Western restaurant Bella Vista, located on the 40th floor of Hotel New Otani Tokyo at a height of 144 meters, is introducing two new spring dishes starting March 10, 2026.
Two Spring Dishes to Complement the Jomon Grill
Chef Shintaro Saito — who trained at Tour d'Argent Tokyo (the only branch of the 400-year-old Paris institution) and other restaurants within the hotel before becoming head chef of Bella Vista in 2025 — has selected French white asparagus and sakura shrimp as the seasonal highlights this spring.
The first dish, White Asparagus Fritto with Vin Jaune-scented Sabayon (¥3,500), features French white asparagus and morel mushrooms. The thick-stemmed asparagus is slowly butter-confit and served as a light fritto, paired with a rich cream sauce made from morel mushrooms, bouillon, and veal stock, along with a sabayon fragrant with Vin Jaune — a distinctive wine from the Jura region of eastern France.
The second dish, Sakura Shrimp and Arugula Spaghettini (¥3,500), showcases seasonal sakura shrimp in two textures: sautéed to draw out natural sweetness, and crisply fried in oil for added crunch. The oil-based pasta keeps the overall taste light, while the bold aroma of the shrimp and the pleasant bite of arugula add character. A dinner version includes bottarga for a richer flavor.
Note: The photo shows the dinner version with bottarga.
"Pierre Hermé Paris" × "Pâtisserie SATSUKI" Dessert Collaboration
Among the dessert options, a dessert plate created in collaboration between Pierre Hermé Paris — whose world-first location is inside Hotel New Otani — and the hotel's in-house bakery and cake shop Pâtisserie SATSUKI is a long-standing favorite. This spring, the collection centers on the theme of "strawberry," with six charming varieties arranged on a single plate.
The Signature "Jomon Grill"
The spring dishes are designed to complement Bella Vista's signature offering: the Jomon Grill, which pairs the intense heat of charcoal fire with the aromatic qualities of wood fire. This approach takes cooking back to its origins, combining a primal technique with meticulous hotel-quality preparation to bring out each ingredient's full potential.
About Chef Shintaro Saito
After building his skills at Tour d'Argent Tokyo and other restaurants within Hotel New Otani, Shintaro Saito was appointed head chef of Bella Vista in 2025. His refined, detail-oriented cooking has been drawing guests to the restaurant ever since.
Bella Vista has been one of the hotel's main dining destinations since Hotel New Otani opened in 1964. The restaurant relaunched in June 2025 with a concept centered on charcoal and wood-fire grilling paired with fine wines, and is set to mark its first anniversary with a special event planned for June 2026.
Menu Details
Bella Vista (Western Restaurant), Hotel New Otani Tokyo
Spring Seasonal Menu: White Asparagus and Sakura Shrimp
Available from: March 10, 2026 (Monday)
A la Carte Pricing:
- White Asparagus Fritto with Vin Jaune-scented Sabayon: ¥3,500
- Sakura Shrimp and Arugula Spaghettini: ¥3,500
These dishes are also available as selectable options within the following courses:
- Pasta Lunch: from ¥5,900 per person
- Prix Fixe Course: Lunch from ¥8,000, Dinner from ¥15,000
Service charge not included. Prices may vary depending on course selection. Menu subject to change based on ingredient availability.
Location: Hotel New Otani Garden Tower, 40th Floor, 4-1 Kioi-cho, Chiyoda-ku, Tokyo
