **Roasted Lobster with Flavored Carrots and Endive, Sauce Vierge, Juice, Kunimi Mandarin** The lobster is perfectly cooked to a medium-rare, resulting in a moist texture. The skillful cooking enhances its sweetness and umami with each bite. The three sauces—sauce vierge, juice, and Kunimi mandarin—each offer a different expression, while the flavored carrots and endive add complexity to the taste. The high quality of the ingredients, cooking technique, and sauces made this dish particularly memorable.- **Baked Abalone in Puff Pastry (additional charge)** A dish that many come specifically to try. The beautifully baked puff pastry immediately catches the eye. Upon cutting, the abalone is wrapped in a mousse of scallops, surrounded by seaweed, and encased in the pastry, revealing a stunning cross-section. The contrast between the abalone's firmness and the smooth, gentle texture of the scallop mousse is striking. The sauce, made from the fish's dashi, is delicately emulsified, and the abalone liver sauce decorates the plate, creating a beautiful composition with a unified color scheme. The visual appeal is matched by the umami of the abalone, the creaminess of the scallop mousse, the flavor of the seaweed, and the aroma of the pastry, making it a dish truly representative of the restaurant.- **Grilled Tilefish with Crispy Scales, Cucumber Sauce, and Petal Mushrooms** A dish that impressively contrasts the crispy scales with the moist flesh. The cucumber sauce adds a refreshing touch. The petal mushrooms, despite their delicate appearance, have a firm texture that contrasts beautifully with the tilefish's subtle texture.- **Roasted Lamb with Sauce (Poivrade, Edamame, Mint-Coriander)** The lamb is cooked to perfection, offering a moist texture and robust umami. The poivrade sauce, enriched with black olives, is rich yet occasionally punctuated by a spicy kick, enhancing the lamb's flavor. The gentle sweetness of the edamame adds a seasonal touch, while the refreshing aromas of mint and coriander lighten the overall dish.- **Œuf à la Neige (Lemon Thyme, Parsley, Melon)** A dish featuring fluffy meringue and smooth custard sauce. Various forms of melon are incorporated, with the refreshing aromas of lemon thyme and parsley creating a light aftertaste.- **Petits Fours** Macarons (Rooibos, Apricot), Amber Sugar (Plum), Brown Sugar Baked Goods, Honey Farm Chocolate.Before the term "local gastronomy" became common, this restaurant has been dedicated to engaging with Tochigi's climate, producers, and ingredients, expressing them through French cuisine. Each dish, while respecting classic techniques, cleverly incorporates seasonal ingredients, showcasing the evolution that has kept it beloved for many years.
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