鮨・懐石・京料理　卓楽

[Aperitif] Sakurashu

[Hassun] Whitebait yolk with vinegar, sea bream marinated in kelp and topped with bracken

Blowfish skin and monkfish liver mixed with pickled haruko

Otafuku beans, Kyoto rapeseed, cherry blossom viewing dumplings, and temari sushi

[Tabletop item] Soft-shelled turtle hotpot

Green onion, grilled tofu, rice cake, dew ginger

[Sashimi] Tuna, Sakuradai, and Noresore

Counterbore

[Grilled food] Sakuramasu Kinome grilled

Vinegared lotus root, simmered kelp in Kurama sauce, and wasabi flowers

[Hot dish] Steamed sea bream with cherry blossoms

Fern, cherry blossoms, wasabi, and silver bean paste

[Simmered dish] Bamboo shoots and clams

Butterbur, wakame seaweed, and kinome

[Fried dish] Deep fried soft-shelled turtle and spring mountain vegetable tempura

[Meal] Soft-shelled turtle rice porridge

Egg, seaweed, and green onion

[Pickles] Homemade Kyoto pickles

[Dessert] Sakura sorbet

Koshu stew of strawberries, pineapples and apples