#Japan #Tokyo #Japanese Whisky #Bellustar Tokyo #Whisky Pairing

Bellustar Journey: A Unique Japanese Whisky Pairing Experience

Bellustar Tokyo, located on the 45th floor of the Pan Pacific Hotel in Shinjuku, is set to host a remarkable event known as the "Bellustar Journey: Japanese Whisky Pairing Course Experience". This exclusive culinary affair will unfold over two nights on March 26 and April 23, 2026, showcasing a carefully curated selection of rare Japanese whiskies paired with exquisite dishes.

The mastermind behind this enticing journey is Beverage Director Shigeki Yoshida, alongside Chef Munihiro Takesue from Restaurant Bellustar. They collaborate to create a magical pairing experience, celebrating the rich flavors of Japanese whiskies in tandem with seasonal ingredients.

The highlight of this event includes distinguished selections such as the globally acclaimed "Hibiki 17 Years Old" and four other rare whiskies that embody the essence of Japanese craftsmanship. Each whisky will be ingeniously paired with a main course designed to complement its unique flavor profile and character, ensuring guests enjoy a truly immersive experience.

Yoshida expressed his passion for marrying local cuisine with whiskies, citing his travels to distilleries where he savored regional food and whisky combinations as a highlight of his journeys. He emphasized the vast array of flavors present in domestic whiskies, revealing how they can work cohesively when thoughtfully paired with culinary creations.

As part of the experience, guests will be treated to an artfully crafted menu:

Amuse-Bouche

Single Malt Yoichi Aromatic Yeast 2022
Whisky Float Lemon Spiral Highball
Paired with Kei-shi Salmon Quiche with Fermented Cream

A refreshing highball inspired by champagne with a lemon twist is served alongside a delightful quiche featuring fresh Hokkaido cherry salmon. The intriguing mix of lemon and the creamy buttery pie crust intensifies the sensory journey for the palate. Each sip transforms the flavor with every bite, adding a layer of complexity to the experience.

Appetizer

Ichiro's Malt Chichibu Red Wine Cask 2023
Paired with Duck and Foie Gras Pâté en Croûte with Nara Pickled Condiment

Guests will enjoy a rich, berry-flavored whisky served over ice after swirling in a decanter to unlock its aromatic potential. This pairs exceptionally well with the complex flavors of the pâte, amplified by the deep tones of Chichibu miso and the textures of Nara pickles.

Fish Course

Single Malt Komagatake / Single Malt Tsukinishi Goto Whisky Cocktail
Paired with Grilled Scallops with Smoked Eel and Asari Clams

This dish presents a fusion of single malts featuring a vibrant cocktail bursting with fruity notes from pear, lemon honey, and ginger, creating a harmonious balance with the grilled scallops and smoky eel.

Meat Course

Hibiki 17 Years Old
Paired with Grilled Shiraoi Wagyu with Garlic and Hollandaise Sauce

Experience the pinnacle of Japanese blended whisky with the esteemed Hibiki 17-Year-Old. It's served with a beautifully grilled wagyu, integrating flavors reminiscent of traditional Japanese sukiyaki, creating a lavishly rich pairing.

Dessert

Akkeshi Single Malt Whisky (Risshun)
Paired with Domestic Blue Cheese Madeleine with Honey, Walnut, and Raisin Ice Cream

The finale features a deep, peaty, and sweet expression of the Akkeshi whisky, elegantly tied with the soft saltiness of the blue cheese complemented by walnuts and ice cream. This dessert encapsulates the alluring sweetness and balance, leaving a lasting impression.

Event Details:

• - Dates: March 26 and April 23, 2026
• - Time: 7:00 PM - 9:00 PM (Doors open at 6:30 PM)
• - Price: 35,000 yen (includes tax and service charge)
• - Reservation: Advanced reservation required by 6:00 PM the day before. Book via phone or online.
• - Contact: 03-6233-8455

Please note that the prices include a 15% service charge and 10% consumption tax. Per regulations, alcohol will not be served to patrons driving or under the age of 20. Menu items may vary based on ingredient availability. The information in this press release is current as of the publication date; please verify for the latest updates.