Seasonal Osechi

Akemashite Omedetou Goizaimasu! Happy New Year!
We hope you enjoy our Osechi this year with family and special friends. We have worked hard to present this very special cuisine in the Japanese tradition for your pleasure and please note all items were “made from scratch”, no pre-packaged items. And made with extra attention to detail. On behalf of all of us here at FLO, Arigato Goizaimashita!

Executive Chef, Junichiro Ise


OSECHI

1st Layer (top)

Black Cod Fish Cake
King Crab & Shiso Sushi wrapped in Bamboo leaf
10 Hour steamed Abalone
Herring Roe
Sake braised Shrimp
Anchovy w/Soy caramel
Grilled King Crab leg
Ikura
Black Beans
Pickled Daikon & Carrot
Sweet Egg

2nd Layer (middle)

Pork Belly
Pickled Lotus Root
Pickled Burdock root
Black Cod-soy, miso marinate
Sockeye Salmon-Citrus soy marinate
Chicken Meat Ball
BBQ Pork Japanese Style
Beef Negi maki
Miso Chicken

3rd Layer (bottom)

Baby Taro
Shiitake Mushroom
Snow Pea
Potato Cake
Bamboo shoot
Braised Octopus
Duck Breast
Kombu & Chicken Roll
Crab & Egg Omelet
Kumquat
Chest Nut
Flower Carrot
Flower Daikon
Sweet Potato

osechi-2017

FLO Featured on Seattle SoySource

Osechi Ryori

Osechi

Osechi Ryori is a special cuisine of traditional dishes eaten to celebrate the New Year from January 1st to the 7th. It is presented and served in layers of lacquer boxes called “Jubako”. It is a feast for family, friends and relatives who traditional visit each other during the first week of the New Year in order to spread well wishes of good harvests, prosperity and good health.

This tradition requires that all food preparation be completed by the last day of the year and menu items should last for at least the first three days of the New Year. This allowed housewives to relax and enjoy time with friends and family who come and visit during this special time.

Limited Reserved orders are now being taken, call 425-453-4005, for your special Osechi-Ryori

2015 Osechi Flyer | 2015 Osechi Ingredients

Fall 2013 Newsletter – Arigato Gozaimashita!

We are proud to introduce a California born Seattlelite, as our new Front of House Manager. He has a simple method of pursuing: “getting it right every time.” Over time Chris has been dazzled by not only our staff and tradition, but also by our customers that are all a part Flo. He may have greeted you in the past, or you may have spent time dining with him at the Bar, however he’s most excited about his new role and looks forward to building upon the relationships Flo has established, and those that are to come. We would like to re-welcome all of you to Flo Restaurant, and, please join us soon and congratulate Chris on a well-deserved promotion.

Download a Full Newsletter in PDF following the link: 2013 October Newsletter.