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The Relais & Châteaux philosophy pays privileged attention to cuisine: the pursuit of the right flavour is in complete harmony with the spirit of the place and local products. Some of our Chefs take gourmet demands to a new level and are recognised around the world for their expertise, their daring as the maestros of the culinary art. With the Chefs Trophy, the champagne house Taittinger, which is as much a part of the history of fine dining as we are, accompanies us in this tribute to the great creators of flavour.
Restaurant in town. Chef Kazunori Otowa has dedicated his work to French cuisine, and opened his restaurant in his hometown, the vibrant city of Utsunomiya, after gaining experience in Europe and alongside acclaimed chef Alain Chapel. Beautifully presented and composed as sophisticated works of art, his dishes focus on seasonal and locally sourced ingredients such as Tochigi Wagyu beef, Yashio-Masu (local trout), eel, cheese from Nasu Highland or Asian pears. Balancing the French influence in the cuisine, the decor of the restaurant pays tribute to the regional heritage, using Oya stone and Mashiko pottery mixed with antiques, sculptures and iron art collected by Kazunori Otowa over the years. ... Learn moreless