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Including Wagyu beef fillet and lobster! A luxurious New Year's meal to accompany you while staying at home in 2021 [Now accepting reservations]
There are only about two months left in this year, and it seems like 2021 will come around in the blink of an eye.
When you think of New Year's, you think of "Osechi." During this season, many different types of osechi appear, including high-end osechi from long-established traditional restaurants, osechi from famous restaurants, Western-style osechi, and Chinese osechi. Today, we will be introducing the osechi from DEAN & DELUCA!
Osechi is a dish that will liven up any celebratory occasion over the two days from New Year's Eve to New Year's Day.
Dean & Deluca's New Year's dishes are back again this year!
Image: PR TIMES
DEAN & DELUCA's osechi consists of the first layer, which is enjoyed at the celebration of the new year, the second layer and the third layer, which are used to celebrate the end of the year and New Year's Eve.
This New Year's feast incorporates "Japanese traditions and the beauty of global cuisine" to liven up celebrations over the two days.
This year's New Year's menu is an elaborate creation that incorporates ingredients produced by artisans from all over Japan that the chefs have encountered on their travels. You can enjoy the flavors to your heart's content in three tiers.
DEAN＆DELUCA OSECHI 2021〈3-5 people〉*Limited to 300 sets
Price: 45,000 yen (excluding tax)
Reservation period: Thursday, October 1, 2020 to Sunday, December 13, 2020*Reservations can be made at DEAN & DELUCA stores and on their website.
Pick-up: Thursday, December 31, 2020, 12:00-18:00*Delivery available only within Tokyo's 23 wards, Musashino City, Mitaka City, and Chofu City (refrigerated delivery fee: 1,100 yen,tax included)
Best before date: January 1, 2021 *Keep refrigerated
"First Layer" - Traditional celebratory dishes selected from all over Japan
Image: PR TIMES
The "First Tier" is a box filled with traditional celebratory dishes selected from all over Japan. You can enjoy the "delicacies of Japan" made with the bounty of nature and the skills of artisans that have been passed down since ancient times.
● Steamed Tiger Prawns in Sake: Plump, steamed Tiger Prawns from Kagoshima (Kagoshima)
● Sockeye salmon kelp rolls: Softly cooked kelp rolls hand-rolled by craftsmen (Hokkaido)
● Herring roe: Herring roe marinated in white soy sauce (Hokkaido) with a light finish that brings out the flavor of the ingredients.
●Pounded burdock: A light pickle made with specially selected dashi stock that brings out the texture and aroma of the burdock (Kyoto)
●Yuzu-boiled salmon roe: Large Hokkaido salmon roe with an elegant yuzu aroma (Hokkaido)
● Red and white kamaboko: Kamaboko made from natural white fish and Toyama's groundwater (Toyama)
● Small sweetfish tsukudani: Carefully cooked tsukudani made using only live sweetfish caught in Lake Biwa (Shiga)
●Black beans: High-quality black soybeans from Tanba are carefully cooked to give them a refined sweetness (Tokyo)
● Hiradate: Hiradate (Shizuoka) is a moist, elegantly sweet snack made by carefully kneading high-quality minced fish and eggs.
● Chestnut Kinton: Chestnut Kinton made with traditional methods, carefully wrapped in a tea towel, allowing you to fully enjoy the flavor of chestnuts (Gifu)
9 Tasty Appetizers "Second Layer"
Image: PR TIMES
The second layer is filled with nine delicious hors d'oeuvres that DEAN & DELUCA have encountered on their travels.
●Happy Pork and Obuse Chestnut Pate: Richly flavored Happy Pork farce is combined with soft Obuse chestnuts and baked in a fragrant pie (Kagoshima/Nagano)
● Smoked oysters and beetroot marinade: Smoked oysters with a perfect aroma and sweet and sour beetroot marinade (Fukui)
● Scallops and kumquats marinated in champagne vinegar: Moistly cooked Hokkaido scallops and kumquats with a refreshing aroma are marinated in champagne vinegar (Kagoshima)
● Gorgonzola mascarpone with raw honey: Gorgonzola mascarpone dip made with dried fruits and nuts, topped with fragrant cherry honey (Tokyo)
● Snow crab and fruit tomato flan: Shredded snow crab and fruit tomatoes from Haruno, Kochi Prefecture, are mixed with eggs and fresh cream and steamed until moist (Kochi)
● French caviar: Richly flavored caviar from Aquitaine, France
● Salmon and red radish millefeuille: A gorgeous millefeuille made by alternating layers of salt-marinated Atlantic salmon, shiso leaves, and red radish.
Octopus and semi-dried tomato stew: Octopus and semi-dried tomatoes stewed in white wine with a thyme scent, a popular appetizer in Naples, Italy.
● Carrot mousse with fresh sea urchin: A mousse made from sweet Takanoen carrot puree and fresh cream, garnished with rich fresh sea urchin (Ishikawa)
The main dish "Third course" carefully prepared by the chef
Image: PR TIMES
The "Third Layer" is a bento box filled with main dishes that the chefs of DEAN & DELUCA have painstakingly prepared using the best ingredients.
● Classic meat pie: A meat pie made by stuffing beef stewed in red wine and fond de veau into a crispy pastry.
● Steamed and grilled vegetables with dill mayonnaise: Fresh vegetables cooked to retain their texture and served with mayonnaise made from fresh herbs.
● Lobster Thermidor: A gratin of lobster tail topped with a hollandaise sauce made with the richness of eggs and butter, baked until fragrant.
●Kagoshima Prefecture Wagyu beef tenderloin steak with dauphinois: Savory grilled Fukuyama Farm Wagyu beef tenderloin layered on top of a steak and served with baked potato gratin. Enjoy with melted red wine butter sauce.
*The origin of ingredients may be subject to change depending on procurement conditions.
This osechi dish, packed with the attention to detail of "DEAN & DELUCA", is sure to liven up your New Year's celebrations from the last day of the year! Why not consider it as a candidate for the osechi dish of 2021? (Text/ARNE Editorial Department)
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*[DEAN&DELUCA] Reservations now open for Osechi 2021, a celebration for the new year - PR TIMES
This article is current at the time of publication.
