鮨・懐石・京料理　卓楽

★October★

[Aperitif] Apple cider

[Appetizer] Kochi fish marinated in kelp with chrysanthemum dressing

Needle yuzu/chrysanthemum leaves

[Sashimi] Tuna and Pacific Saury

Counterbore

[Grilled Dish] Autumn Flavor Yuuan-yaki

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

[Simmered dish] Lily root manju

Kyoto chrysanthemum greens and wasabi paste

[Main Dish] Japanese Black Wagyu Beef Shabu-Shabu

White onion, Chinese cabbage, mizuna, tofu, shiitake mushrooms, enoki mushrooms, mochi rice cakes, kudzu noodles

[Replacement Bowl] Udon

Salt, pepper, pickled mustard greens, and green onions

[Meal] Natural sea bream rice cooked in a pot

Light green onion

[Pickles] Homemade Kyoto-style pickles

[Soup] The soup after the hot pot.

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

*A 10% service charge will be added separately.

*All-you-can-drink option available for groups of 6 or more for 120 minutes at ¥2200 per person.

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

Please note.

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