"Aratama" (1926), featuring a woman in traditional Japanese clothing, was featured on the cover of the New Year's issue of the PR magazine "Mitsukoshi."

Aoyagi's three-tiered Japanese-style New Year's meal "Kokon (with homemade dried mullet roe and black beans)" (300,000 yen)

Sugiura Hisui's "New Gem" Japanese and Western style, 2nd tier

Two-tiered Japanese and Western New Year's meal (with vegetable and seafood mousse) supervised by the Nutrition Clinic of the Women's University of Nutrition

Hirohisa Koyama, the third-generation owner of Aoyagi

The three-tiered Japanese, Western and Chinese New Year meal "HYAKUJU" is a collaboration between masters of Japanese, Western and Chinese cuisine.

The Western-style second tier of the three-tiered Japanese, Western and Chinese New Year meal "HYAKUJU" is a collaboration between masters of Japanese, Western and Chinese cuisine.

The three-tiered "HYAKUJU" New Year's meal, a collaboration between masters of Japanese, Western and Chinese cuisine, features the "middle tier (third tier)"

Three-tiered Japanese New Year's feast from Kyoto cuisine restaurant Tankuma Kitaten (30,000 yen)

Two-tiered Japanese-style New Year's feast from Kyoto cuisine restaurant Tankuma Kitaten (25,000 yen)

Masahiro Kurisu, owner of Tankuma Kitaten

The exterior of Tankuma Kita store

Aoyagi's two-tiered Japanese-style New Year's meal "Byakuho (with black beans and homemade karasumi)" (100,000 yen)