Otowa restaurant (オトワ レストラン) Utsunomiya

I visited Otowa Restaurant in Utsunomiya, Tochigi Prefecture, a place I had been curious about for a while. This renowned establishment has won a SILVER award on Tabelog. Despite being located in a rural area, it attracts many guests daily. The atmosphere, service, and cuisine are all exceptional, making me feel glad I came. While they primarily use local Tochigi ingredients, they also actively incorporate high-quality products from other regions. The dishes are uniquely creative and unlike anything else. I can confidently say it was a wonderful experience. I would love to stop by again if I have the chance. Less

I visited Otowa Restaurant for the second time in my life with my family. It's located less than a 10-minute walk from my home, yet it feels like there's a psychological distance when it comes to the prices. This is a place where you want to savor a rare experience.This time, I had the lunch menu "Élitage" featuring the main dish of Special Wagyu Fillet. The taste of the food was exceptional, and everything from the tableware to the presentation was impressive. Even though we arrived a bit early, the hospitality, including the waiting area, made for a truly satisfying experience. One family member enjoyed alcohol, while the rest of us, including the designated driver, opted for non-alcoholic pairings. The wine was reportedly very good, but the non-alcoholic options had a bit of a peculiar taste, which my mother didn't particularly enjoy.Now, about the food. As a restaurant that champions local gastronomy in Japan, the dishes made with local Tochigi ingredients were all delicious. However, the standout favorites among my family were the abalone wrapped in pastry and the Wagyu fillet. Abalone can often be a letdown even at decent restaurants, but the pastry dish at Otowa Restaurant truly lived up to its reputation, and I genuinely found it delicious for the first time. It was a great choice. The Wagyu fillet was cooked to perfection, offering a unique texture and flavor that I had never experienced before. I regretted not choosing beef during my first visit. We spent about three hours there, and they even saw us off at the end. Thank you for a truly delightful experience. It was a great meal.I wonder when I can visit again. I definitely want to return within a reasonable timeframe.-----------------------------------As for my personal scoring criteria, here it is:* I don't do decimal points, so I score in rough half-point increments. I generally review places with a score of 3.5 or higher. If there's nothing particularly noteworthy about a score of 3 or 3.5 or 4, I might just mention the menu name.5) Unquestionably delicious for anyone. In addition to the food, the hospitality, the owner's demeanor (their personality and curiosity), and my personal feelings all contribute to my strong recommendation for many people to visit and try this restaurant or menu.4.5) Unquestionably delicious for anyone. This is my perfect score for taste.4) I believe anyone would be satisfied at this level. I personally want to actively revisit this restaurant or menu.3.5) A place or menu that is enjoyable without any particular complaints. I would consider revisiting. Alternatively, there may be mixed reviews, but I still found some dishes worth ordering.3) Not bad, but I feel there’s no particular reason to revisit unless something changes. Less

