Chevalier Winery's Underground Oya Stone Warehouse

Enjoy a special food and wine pairing dinner in Utsunomiya's secret underground Oya Stone Warehouse.

  • Where

    Oya Area

  • What


A Collaboration of a Unique Space, Wine, and Cuisine

In the underground of Oya, located in Utsunomiya City Tochigi Prefecture, lies a vast quarry of Oyaishi, or Oya stone. The discovery of Oya stone played a central role in the development of Utsunomiya and contributed greatly to the development of modern Japan. Oya stone is commonly used for the outer walls of buildings and storehouses, and was used as the primary building material for the former Imperial Hotel in Tokyo.
This tour will take you down into the world's leading underground winery where the remains of the Oya stone quarry have been utilized to become one of the best places in the world for maturing wine in natural conditions. In this tour, we welcome you to enjoy a special paired dinner using wines stored by Chevalier and local ingredients from Utsunomiya.

Underground Oya Stone Warehouse

Underground Oya Stone Warehouse

Chevalier Inc.

Chevalier was built on the concept of "drinking the romance of the world" with forty-seven enthusiastic drinkers as shareholders. These shareholders introduced their wine as "farmer's wine" to the Japanese to help establish and mature wine culture in Japan.

Chevalier's wines are imported to Japan from wine farms around France in refined containers under strict temperature control. The imported wine is then stored and aged in an underground warehouse in Oya, Utsunomiya, while being temperature controlled in a refrigerated container. The reason why these wines taste different than the original brand and vintage is because the wines are aged in one of the best natural conditions in the world: 10°C in winter, 16°C in summer, and 90 percent humidity.

Underground Oya Stone Warehouse

Dinner Schedule

■4:20 p.m. − Meet at JR Utsunomiya Station

The tour group will meet in front of Utsunomiya Station. From here, a shuttle will take the group to Chevalier's underground Oya Stone Warehouse.
*The start time of the dinner can be changed before booking.

Underground Oya Stone Warehouse

■5:00 p.m. − Underground Oya Stone Warehouse Tour

Join Mr. Ota, a representative of Chevalier, for a special guided tour of the underground Oya Stone Warehouse where he has spent thirty years carefully selecting and storing French wine. In this tour, visitors will have special access to the underground cellar that is normally inaccessible.

Underground Oya Stone Warehouse
Underground Oya Stone Warehouse

■6:00 p.m. − Enjoy a unique paired dinner experience inside the underground Oya Stone Warehouse.

There is a secret place within the underground Oya Stone Warehouse where guests can enjoy fine food and wine.
After enjoying your tour of the warehouse, a special pairing dinner will be served in this one-of-a-kind space surrounded by Oya stone. Utsunomiya's first-class chefs will entertain you with a special menu using locally produced ingredients from Utsunomiya.

Guests are encouraged to create memories filled with the charm unique to this area.

Underground Oya Stone Warehouse
Underground Oya Stone Warehouse
Underground Oya Stone Warehouse

■Special Chef (Plan A) MASAMI KAMIMURA

Chef Masami Kamimura was born in Tochigi Prefecture in 1977. After working as a pastry chef at "Restaurant Hiramatsu" in Hiroo, Tokyo, he studied macrobiotics at "Grain Vegetable Food JUMU LOUNGE" in Mashiko, Tochigi Prefecture. In 2005, he opened the French vegetarian restaurant "AN-RIZ-L'EAU" in Kanuma using only locally grown vegetables. In 2008, he will open his second restaurant, "Le Perican Rouge," which focuses on locally grown vegetables, meat, and wine.
He expresses his belief, "I want you to eat delicious vegetables from Tochigi Prefecture," with his outstanding quality. He uses a variety of locally grown seasonal vegetables and offers dishes that permeate the body and soul.

Underground Oya Stone Warehouse
Underground Oya Stone Warehouse
Underground Oya Stone Warehouse

■Special Chef (Plan B) OTOWA KAZUNORI

After training in Germany and Switzerland, Chef Otowa Kazunori moved to France. He was the first Japanese to study under Alain Chapel, called "Da Vinci in the kitchen." After returning to Japan in 1981, he founded a French restaurant, "Auberge," in his hometown of Utsunomiya.
In 2007 he opened "Otowa Restaurant," which was certified in 2014 as a member of the world restaurant and hotel organization, "Relais & Châteaux." In addition, the food education classes and lectures he has given to local children since the 1980s are his life's work. Now celebrating 40 years in business together with his chef sons and his family, he is promoting the charm of Utsunomiya's food. In recognition of his efforts, Chef Otowa received the Silver Award from the Ministry of Agriculture, Forestry and Fisheries Chef Award System (commonly known as "Culinary Masters") in 2016, and the Relais & Châteaux Chef Trophy in 2019 (the first chef from Asia out of 580 member institutions worldwide).
Indeed, he is a chef who knows all about the food of Utsunomiya, Tochigi.

■8:30 p.m. – Drop off at JR Utsunomiya Station.

Underground Oya Stone Warehouse
Underground Oya Stone Warehouse

This is an article introducing travel products of Xperisus Inc.
Please refer to the Xperisus Inc. website for the detailed terms and conditions of this tour/travel product.

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