Bar Bellustar/BELLUSTAR TOKYO, A Pan Pacific Hotel

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Mag-book sa Bar Bellustar/BELLUSTAR TOKYO, A Pan Pacific Hotel

Mensahe galing sa Mangangalakal

Opening May 19, 2023! ! [Regarding reservations]
・Please note that we may not be able to accommodate your request for seat selection.
・Please note that if you change the reservation name, all reservation history and previous reservation names will be overwritten.・Please note that we may call you to confirm your reservation.
・Prices shown include 15% service charge and 10% consumption tax.
・Photos shown are for illustrative purposes only.
・Please note that the menu may change depending on the availability of ingredients. [For customers with food allergies]
・If you have food allergies, please let us know at the time of booking. Please note that we may not be able to respond to requests from customers with severe food allergies.
・Since all the ingredients provided in the restaurant are cooked in the same kitchen, there is a possibility that allergenic substances may be mixed in. We ask that you make the final decision on your own after consulting with a specialist. [Cancellation] ・If you can't contact us after 15 minutes of the reservation time, we may have to cancel it, so please be sure to contact us if you are late.・Please contact us by phone for cancellations on the day. In addition, we may charge a cancellation fee. ---Reservation cancellation fee--- 3 days before to the day before: 50% On the day: 100% We will charge a prescribed cancellation fee based on the amount of the food content and the private room charge. Cancellations due to unavoidable reasons such as natural disasters are not applicable.

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

At BELLUSTAR TOKYO, we regularly offer the "Bellustar Journey," a pairing experience where guests can enjoy the encounter between drinks crafted by bartenders and chefs and ingredients nurtured by the region's natural climate.

This 12th project, the "Japanese Whisky Pairing Course Experience," is a special collaboration between Beverage Director Shigeki Yoshida and Restaurant Bellustar Chef Munehiro Takesue. We've carefully selected five rare whiskeys, including the globally acclaimed Japanese whiskey "Hibiki 17 Year Old."

Enjoy the full appeal of each whiskey through pairings tailored to their unique characteristics and pairings with food.

This project was initiated by Yoshida's desire to create a pairing course that weaves together the sensibilities and techniques of chefs, sommeliers, and bartenders, fused with the climate and cuisine of Japan. Due to the limited availability of rare whiskeys, the event will be limited to two nights only.

■Amuse-bouche
Yoichi Aromatic East 2022
"Whiskey Float Spiral Highball"
×
Sakura Trout Quiche with Fermented Cream

■Hors d'oeuvres
Ichiro's Malt Chichibu Red Wine Cask 2023
"Rock Style"
×
Duck and Foie Gras Pate en Croute with Narazuke Pickles and Miso Condiment

■Fish Dish
Single Malt Komagatake Single Malt Tsunuki Goto
"Whiskey Cocktail"
×
Grilled Scallops with Rice, Smoked Eel, Clam Ecume

■Meat Dish
Hibiki 17 Year Old
"Straight Style"
×
Grilled Straw-Smoked Shiraoi Beef with Wild Garlic and Hollandaise Sauce

■Dessert
Akkeshi Single Malt Japanese Whisky (First Day of Spring)
"Soda Style"
×
Domestic Blue Cheese Madeleine with Honey, Walnut, and Raisin Ice Cream

Magbasa pa

The theme of the 11th installment is Kagoshima, the birthplace of whiskey.

"Bellustar Journey" is a pairing set that allows you to enjoy the encounter between alcoholic beverages created by our bartenders and chefs and ingredients cultivated by the local climate. Since its opening, this set has been well-received and now in its 11th installment, Beverage Director Shigeki Yoshida and Restaurant Bellustar Chef Munehiro Takesue have collaborated to take you on a journey to Kagoshima.

The theme drink is Tokyu Hotels & Resorts Co., Ltd.'s original whiskey, "Single Malt Tsunuki Special Edition Goto" (hereafter "Tsunuki Goto"). Brewed at Hombo Shuzo Co., Ltd.'s Mars Tsunuki Distillery (Minamisatsuma City, Kagoshima Prefecture), the distillery strives to create authentic whiskey that capitalizes on the Japanese climate.

This is the second original whiskey following "Single Malt Komagatake Special Edition Goto." Beverage Director Shigeki Yoshida was also a project member, helping select the barrels.

The food will feature ingredients from Kagoshima, the birthplace of whiskey. Kagoshima Kurobuta pork, seasoned with Satsuma miso, will be served in a taco-style, casual bar food that can be enjoyed with one hand.

■ Experience the charm of "Tsunuki Goto," a beer that combines strength and distinctive character.
Enjoy the undiluted sake straight, or pair it with food as a highball.

