鮨・懐石・京料理　卓楽

[Aperitif] Kyoho Grape Wine

[Appetizer] Pacific saury and Kyoto ginger with chrysanthemum dressing

[Sashimi] Flathead fish and hairtail fish

[Grilled Dish] Grilled Spanish Mackerel in Yuuan Sauce

Pickled ginger, kelp simmered in Arima style, sweet potato, pine needle yam

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

Wood ear mushrooms, mitsuba (Japanese parsley), ginkgo nuts, lily bulbs, ginger

[Main Dish] Sukiyaki with Matsutake Mushrooms and Japanese Black Beef

Kujo green onions, onions, shirataki noodles, grilled tofu, burdock root, Kyoto chrysanthemum greens

[Small Dish] Fluffy and creamy egg

[Food] Uonuma-grown Koshihikari rice

[Soup] Red miso soup

[Pickles] Homemade Kyoto-style pickles

[Sweets] Homemade Kyoto-style warabi mochi

*This is the menu for September.For other months, please inquire.

*Menu items may change depending on availability of ingredients.

Please note