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✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5:30–10 PM |
| Thursday | 5:30–10 PM |
| Friday (Vernal Equinox Day) | 11:30 AM–3 PM, 5:30–10 PM Hours might differ |
| Saturday | 11:30 AM–3 PM, 5:30–10 PM |
| Sunday | 11:30 AM–3 PM, 5:30–10 PM |
Address and Contact Information
Address: 3554-7 Nishiharacho, Utsunomiya, Tochigi 320-0826, Japan
Phone: +81 28-651-0108
Website: https://otowa-artisan.co.jp/
Menu Photos
Order and Reservations
Reservations: tablecheck.comautoreserve.comtabelog.com
Photo Gallery
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Chef Kazunori Otowa & Hajime Otowa. Creative cooking. “I want to deliver the best of my local region -Tochigi through dining experience at Otowa restaurant.
Otowa Restaurant | JAPAN. WHERE LUXURY COMES TO LIFE
Otowa Restaurant serves French dishes that reflect Japan’s four distinct seasons, using mostly ingredients farmed or foraged in Tochigi.
Otowa Restaurant (Utsunomiya/French Cuisine) – Rakuten GURUNAVI
Otowa Restaurant. Utsunomiya(Tochigi); French Cuisine. Restaurant … 3554-7, Nishiharacho, Utsunomiya-shi, Tochigi, 320-0826. Japanese …
Reviews
C Mak
I had an exceptional lunch experience at this French restaurant, where the delightful atmosphere complemented the culinary artistry of every dish.
Each dish was simply outstanding, as Otowa emphasizes and showcasing the natural depth of each ingredient.
Far Breton: A delightful combination enhanced by miso cream and whitebait.
Spinach Flan with Shellfish: A perfect harmony of flavors that tantalized the taste buds.
Local Salad: A delightful medley featuring a trio of fried, boiled, and raw vegetables.
The Lobster with Bitter Butter and tangerine-vinegar sauce married beautifully, making for a remarkable pairing that elevated the dining experience.
The Abalone Pie, with its scallop and nori mousse, featured a wonderfully aromatic pastry and a rich abalone liver sauce that was simply exquisite.
The beef was cooked to perfection, accompanied by a celery puree and hazelnuts that added an unexpected yet delightful dimension to the dish.
For dessert, the Mikan Sorbet with strawberries and citrus was a delightful finale, refreshing and full of flavor.
I opted for the non-alcoholic pairing due to driving, and I was pleasantly surprised by the thoughtfully curated selection of teas, juices, and non-alcoholic wines that paired wonderfully with the dishes.
Additionally, the impeccable service truly stood out. Each staff member engaged warmly in conversation, making it enjoyable to interact with different servers who possessed a wealth of knowledge about the surrounding area.
Overall, this restaurant offers a memorable dining experience that I highly recommend to anyone looking to indulge in exceptional cuisine!
… moreEach dish was simply outstanding, as Otowa emphasizes and showcasing the natural depth of each ingredient.
Far Breton: A delightful combination enhanced by miso cream and whitebait.
Spinach Flan with Shellfish: A perfect harmony of flavors that tantalized the taste buds.
Local Salad: A delightful medley featuring a trio of fried, boiled, and raw vegetables.
The Lobster with Bitter Butter and tangerine-vinegar sauce married beautifully, making for a remarkable pairing that elevated the dining experience.
The Abalone Pie, with its scallop and nori mousse, featured a wonderfully aromatic pastry and a rich abalone liver sauce that was simply exquisite.
The beef was cooked to perfection, accompanied by a celery puree and hazelnuts that added an unexpected yet delightful dimension to the dish.
For dessert, the Mikan Sorbet with strawberries and citrus was a delightful finale, refreshing and full of flavor.
I opted for the non-alcoholic pairing due to driving, and I was pleasantly surprised by the thoughtfully curated selection of teas, juices, and non-alcoholic wines that paired wonderfully with the dishes.
Additionally, the impeccable service truly stood out. Each staff member engaged warmly in conversation, making it enjoyable to interact with different servers who possessed a wealth of knowledge about the surrounding area.
Overall, this restaurant offers a memorable dining experience that I highly recommend to anyone looking to indulge in exceptional cuisine!
Maple Chen
Rather than relying on luxury items like caviar or truffles (expensive but simple), Otowa emphasizes the “flavor of the land” and the natural depth of each dish.
Lastnight’s meal was exceptional—more than half the courses left a lasting impression.
We opted for the non-alcoholic pairing, which was a multiplicity of pairing impressively thoughtful and well-matched.
Kana provided a detailed explanation of the ingredients and Otowa’s history and culture in fluent English. Her passion and attentiveness in service were deeply moving.
We will make a point to return to Otowa restaurant.
… moreLastnight’s meal was exceptional—more than half the courses left a lasting impression.
We opted for the non-alcoholic pairing, which was a multiplicity of pairing impressively thoughtful and well-matched.
Kana provided a detailed explanation of the ingredients and Otowa’s history and culture in fluent English. Her passion and attentiveness in service were deeply moving.
We will make a point to return to Otowa restaurant.
Wallace Ko
Traveling with travel agent organized group, very high quality schedule. Chef and the service are all friendly. We had a great experience for a beautiful lunch
… moreTsuyoshi Yamaichi
Very delicious dishes and so nice atmosphere French restaurant. And also, the all of staff are very polite and kindness.
I strongly recommend this restaurant.
… moreI strongly recommend this restaurant.
Harry “Grande” Nakamoto
Many french in Japan
Here in Tochigi, utsunomiya city.
Gem. Flawless.
