Foodies Asia (en)For "foodies" who are particular about food.

A renowned restaurant that conveys the authenticity of a French grand maison, down to its ambiance.
It can be considered a valuable French heritage in Japan.

Ave. Budget: Lunch 15,000-20,000 JPY, Dinner 30,000-50,000 JPY / “Gault&Millau 2023” 3 tok.

Reserve through Table Check

Restaurant features

The restaurant doesn’t seem to have high general recognition, but there’s no doubt that it is one of Japan’s leading grand maison (fine dining establishments). In terms of cuisine, ambiance, and service, it offers top-tier quality in Japan.

For those who have delved into the history of French cuisine in Japan, they may be aware that Chef Otowa is among the legends of Tokyo’s renowned restaurants. However, it still seems to be regarded as a “local gem.”

In essence, I believe it might be one of the most underrated restaurants at the moment. With the opportunity to visit Utsunomiya, I dined at the restaurant, all while carrying this dilemma in my mind.

Non-alcoholic Chardonnay

Chardonnay from Paris, made non-alcoholic in Belgium.

Amuse-Bouche

There are two items for the amuse-bouche.

The first is elderflower jelly made with roses from their own garden.

The second is a tart made with golden mackerel, accentuated with herbs like coriander.

Mushroom Cappuccino

Made from “Chitake,” a specialty of Tochigi, this soup is prepared using chicken broth with a hint of soy sauce and other ingredients.

Herring and Asian Pear

Hokkaido herring is covered with slices of Asian pear, accompanied by various herbs, and a bed of potato purée underneath.

The sauce is made from fermented pear with herb oil.

Conger Eel and Corn

Conger eel marinated in red wine and prepared as beignets.

It is served with “koshousou,” a herb similar to watercress with a bitter taste, and seasonal mako-modake mushrooms.

The dish is accompanied by slightly seared white corn mousse and a red wine sauce made from the eel’s broth.

Brioche with Sesame

A brioche with sesame incorporated into it.

Sweetfish

Grilled sweetfish served with a poisson soup fragranced with orange and other ingredients.

It is accompanied by a risotto made from “mochikibi” barley and celery.

Pain de Campagne

Ezo Deer and Lotus Root

Grilled Ezo deer served with a traditional red wine and vinegar sauce.

The side dishes include burdock root puree, braised burdock root, roasted mandarins, and a shiitake mushroom confit stuffed with white kidney beans, pig’s trotters, and cumin.

Oeuf à la Neige

Dessert is a reconstruction of “Oeuf à la Neige,” which translates to “snow eggs.”

It features seasonal fruits, pears (Akizuki and Kousui varieties), and Shine Muscat grapes.

The front portion contains pear sorbet. Originally an egg-based dessert, it has been adapted to have a lighter taste, using yogurt meringue instead of egg whites.

Cafe/Mignardises

Polvoron, Macarons,

As always, we concluded our meal with espresso. Looking back on the lunch, I made some new discoveries. Perhaps it’s the sense of distance that comes with being in Utsunomiya, which makes it feel like a little journey. Nevertheless, the flawless interior and the ability to relax and enjoy high-quality French cuisine in front of us is surprisingly rare.

I believe it’s the power of the service that creates this warm atmosphere, where even natural and unpretentious communication can become top-notch service. It reminds me of renowned French restaurants like “Troisgros,” which are often found in provincial cities. There is no rigidly formal atmosphere; you can actually relax quite comfortably.

Thinking about it, this restaurant may offer something unique – a sense of authenticity that many other Japanese restaurants may not have achieved.

Menu

【Courses (Lunch/Dinner)】

• “Image d’OTOWA” Course – ¥13,310 (Including Service Charge) A full course that allows you to enjoy the charm of Tochigi’s seasonal ingredients and the chef’s creativity.
• “Relais & Châteaux” Menu – ¥19,360 (Including Service Charge) A full course that explores the tradition and evolution of French cuisine, discovering the joy of food.
• “Relais & Châteaux” Menu with “Premium Wagyu Filet” Main Course – ¥21,780 (Including Service Charge) An upgraded full course that features the main course of the “Relais & Châteaux” menu with “Premium Wagyu Filet.”
• “Menu Région” – ¥8,470 (Including Service Charge) A course inspired by regional French cuisine.

*The menu and prices are provided for reference only. Please keep in mind that they may change depending on the season and the availability of ingredients.

How to make a reservation

You can make a reservation by phone or online. They also accept online reservations through Table Check.

Reserve through Table Check

Map/Access

About a 10-minute drive from JR Utsunomiya Station.

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2022.10.10

“Otowa restaurant” French in Utsunomiya City, Tochigi

A renowned restaurant that conveys the authenticity of a French grand maison, down to its ambiance. It can be considered a valuable French h...