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・Sea bream marinated in fragrant vinegar with sudachi citrus
We marinated sea bream in black vinegar for a refreshing finish. The aroma of bamboo leaves adds a delightful touch to this dish.
・Braised tiger prawns
These beautiful red and white prawns are lightly seasoned in a mild broth flavored with ginger.
Sunrise Salmon
Smoked salmon is wrapped in pickled daikon radish, resembling a sunrise.
We pray to the "New Year's God," who arrives with the first sunrise of the year, for a bountiful harvest and happiness throughout the year.
Herring and kelp roll
Herring is considered a lucky charm because the Japanese word for "herring" (nishin) sounds similar to "two parents" (nishin), symbolizing the wish for prosperity of descendants.
It's wrapped in kelp and simmered in brown sugar to bring out its rich flavor.
Black bean pine needles
This auspicious treat combines pine, a symbol of longevity, with softly simmered black beans.
The name embodies the wish that one will work diligently and earnestly, to the point of becoming tanned dark from the sun.
Red and white kamaboko (fish cake)
The semi-circular shape is reminiscent of the first sunrise of the year, and the red color symbolizes "warding off evil" while the white color symbolizes "purity," making it a lucky charm.

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Eel rolled in egg
This is a rolled omelet with grilled eel inside. The yellow color of the omelet is associated with gold, making it a lucky charm for increasing wealth.
Grilled Japanese flying fish marinated in Saikyo miso
We marinated the highly prized skipjack tuna in miso with amazake (sweet rice wine) and then grilled it.
Grilled hairtail fish
The hairtail fish is braided and then grilled in a yuzu-flavored sauce. Its long shape evokes the idea of "long life," making it an auspicious ingredient that is indispensable for the New Year.
• Black bean pine needle / Plum carrot / Temari fu (decorative wheat gluten ball)

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Braised sea bream roe
We cooked sea bream roe with ginger.
・Stewed Jigu Umami
The large sprouts that emerge symbolize the wish for success and advancement.
Snow peas / Pickled plum carrots / Bamboo shoots / Shiitake mushrooms

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Conger eel narutomaki
The conger eel is rolled into a Naruto-style shape and simmered until tender. The Naruto style is considered auspicious because its pattern resembles a "noshi" (a decorative paper wrapping used for wrapping gifts).
・Softly simmered octopus
Octopus is considered a lucky food due to the wordplay between "octopus" (tako) and "many blessings" (tako), and is an essential ingredient in Osechi (Japanese New Year's food). We have taken our time to prepare it so that it is tender.
Purple sweet potato and chestnut paste
The vibrant contrast of purple and gold makes this kinton a gorgeous dish. It's a classic Osechi dish believed to bring wealth and good fortune.
Salted salmon roe
It is a symbol of prosperity and fertility, embodying the wish for many children.
・Tang ink
This delicacy, made by pickling mullet roe in shochu and then drying it, is presented in a gold checkered package.
Black bean pine needle / Plum carrot

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Steamed Ezo abalone with kelp and sake, served with a quinoa salad.
Ormeau Ezo cuit à la vapeur avec salade de quinoa
We steamed Ezo abalone with kelp until tender.
This dish features a refreshing quinoa salad, a highly nutritious superfood, as a side dish.

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Wagyu roast beef with Japanese-style sauce and horseradish flavor
Rôti de bœuf, sauce raifort à la japonaise
A specialty of CERULEAN TOWER TOKYU HOTEL, featuring domestically produced Wagyu beef, slow-roasted to perfection.
The horseradish-flavored sauce, which pairs perfectly with the roast beef, will be served separately.

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Nanatani duck pâté en croûte
Pâté en croûte
Pâté en croûte, the king of charcuterie.
The crust is baked thoroughly, while the farce (filling) is finished to a moist texture,
This dish requires advanced cooking skills.
Enjoy world-class quality that only our hotel, which has produced world champions and carries on their techniques, can offer.
*Charcuterie = French term. A general term for all processed meat products.

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・King crab and sea urchin mousse with marjoram
Charlotte de crabe “TARABA” et mousse d'oursin
A luxurious dish featuring king crab stuffed with sea urchin mousse. Enjoy the bounty of the sea along with the aroma of marjoram (herb).

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・XO Sauce Lobster ~Stir-fried spiny lobster with XO sauce~
We generously used spiny lobster and cooked it with our homemade XO sauce, which is full of the delicious flavor of seafood.
These New Year's ingredients, symbolizing longevity, add a touch of festive spirit to the new year.

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・Five-spice smoked yellowtail - Yellowtail simmered in a flavorful spice sauce
Yellowtail fried at high temperature is then seasoned with several spices, including star anise and cinnamon, to create a dish similar to sweet simmered yellowtail.

