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Otowa restaurant
Menu de US$ 41,54
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Otowa restaurant

JapãoUtsunomiya

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Otowa restaurant / オトワレストラン

  • Cozinha criativa
restaurant
restaurant
Tarifas e serviços

Menus 6000-15000 JPY t. 8% s. 10%

Terminologia: t. = taxa, s.n.i. = serviço não incluido, s.i. = serviço incluid

Informação: 1 JPY = 0.01 USD

Fechamento semanal

segunda-feira.

Fechamento anual
from 26/12/2021 to 01/01/2022 : hotel e restaurante

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Após ter iniciado a carreira na Europa, notavelmente ao lado de Alain Chapel, o Chef Kazunori Otowa abriu seu restaurante dedicado à cozinha francesa em sua cidade natal, a bastante animada Utsunomiya. Para compor seus pratos, magnificamente apresentados como verdadeiras obras, ele utiliza produtos locais como a carne bovina Wagyu de Tochigi, a truta Yashio-Masu, o queijo de Nasu Highlands ou as pêras asiáticas. Balanceando a influência francesa na cozinha, a decoração do restaurante é uma homenagem a sua região, misturando a pedra de Oya e as olarias de Mashiko aos objetos antigos, às esculturas e às artes em ferro, todos reunidos por Kazunori Otowa ao longo dos anos.
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Localização

OTOWA RESTAURANT
Membro da Relais & Châteaux desde 2014

3554-7 Nishihara-cho
320-0826, Utsunomiya
Japão

Tel.: +81 (0)2 86 51 01 08
Fax: +(0)2 86 51 23 10
Nossos compromissos:

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.

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