Kotori

Cuisine

Cuisine

We strive to create cuisine which is botdelicious and visually pleasing. We use generous amounts of seasonal ingredients and carefully select every one of our ingredients.Each dish is prepared fresh at the time of dining.Through our cooking, we display the spiritof hospitality that is at the core of kaiseki cuisine.

Dinner

春が来た

Aperitif

Citrus sudachi liquor
This month’s aperitif is citrus sudachi liquor.

First Dish

Minced salmon, tomato, and perilla plant
We made tartare with marbled salmon.
出会い皿

Seafood

<On a lotus leaf>
Sea bream, tuna, young yellowtail, octopus from Akashi, and various garnishes
Please enjoy the summery dish with a lotus leaf, ice and fresh fish.
海の幸

Pot Dish

A pot dish of pike conger from Awaji and onion
Having pike conger from Awaji and onion together is a treat of this season.
鍋仕立て

Dish on a Square Plate

<Small bowl> Sesame tofu, water shield, shrimp, wasabi, broth, and leaf bud
<Hors d’oeuvre> Eel sushi ball, candied sweet potato, and vinegared fresh lotus root
We made an assortment of seasonal fish and vegetables.
Please enjoy a variety of flavors
温物

Warm Dish

Eggplant, asparagus, paprika, amber-colored sauce, and fine strips of leek
We made a dish with summer vegetables. Eggplants become very tasty when fried.
鍋仕立て

Grilled Dish

Steak of Japanese black beef, rice sprouts, and zucchini
Please savor the steak with ponzu sauce.
焼き物

Rice

Rice grown in Sanda City, pickled vegetables, and red miso soup
The rice was harvested in Sanda City
食事

Fruit

Assorted seasonal fruit
Finally, please enjoy the refreshing fruit.
水物

The contents of dishes may change, according to the procurement conditions of in-gredients. We would appreciate your understanding.
KOTORI Master chef:Kazuhiko Kasaoka

Breakfast

Breakfast

  • <Above the box from left to right>
    ・Orange And Kiwi Fruit With Lemon Sauce
    ・Green Onion Miso Or Negi-Miso
    ・Pickled Food Combo Platter
    ・Yaki-Nori Seasoned Nori Seaweed (in the nori box)
    <Starting from the upper left>
    ・A Block Of Chilled Tofu Topped With Green Onions And Ginger Ground Together With Radish
    ・Fried Egg With Sardines And Grated Radish
    ・Salted Mackerel With Lemon
    <From the bottom left (in the lower row)>
    ・Tomato Lettuce Salad With Shiso Dressing Made From Zesty Shiso Leaves
    ・Squid Angel Hair Noodles, Kama-Boko Fish Paste, Wasabi
    ・Soy Sauce Stewed Pumpkin, Fish With Vinegar Marinade, Black Sesame Gobo Burdock Root(on the burner)
    ・Miso Soup With Clams, Wakeme Seaweed, Green Onions And Fried Tofu Strips
  • KOTORI Master chef:Kazuhiko Kasaoka

Special menu

  • assorted tempura
    assorted tempura
    2,160yen
  • boiled head of a sea bream
    boiled head of a sea bream
    1,296yen
  • assorted raw fish
    assorted raw fish
    3,240yen
  • Udon(soba) noodles with tempura
    Udon(soba) noodles with tempura
    1,296yen
  • Kobe beef steak
    Kobe beef steak
    7,560yen
  • sake-steamed a sea bream
    sake-steamed a sea bream
    2,160yen
  • rolled Japanese-style omelet
    rolled Japanese-style omelet
    864yen
  • special lunch prepared for children
    special lunch prepared for children
    3,240yen
  • sherbet
    sherbet
    324yen
  • barley rice soba
    barley rice soba
    864yen
  • pickles
    pickles
    1,080yen
  • rice ball
    rice ball
    216yen