鮨・懐石・京料理　卓楽

★March★

[Aperitif] Sakurashu

[Hassun] Whitebait yolk with vinegar, sea bream marinated in kelp and topped with bracken

Blowfish skin and monkfish liver mixed with pickled haruko

Otafuku beans, Kyoto rapeseed, cherry blossom viewing dumplings, and temari sushi

[Whole dish] Marusui

Grilled green onion, baked rice cake, green onion, ginger

[Sashimi] Sakuradai, tuna, and ink squid

Counterbore

[Grilled Appetizer] Fresh Scallops and Sea Urchin Grilled with Soy Sauce

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

Koshu stew of strawberries, pineapples and apples

■Seasonal special kaiseki meals cannot be paid for by credit card (a 5% surcharge will be applied for credit card payments).)

■Your designated seating arrangement may be changed.

■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.