鮨・懐石・京料理　卓楽

★October★

[Aperitif] Apple cider

[Hassun (8 small dishes)] Soft tofu, boiled wild mushrooms and Kyoto carrot leaves, and boiled taro.

Ginkgo leaf potatoes, maple leaf purple sweet potatoes, lotus root crackers, walnuts

Raw salmon roe marinated in soy sauce, mackerel sushi, ginkgo nuts, shrimp

[Soup Dish] Chrysanthemum-shaped soup with conger eel dumplings and matsutake mushrooms

Maple leaf carrots, mitsuba (Japanese parsley) stems, long hijiki seaweed, pine needle yuzu

[Sashimi] Tuna, Pacific saury, flathead fish, autumn tuna

Counterbore

[Grilled Dish] Charcoal-grilled Matsutake mushrooms and Manganji peppers

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

[Light snack] Toro and bigfin reef squid nigiri sushi

[Main Dish] Nagoya Cochin Chicken Hot Pot

Kujo green onions, Chinese cabbage, tofu, yuba (tofu skin), mochi (rice cake), shiitake mushrooms, and Kyoto chrysanthemum greens.

[Warm food] Lily root manju

Kyoto chrysanthemum greens 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.