鮨・懐石・京料理　卓楽

★September★

[Aperitif] Kyoho Grape Wine

[Appetizer] Pacific saury and Kyoto ginger salad with chrysanthemum dressing

[Soup Dish] Hagi Tofu and Matsutake Mushrooms

Yuzu citrus, long hijiki seaweed, and mitsuba leaves

[Sashimi] Bonito and hairtail

Counterbore

[Grilled Dish] Grilled Spanish mackerel on a cedar plank

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

[Hot Dish] Kyoto Lotus Root Dumplings with Crab Sauce

Wood ear mushrooms, mitsuba (Japanese parsley), ginkgo nuts, lily bulbs, ginger, shredded leeks, and sansho leaves.

[Simmered Dish] Simmered Kamo eggplant and herring

Green beans and julienned ginger

[Meal] Matsutake Mushroom Rice

[Pickles] Homemade Kyoto-style pickles

[Soup] Red miso soup

[Fruit dessert] Figs with white vinegar dressing, Kyoho grapes, persimmon, and 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 September.Please contact us for inquiries regarding October and beyond.