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 things	Steamed abalone, jade eggplant, mugwort tofu, raw sea urchin, flying fish soup jelly A masterpiece made by steaming abalone with local sake and pairing it with eggplant and Yomo tofu, and a special flying fish soup jelly.
Assorted seasonal vegetables	White potato stalks, Ingen beans, sesame dressing, Matsukaze-yaki, butterfly egg, shrimp stew, rose-simmered duck, irises wrapped in a tea towel Soft boiled octopus, sea salted fish, vinegared scallops, vinegared miso sauce, ginger, small sea bream sushi 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	Sweetfish fish kudzu-uchi Fukuji chicken egg tofu Oka hijiki Junna plum meat Fried yuzu Seasonal sweetfish coated with Yoshino kudzu and paired with tofu from Fukuji eggs. Enjoy the flavor of bonito flakes from Makurazaki and true kelp from Shiraguchihama, Hokkaido.
bounty of the sea	Mahachi Fukui salmon, squid, sweet shrimp, medium fatty tuna, Wakasa mahata, raw sea urchin, sea urchin soy sauce, charcoal salt, plum meat Our special sea urchin soy sauce goes well with a variety of sashimi. I especially recommend squid and mahachi with sea urchin soy sauce. The proprietress recommends ``Landlady Dry'' and ``Kokuryu'' which go well together.
local specialty	Wakasa beef asparagus roll, Satsuma sweet potato, Hajigami, Sakae herb roast, Salted malt sauce, Young peach 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 executive chef recommends ``Kisaku Sambukuro Shibori'' and ``Tokishirazu.''
Famous item	Echizen soba vinegar flavor We use stone-milled soba from Ono, Fukui Prefecture. Please enjoy with our head chef's carefully selected soup stock.
Fried food	White shrimp wrapped in shiso, Myoga, lime, fried conger eel, truffle salt This is a masterpiece made with ground white shrimp and cod wrapped in shiso leaves, and conger eel wrapped in rice flour batter. Enjoy with truffle-scented salt.
rice	Nodoguro kamameshi, burdock, chopped green onion, sesame
Tome bowl	Made with red miso
Pickles	Assorted
fruit	fun dessert