While worrying about the typhoon, I enjoyed the temples and Ryumon Falls in the eastern part of Tochigi Prefecture, and finally arrived at the main event of this trip, Otowa Restaurant.It was fortunate to arrive before the heavy rain and wind hit, especially since a typhoon was unexpectedly approaching.During the meal, the sound of the intense rain and wind was constant. However, this place felt like a different world.The restaurant is spacious, and although there were quite a few customers, the design cleverly minimizes direct eye contact and loud voices from neighboring tables by adjusting the ceiling height and seating arrangements.As for the food, there was nothing boring or ordinary about it. If I had to say, the specialty, the pastry-wrapped dish, was based on classical techniques, but overall, it featured surprising recipes, such as pairing cucumber with wine, which would be difficult to replicate at home.Above all, the dishes were filled with a deep understanding and love for local ingredients from Tochigi Prefecture.Moreover, the chef himself came to greet us, and we had a friendly conversation. My wife became a fan and ended up buying two out of the three recipe books available.Since my wife loves cooking, I’m sure she will delight me with these recipes at home.I opted for the JPY 18,000 pairing, while my wife chose to select wines that complemented the dishes at key points, as she tends to get quite tipsy with pairings.What impressed me about the wine selection was that it didn’t just focus on wine; they also served local sake, Senkin.There was no strange pride or obsession; it was a wonderful choice that prioritized the harmony between food and wine.Experiences like this are rare, and I’m glad I revised our travel plans multiple times.Although it seemed like the typhoon would ruin everything, we managed to get back to the hotel safely thanks to the taxi we called. They even gave us a souvenir at the end.Here’s what we enjoyed:Amuse-bouche: Wild rose jam with Ohtawara green cheese and brioche, a dish with strong acidity and a stimulating flavor, Kale and shirasu (whitebait) savory far Breton.Chilled sweet corn soup called "Snow Fairy" with a sorbet made from Kanuma fruit tomatoes.Confit ayu (sweetfish) with a sauce made from celery and bitter melon.Somen made with whole wheat specially prepared by a friend in Nara.Pairing: Senkin.A salad with seasonal homemade vegetables, edible flowers, and baby greens, served with a warm sauce of whey, burnt butter, and consomme, yellow beets were a delightful surprise.Sautéed lobster with a raw finish, accompanied by a citrusy sauce I had never tasted before.Specialty: Ezo abalone wrapped in pastry, with scallops and seaweed in the pastry, the sauce made from butter and abalone liver, pairs well with Pouilly-Fuissé white wine.Low-temperature cooked Yashio trout with cucumber slaw and sautéed hanabiratake mushrooms.Main dish: Sautéed lamb with Madeira sauce, even my wife, who dislikes lamb, finished it all. It paired excellently with Burgundy Pinot.Dessert: Deceived by the title "Uff à la Neige Melon," it was a dish full of unexpected surprises.Coffee served with four types of accompaniments, each carefully crafted and delicious, but the rooibos tea macarons and honey-infused chocolate were particularly delightful. Less

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. Less

We visited Otowa Restaurant as the opening for our summer family trip with eight people. Since we had children with us, we opted for a private room, and as always, the food and service were of high quality.We ordered the recommended course for six adults, a junior course for the kids, and a plate for the small children, along with wine pairings and non-alcoholic pairings.The amuse-bouche featured a chilled corn soup with tomato sorbet.Next was Miwa somen with sweetfish liver sauce and bitter melon ginger ale.Then we had Yashio trout with yamabushitake mushrooms and grilled eggplant marinated in vinegar, served with blue cheese sauce and Taiwanese tea.For the main course, we enjoyed anago (conger eel) beignet served with sautéed foie gras, accompanied by hibiscus tea infused with lemongrass and blood orange.We also had abalone wrapped in pastry, paired with mint-flavored Taiwanese tea.The white sweet sea bream was grilled with its scales and served with sautéed cucumber, along with herbal tea and fermented hibiscus tea.We finished with sautéed lamb served with white eggplant.For dessert, we had coffee.As always, the restaurant delivered classic dishes while also providing delightful surprises. The flavors matched our family's preferences perfectly, making it a reliable choice.Since we had small children, we used the private room this time, which offered a wonderfully calm atmosphere.The corn soup was the most popular dish this time, but the pastry-wrapped abalone and lamb were equally delicious, allowing us to enjoy a fantastic time.I would love to visit again if the opportunity arises. Less

A renowned French restaurant in Tochigi, Otowa Restaurant boasts an impressive track record, having won the Tabelog Award for four consecutive years. I’ve been curious about this place for a long time, and I finally had the chance to visit!- Amuse-bouche - Snow Fairy - Sweetfish - Seasonal Tochigi Vegetables - Lobster - Ezo Abalone - Yashio Trout with Cucumber - Lamb with White Eggplant - Egg à la Neige with Melon - Mignardises The signature dish, Snow Fairy, features a chilled soup made from white corn. It’s beautifully garnished with tomato in the center. I started by tasting just the corn soup, and I was amazed by the aroma and sweetness of the corn as soon as it hit my palate. The flavor transformation when paired with the tomato was intriguing.Next, I enjoyed a confit of sweetfish blended into a paste, served with Miwa somen noodles. It was vibrant with the addition of bitter melon, celery, and watermelon. The somen truly captured the essence of the sweetfish, and the slight bitterness was addictive. Eating the watermelon provided a refreshing reset for my palate.The lobster was cooked to a perfect rare texture, showcasing exquisite flavors. The combination of the umami released during cooking and the unique texture of the rare meat was luxurious. Three types of sauces were used, with the citrus sauce being particularly memorable.Then came the must-try dish: the abalone wrapped in pastry. Everyone who has visited this restaurant highly recommends it, so my expectations were high. The thick abalone is surrounded by scallop mousse and seaweed. The crispy, aromatic pastry was simply the best! The combination of the abalone's umami and the scallop mousse created a wonderful synergy. The abalone liver sauce added a nice touch both in flavor and presentation. This dish is a must-try.Since I was celebrating a birthday, they prepared a special plate for us. I noticed many other guests were also celebrating special occasions. The chef even came to greet us, showcasing the restaurant's exceptional hospitality. It’s not just the food that earns this place its accolades; the service is equally commendable. Winning the award for four consecutive years is no small feat. I definitely want to visit again! Less

