Otowa Restaurant

After cutting his teeth in Europe working alongside the late Alain Chapel, Chef Kazunori Otowa returned to his roots, opening Otowa Restaurant in his hometown of Utsunomiya, Tochigi.

Otowa Restaurant serves French dishes that reflect Japan’s four distinct seasons, using mostly ingredients farmed or foraged in Tochigi. Thanks to its deep connections with local farmers, it’s able to obtain fresh produce that is high in quality and rich in flavor, while helping support smaller farms.

Expect to see ingredients on the menu like Tochigi Wagyu beef, yashio-masu (rainbow trout), and artisanal cheese from Nasu Highland. While popular regional items such as yuba (bean curd) and kanpyo (calabash) are used in traditional Japanese cuisine, Otowa Restaurant lets you try them in exciting and unexpected ways.

Flavor aside, Chef Otowa also takes great pride in the presentation of his food — every dish is a feast for the eyes, beautifully plated to artistic perfection.

Through the restaurant’s decor, guests are also offered a glimpse of the regional heritage. On display are Oya stone, Mashiko pottery, antiques, sculptures, and iron art collected over the years by Chef Otowa, balancing the cuisine’s French influence.