鮨・懐石・京料理　卓楽

★September★

[Aperitif] Kyoho Grape Wine

[Eight-inch Platter] Kinukatsugi (a type of vegetable dish), Tanba black edamame, pine needle ginkgo nuts, shrimp

Simmered Fushimi peppers and dried sardines, and candied chestnuts.

Sanma (Pacific saury) and Kyoto myoga ginger salad with chrysanthemum dressing; Kyoto mizuna and mushroom salad.

[Sashimi] Bonito and hairtail

Counterbore

[Grilled Dish] Grilled Spanish Mackerel in Yuuan Sauce

Pine needle yam, sudachi citrus, pickled myoga ginger, and sweet potato simmered in lemon.

[Simmered Dish] Kyoto-style lotus root dumplings with crab sauce

Wood ear mushrooms, mitsuba (Japanese parsley), ginkgo nuts, lily bulbs, ginger, shredded leeks, and sansho leaves.

[Main Dish] Matsusaka Beef Sukiyaki

Kujo green onions, onions, shirataki noodles, grilled tofu, burdock root, Kyoto chrysanthemum greens

[Meal] Rice cooked in a pot using Koshihikari rice from Uonuma.

Fluffy and creamy egg topping

[Pickles] Homemade Kyoto-style pickles

[Soup] Red miso soup

[Fruit dessert] Figs with white vinegar dressing, Kyoho grapes, persimmon, and mint

*A 10% service charge will be added separately.

*All-you-can-drink option available for groups of 6 or more for 120 minutes at ¥2200 per person.

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

Please note.

*Please note that your requested seat may be subject to change.

*A 10% service charge will be added separately.

*All-you-can-drink option available for groups of 6 or more for 120 minutes at ¥2200 per person.

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

Please note.

*Please note that your requested seat may be subject to change.