Otowa restaurant

Utsunomiya, Japan

From

US$ 74

5/5

7 Reviews

Otowa restaurant / オトワレストラン

Chef Kazunori Otowa & Hajime Otowa

Creative cooking

“I want to deliver the best of my local region -Tochigi through dining experience at Otowa restaurant. Our ingredients are farmed, foraged almost exclusively here in Tochigi reflecting the distinctive four seasons. Popular local harvests in this region, such as Yuba and Kanpyo, are used more in traditional Japanese cuisine, but It is exciting to create a dish with those and transforming into something unexpected.”

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Plan your visit to the Otowa restaurant / オトワレストラン

Air-conditioned

Car park

chefs for generations

creative cuisine

mindful sourcing

verdant surroundings

French touch

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.

Our commitments

Otowa began its life as a village restaurant wholly dependent on close partnerships with local farmers, and, today it maintains these deep connections. Our chefs understand that farming is more art than science— especially for small farms—and we encourage a multitude of producers to bring in samples of current seasonal produce which we then assess.
Even customers now recommend producers that might be of interest to the restaurant. Our key criteria are quality and flavor: if these are met, we generally purchase the produce. In fact, 99% of our vegetables are sourced locally. By adopting this unusual, inverse philosophy, we have been able to create an impressive menu, almost exclusively from seasonal, local products.
We seek out farmers who share Otowa’s values and take their farming seriously, often working farms handed down through generations. We are also actively encouraging 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 our producers stretch beyond revenue—the restaurant’s outstanding reputation brings considerable credibility to the farmers, opening doors for them that might otherwise remain closed.

Meet your hosts

Chef

Kazunori Otowa

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Activities, excursions and other attractions near Otowa restaurant

Itinerary - Japan, on Honshu Island

This 10-night stay on the main island of Honshu offers travelers an extraordinary immersion in Japanese tradition and contemporary culture. From the energy of modern Tokyo to the serenity of Nikko temples and the majesty of Mount Fuji, these delightful contrasts will make everyone want to return to the Land of the Rising Sun. <a href="https://www.relaischateaux.com/us/destinations/routes-du-bonheur/ryuichi-sakamoto" target="_new"><b>See the itinerary</b></a>

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