Ryotei Kawabun
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A serene and rich start to the new year, imbued with 400 years of aesthetic sensibility
KAWABUN Restaurant's "2027 Special Osechi (New Year's Feast)"
KAWABUN Restaurant's "2027 Special Osechi (New Year's Feast)"
Since its founding as a fish shop by the first generation Kawachiya Bunzaemon, who moved there during the relocation from Kiyosu,
KAWABUN, the oldest traditional Japanese restaurant in Nagoya, boasts a history of 400 years.
Starting with a discerning eye recognized even by the Owari Tokugawa family, he became a caterer,
And that history has continued to unfold as a restaurant.
What we value is,
It's about the enduring value of "authenticity" passed down through generations, and the peaceful moments that fill your heart.
This year's "Special Osechi" is
This Osechi is more than just a meal—it is an experience.
A translucent amber-colored Hida Shunkei lacquerware bento box, and delicate hemp leaf patterns in Arimatsu Shibori.
Each of these items will grow and age alongside your family's history, eventually becoming a cherished tool that will last a lifetime.
We promise you a rich and fulfilling time that will continue into the future, even after the celebratory feast.
When you open the bento box, you'll find red snow crabs nurtured in the deep sea,
A selection of exquisite products, including Royal Caviar, a gift from pristine streams, and other items showcasing the craftsmanship of skilled artisans, will be on display.
No troublesome steps are required.
A time of complete indulgence begins, where you simply surrender yourself to beauty and deliciousness.
This year's New Year's feast is,
We promise a "250,000 Yen Special Osechi" that includes a traditional craft tableware that will last a lifetime and an all-inclusive gourmet experience,
We have prepared two types of traditional "100,000 yen Osechi" sets that embody KAWABUN 's sincerity and skill.
A beautiful New Year, unique to KAWABUN, refined over 400 years.
Enjoy a truly memorable and elegant time with your loved ones, a moment that will leave a lasting impression.
[Price and Contents]
250,000 yen (270,000 yen including consumption tax)
A set consisting of a 3-tiered bento box plus separate boxes (fruit chirashi bento, fugu hot pot set, and Omi beef mirin-grilled).
*We plan to deliver your order in two separate packages.
Number of participants: 5-7 people
Hida Shunkei lacquerware bento box and chopsticks
The amber's brilliance embodies the aesthetics of minimalism.
A vessel that grows and improves with age, a "lifetime" item.
The reason we chose the tiered food container is because it has been used since the early Edo period.
A tradition passed down in the Hida Takayama region
Traditional craft "Hida Shunkei".
Hida Shunkei, which relies solely on the natural beauty of the wood grain and the translucent luster of the lacquer, truly embodies the "aesthetics of subtraction."
This "transparent lacquer" finish, which leaves no room for deception,
The philosophy of trying to bring out the true essence of the materials deeply resonates with KAWABUN 's approach.
The project is being handled by Fukuju Lacquerware Store, a renowned craftsman founded in 1858.
The bento box, with its surprisingly light weight and soft texture, deepens in the transparency of the lacquer as time passes.
You can enjoy the beautiful "aging process" as it gradually gains a golden sheen.
This is not a vessel for a one-time celebratory feast.
Even after the New Year's celebrations are over, these beautiful dishes will continue to adorn your dining table, whether Japanese or Western, as part of your everyday meals.
As the years pass, it changes its texture and grows, imbuing it with the memories of your family.
Please welcome this as a "lifelong work of art" that will accompany you for many years to come.
《Fukuju Lacquerware Store》Homepage
Founded in 1858, the current head of the family, Ryota Fukuju, is the fifth generation.
A pioneering figure who laid the foundation for the Shunkei lacquerware specialty shop in Takayama City, Gifu Prefecture.
Each piece of pottery is created through a division of labor: the woodworking and the lacquering, and each is completed by the skilled hands of the respective craftsmen.
Arimatsu Shibori Furoshiki (wrapping cloth)
Owari craftsmanship, as depicted in ukiyo-e prints.
A New Year's celebration enveloped in 400 years of history
Arimatsu Shibori, a traditional craft from Owari, has captivated travelers along the Tokaido road since the early Edo period, and its beautiful form has been depicted in ukiyo-e prints by Katsushika Hokusai and Utagawa Hiroshige.
Like KAWABUN, this exquisite craftsmanship has woven a history of approximately 400 years.
We will gently wrap your New Year's greetings in this gift.
The design by author Nariko Anbo resonates with the design of the "Water Mirror Room," the grand hall that symbolizes KAWABUN.
This is an original "hemp leaf pattern".
Because hemp grows straight and strong, it has long been considered an auspicious pattern symbolizing healthy growth and strong vitality.
The unique three-dimensional effect and soft texture are created by the artisans tying and dyeing each piece by hand.
It gives you a feeling of warmth every time you hold it.
From the moment the beautiful tiered box is untied with this Arimatsu Shibori,
A truly exceptional New Year's experience begins. Even after the New Year's celebrations are over, please cherish these beautiful cloths and furoshiki (wrapping cloths) for a long time to come, as a symbol of your family's healthy future.
