Last stop for the Tohoku region before heading back to Tokyo, Otowa restaurant. A renowned french restaurant located about 20 minute bus ride/10 minute taxi away from Utsunomiya station. The menu relies on ingredients sourced from Tochigi region, using classical french techniques Chef Otowa learnt in France under the tutelage of famed French chef Alain Chapel. Chef Otowa’s eldest son is the head chef while his other son is the restaurant manager.
Upon arrival you see a large building unlike the typical japanese restaurants. Walking in all the guests are lead to a waiting space, with displays and video playing about the restaurant and others related to the French cuisine. As I’m being lead to my table we get a glimpse of the kitchen and you could see the brigade hard at work in an immaculate kitchen. Dinning room was grand in size, very tall ceiling and upscale decor. Seemed like I was the only foreigner in a full room
Service was top tier, wait staff were all synchronised in their duties. It was like watching a perfectly executed routine, almost effortless in how they carried out dinner service. Everyone was friendly, quite a lot of staff spoke very good English. Chef Otowa stopped by during the middle of dinner service to say hello and checked how my meal was.
For dinner i had reserved Menu Relais & Châteaux menu and including the add on cheese I spent ¥25500 on food. Their signature dish has become the abalone pie which became popular after trending on social media according to the waitress, diners just kept requesting it. Rich in umami flavour and oceany flavour,abalone cooked nicely and the pastry was flakey. Other highlights for me were the trumpet cappuccino, lobster and wagyu. Capuchin was perfectly seasoned and hit the spot for a cold night,wagyu really tender and soft. The different sauces paired really well with the meat and tart. The dessert was a piece of art, the freshness mixed with meringue and creme balanced nicely. The amadai fish looked better than it tasted, it wasnt bad but not memorable for its flavour. They had an extensive range of wine available I had just ordered one glass to pair with the steak. The whole meal lasted about 2 hours. As I was leaving the head chef came out to say goodbye, gave me some sweets to take home and a food guide which I already received a copy of from during Hokkaido.
Definitely ending the Tohoku food trip on a high note but it wasn’t my favourite spot. Quality of service and food are definitely comparable with the Tokyo french restaurants but I would say just a bit lower than the likes of EsQUISSE or Sezanne. It’s not too far from Tokyo so I could justify making a trip up there just for the restaurant but not a must go place in my opinion. I will definitely be back for another visit whenever I’m doing another Tohoku trip.
Dinner course featured:
1. Black trumpet cappuccino
2. Lemon syrup bonbon & smoked yashiomasu salmon tart
3. Lobster, carrot and lemon puree
4. Tochigi salad: warm root vegetables, potatoes, leaf salad, and nasu farm cheese dressing
5. Abalone pie, wrapped in scallop mousse and seaweed with dashi and abalone sauce
6. Amadai fish with breaded scales and chrysanthemum sauce
7. Tochigi wagyu, red wine poivre sauce, fig jam, chestnut sauce and beat tart with lentils.
8. 4 kinds of cheese, cracker, honey, dried fruit (add on)
9. Floating island: meringue, creme anglaise, tochigi strawberry, coconut mousse.
10. Pistachio macaroon, dark chocolate, cream choux and strawberry jelly served with tea.
by misnopeo