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


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
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
Chest Nut
Flower Carrot
Flower Daikon
Sweet Potato


FLO Featured on Seattle SoySource

Osechi Ryori


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