鮨・懐石・京料理　卓楽

★March★

[Aperitif] Sakurashu

[Hassun] Whitebait yolk with vinegar, sea bream marinated in kelp and topped with bracken

Blowfish skin and monkfish liver mixed with pickled haruko

Otafuku beans, Kyoto rapeseed, cherry blossom viewing dumplings, and temari sushi

[Sashimi] Tuna and Sakuradai

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

[On the table] Matsusaka beef sukiyaki

Kujo leeks, onions, shirataki noodles, grilled tofu, burdock, Kyoto chrysanthemum leaves

[Meal] Uonuma Koshihikari rice cooked in a pot

Fluffy and soft egg on top

[Pickles] Homemade Kyoto pickles

[Tomewan] Red miso soup

[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.

*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.