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・Small sea bream pickled in fragrant vinegar with sudachi citrus (sea bream pickled in fragrant vinegar for a refreshing finish. A dish with a refreshing bamboo scent)
・Stewed Tiger Prawns (beautiful red and white patterned Tiger Prawns cooked in a light broth with ginger for a light flavor)
・Sunrise Salmon (Smoked salmon wrapped in pickled daikon radish, resembling the rising sun. This is a prayer for a good harvest and happiness in the year to the "Toshigami-sama" who arrives with the first sunrise of the year.)
・Herring kelp roll (Herring is considered a lucky charm, as the wordplay on the word "nishin" (two parents) implies a wish for prosperity of descendants. It is wrapped in kelp and boiled in brown sugar to bring out its rich flavor.)
・Black bean pine needles (An auspicious item that combines pine, a symbol of longevity, with softly simmered black beans. The wish is for the person to work diligently and so that the beans turn black with sunburn.)
・Red and white kamaboko (a classic dish that is indispensable during the New Year holidays)


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・Eel-wrapped egg (Dashimaki egg with grilled domestic eel. As the yellow of the tamagoyaki is connected to gold, it is considered to be a lucky charm for increasing financial luck.)
・Grilled Mana-katsuo Saikyo (Mana-katsuo, a high-quality fish, marinated in miso with sweet sake and then grilled)
・Knotted swordfish (Knotted swordfish is braided and then seasoned with yuzu to create a yuzu-flavored dish. Its appearance evokes the idea of "long" and is therefore an auspicious ingredient that is indispensable during the New Year.)
・Black soybean pine needles / plum carrot / temari wheat gluten


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・Simmered sea bream roe (simmered sea bream roe with ginger)
・Softly boiled octopus ("Tako" means "happiness" and is considered to be a lucky charm, and is an essential ingredient in osechi. It is boiled slowly and soft.)
・Simmered Kuwai (big eyes represent the desire for success in life)
・Snow beans / plum carrots / bamboo shoots / shiitake mushrooms


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・Conger eel Narutomaki (Conger eel rolled in a Naruto shape and simmered until soft. Naruto is considered auspicious because the pattern resembles a noshi (traditional Japanese paper wrapping))
・Purple sweet potato and chestnut dumplings (The beautiful yellow color is likened to gold, and is a staple dish of the New Year's feast that is said to bring wealth and good fortune)
・Salted salmon roe (a symbol of prosperity and the wish to be blessed with children)
・Karasumi (a delicacy made by soaking mullet roe in shochu and then drying it, wrapped in a gold checkered package)
・Black bean pine needles / plum carrot

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Ormeau Ezo cuit à la vapeur da avec salade de quinoa
Ezo abalone steamed with kelp and sake, served with quinoa salad

Ezo abalone is steamed in sake with kelp until soft. Served with a salad of quinoa, a highly nutritious superfood, this dish has a refreshing taste.

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Roti de boeuf, sauce raifort à la japonais
Roast Wagyu beef with Japonaise sauce and Lefort flavour

A specialty of CERULEAN TOWER TOKYU HOTEL this roast beef is slowly roasted until fragrant. It is served with a horseradish "lefort" flavored sauce, which goes perfectly with the roast beef.

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Croissant on bread
Nanatani duck pate en croute

Pâté en croute is the king of charcuterie*. It is a dish that requires advanced cooking techniques, such as thoroughly baking the croute (dough) while giving the farce (stuffing) a moist texture. Enjoy the world-class quality that is unique to our hotel, which has produced world championship winners and passed on their techniques.
*Charcuterie is a French word that refers to all processed meat products.


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Charlotte de crabe “TARABA” et mousse d'oursin,
Red king crab and sea urchin mousse charlotte with marjoram

A luxurious dish of king crab stuffed with sea urchin mousse. Enjoy the bounty of the sea with the aroma of marjoram (herb).

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・XO sauce lobster - Stir-fried lobster with XO sauce
We use a generous amount of spiny lobster and cook it in our homemade XO sauce, which is full of the seafood flavor. This New Year's ingredient, which symbolizes longevity, will add a festive touch to the New Year.

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・Five-spice smoked yellowtail fish - spicy stewed yellowtail -
The yellowtail is deep fried at high temperature and then finished in a sweet simmered state using several spices, including star anise and cinnamon.

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・Smoked duck with tea ~Sichuan traditional dish~
Duck loin smoked with Jasmine tea leaves and hiba leaves for a moist and juicy finish.