*The photo is for 2026, the Year of the Horse. The furoshiki for 2027 will be plain.
《Nariko Anbo》Instagram〉
Born in Nagoya. While studying art as a student, she became interested in traditional crafts and moved to Arimatsu.
I worked for an Arimatsu Shibori company for nine years, where I learned techniques and knowledge through successor training programs and international Shibori conferences before becoming independent.
Currently, I create everyday items such as fashion pieces, as well as interior designs for hotels and shops.
Through workshops and lectures, we are passing on the charm of tradition and Japanese culture to the next generation.
Himakajima Island Pufferfish Hot Pot Set
The discerning eye of the first Bunzaemon.
The ultimate texture achieved through a traditional fishing method that has been practiced for a hundred years.
KAWABUN was born as a fishmonger.
Based on the unwavering spirit of "fish connoisseurship" passed down from the first generation Kawachiya Bunzaemon, we have prepared the finest tiger pufferfish from Himakajima Island in Aichi Prefecture, which is at its most delicious peak season in winter.
Because they are caught one by one carefully, the fish are not stressed.
It produces beautiful, blemish-free flesh, exceptional freshness, and a wonderfully firm texture.
Preparations at home include,
Simply put the special broth, carefully prepared by the restaurant just for this occasion, and the vegetables into a pot and heat it up.
Enveloped in the rich aroma of the gently rising broth, you savor the finest fugu (pufferfish).
Enjoy a heartwarming and delightful gathering filled with delicious food that will make you forget the winter chill.
Omi beef grilled with mirin (sweet rice wine)
The sweet fat of Japan's three best wagyu beef
Infused with the rich flavor and aroma of ancient times
In Shiga Prefecture, blessed with abundant nature and pristine water,
Omi beef, one of Japan's three most famous wagyu breeds, is raised with meticulous care.
Among them, the beautiful marbling,
We have carefully selected the finest meat, so tender that it melts in your mouth at the slightest touch, and the sweetness of its fat is irresistible.
Unlike sugar, high-quality mirin has a deep, soft sweetness and luster that is unique to it.
It brings out the delicate flavor inherent in the meat to the fullest extent.
Its ease of preparation is also appealing; simply heat the included special sauce and quickly dip the meat in it.
The moment it's heated, the rich aroma fills the room, and the sweet aftertaste melts in your mouth.
This is a profound flavor that only KAWABUN with his long history of working with Japanese cuisine, can offer.
Royal Caviar from Toyone Village, Aichi Prefecture
The pure, pristine water of the deep mountains and the passion of over ten years have come to fruition.
The finest "black pearl"
Toyone Village, nestled deep in the heart of Aichi Prefecture and surrounded by abundant nature, has a population of approximately 1,000 people.
Driven by the passionate desire of local residents to "create a future for their beloved village," it took ten years to nurture them with the same care and affection as their own children, in an environment as pure and clear as pristine spring water.
It is truly a gift from nature itself.
The pristine water source yields an astonishingly pure and unadulterated flavor, completely free of any unpleasant off-flavors or fishy odors. It melts softly the moment it touches your tongue, and the rich, nutty depth and mellow saltiness spread quietly and deeply. This is an extremely rare delicacy that can only be found in a limited number of locations.
Please enjoy to your heart's content the profound and refined aftertaste, perfectly suited to a New Year's celebration.
Red snow crab from Fukui Prefecture, Daikimaru
A miracle at 1000 meters deep
A beautiful crimson carpet that frees you from troubles.
The Daiki Maru is the only fishing boat in Fukui Prefecture that specializes in red snow crab fishing, boasting exceptional skill.
Their fishing grounds are in the harsh deep sea, 1,000 meters deep and with temperatures of zero degrees Celsius, far offshore. Raised slowly over many years in the pristine deep-sea water rich in minerals, the crabs develop a sweetness that surpasses even that of the snow crab, and an abundance of juiciness.
The chefs at the restaurant carefully boil the precious crabs, ensuring that not a single drop of flavor is lost, and then remove the shells by hand.
We've generously filled every single layer of the bento box with it.
The moment you open the lid, you're greeted by a breathtakingly beautiful, vibrant crimson carpet.
You won't have to go through the hassle of peeling the shells when you eat crab.
Without getting your hands dirty, and without interrupting conversation at the dinner table while peeling shells,
You can bring the exquisite flesh to your mouth directly with your chopsticks. Simply surrender yourself to the bounty of the sea.
Enjoy peaceful and tranquil family time. We promise you the ultimate in luxury and attentive service.
Fruit Chirashi Bowl
It beautifully elevates the lingering feeling of the New Year.
Loved across generations,
A pure sweetness like a jewel box
To conclude a lavish New Year's feast, a pure and refreshing sweetness that brightens the heart is the perfect choice. KAWABUN 's pastry chef has carefully selected strawberries from Aichi Prefecture, which are at their most fragrant and sweet during the New Year season, to create a "fruit chirashi" that is as beautiful as a jewel box.
When you put your spoon in, you'll find beautifully calculated layers.
