鮨・懐石・京料理　卓楽

[Aperitif] Kyoho Grape Wine

[Eight-inch Platter] Kinukatsugi (a type of vegetable dish), Tanba black edamame, pine needle ginkgo nuts, shrimp

Simmered Fushimi peppers and dried sardines, and candied chestnuts.

Sanma (Pacific saury) and Kyoto myoga ginger salad with chrysanthemum dressing; Kyoto mizuna and mushroom salad.

[Soup Dish] Matsutake mushroom and conger eel in a clay pot

Ginkgo nuts, lily bulbs, and knotted mizuna greens.

[Sashimi] Bonito, flounder, and yuba (tofu skin)

Counterbore

[Grilled Dish] Charcoal-grilled Matsutake mushrooms and Manganji peppers

Sudachi citrus, salt, ginger soy sauce

[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 Matsusaka beef

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

[Meal] Matsutake Mushroom Rice

[Pickles] Homemade Kyoto-style pickles

[Soup] Red miso soup

[Fruit dessert] Figs with white vinegar dressing and mint

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

Please note.

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

■Your assigned seating may be changed from your designated private room.

■For reservations of 13 or more people, we will contact you once.Please note that the decision will be finalized after that.

*A 10% service charge will be added separately.

*Please note that the menu may vary depending on ingredient availability and other factors.

*Please note that your requested seat may be subject to change.