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, flying fish broth, mini okra, grated yuzu. Fukuchi chicken tofu is encased in a flying fish broth jelly, encased in steamed sea urchin, and garnished with silver leaf for a refreshing finish.
Assorted seasonal vegetables	Steamed abalone, yam noodles, Echizen mozuku seaweed in vinegar, boiled conger eel, conger eel roe jelly, okra, duck, corn paste, watermelon-like dish, young peach in wine, sea squirt pickled in salt, sudachi citrus. We use carefully selected ingredients from the sea and mountains. We are particularly committed to using delicious local ingredients, but we also source delicious ingredients from all over the world and cook them for you.
Bowl	Pike conger with kudzu starch, round eggplant, water shield, Shin-Kaga lotus root, carrot, yuzu, pickled plum paste We coated seasonal conger eel with Yoshino kudzu and paired it with round eggplant. Please enjoy the exquisite flavors of tuna flakes and true kelp from Shirakuchihama, Hokkaido.
bounty of the sea	Seared flounder, amberjack, sweet shrimp, lotus root flower spike, red-cored yam stem, frog cucumber, sea urchin soy sauce, charcoal salt, finger lime, pickled plum paste, abalone in shell, liver soy sauce Sea urchin soy sauce goes well with various kinds of sashimi. For flounder, pickled plum paste, charcoal salt, and finger lime are recommended. The proprietress recommends "Okami Karakuchi" and "Kokuryu."
local specialty	Wakasa beef charcoal grill, grilled eel, Hachijin (a type of celery), fruit and ground cherry, summer vegetables and cheese dengaku (grilled tofu and vegetables with miso glaze). A5-grade Wakasa beef is slow-cooked and then grilled over charcoal. The head chef recommends "Onisaku Saburo Shibori" and "Tokishirazu".
Specialty	Echizen Handmade Soba Sudachi We use stone-milled soba from Ono, Fukui Prefecture. Please enjoy the broth, specially prepared by our head chef.
Fried food	Corn fritters, sea bream fried in plum paste, Amela tomatoes, snap peas, lemons We wrapped seasonal conger eel in perilla leaves and pickled plum paste. Enjoy corn in tempura with truffle salt.
rice	Ayu rice, fresh ginger, fried water pepper leaves
Bowl	Made with red miso
spices	Assorted
fruit	fun dessert