New Year's day feast; Osechi from Sushi Taro 寿司太郎のおせち料理重箱

We started New Year's day evening with cold chawanmushi topped with uni and ikura which was followed by a small sashimi of tuna (akami and chutoro) and uni.

We finally started feasting on Sushi Taro's osechi juubako. The picture below is the first or upper box. It includes all the special, traditional foods eaten on New Year's day to bring good luck for the rest of the year and then some. As we started removing food we found many items hidden underneath. So the top box included several layers artfully packed one on top of the other. 

This is the second or lower box.

For those who may be interested what in the boxes, the below are the links for the menu in Japanese and English.

Menu in Japanese

Menu in English

Like kids in a candy shop we "oohhed" and "ahhed" and couldn't decide what to eat first. We tried a little of this and a little of that and ended up filling the plate shown here. But after eating this we were too full to go back for more.

Everything was very good. Many of the items can only be made by a professional chef; for example, the monkfish liver terrine 鮟肝豆腐--which was exquisite. The fish especially the sweet fish or "ayu" with roe 子持ち鮎 was a stand out. With something like this available, I have the perfect excuse for not making Osechi myself.

The fish pictured below was the highlight of the Jan 2nd feast from the box. This is a grilled small celebratory red fish or "tai" 鯛. After posing for the photo, he was deboned by my wife the resident deboning expert. (She claims I don't debone a fish I just take a mouthful and separate the meat from the bones in my mouth, spitting out bones and swallowing the meat.) She says she can't do that so for safety's sake she meticulously debones fish. She even recovered the cheeks from this fellow. 

We hit the box again but still did not finish it on the 2nd day.