BELLUSTAR TOKYO, A Pan Pacific Hotel (Shinjuku, Tokyo; General Manager: Nishikawa Katsushi) will host a special whisky pairing event, "Bellustar Journey 〜Japanese Whisky Pairing Course Experience〜," at Bar Bellustar on the 45th floor. This exclusive experience will take place on two nights only: March 26 (Thursday) and April 23 (Thursday), 2026.
BELLUSTAR TOKYO regularly presents "Bellustar Journey," a pairing experience created through the collaboration of bartenders and chefs, where guests can enjoy the marriage of spirits and ingredients nurtured by their terroir. The 12th edition, "Japanese Whisky Pairing Course Experience," is a special collaboration between Beverage Director Shigeki Yoshida and Restaurant Bellustar Chef Munehiro Takesue.
Five carefully selected rare Japanese whiskies, including the globally acclaimed Hibiki 17 Year, will be featured. Each bottle will be served in a way that best highlights its unique character, paired with dishes that create harmonious marriages of flavors.
This concept originated from Yoshida's vision to create a pairing course that fuses Japanese terroir and cuisine with the sensibility and technique of the chef, sommelier, and bartender. Due to the limited availability of these rare bottles, the event will be held on just two nights.
Comments from Beverage Director Shigeki Yoshida
"While visiting distilleries across the country, I found that one of the joys of travel was enjoying local cuisine paired with whisky. I realized that even with domestic whiskies alone, there's such a wide range of aromas and flavors that it's enough to create a full course. I first grouped whiskies suitable for a course meal in the order they would be served, then proposed food images to match each to the chef. Together, we refined the course structure, incorporating local ingredients, Japanese elements, and bar-inspired touches. The process of tasting and exploring pairings where aromas and finishes resonate together has a different challenge and fascination compared to wine. We serve each whisky in a way that maximizes its compatibility with the dishes, and I hope you'll enjoy discovering new facets of whisky through this pairing course."
Beverage Director Shigeki Yoshida
Comments from Restaurant Bellustar Chef Munehiro Takesue
"For 'Bellustar Journey,' I embrace the challenge of creating dishes based on whisky's character and terroir—the reverse of the usual approach. This process brings new discoveries every time. To complement the aroma, barrel nuances, and peat character, I carefully adjust saltiness, acidity, smokiness, and fermented elements, pursuing aromas and finishes that resonate in each dish. Please experience the depth of pairing where food and whisky elevate each other through all five senses."
Restaurant Bellustar Chef Munehiro Takesue
A Pairing Course Woven by the Sensibility and Technique of Chef, Sommelier, and Bartender, Fusing Japanese Terroir and Cuisine
Amuse
Single Malt Yoichi Aromatic Yeast 2022 Whisky Float Lemon Spiral Highball
× Sakura Trout Quiche with Fermented Cream
The whisky is served as a highball wrapped in a lemon spiral, inspired by champagne. It's paired with a quiche featuring Hokkaido sakura trout.
The aromas of whisky and lemon combine, while the flavors of fermented cream and pie crust blend together. As you drink, the lemon peel spring creates convection, allowing you to enjoy the evolving flavors with each sip.
Hors d'oeuvre
Ichiro's Malt Chichibu Red Wine Cask 2023
× Duck and Foie Gras Pâté en Croûte with Narazuke and Miso Condiment
The whisky, with its deep berry aroma from red wine barrels, is swirled in a decanter to release its bouquet before being served on the rocks.
The wild complexity and spice notes of the pâté en croûte harmonize with the barrel elements.
The flavors of Chichibu miso and the texture and deep sweetness of narazuke (sake-pickled vegetables) resonate with the whisky's character, creating a luxurious combination to be savored individually.
Fish Course
Single Malt Komagatake / Single Malt Tsunuki Goto Whisky Cocktail
× Rice-Baked Scallops with Smoked Eel and Asari Écume
A twist on the Penicillin cocktail using Single Malt Komagatake and Tokyu Hotels Original Whisky "Tsunuki Goto." Fruity aromas of pear, lemon honey, and ginger harmonize beautifully.
The dish features pan-seared scallops topped with charcoal-grilled smoked eel, crisped to perfection, paired to complement the whisky's smokiness, minerality, and iodine notes.
Meat Course
Hibiki 17 Year
× Grilled Shiraoi Wagyu Smoked with Straw, Wild Garlic, Hollandaise Sauce
The legendary whisky Hibiki 17 Year, discontinued in 2018, makes an appearance. This pinnacle of Japanese blending artistry is the highlight of the course.
It's paired with Kuroge Wagyu beef steamed with rice straw, dressed with a sweet-savory sauce inspired by sukiyaki, the refined essence of Japanese cuisine for enjoying wagyu. Experience this luxurious marriage where the deep maturation of Hibiki 17 Year overlaps with Japanese umami.
Dessert
Akkeshi Single Malt Whisky Risshun (Beginning of Spring)
× Domestic Blue Cheese Madeleines with Honey, Walnut, and Raisin Ice Cream
To conclude the course, Akkeshi's 24 Sekki series features the deep peat and sweetness of Risshun, powerfully expressing the arrival of spring, served as a highball. The madeleine features the gentle saltiness of domestic blue cheese and the texture of walnuts, served with whisky-soaked raisins and ice cream. The contrast between sweet-and-salty and peat, with whisky-soaked raisins, leaves a lingering finish.
Event Details: Bellustar Journey 〜Japanese Whisky Pairing Course Experience〜
Dates: March 26 (Thursday) and April 23 (Thursday), 2026 – Two nights only
Time: 7:00 PM start to 9:00 PM end (doors open at 6:30 PM)
Price: ¥35,000 (tax and service charge included)
Reservations: Advance reservation required by 6:00 PM the day before. Please reserve by phone or online.
Phone: 03-6233-8455 (direct line)
Prices shown include service charge (15%) and consumption tax (10%).
By law, we cannot serve alcohol to anyone driving or under 20 years of age.
Menu items may change depending on ingredient availability.
Information in this article is current as of the publication date and may differ from the latest information.
Images are for illustrative purposes.
