Traditional New Year’s Osechi Ryori Served on Table – Also Available at Rinten-an

Reported and photographed by Huang Shiyuan / Taipei

Japanese New Year’s cuisine is called “Osechi Ryori.” The traditional Osechi Ryori originates from dishes first offered to the deities and later enjoyed by people, symbolizing the receipt of abundant food and blessings from the gods as a promising start to the year. At Rinten-an, a refined Japanese restaurant, many ingredients rich in auspicious meaning are used in the dishes, such as mochi (symbolizing resilience and hope), kuromame (sweet black beans, whose Japanese name sounds like "diligent"), red and white radishes, and kazunoko (herring roe). Experience Japan’s hopes and blessings for the new year. Lunch course starts from 880 JPY + 10%, dinner course from 1780 JPY + 10%.

The following is an introduction to the 1980 JPY lunch course.



▲ Assorted Platter for Japanese New Year.
The “mizuhiki” (decorative cords) at the top are auspicious knots used in Japanese celebrations. Set against a winter-white backdrop, they are adorned with bracken fern (white on the reverse, symbolizing longevity), nandina (whose Japanese name phonetically suggests “overcoming hardships,” implying smooth sailing in the new year), as well as pine, bamboo, and plum—plants all rich in symbolic meaning that convey the festive wishes of the season.

▲ Chef’s Selection: Assorted Five Kinds of Seasonal Fish.
The sashimi at Rinten-an uses only the freshest seasonal fish delivered daily, such as red snapper, bonito, squid, and needlefish. It is served with wasabi paste, safflower, and shiso petals to enhance the aroma and bring out distinct flavors.


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▲ Grilled Swordfish with Charcoal-Flame Spice.
The swordfish is brushed with homemade teriyaki sauce and sesame seeds, then grilled directly over charcoal. Finally, ground sesame is sprinkled on top to enhance the aroma. The delicate fish has a slight numbing spiciness, derived from a touch of Korean chili paste in the sauce. Served alongside is pickled daikon radish, cut by the chef into chrysanthemum-leaf shapes to symbolize longevity.

Simmered Daikon with Walnut Miso
In Japanese, “furo” means “bathhouse.” This dish is named “Furo-buki Daikon” (Steam-Rising Daikon) because when served, steam gently rises from the daikon, reminiscent of vapor drifting out of a bathhouse. The chef cooks winter-season daikon together with white rice, enhancing its natural sweetness, then simmers it with kelp to infuse flavor. Finally, a specially prepared red miso is mixed with crushed, fried walnuts, and served with snow crab meat and a garnish of Japanese yuzu zest.


▲ Char-Grilled Iberico Pork and Chinese Cabbage Hotpot
Selecting bone-in Iberico pork loin, the chef lightly chars it beforehand, giving it a smoky aroma. It is served with Japanese watercress and seasonal mushrooms. The base of this Chinese cabbage hotpot is specially blended from bonito stock, kelp stock, pork bone stock, and Chinese cabbage concentrate, resulting in a rich and savory flavor.

Sansho-Flavored Small Fish Rice
Small fish are simmered in bonito sauce and sansho pepper until flavorful, then dried to lock in the juices. They are mixed with Japanese Yumenomai rice and steamed, allowing the grains to absorb the aroma of the fish. Before serving in a rice box, a handful of dried small fish is sprinkled on top to add texture.

▲ Fruit Assortment “Senryou”
This fruit assortment “Senryou” features plants that appear in winter and are commonly used as decorative, auspicious plants in Japan during New Year celebrations, symbolizing the arrival of wealth. The coconut mousse and citrus jelly are made from coconut milk mousse paired with citrus juice agar, topped with blueberries, rosehip jam, and mint, along with small white particles made from potato. It is finished with a drizzle of broth made from Golden Oolong tea. The Japanese apple Koshu is stewed in white wine and honey, with a hint of rosemary, and served with strawberry jam below.

Address: No. 20, Lane 81, Section 2, Dunhua South Road, Taipei City
Phone: 02-2705-0101

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