Kotobukitei

The recommended menu at Kotobuki-Tei includes unaju (rice topped with eel), unadon (rice topped with eel), tendon (rice topped with tempura), and katsudon (rice topped with pork cutlet). In particular, the unaju is made with eel grilled in a secret sauce, and is characterized by its savory flavor and fluffy texture. Also popular on the lunch menu is a set meal that includes broiled eel and tempura. We also offer a wide variety of a la carte dishes that make the most of seasonal ingredients.

The restaurant is spacious and has a relaxed Japanese atmosphere. All seats are non-smoking, and private rooms are available for 10 to 20 people. The restaurant can also be reserved for private parties and is ideal for banquets and dinners. Parking is also available, making it convenient to come by car.

With the theme of "medicine and food as the source of all life," Kotobuki-Tei serves dishes made from carefully selected domestic ingredients in season. Eels are grilled in a secret sauce that has been handed down for more than 40 years, and the dishes feature the original flavor of the ingredients. The tempura is prepared with high-quality sesame oil for a light, refreshing taste. Gozen and kaiseki dishes are also prepared using carefully selected seasonal ingredients, offering dishes loved by men and women of all ages.