Kotobuki Kaiseki│Food and Drinks│Awara Onsen (Awara Onsen) Grandia Hosen [Official Website]

Fresh seafood from Echizen and seasonal blessings from mountain villages are delicately prepared one by one.

Luxurious hospitality for one guest

At Kotobukitei, the ingredients, the presentation, and the tableware all add glamor to your conversation with your loved ones.
Enjoy the blessings of Echizen in your room or in our small banquet hall.

・A kaiseki meal that is gentle on the body and beautiful on the eyes, using local ingredients as much as possible.

・We offer a monthly menu prepared by a full-time chef in Kotobukitei's dedicated kitchen so that you can enjoy it as delicious as possible.

・1st floor garden suite, in-room meals
・2nd floor comfort suite private room Kotobuki
It may change depending on the number of people.The venue will be decided by our hotel.

seasonal items	Firefly Squid Sake Steamed Scallop Fruit Tomato Urui Cod Sprout Wild Sea Urchin Vinegar Miso Enjoy seasonal squid, scallops, and spring vegetables with special mountain sea urchin and vinegar miso.
Assorted seasonal vegetables	Motofu, steamed sea urchin, delicious gelatin, goji, sea bream roe and thin beans, sweet shrimp soy sauce koji, caviar, foie gras amber, Yawata konjac, dokatsu Duck, egg, butterfly shrimp, cucumber We use carefully selected ingredients from the sea and mountains.We are particularly particular about local delicacies, but we also order delicious ingredients from all over the world for cooking.
bowl	White shrimp Shinjo Steamed abalone Warabi Tree bud Petal carrot This is a masterpiece that captures the flavor of white shrimp in surimi. Enjoy the flavor of bonito flakes from Makurazaki and true kelp from Shiraguchihama, Hokkaido.
bounty of the sea	Fukui salmon, medium fatty tuna, thin fish, Hatake, red shellfish, Diana, sea urchin soy sauce Fukui salmon and medium fatty tuna with plenty of wasabi and sea urchin soy sauce. Charcoal salt and plum meat are recommended for thin fish and mahachi. The proprietress recommends ``Landlady Dry'' and ``Kokuryu'' which go well together.
local specialty	Wakasa beef yuan-yaki, lotus root, green sauce, sweet sea bream-yaki, vinegared melon, kintoki sofu dengaku A5 rank Wakasa beef is cooked at a low temperature and grilled over charcoal, and sweet sea bream is grilled with scales.You can also enjoy the scales. The head chef recommends ``Kisaku Sambukuro Shibori'' and ``Tokishirazu.''
Famous item	Echizen grated yam soba, needle seaweed, wasabi We use stone-milled soba from Ono, Fukui Prefecture. Please enjoy with our head chef's carefully selected soup stock.
Fried food	Deep-fried cherry blossom sea bream, white shiitake mushroom, purple sweet potato, gyoja garlic, truffle salt, lemon Sakura sea bream is a special dish made with thick shiitake mushrooms stuffed with minced meat. Enjoy with truffle-scented salt.
rice	Sakura shrimp rice, thin beans, ginger
Tome bowl	Made with red miso
Pickles	Assorted
fruit	fun dessert