Mitsukoshi has announced the launch of its "Mitsukoshi Osechi." Pre-orders are open until December 24th. A total of 282 varieties of osechi are available, including 80 exclusives, ranging from a high-end osechi set priced at 300,000 yen, to osechi illustrated by Hisui Sugiura, and osechi supervised by a nutrition university. The "Sugiura Hisui 'Aratama' Japanese-Western Two-Tier" (45,000 yen) features a tiered box decorated with a painting by Hisui Sugiura, a graphic designer active from the Meiji to Showa periods. The painting is a continuation of two previous works that graced the cover of the New Year's issue of Mitsukoshi, the store's PR magazine. These include "Aratama" (published in 1926), which features a woman in traditional Japanese clothing, and "Manazuru" (published in 1929), which depicts three cranes in an innovative style. The first tier contains Japanese dishes such as large, round black beans from Tanba Sasayama and a thick omelet stamped with a Nihonbashi logo, while the second tier contains Western-style dishes such as Hungarian duck stewed in Yamanashi red wine.

Sugiura was an exceptional graphic designer who developed the innovative advertising for Mitsukoshi, which was aiming to transform from a kimono shop into a department store. He produced a succession of posters and advertisements incorporating Western elements such as Art Nouveau, making such an impact that people asked, "Is it Mitsukoshi's Hi-Sui or Mitsukoshi's Hi-Sui?"

The long-established restaurant Aoyagi is introducing the "Three-Tiered Japanese-Style New Year's Feast 'Kokin' (with homemade dried mullet roe and black beans)" (300,000 yen). This special, entirely handmade osechi embodies Aoyagi's sophistication, perfect for the bright New Year. The restaurant's third-generation owner and executive chef, Hirohisa Koyama, is a master chef who revives the traditions of Japanese cuisine using ancient and modern techniques. He is famous for his various dishes using sea bream, a local Tokushima specialty, and has also promoted Japanese culinary knowledge and techniques overseas, making him the only Japanese chef to receive the French Republic's Order of Agricultural Merit in 2012.

In addition, to celebrate the 100th anniversary of the Mitsukoshi Food Floor, a collaboration between masters of each culinary field has been realized: "HYAKUJU," a three-tiered Japanese, Western, and Chinese New Year meal (38,000 yen). Three masters of Japanese, French, and Chinese cuisine each oversaw one tier. From the world of Japanese cuisine, the guests include Hirohisa Koyama, owner of the aforementioned Aoyagi; from the world of French cuisine, chef Asahi Inoue of Pont d'Or Inno; and from the world of Chinese cuisine, owner-chef Tomoyuki Wakiya of Turandot Yusenkyo. The first tier contains Japanese dishes such as Aoyagi's Shrimp Rock Flakes and Braised Ezo Abalone, while the second tier contains Western dishes such as Pont d'Or Inno's smoked duck with brown sugar and beef cheek braised in red wine. The third tier contains Turandot Yusenkyo's Kurosu Sweet and Sour Pork and Walnut Anko Stir-fry. The "Japanese-Western Two-Tiered New Year's Meal (with Vegetable and Seafood Mousse)" (33,000 yen), supervised by Professor Keiko Kamachi of the Nutrition Clinic at Japan Women's University of Nutrition, is lighter in flavor than usual, making it a low-calorie New Year's meal. Mitsukoshi also offers original osechi dishes, such as the "Soft Japanese-style One-tiered Osechi" (9,000 yen), which is designed for those who have difficulty eating hard foods, and the "Selectable Osechi" (10,000 yen), which is good for your body as it is low in fat and salt.