鮨・懐石・京料理　卓楽

★October★

[Aperitif] Apple cider

[Appetizer] Kochi fish marinated in kelp with chrysanthemum greens

Salmon roe, julienned yuzu, chrysanthemum leaves

[Soup Dish] Shogoin Turnip Mochi

Crab meat, maple leaf-shaped carrots, mitsuba stems, long hijiki seaweed, pine needle-shaped yuzu

[Sashimi] Tuna and Pacific Saury

Counterbore

[Grilled Dish] Autumn Flavor Yuuan-yaki

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

[Simmered Dish] Simmered taro stems and Nagoya Cochin chicken

Grated ginger, Kyoto watercress, shimeji mushrooms

[Warm food] Lily root manju

Kyoto chrysanthemum leaves and wasabi paste

[Meal] Matsutake Mushroom Rice

[Pickles] Homemade Kyoto-style pickles

[Soup] Red miso soup

[Fruit dessert] Pears simmered in Koshu wine jelly with mint

■For reservations of 13 or more people, we will contact you once.Please note that the decision will be finalized after that.

*A 10% service charge will be added separately.

*Please note that the menu may vary depending on ingredient availability and other factors.

*We also offer an all-you-can-drink option (2 hours, 2200 yen per person) for groups of 6 or more.

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

*This menu is for October.Please contact us for inquiries regarding November and beyond.