鮨・懐石・京料理　卓楽

★December★

[Aperitif] Apple wine

[Hassun] Tofu marinated in miso and smeared with Chinese ink, simmered spinach and shiitake mushrooms

Matsuba roe, shrimp, green radish with miso paste, lotus root rice crackers

Fugu skin dressed with pickled plum, mackerel sushi, and vinegared sea cucumber

[Soup dish] Monkfish liver tofu Yoshino style

Donko shiitake mushroom, Kyoto chrysanthemum greens, long hijiki seaweed, red and white belt, pine needle yuzu

[Sashimi] Tuna, flounder, and yellowtail

Counterbore

[Grilled dish] Duck and green onion grilled on a hoba leaf

Shiitake mushrooms, ginkgo nuts, and maitake mushrooms

[Simmered dish] Imobou (simmered shrimp potato and dried cod)

Kyoto mizuna/needle yuzu

[Hot dish] Steamed sea bream with Shogoin turnip

Ginkgo, wood ear, lily root, wasabi, silver bean paste

[Meal] Specially cultivated Koshihikari rice from Uonuma, cooked in a pot

[Choko cup] Dried baby sardines and Japanese pepper

[Pickles] Homemade Kyoto pickles

[Tomewan] Red miso soup

[Dessert] Apple wine sorbet

Persimmon, Kiwi, Mint

■Seasonal special kaiseki meals cannot be paid for by credit card (a 5% surcharge will be applied for credit card payments).)

■Your designated seating arrangement may be changed.

■For reservations of 13 or more people, we will contact you once.Please note that your order will be confirmed after that.

*10% service charge not included

*Please note that the menu may vary depending on the supply situation.

*We also offer an all-you-can-drink option for groups of 6 or more (2 hours, 2,200 yen per person).

*Your seating preference may be subject to change.

*This menu is for December.Please contact us after January.