I visited Otowa Restaurant, a French dining gem recognized as one of the top 100 restaurants in Japan and awarded Silver on Tabelog, for my friend's birthday.It's not often that I travel to Tochigi for French cuisine, so this was a delightful little excursion!The restaurant is about a 15-minute taxi ride from Utsunomiya Station. The exterior is a stylish concrete house, and upon entering, I was greeted by walls adorned with signatures from famous chefs and artists, adding an element of discovery with well-known restaurants represented.◆MENU◆Eritage JPY 24,200• Amuse• Snow Fairy• Sweetfish• Seasonal Tochigi Vegetables• Lobster• Ezo Abalone• Yashio Trout with Cucumber• Lamb with White Eggplant• Egg à la Neige with Melon• MignardisesThe chef, being from Utsunomiya, incorporates local ingredients, and the dishes were not only delicious but also visually stunning, making the experience even more exciting.The highlight was undoubtedly the Ezo Abalone wrapped in pastry, which everyone raves about. They brought the pastry to the table before cutting it, and it looked absolutely gorgeous!The combination of the abalone's richness, the creamy sauce, and the flaky pastry was simply divine. I was truly moved by the flavors.Towards the end of the meal, the chef personally visited each table to greet guests, which was a lovely touch.While Tochigi is often associated with gyoza, I can honestly say that this French cuisine was exceptional! Although it's a bit far, I would love to visit this restaurant again! Less

I recently discovered a wonderful new restaurant while exploring new places. They utilize local ingredients, allowing guests to enjoy both classic and modern dishes.Everything I had that day was incredibly delicious, but the sweetfish galette was truly a remarkable delight. The dish featuring Yashio trout was also outstanding, making me want to visit this restaurant with each changing season. I look forward to returning soon!【Dishes I enjoyed that day】・Amuse-bouche Mini rose, chèvre cheese mousse, coconut sable Brittany-style baked confection, shirasu (whitebait), kale, béchamel sauce ・Whipped Corn Chilled soup of freshly harvested white corn, Kanuma City Marufuku Farm's Fukura Akane, pistachio ・Tochigi Seasonal Vegetables Whey sauce, local vegetables, and edible flowers ・Sweetfish Galette Potato pancake, sweetfish fillet Red wine sauce with sweetfish head and innards Butter sauce with sweetfish backbone Sansho oil ・Ezo Abalone Pie Mousse of scallops and aonori (green seaweed) Ichiban dashi sauce Consommé and abalone liver sauce ・Yashio Trout with Cucumber Nikko's Yashio trout, cooked at a low temperature of about 40 degrees Cucumber puree, pickled butterbur buds ・Wagyu Fillet with White Eggplant Boiled white eggplant, edamame mousse, mint ・Oeuf à la Neige with Melon Meringue made from local eggs (magic eggs), Shine Muscat grapes from Iwafune, melon from Moka City, lime custard, homemade elderflower and melon sauce ・Mignardises Brown sugar cookies, plum and amber sugar, rooibos tea macarons, honey chocolate from Kuroda Beekeeping Farm. Less

