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] Matsutake mushroom and conger eel in a clay pot

Ginkgo, lily root, Kyoto mizuna

[Sashimi] Live spiny lobster sashimi

Counterbore

[Main dish] Grilled spiny lobster

Sudachi citrus, salt, ginkgo nuts, pickled myoga ginger, and sweet potato simmered in lemon.

[Light snack] Toro and bigfin reef squid nigiri sushi

[Simmered dish] Lily root manju

Kyoto chrysanthemum greens and wasabi paste

[Main Dish] Matsusaka Beef Sukiyaki

Kyoto chrysanthemum greens, onion, shirataki noodles, Kujo leeks, burdock root, grilled tofu, enoki mushrooms

[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