A soft genoise sponge cake, generously soaked in strawberry and raspberry syrup, is layered with fragrant and rich pistachio bavarian cream and a fruity strawberry confiture.
For the finishing touch, it's coated in a clear jelly subtly flavored with cherry brandy "Kirsch".
The overall flavor is clean and refreshing. The sweet and sour taste of juicy fruit,
The delicate and intricate pairings, woven together in layers, will elegantly enhance the lingering atmosphere of the celebration.
Toyone Royal Caviar, Cauliflower Mousse, Salt-Steamed Abalone from Mikawa, Boiled Clams
Grilled Spanish mackerel from Mikawa Bay, grilled spiny lobster with egg yolk, grilled blackthroat seaperch in Saikyo miso.
Yellowtail simmered in celebratory sauce from Mikawa Bay, eel simmered in soy sauce and sansho pepper, salmon roe marinated in soy sauce, herring roe
Celebratory boiled prawns, conger eel wrapped in kelp, steamed sea urchin, candied sardines, and temari-fu (decorative wheat gluten balls).
Pickled young ginger, pickled Aisai lotus root, lettuce
[Second Layer]
Niwa black beans, full moon egg rolled omelet, Aichi duck simmered in soy sauce, Aichi beef roast beef, Mikawa red chicken Genpei-yaki
Smoked quail from Toyohashi, boiled bamboo shoots, Matsumae-zuke (pickled salmon with herring roe), karasumi (cured mullet roe), and tenderly boiled Himakajima octopus.
Ume Yagoto carrots, Umemiya Shige radish, Yanamaru taro stew, persimmon namasu, honey char siu from the back door.
Oya Kamaboko (fish cake), snow peas, chestnut paste, sweet potato paste, temari-fu (decorative wheat gluten balls)
[The third layer]
Red snow crab from Fukui Prefecture, Daikimaru brand, red snow crab miso soy sauce, sudachi citrus.
[Separate box]
Fruit Chirashi Rice Bowl, Four Kinds of Assorted Sashimi Set, Omi Beef Mirin-Grilled Set
[Price and Contents]
100,000 yen (108,000 yen including tax)
3-tier heavy
(Royal caviar and red snow crab are also included in the three-tiered bento box.)
Target number: 2~3 people
[First layer]
Aisai lotus root in sweet and sour sauce, herring roe, premium white salmon marinated in Matsumae-style sauce, salmon roe marinated in soy sauce
Grilled spiny lobster with egg yolk, smoked quail eggs, boiled kuruma shrimp, pickled plum and daikon radish, dried mullet roe, carrots, and candied sardines.
Grilled food, snow peas, chestnut paste, black beans, lettuce, rolled omelet
[Second layer]
Grilled blackthroat seaperch in Saikyo miso, boiled clams, Jiromaru spinach in dashi broth, soft-boiled octopus from Himakajima Island.
Celebratory sea bream, Mikawa Isshiki eel tsukudani, sansho pepper, Chita beef roast beef, Mikawa abalone steamed in salt
Tsuchida pumpkin stew (from Chita Peninsula), Hiramatsu shiitake mushroom stew, Nagoya Cochin chicken Genpei-yaki.
Red and white kamaboko (fish cake) from Oya Kamaboko Shoten, a company with 100 years of history. Red and white namasu (pickled daikon radish and carrots).
Steamed sea urchin with purple flowers, pickled ginger, and round taro.
[The third layer]
Toyone Royal Caviar, Echizen Red Snow Crab, Echizen Red Snow Crab Miso, Sudachi Citrus
[Reservations now open]
From 6:00 PM on (Thu) October 1, 2026, you can purchase this item via "Purchase this item".
[Regarding the delivery method]
You can pick up your order at the store or have it delivered via refrigerated shipping.
In-store pickup: Pick-up will be available at Ryotei KAWABUN between 9:00 AM and 1:00 PM on December 31, 2026.
Delivery by mail: Please request this when making your reservation (an additional delivery fee will be charged).
The delivery date is scheduled for December 31, 2026 (we cannot accept requests for specific delivery dates or times).
*Please note that delivery may be delayed due to weather conditions, traffic, etc.
[Areas where delivery is not possible]
Hokkaido, Aomori Prefecture, Akita Prefecture, Iwate Prefecture, Okinawa Prefecture, and other remote islands
*For orders from areas where delivery is not possible,
We sincerely apologize, but the cancellation process will be performed automatically.
[Price]
KAWABUN Special Osechi Set for 2027: 250,000 yen (270,000 yen including tax)
KAWABUN Osechi (New Year's feast) for 2027: 100,000 yen (108,000 yen including tax)
[About payment methods]
We accept payment by credit card in advance or by bank transfer in advance.
*Please note that we cannot accept payment at the store on the day of pickup,
Thank you for your understanding.
【Notes】
*The expiration date is January 1, 2027, at 11:00 PM (please store in a refrigerator at 10°C or below).
*Please note that changes to ingredients and allergy accommodations,
We are unable to accommodate individual requests regarding the contents of the Osechi (New Year's feast).
*The final deadline for reservations is December 1st, 2026 at 17:00.
Please note that we cannot accept cancellations after an order has been placed.
