Otowa began its life as a village restaurant wholly dependent on close partnerships with local farmers, and, today it maintains these deep connections. Chefs of Otowa restaurant understand that farming is more art than science. They encourage a multitude of producers to bring in samples of current seasonal produce which we then assess.
The key criterias of Otowa restaurant are quality and flavor. 99% of the vegetable ingrediants are sourced locally. By adopting the unusual, inverse philosophy, this restaurant have been able to create an impressive menu, almost exclusively from seasonal, local products. Otowa restaurant seeks out farmers who share same values of the restaurant and take their farming seriously, often working farms handed down through generations. The restaurant also actively encourages a new generation of young people who are coming together to take on family farms at risk of dying out, a movement that is helping preserve the area’s traditions and culture. And the benefits to the producers stretch beyond revenue—the restaurant’s outstanding reputation brings considerable credibility to the farmers, opening doors for them that might otherwise remain closed.
Restaurant information
- Style: French /European Restaurant
- Chain: Relais & Chateaux
- Address: 3554-7 Nishihara-cho, Utsunomiya-shi, Tochigi 320-0826
- Telephone: 028-651-0108
Opening Hours
- Lunch: (Friday – Sunday) 11:30 – 13:00 (Last Order)
- Dinner: (Tuesday – Sunday) 17:30 – 19:00 (Last Order) Close at 22:00
Number of Seats
- Main dining about 50 seats
- 2 private rooms (for 6-8 people, 4-6 people)
- For weddings and parties, seating 30 to 80 people / standing eating 30 to 100 people
Menus
- Image d'OTOWA ￥12,100
- Menu Relais & Châteaux ￥18,150
- Menu Région ￥7,260
Chef
Chef Kazunori Otowa has dedicated his work to French cuisine, and opened his restaurant in his hometown, the vibrant city of Utsunomiya, after gaining experience in Europe and alongside acclaimed chef Alain Chapel. Beautifully presented and composed as sophisticated works of art, his dishes focus on seasonal and locally sourced ingredients such as Tochigi Wagyu beef, Yashio-Masu (local trout), eel, cheese from Nasu Highland or Asian pears. Balancing the French influence in the cuisine, the decor of the restaurant pays tribute to the regional heritage, using Oya stone and Mashiko pottery mixed with antiques, sculptures and iron art collected by Kazunori Otowa over the years.
