The first tier is for welcoming the new year, while the second and third tiers are for the final banquet on New Year's Eve. This year, we have prepared a New Year's feast that incorporates "Japanese traditions and the beauty of global cuisine" to enliven the celebrations over two days. Please enjoy the flavors of the three elaborate tiers, incorporating ingredients that we have encountered on our travels.
DEAN & DELUCA's New Year's Eve 2021
DEAN & DELUCA's New Year's Eve 2021 is a special New Year's meal that can be enjoyed over two days: two tiers to add color to the New Year's Eve feast, the final day of the year, and one to savor at a celebration to welcome in the new year. This year's menu incorporates ingredients produced by artisans from all over Japan that our chefs have encountered on their travels.
First course menu
First course
Traditional celebratory dishes selected from all over Japan. Japanese delicacies created with the blessings of nature and the skills of artisans passed down since ancient times】
1. Sake-steamed tiger prawns: Plump, steamed tiger prawns from Kagoshima
2. Konbumaki sockeye salmon: Konbumaki rolls hand-rolled and cooked until soft by artisans (Yamashita, Hokkaido)
3. Herring roe: Lightly seasoned herring roe pickled in white soy sauce, bringing out the flavor of the ingredients (Ibara Suisan, Hokkaido)
4. Seared burdock: A light pickle that brings out the texture and aroma of burdock, prepared in a special dashi stock (Noro Honten, Kyoto)
5. Yuzu-boiled salmon roe: Large salmon roe from Hokkaido with an elegant yuzu aroma (Marugame, Hokkaido)
6. Red and white kamaboko: Kamaboko made with natural white fish and Toyama's underground water (Kawachiya, Toyama); 7. Small sweetfish tsukudani: Carefully cooked tsukudani using only the freshest sweetfish caught in Lake Biwa (Ichikobo, Shiga); 8. black beans: Carefully cooked high-quality black soybeans from Tamba, resulting in an elegant sweet (Anya, Tokyo); 9. Hiradate: Moist and elegantly sweet Hiradate made by carefully kneading high-quality minced fish and eggs (Kawao, Shizuoka); 10. chestnut kinton: Chestnut kinton made using traditional methods, carefully wrapped in a tea towel, allowing you to fully enjoy the flavor of chestnuts (Shogetsudo, Gifu); 2. Menu
Second course
[9 flavorful hors d'oeuvres that DEAN & DELUCA have encountered on their travels so far]
1. Happy Pork and Obuse Chestnut Pate: Richly flavored Happy Pork farce combined with soft Obuse chestnuts, baked in a fragrant pie (Fukudome Kobokujo, Kagoshima; Obuseya, Nagano)
2. Smoked Oysters and Marinated Beets: Plumply smoked oysters with a subtle aroma are marinated with sweet and sour beets (Watomu Farm, Fukui)
3. Scallops and Kumquats Marinated in Champagne Vinegar: Moistly cooked Hokkaido scallops and refreshingly fragrant kumquats are marinated in champagne vinegar and presented together (Matsuda Farm, Kagoshima)
4. Gorgonzola Mascarpone with Raw Honey: Gorgonzola mascarpone dip made with dried fruits and nuts, paired with Ome Farm's fragrant cherry blossom honey (Ome Farm, Tokyo)
5. Snow crab and fruit tomato flan: Shredded snow crab and fruit tomatoes from Haruno, Kochi Prefecture, are combined with egg and fresh cream and steamed until moist (Okazaki Farm, Kochi)
6. French caviar: Richly flavored caviar from Aquitaine, France
7. Salmon and red radish mille-feuille: Salt-marinated Atlantic salmon, shiso leaves, and red radish are layered alternately to create a gorgeous mille-feuille
8. Octopus and semi-dried tomato stew: A popular appetizer from Naples, Italy, made by stewing octopus and semi-dried tomatoes in white wine with the aroma of thyme
9. Carrot mousse Served with fresh sea urchin: A mousse made with sweet Takano Farm carrot puree and fresh cream, garnished with rich fresh sea urchin (Takano Farm, Ishikawa)
Third Tier Menu
Third Tier
【A main dish created with great care by the chefs of DEAN & DELUCA, making the most of the ingredients】
1. Classic Meat Pie: Beef stewed in red wine and veal fond de veau is tender, stuffed into a pie crust and baked to a crisp
2. Steamed and grilled vegetables Served with dill mayonnaise: Fresh vegetables cooked to retain their texture, served with mayonnaise made with fresh herbs.
3. Lobster Thermidor: Lobster tail topped with a hollandaise sauce that makes the most of the richness of eggs and butter, and baked to a fragrant gratin.
