#Japan #Shinjuku #Teppan Tenyu #Kobe Beef #Matsutake Mushroom

Discover Seasonal Delights at Teppan Tenyu's Matsutake Mushroom Course

Located on the 45th floor of BELLUSTAR TOKYO, a Pan Pacific Hotel, Teppan Tenyu invites you to enjoy their limited-time Matsutake Mushroom Course, available from September 20, 2025, to November 8, 2025. Experience the exquisite taste of autumn with seasonal delicacies, expertly grilled by skilled chefs against the breathtaking backdrop of Tokyo's skyline, approximately 200 meters above ground.

The Matsutake Mushroom Course takes center stage this season, replacing the regular annual course, Tenshou. This extraordinary dining experience highlights the rich aroma of Matsutake mushrooms, coupled with the succulent flavor of Kuruma shrimp, served in a traditional dobin mushi preparation. The shrimp are skillfully prepared on the grill, imparting their exquisite flavors into the broth, creating a delightful harmony that heightens the overall taste.

A Culinary Voyage in Every Bite

The centerpiece of the course is the revered Kobe Beef, known for its exquisite marbling, tender texture, and delightful sweetness that captivates gourmets worldwide. Additionally, diners can expect the freshest Ezo abalone and seasonal vegetables, allowing guests to fully appreciate the richness of these luxurious ingredients.

The journey concludes with a unique Matsutake rice, prepared directly on the grill, promising a taste that cannot be found elsewhere.

Menu Highlights Include:

• - Amuse Bouche
• - Appetizer
• - Matsutake Mushroom and Kuruma Shrimp Dobin Mushi
• - Fresh Ezo Abalone
• - Tenyu Salad
• - 100g of Kobe Beef Ribeye
• - Grilled Vegetables
• - Matsutake Rice
• - Red Miso Soup and Pickles
• - Seasonal Dessert

For just 42,000 JPY (including tax and service fee), indulge in this luxurious dining experience, designed to tantalize the senses and provide a moment of joy in an exquisite setting.

Signature Dining Experience: Tenshou

For those seeking an alternative, Teppan Tenyu also offers their signature course, Tenshou, featuring the exclusive Ishigaki Island Kitauchi Ranch Premium Beef, known for its intense flavor and rich aroma. This rare beef is harvested from only four head of cattle each month, ensuring an extraordinary tasting experience characterized by deep umami and a delightful fragrance that enchants the senses. Guests can expect a similar high level of culinary craftsmanship as they enjoy this uniquely prepared dish.

Menu for Tenshou Includes:

• - Appetizer
• - Tenyu Salad
• - 100g of Ishigaki Island Kitauchi Ranch Premium Beef
• - Grilled Vegetables
• - Rice from Akita Prefecture
• - Red Miso Soup and Pickles
• - Seasonal Dessert

Price: 29,000 JPY (including tax and service fee).

Chef Profile: Nobuko Kimura

Chef Nobuko Kimura, born in Nagoya, Aichi Prefecture, transitioned into the culinary world after gaining diverse experiences in various industries post-university. Since joining Nagoya Tokyu Hotel in 2006, she discovered her passion for teppanyaki, where she could connect the thoughts of producers directly to customers. After significant roles, including leading the establishment of Sakura at Cerulean Tower Tokyu Hotel, she now serves as the head chef at Teppan Tenyu, dedicating herself to providing the finest culinary experiences based on meticulous attention to quality and safety.

The Signature Ishigaki Island Kitauchi Ranch Premium Beef represents the pinnacle of beef artistry, raised in the rich environment of Okinawa, with a focus on pedigree and long-term breeding processes, resulting in a delectable product that melts in your mouth and offers a fully rounded flavor profile.

Join us at Teppan Tenyu for a unique and memorable dining experience that not only highlights seasonal ingredients but also embodies the ultimate luxury dining experience.

Location & Contact Information:

• - Floor: 45th
• - Hours: Lunch: 12:00 PM – 3:00 PM (Last Order: 2:00 PM), Dinner: 5:30 PM – 10:00 PM (Last Order: 9:00 PM)
• - Seats: 10
• - Phone Number: 03-6233-7654

Please note: All prices include a 15% service charge and a 10% consumption tax.
The menu is subject to change based on ingredient availability.