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Celebrate the New Year with DEAN & DELUCA OSECHI 2026

As we approach the end of the year, DEAN & DELUCA is excited to announce the opening of reservations for the highly anticipated "OSECHI 2026," starting September 19, 2025, at 11 a.m. This traditional Japanese celebratory meal is designed to welcome the New Year with elegance and delight.

A Culinary Tradition

OSECHI is an integral part of Japanese New Year celebrations, featuring an array of beautifully arranged dishes, each with its own significance. DEAN & DELUCA pays homage to this tradition by creating an exquisite spread that combines seasonal ingredients sourced from across the country, meticulously crafted by skilled artisans.

What’s Inside OSECHI 2026?

Each tier of the OSECHI box is a masterpiece, reflecting the essence of Japanese hospitality and culinary art.

Wheel One: Traditional Dishes

The first tier is dedicated to traditional sake and celebratory dishes, featuring:

• - Shiny Braised Shrimp
• - Kombu-Wrapped Red Salmon (Yamashita / Hokkaido)
• - Herring Roe (Ibara Suisan / Hokkaido)
• - Thickly Sliced Burdock (Noro Honke / Kyoto)
• - Yuzu-Cooked Salmon Roe (Marugame / Hokkaido)
• - Colored Fish Cakes (Kawachiya / Toyama)
• - Miso Grilled Salmon (Uohen / Niigata)
• - Black Soybeans (Anya / Tokyo)
• - Flat Igaki (Kawau / Shizuoka)
• - Chestnut Sweet (Shogetsudo / Gifu)

This tier encapsulates the natural blessings of Japan’s land and the craftsmanship of local producers, elevating the dining experience with every bite.

Wheel Two: DEAN & DELUCA’s Signature Appetizers

The second tier showcases a variety of sophisticated appetizers:

• - Smoked Duck and Celery Root Salad
• - Octopus and Abalone Consomme
• - Smoked Salmon Mousse
• - Smoked Oysters with Marinated Purple Cabbage
• - Oscietra Caviar
• - Gorgonzola Mascarpone with Honey
• - Pâté de Campagne en Croûte
• - Scallops with Pistachio Genoa Sauce
• - Lime Cajun Shrimp

This tier reflects DEAN & DELUCA’s commitment to flavor and quality, featuring an exquisite Oscietra caviar acclaimed for its large grains and rich taste.

Wheel Three: Main Courses

The third tier is a celebration of the chef’s dedication to highlighting the appeal of premium ingredients:

• - Halibut and Snow Crab Pie
• - Steamed and Grilled Vegetables with Dill Mayonnaise
• - Omaha Lobster Thermidor
• - Kagoshima Black Wagyu Steak with Truffle Butter

Each dish is crafted with care, from the flaky halibut and snow crab pie to the succulent Kagoshima Wagyu steak, ensuring a symphony of flavors for your celebration.

Reusable Box Plan

In a bid to promote sustainability, DEAN & DELUCA encourages customers to participate in a reusable box plan. When reserving, patrons can bring their original OSECHI box to be sanitized and reused for their meal.

Reservation Details

• - Price: ¥52,000 (tax inclusive ¥56,160). Special pricing for the reusable plan is available.
• - Quantity: Limited to 700 sets, serving between 3 to 5 people.
• - Reservation Period: September 19, 2025 – December 11, 2025.
• - Pickup Date: December 31, 2025, from 12:00 PM to 6:00 PM.
• - Delivery Options: Available for designated areas in Tokyo with a separate delivery fee.

About DEAN & DELUCA

Established in 1977 in New York’s SoHo by Joel Dean and Giorgio DeLuca, DEAN & DELUCA has grown into a beloved destination for gourmet foods and culinary delights. With a vision to offer extraordinary food experiences, DEAN & DELUCA operates numerous market stores, cafes, and a specialty wine store in Japan, continually fostering a vibrant food culture.

Join us this New Year to celebrate with DEAN & DELUCA OSECHI 2026, a balance of traditional and contemporary flavors, designed to make your celebrations unforgettable.