Michelin, used to be reliable in 1980’s to late 90’s but already super commercial.
Besides, those who knows “Relais &chateaux” you know what ai mean.
Here, the thing, only one french restaurant in that traditional book. From Japan.
Modern french based on Alan chapel experience in 1970’s!!! , yet amazingly still revolving with great chef’s sons.
Worth travelling with bullet train from Tokyo station only 40mins.
Bon appetit!
… moreHere in Tochigi, utsunomiya city.
Gem. Flawless.
Michelin, used to be reliable in 1980’s to late 90’s but already super commercial.
Besides, those who knows “Relais &chateaux” you know what ai mean.
Here, the thing, only one french restaurant in that traditional book. From Japan.
Modern french based on Alan chapel experience in 1970’s!!! , yet amazingly still revolving with great chef’s sons.
Worth travelling with bullet train from Tokyo station only 40mins.
Bon appetit!
M Compra
One of the few precious destination restaurants in Japan.
… moreMst I
The sophisticated space and attentive hospitality were impressive.
Starting with an amuse-bouche,
the course consisted of crab and spinach royale,
seasonal Tochigi vegetable salad,
lobster and Hokkaido abalone pie, tilefish and bonito greens, wagyu beef and celery root,
and even euphoria à la naige.
Every dish exuded the aroma of its ingredients,
and it was a beautifully presented course.
The Hokkaido abalone pie in particular had a deep umami flavor from the shellfish broth,
and the layers of aroma were impressive.
The tilefish and wagyu beef dishes were also beautifully cooked, making for memorable flavors.
The service was pleasant throughout, and the non-alcoholic pairings were a wonderful match with the food.
With nothing missing from the after-dinner mignondise, this is a renowned restaurant where you can relax and enjoy an extraordinary experience.
… moreStarting with an amuse-bouche,
the course consisted of crab and spinach royale,
seasonal Tochigi vegetable salad,
lobster and Hokkaido abalone pie, tilefish and bonito greens, wagyu beef and celery root,
and even euphoria à la naige.
Every dish exuded the aroma of its ingredients,
and it was a beautifully presented course.
The Hokkaido abalone pie in particular had a deep umami flavor from the shellfish broth,
and the layers of aroma were impressive.
The tilefish and wagyu beef dishes were also beautifully cooked, making for memorable flavors.
The service was pleasant throughout, and the non-alcoholic pairings were a wonderful match with the food.
With nothing missing from the after-dinner mignondise, this is a renowned restaurant where you can relax and enjoy an extraordinary experience.
kuleha ‘
Simple is Best: A Glam Maison
I usually go to Michelin-starred French restaurants in Tokyo, but I heard there was a three-star French restaurant in Utsunomiya, so I decided to visit.
This time, I ordered the Relais & Châteaux course.
Relais & Châteaux is a non-profit membership organization that brings together select, first-class independent hotels, inns, and restaurants from around the world.
When I arrived at my reservation time, I was guided to a welcoming waiting room, reminiscent of L’Effervescence.
I was then escorted through the glass-enclosed kitchen to my seat.
I’m sure this was a design element, but at this point, I was already excited to be at the restaurant.
The high-quality course menu showcased the chef’s ingenuity in every detail, from the amuse-bouche to the sweets.
I was particularly impressed by the specialty, baked abalone pie.
The abalone was delicious, of course, but the mousse and sauce that accompanied it were also exquisite.
The staff’s service was also excellent, and they chatted with me about various things while I waited for my food to arrive. It was a truly meaningful and enjoyable experience.
It was a moment that once again made me realize how a restaurant’s impression can be completely transformed when staff are there to serve you.
The bill, even with a bottle of non-alcoholic beer, came to just under ¥50,000.
I’m amazed that I could enjoy such quality at this price.
In fact, the course menu alone would be worth ¥30,000 per person.
It’s not a straightforward comparison, but it would definitely cost nearly ¥100,000 in Tokyo…and I wonder what’s with pricing these days for food and service? …lol
It makes me think.
I recommend that anyone who loves French cuisine visit this restaurant at least once in their life. Both the food and the service will impress you.
… moreI usually go to Michelin-starred French restaurants in Tokyo, but I heard there was a three-star French restaurant in Utsunomiya, so I decided to visit.
This time, I ordered the Relais & Châteaux course.
Relais & Châteaux is a non-profit membership organization that brings together select, first-class independent hotels, inns, and restaurants from around the world.
When I arrived at my reservation time, I was guided to a welcoming waiting room, reminiscent of L’Effervescence.
I was then escorted through the glass-enclosed kitchen to my seat.
I’m sure this was a design element, but at this point, I was already excited to be at the restaurant.
The high-quality course menu showcased the chef’s ingenuity in every detail, from the amuse-bouche to the sweets.
I was particularly impressed by the specialty, baked abalone pie.
The abalone was delicious, of course, but the mousse and sauce that accompanied it were also exquisite.
The staff’s service was also excellent, and they chatted with me about various things while I waited for my food to arrive. It was a truly meaningful and enjoyable experience.
It was a moment that once again made me realize how a restaurant’s impression can be completely transformed when staff are there to serve you.
The bill, even with a bottle of non-alcoholic beer, came to just under ¥50,000.
I’m amazed that I could enjoy such quality at this price.
In fact, the course menu alone would be worth ¥30,000 per person.
It’s not a straightforward comparison, but it would definitely cost nearly ¥100,000 in Tokyo…and I wonder what’s with pricing these days for food and service? …lol
It makes me think.
I recommend that anyone who loves French cuisine visit this restaurant at least once in their life. Both the food and the service will impress you.