鮨・懐石・京料理　卓楽

★May★

[Aperitif] Strawberry liqueur

[Hassun (a type of Japanese appetizer)] Fresh water shield, blanched asparagus, simmered sea bream roe, broad beans

Manganji pepper and mentaiko salad, and myoga ginger in white vinegar.

Japanese lily bulb, mackerel rice dumpling sushi, and young sweetfish simmered with ginger.

[Soup Dish] Broad bean tofu and kuruma shrimp in kudzu starch sauce

Carrots, radishes, mitsuba (Japanese parsley) stems, kinome (Japanese pepper leaves), and bracken.

[Sashimi] Sea bass, first bonito, hairtail

Counterbore

[Grilled Dish] Charcoal-grilled bamboo shoots and Matsusaka beef

Pickled lotus root, kelp simmered in Kurama style, Hiiragino sasagi beans, Maruju

[Light snack] Toro and squid nigiri sushi

[Simmered Dish] Kamo melon and conger eel with plum sauce

Fallen eggs, Kyoto mizuna, taro stems

[Steamed Dish] Steamed Tuna in Toji style

Wasabi and silver bean paste

[Meal] Rice cooked in a pot with fresh ginger

[Pickles] Homemade Kyoto-style pickles

[Soup] Red miso soup

[Fruit dessert] Matcha sorbet and warabi mochi

※ This content is subject to change due to purchase situation etc.

Please note.

■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 May.Please contact us for inquiries from June onwards.