"Tsunuki Goto" "Goto" embodies the regional characteristics of Tsunuki, Satsuma City, Kagoshima Prefecture, a region with a rich, mature flavor due to its warm climate and temperature differences, as well as the softness of the Kuratayama spring water.

While heavily peated with 50ppm of peat, it is packed with all the elements that Mars Tsunuki Distillery specializes in, combining the sweet, soft finish of ripe fruit from the cognac casks.

While enjoying the gorgeous aroma and deep finish of the cognac casks, combined with a mellow peaty aroma, this cask-strength whisky offers a wide range of flavors and aromas to suit your tastes and occasions, such as adding a little water to open up the aromas and soften the flavor.

With this pairing set, you can enjoy the whisky's original aroma and flavor by drinking it straight or on the rocks, or as a highball, bringing out its full potential.

With its smoky, fruity flavors and full-bodied body, "Tsunuki" Mixing Goto with soda opens up the aroma, creating a deep, lingering harmony with the pairing food's savory grilled meat, fat, saltiness, umami, and spiciness.

<Pairing Food>
"Kagoshima Kurobuta Pork Confit with Barley Miso Condiment, Taco Style"

This dish brings out the charm of Kurobuta pork, a bounty of the same land as the whiskey, nurtured by the fertile Kagoshima climate. Slowly cooked Kagoshima Kurobuta pork confit is tossed in a condiment based on Kagoshima's barley miso and wrapped in a tortilla taco-style.
For accent, it's garnished with a salsa sauce flavored with Kyushu's unique yuzu pepper instead of chili peppers, and mellow sour cream.
Enjoy this casual yet richly flavored dish.
The soft sweetness of the barley miso and the savory flavor of the Kurobuta pork's high-quality fat blend beautifully with the aroma of the whiskey, creating a unique, unified flavor.

Magbasa pa

BELLUSTAR TOKYO's original sake “TOKYO HACHIOJI CRAFT SAKE BELLUSTAR Limited”,
, aged sake, Japanese whiskey, craft gin, Japanese wine, shochu,
, and cocktails made from them, totaling about 40 types. The menu includes about 40 different kinds of drinks, from appetizers to main courses and meat dishes.
From appetizers to main course meat dishes and desserts, you will be able to enjoy a fascinating marriage that you will not be able to experience anywhere else.

The seating is for two hours, and the last order for drinks is 30 minutes prior to the start of the meal.

■Drinks

One glass of champagne for a toast

Approximately 40 varieties of aged sake, Japanese whiskey, Japanese craft gin, Japanese wine, and shochu.

Five original cocktails exclusive to this plan.

■Food
Appetizers

Smoked salmon and snow crab roll

Fromage blanc and bacon canapés

Foie gras mousse with sudachi citrus flavor

Fish

Seared scallops with pool blanc sauce and naage

Pasta

Steamed whitebait pesto with salmon roe

Meat

Grilled Soya black beef with mushroom and mustard sauce

Dessert

Fondant au chocolat with vanilla ice cream

*The menu is subject to change depending on the availability of ingredients.

Magbasa pa

The sweets, packed with the pastry chef's attention to detail, feature an abundance of winter bounty, including apple cream puffs crafted to look just like the real thing, as well as Amaou strawberries, Tamba black beans, and apples from Aomori Prefecture. The savory dishes and amuse-bouches also carefully capture the umami and sweetness of the season, expressing the exquisite flavors of the season.

In addition, the bartender has created two specialty drinks, mocktails, that combine elegance and tranquility befitting the winter season.

Their clarity and deep flavors, evoking the winter air,
will further enhance your afternoon tea experience.

The pastry chef's carefully crafted sweets are made with plenty of winter ingredients, including Amaou strawberries, Tamba black beans, and Aomori apples. They also incorporate vegetables such as burdock and lotus root, creating adorable, gift-worthy treats. In addition, the savory dishes and amuse-bouche dishes feature seasonal winter ingredients that are packed with umami and sweetness. Guests can choose from two mocktails, each crafted by our bartender, that combine elegance and tranquility befitting the holiday season.

A stunning view of the city enveloped in the crisp winter air.
Enjoy holiday tea time with loved ones, sharing memories and gratitude from the past year and thoughts about the new year.

■Amuse-bouche
・Snow Crab Flan

■Savory
・Truffle-Flavored Egg Sandwich

・Smoked Salmon and Fromage Blanc Crepe Roll

・Domestic Beef Tartare Bruschetta

・Prosciutto-Wrapped Mascarpone and Strawberries with Balsamic Vinegar

■Scones
・Plain Scone

・Spinach and Orange Peel Scone

(Clotted Cream, Homemade Marmalade Jam)

■Sweets
<Vegetable Sweets>
・Burdock and Crème d'Amande Tartlet with Caramel Jelly

・Tamba Black Bean Mousse

・Turnip Panna Cotta

<Fruit Sweets>
・Apple Cream Puff

・Griotte Chocolate

・Amaou Strawberry Shortcake

■Specialty Drinks
・Wurzrot (Mocktail)
・Kraut Weiss (Mocktail)

*Please choose one drink per person.

