鮨・懐石・京料理　卓楽

<Wakasa> Red Sea Cucumber Vinegar

1100 yen(税込)

<Mikawa> Grilled sea bream

1650 yen(税込)

Kyoto vegetables and pufferfish skin salad

¥ 1320(税込)

Kyoto vegetables and puffer fish hot pot

3850 yen(税込)

Kyoto vegetables and wild yellowtail shabu-shabu

3850 yen(税込)

This New Year's food is made by Takuraku using carefully selected ingredients such as spiny lobster from Shima, Matsusaka beef, homemade Chinese ink, and Kyoto vegetables.

-

Pick up in store from 11:00 on 12/31.

[First Tier]

-

Simmered spiny lobster in sake, roasted Matsusaka beef, simmered dish, carrots with plum, pounded burdock, boiled bamboo shoots with Tosa sauce, simmered jigu (seaweed) in soy sauce, simmered red plum in honey, grilled Spanish mackerel with yuan sauce, boiled abalone in sake, salmon wrapped in a kinuta (seaweed wrap), sea bream wrapped in gyuhi (gyuhi rice cake), simmered lily root in honey, Chinese ink, pickled green daikon radish in Saikyo style, herring roe in soy sauce, red and white hajikami (fish cakes)

[Second layer]

-

Tadukuri (simmered dried fish), red and white persimmon sashimi, sea cucumber with vinegar, chestnut kinton (sweetened sweet potato), chestnuts in syrup, salmon roe pickled in soy sauce, red and white Chiyoroki (chiyoroki), flower jellyfish dressed in sesame vinegar, black beans, squid pickled in okinawa, Matsumae pickles

[Third layer]

-

Mackerel sushi roll, Horikawa burdock Domyoji casting, red and white kamaboko, potato roll, bamboo-wrapped gluten, omelette, herring wrapped in kelp, dried persimmon wrapped in lily root, lotus root in vinegar, kumquat with leaves simmered in honey, stewed duck loin