Gourmet New Year Celebration

Ring in 2025 with a spread of Club-crafted delicacies.

This modern take on Japan’s traditional osechi New Year dishes features a selection of exceptional ingredients.

The mouthwatering lineup, presented in two stylish boxes, includes beef tenderloin and strip loin from Idaho’s Snake River Farms, red wine-marinated duck with chestnuts, Sofrimar Irish blue lobster and smoked Hiroshima oysters—all complemented by a bottle of Veuve Clicquot Brut Champagne.

Each of the 100 sets, designed for four people to enjoy, also includes a holiday housemade stollen and a selection of winter sweets.

And the first 50 Members to order a set will receive a ¥10,000 food and beverage voucher.

Osechi Lineup

Top Box
Snake River Farms sous vide beef tenderloin and strip loin with horseradish cream (dairy) •  Niigata Kagura Nanban pepper pork terrine (gluten-free) • Chicken galantine (egg, dairy, gluten-free) • Red wine-marinated roast duck with chestnuts (soy, gluten-free) • Foie gras pâté • Artisanal cheese (dairy) •  Nine-month-aged French jambon •  Ibérico de bellota salami • Spanish chorizo (dairy) • Roasted pecans •  Dried apricots • Dried white figs

Bottom Box
Sofrimar Irish blue lobster • Italian black, green and Gaeta olives with cornichons • Smoked Hiroshima oysters • Marinated salmon with dill • Smoked scallops • Caperberries •  Edamame hummus (soy, vegetarian, gluten-free) • Smoked black tiger shrimp (soy, fish/shellfish, gluten-free) • Kohaku cod roe and fish terrine (egg, dairy, soy, fish/shellfish) • Miyazaki 1983 premium caviar (fish/shellfish, gluten-free) • Sea bream rillette with fresh truffle (egg, dairy, soy, fish/shellfish, gluten-free) • Pickled winter vegetables

Sweet Treats
Holiday housemade stollen and winter sweets (dairy, nuts)

Bubbles
Veuve Clicquot Brut Champagne, France

Details

• Limited to 100 sets
• Pickup (The Cellar): Dec 31 (12–3pm)

Terms & Conditions

• Osechi orders must be placed by December 20. You will receive a confirmation e-mail within three business days. If you do not receive one, please contact 03-4588-0308 or This email address is being protected from spambots. You need JavaScript enabled to view it..
• Food item substitution requests are not accepted. For ingredient specifics, contact 03-4588-0308 or This email address is being protected from spambots. You need JavaScript enabled to view it..
• Osechi items may change without notice.
• Cancellations received between December 23 and 27 will be charged 50 percent of the cost of the osechi. Cancellations received after 12pm on December 28 will be charged in full.

Sponsors