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. Less

We visited Otowa Restaurant to celebrate my wife's birthday.Amuse-boucheSalad of Yuyaka (a type of gourd)Yuyaka poached in tomato consomme.Pani Puri filled with crab salad.Mousse of Tochitome strawberries, banana, and avocado.Nasturtium stuffed with wild boar rillettes.White corn soup.Fruit tomato sorbet.Marinated Yaoshioma salmon with grilled eggplant and marinated yam nameko mushrooms.Served with consomme jelly.Egg mushroom with soft-boiled egg.Sweetbreads with green beans.Baked Ezo abalone in pastry.Scallop mousse with added seaweed.Pan-seared Mebachi (red sea bream) with red chanterelles.Served with shellfish and chicken bouillon, and chive butter.Daitori chicken breast and thigh.Accompanied by arugula rice.The chicken breast was moist and tender, while the thigh had a rich flavor, allowing us to enjoy their distinct qualities.The cooking was excellent, truly bringing out the deliciousness of Daitori chicken.The arugula rice provided a wonderful accent, making this main dish highly satisfying.Melon yogurt mousse.Green apple sauce, celery, and lemon thyme sorbet.All of this for JPY 25,000.We chose this restaurant for my wife's birthday, and we were able to enjoy a time that was truly fitting for a special occasion, along with the exquisite food.As always, the cost-performance ratio is outstanding.The combinations of ingredients and cooking methods showed great creativity, and considering the price of JPY 25,000, the quality of the dishes was quite substantial.In particular, the main dish of Daitori chicken stood out for its excellent use of quality ingredients, along with thoughtful cooking and accompaniments, leaving a lasting impression among the courses.Given that we could enjoy such a meal for JPY 25,000, I truly feel this is a wonderful restaurant.I’m glad we chose this place for my wife's milestone birthday.Once again, we were thoroughly satisfied. Less

I visited the renowned "Otowa Restaurant" for the first time. As soon as I stepped inside, I could feel the wonderful atmosphere. The staff were sophisticated, and the dishes were incredibly beautiful. The flavors were complex yet delicate and delicious. I requested a non-alcoholic pairing, which was also impressive. Moreover, the prices were reasonable for the quality offered. It was truly perfect, and I can see why it has received numerous awards. Although it's far, I've found another restaurant that I would gladly travel to visit. It was a great meal! Less

An exceptional array of dishes.The selection of ingredients is impressive, and the approach is remarkable. They are critically incorporating the freshest seasonal ingredients into their courses. The highlight was definitely the specialty corn soup, which had an outstanding sweetness; it was the best cold soup I’ve ever had.Every other dish was also top-notch in terms of aroma and plate balance, leaving me truly moved. I wish I could come here for a year.The service and atmosphere were stress-free, and I genuinely felt that if I were to dine with someone special, this would be the place to choose. I will definitely come back. Less

I had been wanting to visit this French restaurant in Utsunomiya for a long time. It was a delightful three-hour experience in a lovely space with exquisite dishes. The corn soup was exceptional, and the salad featuring over 40 types of vegetables was both fun and incredibly satisfying. I was amazed at how delicious a salad could be! The abalone wrapped in pastry became more delicious with every bite, and it was a flavor I truly loved. Every sauce accompanying the dishes was delicious, reminding me of the importance of good sauces. The wonderful service from the staff also left a lasting impression. I will definitely return in the next season! Less

