鮨・懐石・京料理　卓楽

[Aperitif] Apple cider

[Hassun (8 small dishes)] Soft tofu, boiled wild mushrooms and Kyoto carrot leaves, and boiled taro.

Ginkgo leaf potatoes, maple leaf purple sweet potatoes, lotus root crackers, walnuts

Raw salmon roe marinated in soy sauce, mackerel sushi, ginkgo nuts, shrimp

[Soup Dish] Chrysanthemum-shaped soup with Shogoin turnip mochi and matsutake mushrooms

Maple leaf carrots, mitsuba (Japanese parsley) stems, long hijiki seaweed, pine needle yuzu

[Sashimi] Live spiny lobster sashimi

Counterbore

[Grilled Dish] Grilled spiny lobster with sea urchin and soy sauce

Pine needle yam, pickled ginger, and sweet potato simmered in lemon.

[Simmered Dish] Simmered taro stems and Nagoya Cochin chicken

Grated ginger, Kyoto mizuna, shimeji mushrooms

[Warm food] Lily root manju

Kyoto chrysanthemum greens and wasabi paste

[Meal] Rice cooked in a pot using Koshihikari rice from Uonuma.

[Inokuchi] Chirimen Sansho (small dried sardines with sansho pepper)

[Pickles] Homemade Kyoto-style pickles

[Main Dish] Lobster Soup

[Fruit dessert] Pears simmered in Koshu wine jelly with mint