Hiramatsu's takeout/delivery service, "Hiramatsu To Go," has unveiled its Christmas-limited menu. Choose from two options: "Hiramatsu," aiming for the ultimate dining experience, and "Paul Bocuse," offering party-ready cuisine.

Hiramatsu operates French and Italian restaurants nationwide. "Hiramatsu To Go" is their takeout and delivery service that brings the exquisite flavors of Hiramatsu restaurants to your home.

This year, "Hiramatsu To Go" presents the Christmas-limited menu, "Christmas Hamper."

The menu comes in two varieties: "Hiramatsu" and "Paul Bocuse."

The "Hiramatsu" menu is a collaborative creation by three Hiramatsu chefs, uniting their ideas to craft supreme dishes.

The chefs crafting these dishes are Takeshi Kamoda (Sans et Saveurs, Marunouchi, Tokyo), Shoji Naiki (Restaurant Hiramatsu Réserve, Nishi-Azabu, Tokyo), and Kentaro Suzuki (Argento, Ginza, Tokyo). These three chefs, driven by an exceptional passion for "deliciousness" and a constant desire to delight diners, have created the ultimate luxurious "home dining" experience for this Christmas.

The menu features opulent ingredients, including the highly prized Chapon capon, only available during the Christmas season, an appetizer of Osetra caviar and snow crab, and a bouillabaisse with a rich broth infused with the essence of sea bream and lobster, all presented with visual splendor.

Also notable is a strikingly black soup. This is a shabu-shabu dish where slices of Yamagata beef roast beef are dipped into a jet-black broth, concentrated with the umami and aroma of black truffle and black garlic. It is served with butter rice, cooked with Echiré butter and herbs, using "Gorobei" Koshihikari rice.

Accompanied by champagne and white wine, this promises a luxurious holiday season spent in the comfort of your own home.

Meanwhile, the "Paul Bocuse" menu is perfect for parties with family and friends.

This menu is filled with Lyonnaise regional dishes and Paul Bocuse's signature specialties, passed down from Chef Paul Bocuse himself, the Grand Chef of the three-Michelin-starred Paul Bocuse restaurant in Lyon, France, which has maintained its accolades for over 50 years.

Among these, the "Duck Terrine" is one of Paul Bocuse's signature dishes, offering a deep, concentrated flavor that pairs exceptionally well with wine. The party-essential pie features Tasmanian salmon, layered with hard-boiled egg, spinach, and saffron risotto.

Additionally, the menu includes tender braised beef tongue and "Bûche de Noël," a classic Christmas dessert, prepared with a rich chestnut flavor and a charming appearance.

The "Paul Bocuse" set is designed for spending quality time with loved ones.