鮨・懐石・京料理　卓楽

[Aperitif] Sakurashu

[Hassun] Warabi squid, cherry yam, Gion tofu, Kyoto mizuna and fried tofu

Boiled beans in salt, firefly squid pickled in soy sauce, Kyoto bamboo shoots and kinome

Cherry blossom viewing dumplings made with mugwort, Japanese lily root, and Niho konjac

[Soup dish] Yogurt tofu and bamboo shoots with white roe

Whitebait, plum paste, petal radish, Kyoto rapeseed

[Sashimi] Whitebait from Kashihara, Kyoto, bamboo shoots, tuna, and cherry sea bream

Counterbore

[Grilled Appetizer] Grilled Kyoto Kashihara Shirako Bamboo Shoots with Kinome Soy Sauce

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

[Hot dish] Steamed wild cherry blossom sea bream

Fern, cherry blossoms, wasabi, and silver bean paste

[Stew] A stew of whitebait bamboo shoots from Kashihara, Kyoto, and sea bream roe

Wakame seaweed, butterbur, and kinome

[Meal] Kyoto bamboo shoot rice cooked in a pot

[Pickles] Homemade Kyoto pickles

[Tomewan] Red miso soup with mekabu and mitsuba

[Dessert] Sakura sorbet with strawberry, pineapple, kiwi, and mint

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

Please note.

■Seasonal special kaiseki meals cannot be paid for by credit card (a 5% surcharge will be applied for credit card payments).)

■Your designated seating arrangement may be changed.

■For reservations of 13 or more people, we will contact you once.Please note that your order will be confirmed after that.

*10% service charge not included

*Please note that the menu may vary depending on the supply situation.

*Your seating preference may be subject to change.