・Tenpu Beef - Beef shank pickled in salt with Sichuan pepper
A beef dish carefully rubbed with Sichuan peppercorns and rock salt, unique to the Land of Tianfu.
*Tianfu no Kuni = a region with fertile soil and abundant products. In China, it generally refers to Sichuan Province.

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・Shaoxing wine fish roe - Herring roe marinated in Shaoxing wine
We have combined the Shaoxing wine "Koetsuryuzan Chinen 8 Years" - which is served at the Ministry of Foreign Affairs, the Ministry of Foreign Affairs in Beijing, as well as Chinese embassies and consulates in over 200 countries - with the delightful texture of herring roe.

・Sea Pepper Sanding Fish ~Chirimen Sansho~
We use plenty of Japanese pepper berries from Wakayama to cook dried small sardines with a sweet and spicy flavor.

・Red and White Lao Danzi - Sichuan pickles of radish and carrots
The pickled radish and carrots are decorated with a knife ornament in the shape of a celebratory symbol known as "jiqing" in China.

・Brassic Acid ~ Scallops stewed in secret braised water ~
The scallops are stewed until glossy in the secret broth called "lu sui" which is made by adding more every year using several types of spices such as chinpi (tangerine peel) and chokou (cloves). The aroma of sesame oil will whet your appetite.

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・Macaron ~ Red and white macarons ~
Red and white macarons sandwiched with raspberry cream.

・Muscadin
A traditional French chocolate confectionery in the shape of a nutmeg.

・Bonbon chocolat de SAKURA ~Sakura bonbon chocolate~
This chocolate has a smooth texture and the flavor of cherry blossoms is sealed in.

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・Gâteau au chocolate de TSUJIRI MATCHA ~ Tsujiri Matcha Gateau Chocolate ~
A collaboration with Tsujiri Matcha, a long-established Kyoto company. A fragrant gateau chocolate made with the finest matcha. Enjoy with cream flavored with cherry liqueur.


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・Galette des Rois
This traditional French pastry is an indispensable part of New Year's gatherings, and it is customary to cut it into pieces and enjoy it with a large group of family and friends.
In France, where the tradition originated, small ceramic toys called "fève" are placed inside the box, and whoever cuts it up and finds a "fève" inside becomes the "king" (or "queen") and is said to enjoy happiness for a year.
The fève will be served separately, so please enjoy it by slipping it inside the cake before eating.

・Amber sugar (plum wine and Dainagon/sakura)
A cute Japanese sweet made by boiling granulated sugar with agar. The subtle flavors of plum wine and cherry blossoms spread in your mouth.


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・Raisins secs ~ Raisins on the stalk ~
Rich and fruity raisins on a stalk. Enjoy with cheese.

・Comté
It is made from milk that was first produced in the Jura Mountains in France for the purpose of long-term storage to help people survive the harsh, snowy winters.
The resulting fromage has a low moisture content, which means the flavor is concentrated, giving it a rich, full-bodied flavor.

・Mimolette
This orange-coloured fromage originates from the Flanders region in northern France. It is a hard, chewy cheese, and as it ages, its flavour increases to the point that it is likened to dried mullet roe. It goes well with sake.

・Brie de Meaux
A type of white mold fromage that originated in Brie, France. It is characterized by its mild flavor and odor and is easy to eat.

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・Red rice and red snapper
When you untie the red and white mizuhiki, you will see steamed red rice colored with black peas, lavishly garnished with golden-eyed snapper.

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・Quiche à la truffe ~Truffle quiche~
A flavorful quiche baked using generous amounts of truffles.

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・Red-fried Shark Fin Braised in Soy Sauce
Collagen-rich shark fin is stewed in rich soy sauce using traditional Sichuan Hanten techniques. Please warm the dish and enjoy.

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・Homard à la vapeur parfumé à l'orange, jus de crustacé
Orange-scented steamed lobster with jus de crustasse and caviar
Lobster covered in a delicious sauce and combined with cauliflower and orange. Enjoy this gorgeous combination with plenty of caviar, perfect for the New Year.

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・Bonbon chocolat de pistache ~ Pistachio bonbon chocolate ~
Fragrant and rich pistachio ganache enclosed in chocolate.

・Bonbon chocolat de YUZU & Noisette ~Yuzu bonbon chocolate~
A chocolate that combines Japanese and Western flavors with a delightful yuzu flavor.