鮨・懐石・京料理　卓楽

★March★

[Aperitif] Sakurashu

[First course] Kujo leek and firefly squid with vinegared miso

White leek and kinome

[Sashimi] Tuna and flounder

Counterbore

[Grilled food] Sakuramasu Kinome grilled

Vinegared lotus root, simmered kelp in Kurama sauce, and wasabi flowers

[Simmered dish] Steamed sea bream with cherry blossoms

Fern, cherry blossoms, wasabi, and silver bean paste

[Daimono] Matsusaka beef shabu-shabu

White onion, Chinese cabbage, mizuna, tofu, shiitake mushroom, linden wood, mochi, kudzu noodles

[Replacement bowl] Udon

Salt, pepper, pickled greens, and green onions

[Meal] Wild red sea bream cooked in a pot with rice

Light blue

[Pickles] Homemade Kyoto pickles

[Tomewan] Soup after hot pot

[Dessert] Sakura sorbet

Koshu stew of strawberries, pineapples and apples

*A 10% service charge will be charged separately.

*All-you-can-drink for 120 minutes for groups of 6 or more is available for 2,200 yen per person.

※ This content is subject to change due to purchase situation etc.

Please note.

*Your seating preference may be subject to change.