[Ginza Aster] New Year's meal reservations now open

Ginza Aster has begun taking reservations for New Year's dishes for 2026.
This is a two-tiered bento box that has been painstakingly crafted one by one to express our gratitude for our 100th anniversary.
Welcome the New Year with a memorable message of hope for a prosperous year.
Reservations can be made at the store.
*Products will be available for pick-up on Wednesday, December 31st only.

[In-store items]
■ Kotobuki (New Year's feast) *Celebrating the 100th anniversary of the company's founding
Two-tiered box with 27 items (serves 2-4 people) 54,000 yen (tax included)
A special, elaborately designed two-tiered box perfect for celebrating the New Year. It is filled with exquisite dishes that go perfectly with alcohol.
<First course>
Stir-fried spiny lobster and scallops, Nagoya COACH wrapped in burdock root, chestnuts simmered in their skins, walnuts simmered in honey in the Beijing style, kelp roe flavored with Shaoxing wine
Sweetfish roe simmered in the scent of Japanese pepper, braised yuzu citrus fruit in honey, candied young peaches, live abalone in the shell simmered in Shaoxing wine, dried persimmon wrapped in white bean paste, simmered river shrimp
Grilled duck fillet, seared chili ink, grilled Japanese black beef marinated in honey, kumquats simmered in honey, pickled Chiyoroki, candied carrots
<Second course>
Large shrimp stewed in XO chili sauce, simmered matsutake mushrooms, shiitake mushrooms and bamboo shoots, deep-fried king crab, chicken liver pate, Shaoxing wine jelly
Jellyfish with sesame sauce, black beans stewed in wine, lotus root pickled in sweet and sour sauce, dried apricot lemon sandwich, pork wrapped in kelp, tiger prawns stewed in Shandong style

■ Good fortune
Two-tiered box with 20 items (for 2-3 people) 34,560 yen (tax included)
A classic Chinese New Year's dish packed with familiar dishes for people of all ages to enjoy at the New Year's dinner table.
<First course>
Sweet and sour spiny lobster, shelled abalone simmered in Shaoxing wine, sweet and sour young peaches, spiced shiitake mushrooms, sweetfish roe simmered with Japanese pepper, roasted chestnuts simmered in honey and brandy
Honey-marinated dried apricots, Shrimp stewed in Shandong style, Jellyfish with sesame sauce, Stir-fried squid with XO sauce, Crab shumai, Kumquats stewed in honey
<Second course>
Black beans stewed in wine, scallops with yuzu citrus, walnuts stewed in honey Peking style, lotus root pickled in sweet and sour sauce, deep-fried crab claws Cantonese style
Deep fried shrimp dumplings, meat dumplings with sweet and sour sauce, and large shrimp simmered in chili sauce