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	Sea urchin amber tofu, shrimp, mini okra, sea grapes, delicious dashi stock, sprinkled yuzu Fukujidori tofu is stuffed with sea urchin encased in a delicious dashi jelly and garnished with silver leaf for a refreshing finish.
Assorted seasonal vegetables	Steamed abalone, Nagaimo somen noodles, Echizen mozuku seaweed vinegar, boiled conger eel, conger eel roe stew, okra, duck, corn and corn mushrooms, watermelon mitate, young peach wine, sea squirt salted and vinegared 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	Hamoha Mahatake Junna Kaga New Lotus Root Carrot Yuzu The delicious flavor of Wakasa spotted grouper has been sealed inside the paste. Please enjoy the carefully selected flavor of dried bonito flakes from Makurazaki and ma kelp from Shirakuchihama, Hokkaido.
bounty of the sea	Stone flounder, grilled soft frosted fish, striped horse mackerel, sweet shrimp, lotus root, flower head, red yam stem, frog cucumber, sea urchin soy sauce, charcoal salt, finger lime, plum flesh, abalone shell, liver soy sauce Sea urchin soy sauce goes well with various sashimi. For flounder, we recommend pickled plum, charcoal salt, or finger lime. The proprietress's recommendation is that it goes well with "Proprietress Spicy" or "Kokuryu."
local specialty	Charbroiled Wakasa beef, grilled eel, Hajikami, summer vegetable cheese dengaku, mountain sea urchin A5 rank Wakasa beef cooked at low temperature and grilled over charcoal. Five-rank Wakasa beef is slow-cooked and charcoal-grilled. The head chef's recommendations are "Kisaku Saburo Shibori" and "Toki Shirazu."
Fukui specialty	Handmade soba noodles with vinegar We use buckwheat that is native to Ono, Fukui Prefecture and milled.Please enjoy the dashi stock carefully selected by the head chef.
hot food	Corn stir-fry, fried conger eel with pickled plum, lemon, tomato green skewer, truffle salt Seasonal conger eel wrapped in perilla leaves and pickled plum. Corn is served with deep-fried tempura and truffle salt.
rice	Sweetfish rice with fresh ginger and Japanese knotweed
Tome bowl	Made with red miso
Pickles	Assorted
fruit	fun dessert