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

Wine
This month’s aperitif is wine.

First Dish

<A variety of small dishes>
Sushi of Pacific saury, red bean curd, water shield, broth, yuzu,
boiled shirona (napa cabbage) and chrysanthemum, seared seasonal mackerel,
vinegar & grated white radish, and deep-fried pike conger
The summer heat is lingering, but the autumn is drawing near
出会い皿

Seafood

Sea bream, tuna, young yellowtail, Japanese Spanish mackerel, and garnishes
Assortment of fresh fish harvested today
海の幸

Bowl

Teapot containing mitsuba, kakinoki mushroom, matsutake mushroom, pike conger harvested in Awaji, and sudachi
The season of this dish has come
鍋仕立て

Steamed Dish

Steamed rice and a variety of mushrooms
We wrapped rice with a leaf of Japanese white-bark magnolia and steamed it, to depict the autumn
温物

Warm Dish

Turnip, white-fleshed fish, wasabi, clear starchy sauce, and fine strips of leek
This is a dish of gently simmered turnip

鍋仕立て

Grilled Dish

Steak of Japanese black beef and grilled vegetables
Please enjoy it 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

Assortment of seasonal fruit
Seasonal fruit, including pear and grapes
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