#Japan #Tokyo #Nakamuraya #Pure Indian Curry #Coleman Curry

Experience the Luxurious Taste of Shinjuku Nakamuraya's Osechi

With the festive season approaching, Shinjuku Nakamuraya has announced the limited release of their exquisite Osechi, a traditional Japanese New Year cuisine. This year, the iconic restaurant, known for its rich culinary history dating back to 1901, will offer a unique two-tiered Osechi filled with sumptuous dishes and their renowned curries, set to be available for pre-order starting September 8, 2026.

A Legacy of Culinary Excellence

Nakamuraya has been creating Osechi dishes since 1965, utilizing years of expertise from their talented chefs. The emphasis is placed on hand-crafted preparation, ensuring that each dish reflects their dedication to quality. The recent trends in the Osechi market reveal a polarization between affordable and high-end options. In response, Nakamuraya combines Western and Chinese cuisine into their Osechi offerings, responding to the diverse palates of modern customers.

This year's Osechi will include luxurious ingredients such as domestically-reared beef, abalone, prawns, and duck, all meticulously prepared using a variety of cooking techniques to create dishes that are not just delicious but also visually stunning—a fitting way to celebrate the New Year.

Special Inclusion of Signature Curries

To further enhance this delectable ensemble, Nakmumura also includes their famous Nakamuraya Pure Indian Curry and Coleman Curry, which have been honed since the establishment of their café in 1927. As Nakamuraya prepares to celebrate the centenary of Pure Indian Curry in 2027, this inclusion pays homage to their rich culinary heritage, allowing customers to experience authentic flavors right at their dining table.

Key Features of the Osechi Package

1. Handmade Excellence: Every dish in the Osechi is made with precision and care by Nakamuraya's skilled chefs, utilizing high-quality ingredients to create a celebratory feast.
2. Preserving Freshness: Delivered via refrigerated service, customers can enjoy the Osechi without the need for thawing, serving it directly from the package to their tables.
3. Traditional Flavors: Enjoy Nakamuraya's iconic curries alongside the Osechi, allowing you to experience the full taste of their culinary offerings.

Detailed Menu Breakdown

First Tier of Osechi includes:

• - Smoked salmon with daikon marinade
• - Shrimp terrine
• - Confit duck
• - Scallops with Burgundy sauce
• - Prawns with Americain sauce
• - Octopus with Kyoto yam wasabi leaf sauce - Genovese style
• - Pork and foie gras rillettes
• - Roast beef from domestic beef
• - Seabream escabeche

Second Tier of Osechi includes:

• - Walnuts in syrup
• - Braised domestic pork shoulder with Shaoxing wine
• - Sweet and sour napa cabbage
• - Tender abalone with seasonal bamboo shoots
• - Fried snow crab claws wrapped in shrimp paste
• - Stir-fried cuttlefish with XO sauce
• - Jellyfish salad
• - Steamed chicken with Kujo green onion sauce

Pricing and Availability

• - Price: 38,880 yen (including tax and shipping)
• - Serves: 3-4 people
• - Dimensions: 228mm × 228mm × 60mm x 2
• - Expiration Date: January 1, 2027
• - Limited Quantity: Only 150 sets available, so early reservation is recommended.

How to Reserve

Reservations can be made through Sweets & Delica Bonna, located at the basement level of Shinjuku Nakamuraya Building. Their operating hours are from 10:30 AM to 7:30 PM, and inquiries can be directed to the phone number 03-5362-7507.

Shipping is available only in certain regions of Tokyo, Kanagawa, Saitama, and Chiba, excluding some areas. The delivery date is set for December 31, 2026.

Chef Recommendations

Chef Daisuke Kataoka encourages you to savor the flavors of the dishes:

• - Prawns with Americain Sauce: "We enhanced the natural flavors of the prawns by simply boiling them in salted water, and paired them with a rich Americain sauce crafted from lobster and aromatic vegetables, simmered to capture the essence of the prawns. Every bite encapsulates the essence of our dedication to the craft."

• - Braised Domestic Pork Shoulder: Head Chef Mitsuru Takaka states, "We seared pork shoulder to perfection and slowly braised it in a sauce made from Shaoxing wine, allowing the rich flavors to meld and deepen, creating a taste sensation that speaks to our culinary ties."

Nakamuraya continues its commitment to offering not just meals, but experiences that celebrate culinary heritage and innovation as part of their philosophy to share joy through food.