鮨・懐石・京料理　卓楽

[Aperitif] Kyoho Grape Wine

[Hassun (assorted small dishes)] Kinukatsugi (a type of vegetable dish), Tanba black edamame, pine needle ginkgo nuts, shrimp

Simmered Fushimi peppers and dried sardines, and candied chestnuts.

Sanma (Pacific saury) and Kyoto myoga ginger salad with chrysanthemum dressing; Kyoto mizuna and mushroom salad.

[Soup Dish] Matsutake mushroom and conger eel in earthenware pot

Ginkgo nuts, lily bulbs, knotted mizuna, sudachi citrus

[Sashimi] Bonito, hairtail, flathead

[Grilled Dish] Grilled Spanish mackerel and matsutake mushrooms on a cedar plank

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

[Simmered Dish] Kyoto-style lotus root dumplings with crab sauce

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

[Warm dish] Chawanmushi (steamed egg custard)

[Deep-fried food] Deep-fried roe

Yuzu

[Meal] Matsutake mushroom rice

[Pickles] Homemade Kyoto-style pickles

[Soup] Red miso soup

[Sweets] Homemade Kyoto-style warabi mochi

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

Please note.

*All-you-can-drink option available for groups of 6 or more for 120 minutes at ¥2200 (tax included) per person.

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

Please note.

*Please note that your requested seat may be subject to change.