From Tuesday, January 6 through Saturday, February 28, 2026, Restaurant Bellustar, the main dining room on the 45th floor of BELLUSTAR TOKYO, A Pan Pacific Hotel, will offer its seasonal course “Journey Through Hokkaido by Ingredient.”
The course showcases seasonal ingredients delivered from Hokkaido and also includes Hokkaido wines.
Here are the details.
About “Journey Through Hokkaido by Ingredient”
Restaurant Bellustar, which offers the “Journey Through Hokkaido by Ingredient” course, is a modern French restaurant committed to ingredients from across Japan while preserving the traditions and culture of French cuisine and continually evolving the dining experience.
The course uses carefully selected ingredients that embody the bounty of Hokkaido’s severe winter climate, including firm, richly fatty yellowtail and monkfish, tender Ezo venison with concentrated umami, and aged potatoes with exceptional sweetness and depth. Each is prepared in Restaurant Bellustar’s distinctive style.
About the Drink Selection
Hokkaido wines will also be served with “Journey Through Hokkaido by Ingredient.”
・OTARUVALLEY BRUSH 2022 (OSA Winery)
・Kita Wine Pinot Noir 2022 Private Reserve (Hokkaido Chuo Budoshu / Chitose Winery)
・Haskap Sweet (Hokkaido Chuo Budoshu / Chitose Winery)
・Hokkaido Elderflower Soda (Hakuai Daishin Co., Ltd.)
This special seasonal period offers Japanese wine fans the chance to enjoy noteworthy Hokkaido wines alongside the limited-time course.
Be sure to check it out.
Reference
“Journey Through Hokkaido by Ingredient” Overview
Dates: Tuesday, January 6 – Saturday, February 28, 2026
Location: Restaurant Bellustar (45F)
Dinner: 17:30–22:00 (L.O. 21:00)
Lunch: 12:00–15:00 (L.O. 14:00)
*The “Journey Through Hokkaido by Ingredient” menu is also available at lunch.
https://www.bellustartokyo.jp/restaurant-bar/restaurant-bellustar.html