On the first tier, there are delicate and refined Japanese flavors crafted by Takeyuki Shima, Executive Chef at “Kobe Minato Onsen Ren”. The second tier features a colorful array of Western dishes prepared by Minoru Nakamura, Executive Chef at “La Suite Kobe Oceans Garden”. On the third tier, Narinao Ohnishi—pastry chef and head of the confectionery department at “Le Pain Kobe Kitano”—offers delightful sweets. This is a meticulously crafted Osechi created by the La Suite Group, combining premium ingredients with the exquisite skills of chefs specializing in Japanese, Western, and dessert cuisine.

【First Tier】
Sweet black beans, red and white kamaboko, smelt roe, silver cod simmered in miso, mini kokushi konbu maki, red and white pickled radish, small sea bream pickled in bamboo leaves, thick omelet, unagi wrapped in nori, date maki, pickled daikon with chrysanthemum petals, softly cooked abalone, six-sided taro, bamboo shoots, red konjac, millet gluten, pickled plum and carrot, edamame, boiled shrimp glazed with soy sauce, shiitake mushrooms, yellowtail baked with yuzu, lotus root pickled in vinegar

【Second Tier】
Abalone, lobster, Kobe salmon, salmon pâté, smoked salmon, trout roe, chicken crepe rolls with mentaiko, domestically raised beef roast, ratatouille of assorted vegetables, mozzarella cheese, pork and parsley terrine

【Third Tier】
Baked cheesecake, matcha and chocolate cake, red and white macarons (raspberry and vanilla), Seto Inland Sea lemon weekend cake, Canelé Bordeaux