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.

Assorted seasonal vegetables	Yomogushi tofu, petal lily root, jelly, small sea bream pickled in bamboo leaves, uruy, vinegared miso, horsetail, sea bream roe amber-colored, butterbur, kinome, braised duck loin, thick omelet, peanuts, braised shrimp Cherry leaves, sea bream guts, yam 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.
seasonal things	Crab and lotus root marinated in a ball, shark fin, rape blossoms, Gin'an sauce, yuzu This is a masterpiece made by marinating crab meat with Fukujidori eggs.
bounty of the sea	Grilled flat scallops, cherry snapper, medium-fatty tuna, sweet shrimp, Hokuriku soy sauce, sea urchin soy sauce, charcoal salt, monkfish liver roll, split ponzu jelly Hokuriku soy sauce goes well with any sashimi. For scallops and cherry snappers, we recommend charcoal salt and sea urchin soy sauce. The proprietress recommends "Proprietress Dry" and "Kokuryu" which go well with this dish.
local specialty	Charcoal grilled Wakasa beef with fresh green sauce, grilled golden-eyed snapper with snappers, shiitake mushroom with yuzu miso cheese, and Hajikami A5-rank Wakasa beef is cooked at low temperature and grilled over charcoal, and you can also enjoy the scales of golden-eyed snapper. The head chef recommends the Onisaku Saburo Shibori and Tokishirazu.
Freshly fried	Sakura shrimp tempura, purple sweet potato, truffle salt, fried white milt with green laver, kale buds, red lemon Seasonal cherry shrimp tempura made into a deep-fried dish. Enjoy with truffle-scented salt.
rice	Crab rice, ginger, thin fried tofu, thin beans
Bowl	Made with red miso
spices	Assorted
fruit	fun dessert