鮨・懐石・京料理　卓楽

★March★

[Aperitif] Sakurashu

[First course] Kujo leek and firefly squid with vinegared miso

White leek and kinome

[Soup dish] Soft-shelled turtle tofu

Red and white belt, empera, green onion sprouts

[Sashimi] Sakuradai and tuna

Counterbore

[Grilled Appetizer] Grilled Sakuramasu (Salmon Root)

Vinegared lotus root, simmered kelp in Kurama sauce, and wasabi flowers

[Hot dish] Steamed sea bream with cherry blossoms

Fern, cherry blossoms, wasabi, and silver bean paste

[Simmered dish] Bamboo shoots and clams

Butterbur, wakame seaweed, and kinome

[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] Sakura sorbet

Strawberry, pineapple, 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 March.Please contact us after April.