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

Spring has come.

Aperitif

peach Liqueur.
This month aperitif is a peach Liqueur.

First Dish

Doji tofu, seared bonito, asparagus squid.
Mussel’s salad.
出会い皿

Seafood

This is Sampler Seasonal fish.
This is sampler of daily dishes such as yellowtail and Japanese Spanish mackerel etc.
海の幸

Bowl

snapper, spring’s somen noodle, mitsuba, lemon.
snapper broth stew is very delicious.
鍋仕立て

Warm bowl

Steamed cherry blossom, eel, wasabi, petals carrot, radish, ostrich fern, Thin starchy sauce.
It’s still a bit chilly, so we served ankake.
温物

Side dish

shrimp rape flower roll, rice cracker, bamboo shoot, Japanese pepper salt.
Wild vegetables season. Please eat with Japanese pepper salt.
鍋仕立て

Grilled Dish

Black wagyu steak with vegetables, etc.
It is steak. Refreshing with ponzu sauce.
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.
This month dessert is strawberry.
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
    4,000yen(+tax)
  • sherbet
    sherbet
    300yen(+tax)
  • barley rice soba
    barley rice soba
    800yen(+tax)
  • pickles
    pickles
    1,000yen(+tax)
  • rice ball
    rice ball
    200yen(+tax)