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Otowa restaurant
Menù da US$ 55,71
Prenota
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Otowa restaurant

GiapponeUtsunomiya

Scorrere verso
il basso

Otowa restaurant / オトワレストラン

  • Cucina creativa
  • Un contesto moderno per i prodotti del territorio
restaurant
restaurant
Tariffe e servizi

Menù 6000-15000 JPY t. 8% s. 10%

Terminologia: t. = tasse, s.n.c. = servizio non compreso, s.c. = servizio compreso

Per informazione: 1 JPY = 0.01 USD

Chiusura settimanale

lunedi.

Chiusura annuale

Dal 26 dicembre al 1° gennaio.

Scoprite il ristorante

Dopo aver fatto il tirocinio in Europa e concretamente da Alain Chapel, lo chef Kazunori Otowa ha aperto il suo ristorante di cucina francese nella sua città natale, la dinamica Utsunomiya. Per comporre i suoi piatti, molto ben presentati sotto forma di quadri, utilizza dei prodotti locali come il bue Wagyu di Tochigi, la trota Yashio-Masu, il formaggio di Nasu Highlands o le pere asiatiche. Per controbilanciare l’influenza francese in cucina, l’arredo del ristorante è un omaggio alla sua regione, e combina la pietra di Oya e le ceramiche di Mashiko con pezzi di antiquariato, sculture e lavori artistici in ferro battuto raccolti negli anni da Kazunori Otowa.
Scoprite l'hotel

Posizione

OTOWA RESTAURANT
Membro Relais & Châteaux dal 2014

3554-7 Nishihara-cho
320-0826, Utsunomiya
Tel.: +81 (0)2 86 51 01 08
Fax: +(0)2 86 51 23 10
I nostri impegni

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.

Kazunori Otowa

Chef
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