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

the start of the year

Aperitif

Orange liquor.
This month's aperitif is an oranges liquor.

First Dish

Japanese pickles of sliced turnip, a scollop, Salmon, Water Morning Glory, sauce of two colors.
Used sliced turnip to make the best dish.
出会い皿

Appetizer

(Small Bowl) The liver of a monkfish, ponzu gelee, Tuna sushi, Shrimp rapeseed roll, a pen shell egg roll, Grilled mackerel.
An appetizer.
海の幸

Seafood

Flounder,Tuna,Yellowtail,Spanish mackerel etc.
This fish from the market on that day.
鍋仕立て

Bowl

"Yuzu kosho" (also called Yuzu gosho) Yellowtail bowl, mushroom etc.
This fish from the market on that day.
温物

Warm bowl

Fried food:Potato,Lily bulb,Shrimp Japanese radish sause.
We call cook dishes fried yuba in oil called “Toji-fried”
鍋仕立て

Grilled Dish

Kuroge Wagyu beef with steak salad.
Please eat with ponzu sause.
出会い皿

Rice

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

Fruit

Seasonal fruit platter.
Seasonal fruit are served.
食事

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
    2,000yen(+tax)
  • boiled head of a sea bream
    boiled head of a sea bream
    1,200yen(+tax)
  • assorted raw fish
    assorted raw fish
    3,000yen(+tax)
  • Udon(soba) noodles with tempura
    Udon(soba) noodles with tempura
    1,200yen(+tax)
  • Kobe beef steak
    Kobe beef steak
    7,000yen(+tax)
  • sake-steamed a sea bream
    sake-steamed a sea bream
    2,000yen(+tax)
  • rolled Japanese-style omelet
    rolled Japanese-style omelet
    800yen(+tax)
  • special lunch prepared for children
    special lunch prepared for children
    3,000yen(+tax)
  • sherbet
    sherbet
    300yen(+tax)
  • barley rice soba
    barley rice soba
    800yen(+tax)
  • pickles
    pickles
    1,000yen(+tax)
  • rice ball
    rice ball
    200yen(+tax)