BELLUSTAR TOKYO, A Pan Pacific Hotel (located in Shinjuku-ku, Tokyo; General Manager: Katsushi Nishikawa) will offer a special seasonal course "Journey Through Ingredients: Hokkaido" at Restaurant Bellustar on the hotel's 45th floor from January 6 (Tuesday) to February 28 (Saturday), 2026.
Restaurant Bellustar is a modern French restaurant that focuses on ingredients from across Japan, preserving French culinary traditions and culture while constantly evolving its dining experiences. This winter's theme is Hokkaido. Guests can enjoy a variety of exquisite dishes featuring the region's mountain and sea treasures, which become even more delicious in the harsh cold and abundant nature, prepared with Chef Munehiro Takesue's expert techniques and original ideas.
Seasonal Ingredients from the Northern Land, Served in French Cuisine That Captures the Spirit of the Region
Hokkaido is a treasure trove of winter delicacies. "Journey Through Ingredients: Hokkaido" features carefully selected ingredients that are gifts from the frozen land, such as yellowtail and monkfish with firm flesh and rich fat, Ezo deer with concentrated umami and tender softness, and aged potatoes with exceptional sweetness and richness. These premium ingredients are transformed into course dishes with Restaurant Bellustar's unique arrangements. Enjoy these supreme flavors available only here, as if you were traveling.
"The ingredients of Hokkaido that survive the harsh winter have the power of nature and delicate umami. I have finished these blessings with French techniques and sensibilities, treasuring Japan's unique sense of season and aesthetics, expressing the landscape that unfolds in each dish. Please enjoy this journey-like experience with all five senses."
Beverage Selection Featuring Hokkaido's Bounty
The sommelier has also carefully selected wines from Hokkaido and other beverages. Guests can enjoy Hokkaido's bounty alongside the cuisine, including wines made using the cool climate, fruit wines made from haskap (a specialty of Hokkaido), and non-alcoholic drinks made with Hokkaido honey.
Menu Introduction (Selection)
Appetizer: Yellowtail, Dashi Praline, Daikon, Yogurt
Hokkaido yellowtail lightly grilled over charcoal is marinated in fish sauce and olive oil, layered with cashew nut paste and dashi umami. The yellowtail is topped with a salad of various daikon radishes shaped like flowers. Served with a sauce with refreshing aromas of ginger and lime in high-quality olive oil.
*Available in dinner courses TSUKI / HOSHI
Fish Dish: Monkfish Pan-Croûte, Ravigote, Anchovy
Monkfish is wrapped in prosciutto to concentrate its umami, then baked with a thin bread crust on top. The monkfish, cooked to perfection by the chef with a plump texture, is served with three types of sauces, including ravigote sauce with enjoyable acidity and texture.
*Available in dinner courses TSUKI / HOSHI
Meat Dish: Ezo Deer, Sauce Poivrade, Narazuke Condiment
Winter Ezo deer, with its outstanding lean meat flavor, is grilled with the aroma of shimeji mushrooms and burdock. Since the deer comes from near the sea, the accompaniment is a salad of seaweed and herbs with a mineral feel. Served with traditional pepper-spiced red wine sauce and narazuke condiment, allowing guests to enjoy various combinations.
*Available in dinner course TSUKI
Dessert: Fondant Chocolat, White Kidney Beans
A milk chocolate fondant chocolat made with Hokkaido milk is topped with mint flavor and scattered with celery compote. The creamy sweetness and mint aroma blend exquisitely with the greenness of celery. Served on a separate plate is kidney bean ice cream. The accent salt tightens the flavor.
*Available in dinner courses TSUKI / HOSHI
Beverage Selection
OTARUVALLEY BRUSH 2022 (OSA Winery)
A fragrant and mellow dry blush wine made at a small winery in Otaru. Beautiful color with a slightly sunset hue.
Kita Wine Pinot Noir 2022 Private Reserve (Hokkaido Chuo Winery / Chitose Winery)
Using Pinot Noir from Kimura Farm in Yoichi Town, aged approximately 15 to 35 years. Features charming aromas of cherry and raspberry with moderate tannins.
Haskap Sweet (Hokkaido Chuo Winery / Chitose Winery)
Wine made from haskap, a popular specialty fruit of Hokkaido. Sweet and sour, fruity taste with low alcohol content.
Hokkaido Elderflower Soda (Hakua Daishin Co., Ltd.)
This non-alcoholic drink with the refreshing aroma of elderflower and the gentle sweetness of Hokkaido honey can be enjoyed with meals.
Journey Through Ingredients: Hokkaido - Overview
Date: January 6 (Tuesday) to February 28 (Saturday), 2026
Location: Restaurant Bellustar (45th floor)
Hours: Dinner 5:30 PM to 10:00 PM (L.O. 9:00 PM)
Lunch 12:00 PM to 3:00 PM (L.O. 2:00 PM)
*"Journey Through Ingredients: Hokkaido" menu is also available at lunch.
Dinner
TSUKI 17,000 yen per person (tax and service charge included)
Aperitif 3 items / Amuse / Appetizer 1 / Appetizer 2 / Fish dish / Meat dish /
Avant-dessert or Fromage / Dessert / Mignardises 3 items
HOSHI 23,000 yen per person (tax and service charge included)
Aperitif 3 items / Amuse / Appetizer 1 / Appetizer 2 / Fish dish / Meat dish /
Avant-dessert or Fromage / Dessert / Mignardises 3 items
Restaurant Bellustar - Overview
"A restaurant where you journey through ingredients" is the concept of this modern French restaurant. Focusing on ingredients from across Japan, it expresses the local climate through ingredients and tableware while creating expectations for future travel destinations and memories of past travels, preserving French traditions and culture while constantly evolving the dining experience. A restaurant that symbolizes hotels as both destinations and departure points for journeys.
Seating: 36 seats (including 1 private room for 8 people)
Restaurant Bellustar TEL: 03-6233-7388 (direct)
Chef Introduction: Munehiro Takesue (Restaurant Bellustar)
After graduating from culinary school, he started his culinary career as an opening staff member at Cerulean Tower Tokyu Hotel in 2001. He learned the current foundation at Towers Restaurant "Coucanier," which earned one Michelin star at the time, and played a role under Executive Chef Yorihiko Fukuda during collaborative events with overseas chefs. After transferring to banquet cuisine in 2008, he actively challenged culinary competitions, winning third place in the Escoffier French Cuisine Competition in 2016. As an opening staff member of BELLUSTAR TOKYO, A Pan Pacific Hotel, he underwent on-site training at a three-star restaurant in Paris before being appointed chef of Restaurant Bellustar. He says, "Being sincere to ingredients and thinking about how to use them without waste is the mission of a chef," weaving course dishes that allow guests to taste the climate of various regions of Japan by bringing out the original flavor of ingredients.
*Prices shown include service charge (15%) and consumption tax (10%).
*We refuse to serve alcohol to anyone under 20 years old or anyone driving.
*Menu may change depending on ingredient availability.
*Information in this article is current as of the publication date. Latest information may differ.
*Images are for illustration purposes.