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・Aocha Yapo ~A traditional Sichuan dish: smoked duck~
We used Jasmine tea leaves to create a fragrant smoked duck loin, which was then cooked to a moist and juicy perfection.

Tianfu Beef - Salt-cured beef shank with Sichuan peppercorns
This beef dish, made with carefully rubbed Sichuan peppercorns and rock salt, is a specialty of Sichuan, the land of abundance.
*The Land of Abundance = A region with fertile land and abundant resources. In China, this generally refers to Sichuan Province.

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Shaoxing Wine Pickled Herring Roe
It is also provided by the Ministry of Foreign Affairs in Beijing, as well as by Chinese embassies and consulates in more than 200 countries.
We paired the Shaoxing wine "Guyue Longshan Chennian 8-Year-Old" with the delightful texture of herring roe.

Sichuan pepper and dried sardines with sansho pepper
We used plenty of sansho pepper from Wakayama to simmer dried sardines in a sweet and savory sauce.

・Red and White Old Dango - Sichuan Pickles of Radish and Carrots
The pickled radish and carrots were decorated with a knife ornament in the shape of "Jikkei," which in China symbolizes celebration.

・Ryuuou Gigai ~Scallops simmered in a secret Lu Shui (braised water) sauce~
Using several kinds of spices such as dried tangerine peel (chenpi) and cloves (choko, also called chozi),
These scallops are simmered to a glossy finish in a secret broth, "Lu Shui," which has been continuously replenished year after year. The aroma of sesame oil makes this a truly appetizing dish.

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・Macaron ~Red and White Macarons~
These macarons, adorned in red and white, are filled with raspberry cream.

Muscadin
This is a traditional French chocolate confection shaped like a nutmeg.

・Bonbon chocolat de SAKURA ~Sakura Bonbon Chocolates~
This chocolate has a smooth, melt-in-your-mouth texture, with the flavor of cherry blossoms captured within the chocolate.

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・Gâteau au chocolat de TSUJIRI MATCHA ～Tsujiri Matcha Gateau Chocolat～
A collaboration with Tsujiri Matcha, a long-established Kyoto company. This fragrant gateau chocolat uses the finest matcha powder to great effect.
Enjoy it with the cherry liqueur-infused cream.

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Galette des Rois
This traditional French pastry is an essential part of New Year's gatherings, and it's customary to cut and share it with family and friends.
In France, where it originates, a small ceramic toy called a "fève" is placed inside.
The person who finds the "fève" (a small figurine) in their slice becomes the "king (or queen)" and is said to have good fortune for a year.
The "fève" (bean) will be provided separately, so please hide it inside before eating to enjoy the treat.

・Amber candy (plum wine and large red bean/cherry blossom)
A charming Japanese confection made by simmering granulated sugar with agar-agar. The subtle flavors of plum wine and cherry blossom spread gently in your mouth.

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Raisins secs ~Raisins with stems~
Rich and fruity raisins still on the stem. Enjoy them with cheese.

Comté
It began to be produced in the Jura Mountains region of France for the purpose of long-term preservation to survive the extremely harsh winters with deep snow.
Fromage is made from milk.
Because it contains less moisture, the flavor is concentrated, resulting in a rich and intense taste and body.

・Mimolette
An orange-colored cheese originating from the Flanders region of northern France.
It's a hard type with a satisfying chewiness, and as it ages, its flavor intensifies to the point where it's sometimes compared to bottarga.
We recommend pairing it with sake.

Brie de Meaux
This white mold cheese originated in the Brie region of France. It is characterized by its mild flavor and less pronounced odor, making it easy to eat.

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Red bean rice and golden snapper
When you untie the red and white decorative cord, you'll find steamed red rice colored with adzuki beans. It's luxuriously garnished with golden snapper.

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・Quiche à la truffe ~Truffle Quiche~
We generously used truffles to bake a flavorful quiche.

・Pistachio bonbon chocolates
A fragrant and rich pistachio ganache is encased in chocolate.

・Bonbon chocolat de YUZU & Noisette ~Yuzu Bonbon Chocolates~
A delightful blend of Japanese and Western flavors, featuring the refreshing taste of yuzu citrus.

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Braised Shark Fin (Hong Shao Tong Tian Chi)
Shark fin, rich in collagen, is simmered in a rich soy sauce broth using traditional techniques from Sichuan Restaurant. Please warm the dish in the bowl before serving.

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・Homard à la vapeur parfumée à l'orange, jus de crustacé
Steamed lobster with orange-scented jus de crustacean and caviar. The lobster is coated in a flavorful sauce.
I combined cauliflower and oranges.
Enjoy this gorgeous New Year's treat, featuring plenty of caviar.