Make your first meal of 2016 an unforgettable experience with CHOP Steakhouse’s contemporary take on traditional New Year osechi cuisine.
Chef Scott Kihara presents just 40 sets of dishes in an elegant wooden box for just ¥35,000.
Osechi Menu (serves two to three)
• Bottle of Moët & Chandon Champagne (750ml)
• American caviar (18g) with Blinis and Sour Cream
• Certified Angus Beef Rib Eye and Braised Short Ribs
• Roasted Duck Breast with Apricot Jam
• Jumbo Black Tiger Shrimp with Sriracha Cocktail Sauce
• Sous Vide Hokkaido Diver Scallops
• Pacific Northwest-Style Smoked Salmon
• Assorted California Artisanal Cheeses
• Foie Gras Torchon
• Smoked Hiroshima Oysters
• Assorted Charcuterie (Coppa, Prosciutto di Parma, Chorizo, Salami)
Order online or by filling out one of the Club-wide order forms by December 19.
CHOP osechi collection: Dec 31 (until 9pm)
Osechi Food Safety Guidelines
• Recommended storage temperature for CHOP osechi: 4°C.
• Recommended reheating temperature for CHOP osechi: 74°C for 15 seconds
• The recommended temperatures are a guide only and may vary for different items.
• The Club assumes no responsibility for any food contamination or illness that may occur from handling these food items.