On my way to Nikko, I visited Otowa Restaurant in Utsunomiya for dinner. This is a place I had wanted to try for a long time, as it is recognized as one of Japan's premier grand maisons.Otowa Restaurant is a renowned establishment in regional gastronomy, built by Chef Kazuki Otowa, the father of the current owners, brothers Gen and So Otowa, who now carry on the family legacy. You can truly feel the depth that comes from being a family-run grand maison.This dinner was one of the best dining experiences I’ve ever had. The quality of the food, the ambiance, the service, the wine, and the overall flow of the meal were all exceptionally high, deserving a perfect score.■ LocationLocated in Utsunomiya City, Tochigi Prefecture. A taxi ride from Utsunomiya Station.Although it’s possible to visit from Tokyo in a day, this restaurant is more of a destination rather than a casual stop.It feels like an understatement to call it a renowned restaurant in a rural area; it’s a grand maison that thrives because of its deep roots in Utsunomiya.■ ReservationI visited for dinner with a reservation made in advance.■ Order DetailsMenu: Relais & Châteaux- Amuse-bouche- Akagai (red clam) with red bell pepper- Seasonal Tochigi vegetables- Lobster- Ezo abalone- White sweet sea bream with couscous- Lamb with grape pepper- Oeuf à la neige- Coffee- Mignardises■ CuisineWhat stood out throughout the meal was how the classic structure of French cuisine was beautifully integrated with Tochigi’s ingredients and seasonal elements.The dishes were visually stunning without being overly theatrical. Every aspect, from the dishware, presentation, aroma, temperature, to the sauce's consistency, was meticulously calculated, resulting in a high level of completion for each plate. The entire course flowed seamlessly, allowing me to enjoy it until the very end.The amuse-bouche already set the tone for the meal. Even this small dish was crafted with attention to detail, naturally heightening my anticipation for the meal to come.The akagai and red bell pepper dish was impressive, with the clam's aroma and the sweetness and acidity of the bell pepper harmonizing beautifully. The elements of the sea and vegetables blended perfectly, creating depth within the lightness.The plate of seasonal Tochigi vegetables showcased the restaurant's character well. The vegetables took center stage, while the sauce and herbs created a three-dimensional structure. Rather than merely displaying local ingredients, they were skillfully completed as a dish, showcasing the chef's talent.The lobster was cooked to perfection, retaining its sweetness and firmness. The sauce was rich yet not overwhelming, beautifully enhancing the lobster's flavor.The Ezo abalone was particularly memorable. Presented in a classic puff pastry style, the combination of the outer crispiness, the abalone's texture, and the sauce's richness was remarkable. The chef's technical skill was evident, yet the balance was such that it didn’t overwhelm the diner.The white sweet sea bream had a delightful crispness on the skin and a moist texture, pairing well with the couscous and sauce. Rather than being a light fish dish, it provided a satisfying experience as we moved into the latter part of the course.The lamb was prepared to highlight the meat's umami while the grape pepper added a light finish. The sauce had depth, and the accompanying potato purée was smooth. The transition from seafood to meat was well-executed, leading to a satisfying conclusion.The dessert, Oeuf à la neige, was a beautiful dish featuring white and pale pink tones. The acidity from the strawberries and sorbet made it easy to enjoy even after the course. It was a dessert that refined the lingering flavors rather than overpowering them with sweetness.The mignardises were also excellent. With macarons, chocolates, refreshing jelly, and baked goods, each was presented differently, showcasing the chef's attention to detail until the very end. They were not just simple sweets but a well-crafted conclusion to the meal.■ WineThe wine selection was outstanding.The white was Pouilly-Fuissé, the rosé was Bandol, and the reds were Gevrey-Chambertin and Morey-Saint-Denis. The layering of the wines with the dishes felt very natural.For the seafood and vegetable dishes, the white and rosé wines complemented the lightness and aroma, while the lamb offered a fun opportunity to compare several Burgundy reds. The way the reds were presented was particularly impressive, as they didn’t overpower the dishes but rather complemented them with aroma and lingering notes.The wines not only enhanced the dishes but elevated the overall dining experience. This was another point where I felt the restaurant's high level of completion.■ Service, Atmosphere, and ClienteleThe ambiance exuded the calmness typical of a grand maison. It was different from the tense atmosphere often found in high-end Tokyo restaurants; it was quiet, relaxed, and conducive to focusing on the food.The service was attentive, with just the right amount of detail in the explanations of the dishes and wine suggestions. The distance felt natural, providing a sense of specialness while remaining comfortable. The stability of the staff reflected the restaurant's high level of experience.The brothers Gen and So Otowa are updating what their father’s generation built, and this structure naturally reflects in the food and service. It feels like they are not just maintaining a famous restaurant but are genuinely continuing to thrive as a restaurant.The clientele seemed to consist mainly of those celebrating special occasions, families dining together, and food enthusiasts. While rooted in the local community, I believe this restaurant can attract visitors from all over the country.■ Overall EvaluationIt was a wonderful dinner.The classic French culinary techniques, Tochigi ingredients, the beauty of the dishware and space, the reliability of the service, and the wine selection all came together at a high level as a single experience.I believe it is well worth the trip to Utsunomiya. Less

This was my first visit to Otowa Restaurant, a renowned grand maison in Utsunomiya known for its local gastronomy and farm-to-table philosophy.I chose the Relais & Châteaux menu, which offered a well-rounded selection of both classical and modern dishes. The staff were highly skilled, making for a delightful experience.〇 Amuse Bouche (3 varieties) - Citrus bonbon with fir sprouts - Daikon flower, sprouts, and dried daikon - Fried young wild grapes◎ Red clam, red bell pepper, and tomato consomme: The combination of these three flavors is exquisite. The unique taste of the red clam is gently enveloped by the consomme and bell pepper.◯ Salad made with Tochigi vegetables and whey-based soup dressing: The dressing, made with butter, is rich, but the vegetables remain the star, allowing their flavors to shine.◎ Roasted lobster: The lobster is cooked to a perfect rare, juicy and flavorful, pairing wonderfully with the strong citrus sauce.◎ Baked Ezo abalone in pastry: This dish is nothing short of exceptional. The seaweed adds an interesting accent. The large Ezo abalone becomes more flavorful the more you chew, and the two sauces made from its liver and broth are outstanding.◯ White sweet sea bream with couscous and tomato sauce.◎ Lamb with two sauces (meat juice and egg), new potatoes, kanpyou, and caramelized onions: The lamb is perfectly cooked and moist. The sauces are robust, balancing well with the lamb.Reservations can be made through Tablecheck and Ikkyu. With a large capacity, there are available slots. The lunch and dinner menus are the same. Less