■Drinks
・Various coffees
・4 types of black tea, 4 types of herbal tea, 4 types of Chinese tea, 6 types of Japanese tea

*Free-flow drinks are available for 90 minutes.

Magbasa pa

The sweets, packed with the patissier's attention to detail, use an abundance of winter produce, including apple cream puffs lovingly crafted to look like real fruit, as well as Amaou strawberries, black beans from Tamba, and apples from Aomori Prefecture. The savory dishes and amuse-bouches also carefully capture the umami and sweetness unique to the season, expressing the finest seasonal flavors.

In addition, the bartender has created two specialty drinks, mocktails, that combine elegance and tranquility, perfect for the winter season.

Their clarity and deep flavor, reminiscent of the winter air, will further enhance your afternoon tea experience.

■Amuse-bouche
・Snow Crab Flan

■Savory
・Truffle-Flavored Egg Sandwich

・Smoked Salmon and Fromage Blanc Crepe Roll

・Domestic Beef Tartare Bruschetta

・Prosciutto-Wrapped Mascarpone and Strawberries with Balsamic Vinegar

■Scones
・Plain Scone

・Spinach and Orange Peel Scone

(Clotted Cream, Homemade Marmalade Jam)

■Sweets
<Vegetable Sweets>
・Burdock and Crème d'Amande Tartlet with Caramel Jelly

・Tamba Black Bean Mousse

・Turnip Panna Cotta

<Fruit Sweets>
・Apple Cream Puff

・Griotte Chocolate

・Amaou Strawberry Shortcake

■Specialty Drinks
・Wurzrot (Mocktail)
・Kraut Weiss (Mocktail)

*Please choose one drink per person.

■Drinks
・Champagne
・Various coffees
・4 types of black tea, 4 types of herbal tea, 4 types of Chinese tea, 6 types of Japanese tea

*Free-flow drinks are available for 90 minutes.

Magbasa pa

Our main bar, Bar Bellustar, on the 45th floor, will be offering "Spring Afternoon Tea ~SAKURA~" only on Saturdays, Sundays, and holidays from March 7th (Sat) to April 26th (Sun), 2026.
Enjoy this spring afternoon tea while taking in the panoramic view of Shinjuku's cityscape bathed in beautiful sunlight.

This spring-colored afternoon tea incorporates luxurious seasonal ingredients, allowing you to immerse yourself in the vibrant atmosphere of the season.
Our pastry chefs have carefully crafted these delicate and adorable limited-time original sweets, using fruits such as Amaou strawberries and blueberries, as well as vegetables such as potatoes and cherry tomatoes. The charm of the menu lies in its playful and adorable designs, including the "Chamomile-Scented White Bean Crème," a mousse shaped like a rabbit, a symbol of Easter, and the "Matcha and Citrus Bonsai Tartlet," shaped like a cherry blossom bonsai. The savory dishes and amuse-bouches also carefully capture the umami and sweetness of the season,
exquisitely expressing the flavors of the season.

The ever-popular specialty drink, created by our bartenders each season,
features a soft cherry blossom color reminiscent of a spring haze, layered with the pure umami of iced sencha green tea.
Enjoy the dreamy aftertaste of the mellowness of brown rice amazake and the delicate saltiness.

■Amuse-bouche
・Clam and Seaweed Flan

■Savory
・Roast Beef Sandwich with Domestic Sirloin Beef

・Scallop and Shrimp Tartare with a Cherry Blossom Veil

・Prosciutto and Piperade Tartlet

・Sakura Trout and Spinach Quiche

■Scones
・Plain Scone

・Carrot and Walnut Scone

(Clotted Cream, Homemade Strawberry Jam)

■Sweets
〈Vegetable Sweets〉
・Fruit Tomato Jelly with a White Port Aftertaste

・Potato Mille-feuille with Chocolate Flavor

・White Bean Crème with a Chamomile Flavor

〈Fruit Sweets〉
・Strawberry and Pistachio Fraîche

・Fromage Blanc Mousse with Blueberries

・Matcha and Citrus Bonsai Tartlet

■Specialty Drinks
・Printemps Rêverie (Printemps Reverie) ~Spring Dreams~
★This is a mocktail (non-alcoholic cocktail) limited to one per person.

■Drinks
・Various coffees
・Four types of black tea, four types of herbal tea, four types of Chinese tea, and six types of Japanese tea

*Enjoy free-flow tea for 90 minutes.
*Menu is subject to change depending on ingredient availability.

Magbasa pa

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