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, grilled eggplant, mugwort tofu, fresh sea urchin, baby corn, flying fish broth jelly We cooked the abalone until tender and combined it with fresh sea urchin and mugwort tofu. Enjoy it with our special flying fish broth jelly.
Assorted seasonal vegetables	White tofu with bracken and maitake mushrooms, goji berries, almonds, chicken matsukaze, kabuto egg, shrimp shibai, braised duck breast, iris chakin, soft-boiled octopus, mustard, sea squirt salted guts, sudachi citrus, firefly squid with vinegared miso sauce, small sea bream chimaki sushi 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	Sweetfish with kudzu starch, Fukuchi chicken egg tofu, sea beans, water shield, pickled plum paste, and grated yuzu. This dish combines egg tofu made with Fukuchi chicken eggs with sweetfish. Enjoy the carefully crafted flavor of dried bonito flakes from Makurazaki and kelp from Shirakuchihama, Hokkaido.
bounty of the sea	Amberjack, medium fatty tuna, Fukui salmon, sweet shrimp, Hokuriku soy sauce, sea urchin soy sauce, charcoal salt, pickled plum paste, cucumber fritters Perilla leaves, flower spikes, gourd-shaped yam, radish, colorful carp vegetables, sea lettuce, grouper, sea urchin Our special sea urchin soy sauce pairs well with various kinds of sashimi. The proprietress recommends "Proprietress Dry" and "Kokuryu" which go well with this dish.
local specialty	Wakasa beef charcoal grill, sweet potato, leafy greens, sweet sea bream Wakasa style, powdered mullet roe, young peach A5-grade Wakasa beef is slow-cooked and then grilled over charcoal. The head chef recommends the Onisaku Saburo Shibori and Tokishirazu.
Echizen specialty	Echizen Soba with Sudachi (Japanese citrus) Flavor We use buckwheat that is native to Ono, Fukui Prefecture and milled.Please enjoy the dashi stock carefully selected by the head chef.
Freshly fried	Shrimp paste with lotus root, bamboo shoot, lime, koshiabura (a type of wild vegetable), and truffle salt. Sweet shrimp are combined with fish paste and sandwiched between slices of Kaga lotus root. Enjoy with truffle-scented salt.
rice	Blackthroat seaperch rice cooked in a pot with burdock root, chopped green onions, and sesame seeds.
Bowl	Made with red miso
spices	Assorted
fruit	fun dessert