4. Kagoshima Prefecture Wagyu Beef Fillet Steak with Dauphinois: Fragrantly grilled Fukuyama Farm Wagyu beef fillet is layered on top of the steak and served with a baked potato gratin. Enjoy with melted red wine butter sauce.
*Please keep osechi refrigerated.
*The origin of ingredients may be subject to change due to supply conditions.
Product Overview
DEAN & DELUCA OSECHI 2021
45,000 yen (48,600 yen including tax)
For 3 to 5 people / Limited to 300 sets
Application period: October 1st (Thursday) - December 13th (Sunday) (For 3 to 5 people)
* Best before: January 1st, 2021
* As quantities are limited, we apologize if the product is sold out.
Information Regarding Reservations
In-Store Reservations
Accepted at each store.
Payment methods for in-store reservations
- Cash/card payments accepted when applying in-store at any store
- If you wish to pay by bank transfer, please call the Roppongi store (03-5413-3580)
Online reservations
You can make reservations for Osechi on our website.
Payment methods when booking online
- Choose from credit card or deferred payment (PayDeal)
*Please note that we require payment in advance for this product, and your reservation will be official once payment has been made.
*As quantities are limited, we apologize if the item is out of stock. :
In-store pickup information
Pickup date: Thursday, December 31st, 2020, 12:00-18:00
Pickup location: Market stores
Roppongi / Shinagawa / Yurakucho / Shinjuku / Ebisu / Hiroo / Kichijoji / Yaesu / Atre Kawasaki / CIAL Yokohama / Yokohama / Nagoya / Sakae / Kyoto / Osaka / Fukuoka
Delivery information (can be reserved in-store or via the online store)
Delivery date: Thursday, December 31st, 2020, 9:00-16:00 *Time cannot be specified
Delivery area: Delivery is only available within Tokyo's 23 wards, Musashino City, Mitaka City, and Chofu City.
*A separate refrigerated delivery fee of 1,100 yen (tax included) will be charged.
Request for reuse and collection of bento boxes
Reusing bento boxes
[Reuse]
We are reusing (collecting and reusing) our New Year's food bento boxes. When making a reservation, please bring our original bento box. When reusing, we will responsibly clean and store it, and pack the New Year's food in it.
List price: ¥48,600 (tax included) → Discounted price: ¥45,360 (tax included)
[Replacement]
This year, in consideration of hygiene, we are also replacing bento boxes with new ones for customers who request it. When making a reservation, please bring our original bento box. We will prepare your osechi in the new bento box.
Regular price: 48,600 yen (tax included) → Discounted price: 46,980 yen (tax included)
Collection period: Tuesday, October 1st to Monday, November 30th, 2020
Collection stores: Market stores: Roppongi / Shinagawa / Yurakucho / Shinjuku / Ebisu / Hiroo / Kichijoji / Yaesu / Atre Kawasaki / CIAL Yokohama / Yokohama / Nagoya / Sakae / Kyoto / Osaka / Fukuoka
*Collection will be made at the store where you made your reservation.
Items to be collected
A complete set of DEAN & DELUCA original bento boxes
- Only customers who purchased OSECHI osechi or picnic boxes from 2008-2020 and who have the lid and three tiers complete will be collected. (The black dividers and small black boxes used inside are not eligible for collection.)
* The colors of the "DEAN & DELUCA Three-Tiered Large Bento Box" currently on sale (white, all black, and silver-vermilion) are not eligible for collection or discounts.
Notes
- This service is only available to customers who purchased OSECHI osechi from 2008-2020 and have made a reservation for this year's "OSECHI 2021".
- The collected three-tiered bento boxes will be individually managed, washed, sterilized, and reused as products to be given to customers.
- We may refuse to accept returns if the item is no longer in its original shape due to scratches, dents, dirt, discoloration, etc., or if it cannot be used normally.
ABOUT DEAN & DELUCA
— Welcome to the beautiful food museum —
DEAN & DELUCA is a food boutique that brings together delicious foods from around the world. It was first opened in SoHo, Manhattan, New York in 1977 by Joel Dean and Giorgio Deluca. "The joy of looking, the joy of making, the joy of eating"
We bring you the rich, joyful flavors that the beauty of food brings.
