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 pounded sweetfish with kudzu

Bamboo shoots, plum flesh, petal radish, Kyoto rapeseed

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

[Grilled food] Charcoal grilled white bamboo shoots from Kashihara, Kyoto

Kinome soy sauce, vinegared lotus root, kelp simmered in Kurama, flower wasabi, and Maruju

[Appetizer] Fatty tuna and squid nigiri sushi

[Simmered dish] A stew of Kyoto Kashihara whitebait, bamboo shoots and sea bream roe

Wakame seaweed, butterbur, and kinome

[Hot dish] Steamed sea bream with cherry blossoms

Fern, cherry blossoms, wasabi, and silver bean paste

[Fried food] Fried whitebait sandwiched between bamboo shoots and mountain vegetable tempura

[Meal] Kyoto bamboo shoot rice cooked in a pot

[Pickles] Homemade Kyoto pickles

[Tomowan] 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.