鮨・懐石・京料理　卓楽

★December★

[Aperitif] Apple wine

[First course] Steamed cod milt

Light onion, maple leaves, and ponzu paste

[Soup dish] Yoshino-style Shogoin radish

Donko shiitake mushrooms, millet gluten, Kyoto chrysanthemum greens, long hijiki seaweed, and melted mustard

[Sashimi] Tuna and flounder

Counterbore

[Grilled Appetizer] Wild Yellowtail Saikyo-yaki

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] 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

■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.