Sushi Ann Osechi

Supervised by Executive Chef Noriyuki Takahashi, this exclusive offering is limited to only 30 sets.

  • [壱の重 First Tier]
    紅白蒲鉾 Red and White Kamaboko (Fish Cake) / 酢蓮根 Pickled Lotus Root / 子持ち昆布山葵仕込み Komochi Konbu with Wasabi / 伊達巻き Datemaki (Sweet Rolled Omelette) / 栗金団 Kuri Kinton (Mashed Sweet Potato with Chestnuts) / 黒豆赤ワイン煮 Sweet Black Soybeans / イクラ醤油漬け Soy Sauce Marinated Salmon Roe / 紅白なます Red and White Namasu (Pickled Daikon and Carrot) / 鮭昆布巻き Salmon Konbu Roll / たたき牛蒡 Simmered Burdock Root

    [二の重 Second Tier]
    鮑酒蒸し Sake-Steamed Abalone / 牡蠣オイル漬け Oil-Marinated Oysters / 蛸柔らか煮 Simmered Octopus / 祝い海老 Simmered Shrimp / 鮑肝旨煮 Steamed Abalone Liver / 銀鱈幽庵焼き Grilled Black Cod

    [三の重 Third Tier]
    根菜旨煮 Simmered Vegetables (里芋 Taro / 筍 Bamboo Shoots / 牛蒡 Burdock Root / 梅人参 Carrot / 蓮根 Lotus Root / 手網蒟蒻 Konjac / 絹さや Snow Peas)

  • Three-Tiered Box
    +
    [四の重 Fourth Tier]
    Miyazaki Wagyu A5 Beef Tataki 宮崎和牛A5ビーフたたき

特選福運御節（二人前）

Pickup Date:
December 31, 1:00 PM – 7:00 PM
Pickup Address:
38 E 51st Street, New York, NY 10022
*For delivery requests, please contact us.
Order / Inquiries:
212-755-1780 / contact@sushiann.net

Cancellation Policy: Any cancellations made after 9:00 PM on Friday, December 27, will be subject to a 100% charge of the reserved order amount, including tax.

All our chefs specialize in creating Authentic Japanese dishes here at Sushi Ann. We offer a seasonal, artisanal course that highlights the freshest ingredients at our disposal. Ready to serve you a Japanese adventure and great dining experience.

Executive chef

Noriyuki Takahashi

Noriyuki Takahashi who goes by "Taka", was born in Saitama, Japan.

Chef Taka’s culinary journey began at Tsukiji Sushi Say in Japan. Trained in the centuries-old Edomae style, where he spent years perfecting himself in the techniques of Edomae.

Then he moved to New York to pursue his dream. worked at Midtown's well regarded Sushi Ann for  25 years and  5 years as a head chef at 15 East in Union square.

Now chef TAKA is spending more time on creating a lot of different varieties based on Edomae which are old Tokyo style skills with a splash NYC touch.