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Cucina Italiana Toudou

Name: Cucina Italiana Toudou
Address: 5-469-3 Toudouin-dori Takeyamachikudaru Sanbongi, Kyoto-shi Nakagyo-ku, Kyoto, 604-0872, JP
Telephone: 075-212-5207
Price range: ¥3500 - ¥12500

Cucina Italiana 東洞

¥12,500

¥3,500

Harca

İtalyan, Makarna

604-0872 5-469-3 Toudouin-dori Takeyamachikudaru Sanbongi, Kyoto-shi Nakagyo-ku, Kyoto(187m istasyondan 丸太町'a mesafe)Haritayı görüntüle

Yönler

075-212-5207

おいしいものをおいしい時に！築100年の町家で楽しむこだわりイタリアン

京都の伝統的な町家をそのまま生かした建物と、洗練されたイタリアンとの小粋なミスマッチ。住宅街にひっそりとたたずむ大人のトラットリアです。一期一会を大切に、マニュアル通りでないおもてなしを心がけています。旬の食材を一番おいしいタイミングで仕入れ、それぞれに合った調理法で最大限に魅力を引き出すことにこだわっています。くつろいだ雰囲気の中で、極上の美味をワインと共にお楽しみください。

Yemek kursları

Three types of pasta course

■Antipaster: Prosciutto salad
■This month's three pastas:
Primo Piatto
Paste of pike conger in Pansoti with japanese basil sauce

Scond Piatto
Spaghettini with lemon and horse mackerel oil sauce

Terzo Piatto
Fileja with Nduja and pork creamy sauce

■Today's Dolce
■Caffe

¥3,700Vergi dahil

Full course lunch

■ Stuzzichino
Duck, eggplant, blue cheese

■ Appetizer Antipasti
Marinated Japanese salmon

■ Appetizer Antipasti
Homemade pork loin hum

■ Pasta Primo piatti
Tagliatelle with eel and vegetables in a Japanese pepper flavor anchovy sauce

■ Fish Dish Second Piatti
Today's fish sauteed

■ Meat dish
Stew of pork made with apple and balsamic vinegar
or
Roasted japanese beef (+¥1000)

■ Dolce
Today's dessert

■ Caffe

While the menu is left to the chef’s discretion, please note that dishes may include rare freshwater fish such as wild Biwa trout. If you have any dietary restrictions or preferences, especially regarding freshwater fish, kindly let us know in advance.

¥5,900Vergi dahil

Prix Fixe Course from March 3rd

■Appetizers
Homemade pork loin ham
Today's fresh fish carpaccio
Marinated japanese salmon
Mascarpone mousse with prosciutto and seasonal fruit compote
Homemade duck hum with salad

■Pasta dishes
Spaghettini with garlic flavor hot sauce (Peperoncino)
Spaghettini with hot tomato sauce (all'arrabbiata)
Spaghettini with cheese and black pepper sauce (caio e pepe)
Homemade pasta “Pappardelle” with lamb meat spicy tomato sauce
Spaghettini with lemon and horse mackerel oil sauce
Linguine with paste of shrimp and squid ink
Paste of pike conger in Pansoti with japanese basil sauce
Fileja with Nduja and pork creamy sauce
Linguine with tripe and hot tomato sauce
Tagliatelle small shrimp and seasonal vegetables sauce, Bottarga (+¥400)

■Main dishes Secondi Piatti
Sauteed today's fish paste of　green onion and pickled plum sauce
Sauteed fish with paste of parsley sauce
Stew of beef cheek meat made with shery
Roast lamb masterd flavor sauce
Roast Japaneese beef with Sicilian salt and lime

■Dessert Dolce
Please choose one of your favorite desserts from the list below. You can also change to a cheese platter.
Jasmine flavor ice cream
Chocolate cake with today's sorbet
Torta di amour (corn flour cake made with apple) and Today's gelato
Peach and earl gray flavor ice cake (semifreddo)
Cheese formaggio

Caffe
Coffee Espresso Black tea Chamomile tea

¥9,000Hizm. hariç / vergi dahil

Studio Course (Chef's choice course) March 3rd ~

■Small present from chef

■Appetizer
Marinated salmon

■Appetizer
Homemade duck hum with salads

■Pasta dish
Tagliatelle with eel and seasonal vegetables oil sauce anchovy and Japanese pepper flavor

■Fish dish
Fresh seasonal fish sautee

■Palate cleanser
Seasonal fruit sorbet

■Meat dish
Roasted Japanese beef tenderloin with red wine sauce

■Today's dessert

Will be chosen at our discretion, but we may bring you dishes made with rare wild Biwa trout or freshwater fish, so if you have any preferences for these fish, please let us know in advance.