WEB｜https://www.deandeluca.co.jp
Facebook｜https://www.facebook.com/deandelucaJp
Instagram｜https://www.instagram.com/deandeluca_jp
Twitter｜https://twitter.com/DeanandDeLucaJP
LINE | https://lin.ee/zHe5KMC
→Official LINE account now available
Click here for company press release details
DEAN & DELUCA's New Year's Eve 2021DEAN & DELUCA's New Year's Eve 2021 is a special New Year's meal that can be enjoyed over two days: two tiers to add color to the New Year's Eve feast, the final day of the year, and one to savor at a celebration to welcome in the new year. This year's menu incorporates ingredients produced by artisans from all over Japan that our chefs have encountered on their travels.
First course menu
First courseTraditional celebratory dishes selected from all over Japan. Japanese delicacies created with the blessings of nature and the skills of artisans passed down since ancient times】
1. Sake-steamed tiger prawns: Plump, steamed tiger prawns from Kagoshima
2. Konbumaki sockeye salmon: Konbumaki rolls hand-rolled and cooked until soft by artisans (Yamashita, Hokkaido)
3. Herring roe: Lightly seasoned herring roe pickled in white soy sauce, bringing out the flavor of the ingredients (Ibara Suisan, Hokkaido)
4. Seared burdock: A light pickle that brings out the texture and aroma of burdock, prepared in a special dashi stock (Noro Honten, Kyoto)
5. Yuzu-boiled salmon roe: Large salmon roe from Hokkaido with an elegant yuzu aroma (Marugame, Hokkaido)
6. Red and white kamaboko: Kamaboko made with natural white fish and Toyama's underground water (Kawachiya, Toyama); 7. Small sweetfish tsukudani: Carefully cooked tsukudani using only the freshest sweetfish caught in Lake Biwa (Ichikobo, Shiga); 8. black beans: Carefully cooked high-quality black soybeans from Tamba, resulting in an elegant sweet (Anya, Tokyo); 9. Hiradate: Moist and elegantly sweet Hiradate made by carefully kneading high-quality minced fish and eggs (Kawao, Shizuoka); 10. chestnut kinton: Chestnut kinton made using traditional methods, carefully wrapped in a tea towel, allowing you to fully enjoy the flavor of chestnuts (Shogetsudo, Gifu); 2. Menu
Second course[9 flavorful hors d'oeuvres that DEAN & DELUCA have encountered on their travels so far]
1. Happy Pork and Obuse Chestnut Pate: Richly flavored Happy Pork farce combined with soft Obuse chestnuts, baked in a fragrant pie (Fukudome Kobokujo, Kagoshima; Obuseya, Nagano)
2. Smoked Oysters and Marinated Beets: Plumply smoked oysters with a subtle aroma are marinated with sweet and sour beets (Watomu Farm, Fukui)
3. Scallops and Kumquats Marinated in Champagne Vinegar: Moistly cooked Hokkaido scallops and refreshingly fragrant kumquats are marinated in champagne vinegar and presented together (Matsuda Farm, Kagoshima)
4. Gorgonzola Mascarpone with Raw Honey: Gorgonzola mascarpone dip made with dried fruits and nuts, paired with Ome Farm's fragrant cherry blossom honey (Ome Farm, Tokyo)
5. Snow crab and fruit tomato flan: Shredded snow crab and fruit tomatoes from Haruno, Kochi Prefecture, are combined with egg and fresh cream and steamed until moist (Okazaki Farm, Kochi)
6. French caviar: Richly flavored caviar from Aquitaine, France
7. Salmon and red radish mille-feuille: Salt-marinated Atlantic salmon, shiso leaves, and red radish are layered alternately to create a gorgeous mille-feuille
8. Octopus and semi-dried tomato stew: A popular appetizer from Naples, Italy, made by stewing octopus and semi-dried tomatoes in white wine with the aroma of thyme
9. Carrot mousse Served with fresh sea urchin: A mousse made with sweet Takano Farm carrot puree and fresh cream, garnished with rich fresh sea urchin (Takano Farm, Ishikawa)
Third Tier Menu
Third Tier【A main dish created with great care by the chefs of DEAN & DELUCA, making the most of the ingredients】
1. Classic Meat Pie: Beef stewed in red wine and veal fond de veau is tender, stuffed into a pie crust and baked to a crisp
2. Steamed and grilled vegetables Served with dill mayonnaise: Fresh vegetables cooked to retain their texture, served with mayonnaise made with fresh herbs.
3. Lobster Thermidor: Lobster tail topped with a hollandaise sauce that makes the most of the richness of eggs and butter, and baked to a fragrant gratin.
4. Kagoshima Prefecture Wagyu Beef Fillet Steak with Dauphinois: Fragrantly grilled Fukuyama Farm Wagyu beef fillet is layered on top of the steak and served with a baked potato gratin. Enjoy with melted red wine butter sauce.