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! Less

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! Less

Otowa Restaurant, a member of Relais & Châteaux and a recipient of the Gault & Millau and Tabelog Silver Award, has been on my mind for a while, and I finally had the chance to visit.From the moment I opened the door, I was filled with excitement by the wonderful atmosphere.With plenty of seating, it seems easy to make a reservation.The amuse-bouche, a wobbly treat served on a spoon, burst in my mouth—what a fun experience!I’m usually not a fan of salads, but the sauce was so delicious that I finished every bite!The cooking of the Ise lobster was absolutely perfect.You must try the abalone wrapped in pastry that I ordered as an extra! The abalone was tender, and the sauce included the abalone's liver, making it incredibly tasty! Enjoying the fresh scent of the ocean while savoring the rich French flavors was simply delightful.The dessert was flawless as well! The overall balance was excellent, and I particularly enjoyed the conversations with the staff.Since I was driving, I opted for tea, which was also carefully selected and delicious.This is definitely a place I want to visit again! Less

For our wedding anniversary celebration, we deliberated on where to go and ultimately decided on a restaurant that would leave a lasting memory rather than one that simply follows trends or is overly extravagant. We chose Otowa Restaurant in Utsunomiya, a place we had always wanted to visit.The spacious atmosphere and the approach to the dining area, along with the high ceilings and bright dining room, heightened our anticipation for the meal to come.It was evident that every table around us shared the same expectations for this restaurant, creating a calm ambiance born from a pleasant tension.Each dish was crafted using local ingredients, striking a perfect balance between beauty and simplicity.Given the level of cuisine, each plate offered small surprises, but the standout was undoubtedly the main dish of lamb.While the lamb from Kitajima-tei achieves its flavor through an extreme use of salt, the lamb here was a masterpiece, perfectly cooked to bring out its full potential.This was undoubtedly the best lamb dish I have ever had.Recently, social media has been flooded with dishes that boast extravagant ingredients, but this restaurant offers a refined experience that stands apart from such vulgar displays.The staff exuded confidence in their service without coming off as pretentious. They were attentive, ensuring we felt comfortable and engaged without any awkwardness.In Utsunomiya, the pride of running a French restaurant with such a dedicated team is commendable.This dining experience provided me with various insights that I hadn't encountered in a while. If you have the chance, or rather, make it a point to visit this grand establishment. Less

This was my third visit after about a year and a half. Since it was my companion's birthday, I asked where they wanted to go, and they insisted on visiting this restaurant. I made a reservation through their dedicated online booking system, which provided a reassuring feature to note how many times I had visited to avoid overlapping dishes.The course I reserved was the "Chef's Omakase Premium Course," paired with a "Wine Pairing" that complemented each dish. The menu was simply listed with the ingredients, and the dishes were as follows:(Dishes)* Amuse-bouche* Spinach with Ikura* White Asparagus with Echizen Crab* Lobster with Morel Mushrooms* Ezo Abalone* Sea Bream with Couscous* Wagyu Fillet with Sansho* White Strawberry* CoffeeEach dish was a testament to the meticulous effort put into its preparation, showcasing the highest quality in both presentation and flavor, leaving a lasting impression. The spinach and ikura chawanmushi-style dish was particularly moving, with layers of umami and the delightful texture of the ikura. Another dish featured thinly sliced onions wrapped around Echizen crab, perfectly capturing the texture of the onions and the rich flavor of the crab. From the lobster to the wagyu fillet, every ingredient and the exquisite sauces were unparalleled. Even the dessert and coffee plate felt like tasting art with every bite.For this special occasion, I requested a cat illustration on the dessert plate, and they graciously accommodated this detail, making for a truly memorable experience. I look forward to my next visit! Less

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. Less