鮨・懐石・京料理　卓楽

[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

[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 yuba

Counterbore

[Grilled Appetizer] Grilled Fugu with Ichimi Flavor

Simmered pine needles, ginkgo nuts, chrysanthemum turnips, and Maruju lemons

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

Kyoto mizuna/needle yuzu

[Hot dish] Chawanmushi

[Fried dish] Deep-fried duck and green onion

Mochi, green onions, and grated radish

[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] Homemade Kyoto warabi mochi

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

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

Please note.

*Your seating preference may be subject to change.