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, shrimp, Kuzuryu maitake mushrooms, muscat grapes, and white vinegar dressing. This seasonal delicacy features steamed abalone and fruit, coated in a white vinegar dressing made with tofu from a local tofu shop.
Assorted seasonal vegetables	Crab meat with egg yolk vinegar, cucumber, okra, thick omelet, eel (Hakata style), salmon caviar, walnut tofu, dengaku miso, sesame, chrysanthemum greens, chrysanthemum petals, matsutake mushrooms in broth, sea bream innards 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.
Hot dishes	Earthenware pot soup with matsutake mushrooms, local chicken, sea bream, ginkgo nuts, shrimp, mitsuba (Japanese parsley), and sudachi (Japanese citrus). Matsutake mushrooms and conger eel, a perfect combination, make this a superb dish that evokes the feeling of the beginning of autumn. Enjoy the carefully crafted flavor of Makurazaki-grown honbushi and Hokkaido-grown konbu seaweed from Shirakuchihama.
bounty of the sea	Red snapper, Amberjack, Medium fatty tuna, Sweet shrimp, Sea urchin soy sauce, Charcoal salt, Finger lime, Abalone served in shell, Liver soy sauce Sea urchin soy sauce goes well with various kinds of sashimi. For red snapper, charcoal salt and finger lime are recommended. The proprietress recommends "Okami Karakuchi" and "Kokuryu."
local specialty	Wakasa beef grilled with yuzu sauce, roasted edamame, candied chestnuts, grilled sweet sea bream with scales, sudachi citrus, myoga ginger, chrysanthemum turnip A5-grade Wakasa beef is slow-cooked and then grilled over charcoal. The head chef recommends "Onisaku Saburo Shibori" and "Tokishirazu".
Fukui specialty	Echizen soba noodles with walnut broth and sprouts We use stone-milled soba from Ono, Fukui Prefecture. Please enjoy the broth, specially prepared by our head chef.
Freshly fried	Deep-fried shrimp, deep-fried sea bream crackers, ginkgo nut and yam skewers, lemon We've prepared this dish using shrimp and sea bream in a unique deep-fried style. Enjoy the crispy, crunchy texture!
Rice	Fukui salmon kamameshi (rice cooked in a pot), ginger, Kuzuryu maitake mushrooms, salmon roe, and grated yuzu.
Bowl	Made with red miso
spices	Assorted
fruit	fun dessert