Tobu Hotel's New Year's Feast 2027
Courtyard by Marriott Ginza Tobu Hotel,
This is an original Osechi (New Year's feast) from the Tobu Hotel Group, jointly supervised by the head chefs of Japanese, Western, and Chinese cuisine at Tobu Hotel Hotel Utsunomiya.
Tobu Hotel's New Year's feast has been revamped.
In addition to carefully selected Japanese, Western, and Chinese cuisine,
We have added a new Chinese specialty to our menu, "Dongpo Pork from Hokkaido," and more.
With a high-quality taste that only a Hotel can offer,
Have a wonderful New Year!
Japanese, Western, and Chinese Frozen Osechi (New Year's Feast) in a Three-Tier Box: ¥46,000 (including shipping and consumption tax)
[Early Bird Discount] For reservations made by October 31st (Sat)
41,400 yen (including shipping and consumption tax)
【size】
(Per tier) 24cm square x 5cm high
[Number of people]
Serves approximately 3-4 people (49 dishes in total, Japanese, Western, and Chinese cuisine)
≪First Tier≫ Japanese Cuisine
- Grilled black sea bass with Saikyo miso
- ・Simmered shrimp
- Pickled herring roe in soy sauce
- ·rolled omelet
- Red and white kamaboko (fish cake)
- ・Simmered tofu skin
- Temari mochi
- Herring and kelp roll
- Grilled silver salmon with yuzu sauce
- Namasu (pickled daikon radish and carrots) with salmon roe
etc., 20 items in total
≪Second Tier≫ Western Cuisine
- ・Roast beef made from domestically raised Japanese Black Wagyu beef
- • Pâté de campagne made with pork from Hokkaido
- Shrimp and saffron terrine
- Snow crab salad-style terrine
- Chicken Lemon Pepper Roll
- Trout Salmon Rose
- Duck pastrami
- - Sun-dried tomatoes simmered in red wine
etc., total 16 items
≪Third Tier≫ Chinese Cuisine
- Hokkaido-produced pork (Dongpo pork)
- Abalone simmered in oyster sauce with seaweed.
- Shrimp in chili sauce
- ・ Pickled gizzard shad and turnip
- ・Served with whelk skewers
- Deep-fried crab claws with brown rice
- Chicken in tomato sauce
- ・Candied walnuts
etc., 13 items in total
Japanese, Western, and Chinese Frozen Osechi (New Year's Feast) - Two-tiered box: 36,000 yen (including shipping and consumption tax)
[Early Bird Discount] For reservations made by October 31st (Sat)
32,400 yen (including shipping and consumption tax)
【size】
(Per tier) 24cm square x 5cm high
[Number of people]
Serves approximately 2-3 people (39 dishes in total, Japanese, Western, and Chinese cuisine)
≪First layer≫
- ・Roast beef made with domestically produced Japanese Black Wagyu beef (Western cuisine)
- ・Herring roe marinated in soy sauce (Japanese cuisine)
- - Abalone simmered in oyster sauce with seaweed (Chinese cuisine)
- • Trout salmon rose (Western cuisine)
- ・Namasu (pickled daikon radish and carrots) with salmon roe (Japanese cuisine)
- ・Whelk skewers (Chinese cuisine)
- - Deep-fried crab claws with brown rice (Chinese cuisine)
etc., 18 items in total
≪Second Tier≫
- - Dongpo pork (Chinese cuisine) made with pork from Hokkaido
- ・Grilled black sea bass with Saikyo miso (Japanese cuisine)
- • Pâté de Campagne made with Hokkaido pork (Western cuisine)
- - Datemaki (Japanese cuisine)
- • Grilled silver salmon with yuzu sauce (Japanese cuisine)
- Snow crab salad-style terrine (Western cuisine)
- Candied walnuts (Chinese cuisine)
etc., 21 items in total
Tobu Hotel
The commitment to "frozen Osechi"
Tobu Hotel offers a selection of Japanese, Western, and Chinese New Year's dishes, prepared with meticulous attention to taste and quality, in a frozen format.
| 1. Materials | We use high-quality ingredients such as domestically produced Japanese Black Wagyu beef and pork from Hokkaido. |
|---|---|
| 2. Manufacturing method | To prevent product deterioration and reduce dripping, we use a "3D shock freezer" that freezes quickly, ensuring high quality. |
| 3. Seasoning | To recreate the "flavors of Tobu Hotel" in frozen form, the head chefs of the Tobu Hotel Group have come together and meticulously considered every detail to create this exceptional product that will be delivered to your home. |
Head Chef Introduction
Supervised by: Director, Senior Managing Executive Officer, Executive Chef
Hideyuki Hayashi
Head chefs of each Hotel at Tobu Hotel Management Co., Ltd.
[Application Deadline]
Thursday, December 10th
~Regarding delivery~
[Delivery Date]
Wednesday, December 30th
*Delivered via refrigerated courier service. *Delivery time cannot be specified. *Delivery may be delayed due to weather or traffic conditions. *Delivery available throughout Japan, excluding remote islands.
【expiration date】
Sunday, January 31, 2027
*Frozen state *Please consume as soon as possible after thawing.
[How to defrost]
Thaw in the refrigerator for 24 hours, one layer at a time, before serving.
*Please cut the roast beef to your desired size before eating. *After thawing, please heat the braised pork in a hot water bath or microwave before eating.
[Payment Methods]
Prepayment (advance bank transfer)
*Please transfer the payment to the account below within one week of applying. *Transfer fees will be borne by the customer.
[Bank Transfer Information]
Mitsubishi UFJ Bank, Kinshicho Branch (Savings Account) 734172
(Account name) Tobu Hotel Management Co., Ltd.
[Orders and inquiries by phone]
Tel. 03-5611-5670
(10:00 - 19:00)