鮨・懐石・京料理　卓楽

[Aperitif] Strawberry liqueur

[Hassun (Assorted small dishes)] Fresh water shield, blanched asparagus, simmered offal, broad beans

Manganji pepper and mentaiko salad, and myoga ginger in white vinegar.

Japanese lily bulb and young sweetfish simmered with ginger

[Soup] Broad bean tofu and conger eel in kudzu starch sauce

Carrots, radishes, mitsuba (Japanese parsley) stems, kinome (Japanese pepper leaves), and bracken.

[Sashimi] Abalone, sea bass, tuna, and conger eel sashimi

Counterbore

[Grilled Dish] Abalone grilled while dancing

Pickled lotus root, kelp simmered in Arima style, and Hiiragi no sasage beans.

[Appetizer] Fatty tuna and squid nigiri sushi

[Simmered Dish] Abalone and Kamo melon with plum sauce

Fallen eggs, Kyoto mizuna, taro stems

[Fried Food] Kamo eggplant dengaku

White leek and kinome

[Meal] Rice cooked in a pot with fresh ginger

[Pickles] Homemade Kyoto pickles

[Tomewan] Red miso soup

[Fruit dessert] Matcha sorbet and warabi mochi