鮨・懐石・京料理　卓楽

[Aperitif] Sakurashu

[Hassun (Assorted small dishes)] Sakura yam, Gion tofu, Kyoto mizuna and fried tofu

Boiled broad beans with salt, and Kyoto bamboo shoots with sansho leaves.

Shoko, Kurikinton, Niho Konnyaku Hanami Dango

[Soup dish] Yogurt tofu and pounded sweetfish with kudzu

Plum paste, mitsuba stems, and bracken.

[Sashimi] Nore-sore (a type of fish), Tuna, Yuba (tofu skin)

[Grilled Dish] Grilled white bamboo shoots from Kashihara, Kyoto, sandwiched with Spanish mackerel.

Kinome soy sauce, Kyoto rapeseed, kelp simmered in Kurama, vinegared lotus root, Maruju

[Simmered Dish] Young bamboo shoots simmered in soy sauce from Kashihara, Kyoto

Butterbur, wakame seaweed, and kinome

[Hot dish] Chawanmushi

[Fried dish] Spring mountain vegetable tempura

[Meal] Rice cooked in a pot with cherry blossom sea bream

[Pickles] Homemade Kyoto pickles

[Tomewan] Red miso soup

[Dessert] Homemade Kyoto warabi mochi

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

Please note.

*All-you-can-drink for 120 minutes for groups of 6 or more is available for 2,200 yen (tax included) per person.

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

Please note.

*Your seating preference may be subject to change.