Deep-sea fish osechi is a three-tiered osechi dish where you can enjoy dishes made with bathynomus doedrum and deep-sea sharks. It seems that it is finished as a "must-see for delicacies".
Ichiju is mainly the Bathynomus dorsalis, which has become a hot topic for goods. It seems that two bathynomus dorsalis are baked as they are. At the same time, Kamaboko and Datemaki made from deep-sea sharks with a refreshing taste, deep-sea fishes, black cod, babylonia, and splendid alfonsino are packed.
Niju contains "standard" ingredients such as kuri-kinton, black beans, and kazunoko, and Sanju is a chirashizushi made with plenty of salmon roe and snow crab.
Reservations must be made by 17:00 on December 25th.