*Please keep osechi refrigerated.
*The origin of ingredients may be subject to change due to supply conditions.
Product Overview
DEAN & DELUCA OSECHI 2021
45,000 yen (48,600 yen including tax)
For 3 to 5 people / Limited to 300 sets
Application period: October 1st (Thursday) - December 13th (Sunday) (For 3 to 5 people)
* Best before: January 1st, 2021
* As quantities are limited, we apologize if the product is sold out.
Information Regarding Reservations
In-Store Reservations
Accepted at each store.
Payment methods for in-store reservations
- Cash/card payments accepted when applying in-store at any store
- If you wish to pay by bank transfer, please call the Roppongi store (03-5413-3580)
Online reservations
You can make reservations for Osechi on our website.
Payment methods when booking online
- Choose from credit card or deferred payment (PayDeal)
*Please note that we require payment in advance for this product, and your reservation will be official once payment has been made.
*As quantities are limited, we apologize if the item is out of stock. :
In-store pickup information
Pickup date: Thursday, December 31st, 2020, 12:00-18:00
Pickup location: Market stores
Roppongi / Shinagawa / Yurakucho / Shinjuku / Ebisu / Hiroo / Kichijoji / Yaesu / Atre Kawasaki / CIAL Yokohama / Yokohama / Nagoya / Sakae / Kyoto / Osaka / Fukuoka
Delivery information (can be reserved in-store or via the online store)
Delivery date: Thursday, December 31st, 2020, 9:00-16:00 *Time cannot be specified
Delivery area: Delivery is only available within Tokyo's 23 wards, Musashino City, Mitaka City, and Chofu City.
*A separate refrigerated delivery fee of 1,100 yen (tax included) will be charged.
Request for reuse and collection of bento boxes
Reusing bento boxes[Reuse]
We are reusing (collecting and reusing) our New Year's food bento boxes. When making a reservation, please bring our original bento box. When reusing, we will responsibly clean and store it, and pack the New Year's food in it.
List price: ¥48,600 (tax included) → Discounted price: ¥45,360 (tax included)
[Replacement]
This year, in consideration of hygiene, we are also replacing bento boxes with new ones for customers who request it. When making a reservation, please bring our original bento box. We will prepare your osechi in the new bento box.
Regular price: 48,600 yen (tax included) → Discounted price: 46,980 yen (tax included)
Collection period: Tuesday, October 1st to Monday, November 30th, 2020
Collection stores: Market stores: Roppongi / Shinagawa / Yurakucho / Shinjuku / Ebisu / Hiroo / Kichijoji / Yaesu / Atre Kawasaki / CIAL Yokohama / Yokohama / Nagoya / Sakae / Kyoto / Osaka / Fukuoka
*Collection will be made at the store where you made your reservation.
Items to be collected
A complete set of DEAN & DELUCA original bento boxes
- Only customers who purchased OSECHI osechi or picnic boxes from 2008-2020 and who have the lid and three tiers complete will be collected. (The black dividers and small black boxes used inside are not eligible for collection.)
* The colors of the "DEAN & DELUCA Three-Tiered Large Bento Box" currently on sale (white, all black, and silver-vermilion) are not eligible for collection or discounts.
Notes
- This service is only available to customers who purchased OSECHI osechi from 2008-2020 and have made a reservation for this year's "OSECHI 2021".
- The collected three-tiered bento boxes will be individually managed, washed, sterilized, and reused as products to be given to customers.
- We may refuse to accept returns if the item is no longer in its original shape due to scratches, dents, dirt, discoloration, etc., or if it cannot be used normally.
ABOUT DEAN & DELUCA
— Welcome to the beautiful food museum —
DEAN & DELUCA is a food boutique that brings together delicious foods from around the world. It was first opened in SoHo, Manhattan, New York in 1977 by Joel Dean and Giorgio Deluca. "The joy of looking, the joy of making, the joy of eating"
We bring you the rich, joyful flavors that the beauty of food brings.
WEB｜https://www.deandeluca.co.jp
Facebook｜https://www.facebook.com/deandelucaJp
Instagram｜https://www.instagram.com/deandeluca_jp
Twitter｜https://twitter.com/DeanandDeLucaJP
LINE | https://lin.ee/zHe5KMC
→Official LINE account now available
Click here for company press release details
The press releases featured in this article have been provided by PR TIMES, Inc. and are reproduced verbatim. FASHION HEADLINE does not recommend the products or services featured, nor does it guarantee the contents of the press releases. For inquiries regarding the content of the publications, please contact PR TIMES Inc. directly (https://prtimes.jp/).
