A Journey of Ingredients: Chugoku & Shikoku
A Journey of Ingredients: Chugoku & Shikoku
At Restaurant Bellustar, we are dedicated to using seasonal ingredients from across Japan, delivering dining experiences that capture the essence of each region's unique terroir. This bountiful autumn, we've incorporated diverse ingredients from the Chugoku and Shikoku regions into parts of our regular lunch and dinner courses. We express the flavors packed with regional charm through French techniques: game meats like Iwami pork and Katsube beef from Shimane, Onikita pheasant from Ehime, and venison from Tokushima; red sea bream and bigfin reef squid; vegetables from the Shimanto River in Kochi; citrus from the Seto Inland Sea; and pears from Okayama. Furthermore, we offer wines and sake from the Chugoku and Shikoku regions, along with non-alcoholic drinks that highlight these ingredients. Enjoy them alongside our cuisine, embarking on a journey through the bounties of the land.
- Dates
- 8 September 31 October 2025
- Location
- Restaurant Bellustar
- Times
- Lunch: 12:00-15:00 (Last order 14:00)
Dinner: 17:30-22:00 (Last order 21:00) - Price
- Lunch: 8,000yen／12,000yen
Dinner: 5:30 p.m. 17,000yen ／23,000yen
*This is the price per person.
＜Reservations & Inquiries＞：81 3 6233 7388
*Reservations are required in advance.
Menu
Appetizer： Iwami Pork en Gelée in Yuzu Kosho Sauce Sabayon
Known as a healthy variety of pork with an excellent balance between the umami of meat and fat, Iwami pork is raised in Ohnan Town, Shimane Prefecture, home to a thriving livestock industry surrounded by the Chugoku Mountains.
For this modern take on fromage de tête, Iwami pork is boiled with bouillon and vegetables then allowed to cool and set. Served in sabayon sauce made using whisked egg yolks and yuzu kosho, with cornichon pickles and herbs.
Meat Dish：Venison, Matsutake Mushroom and Lettuce in Sauce Moutarde
A unique dish combining lettuce and peak season wild game, Tokushima Prefecture venison. The venison is roasted simply and served with fragrant matsutake mushroom, lettuce that has been sauteed crisp in venison fat.
And this is covered in sauce moutarde made from stock carefully taken from venison bones and trimmings and flavored with mustard. This is a dish overflowing with the tastes of fall that allows full enjoyment of the flavor of venison.
Meat Dish：Katsube Beef Estofado with Potatoes
Katsube beef, raised in Okuizumo, is characterized by its high oleic acid content, which gives it an especially tender quality, and fat with a low-melting point, which makes it melt in the mouth.
This is a unique opportunity to savor what is considered an elusive brand of Japan Black wagyu prepared two different ways: grilled over charcoal and stewed in a modern twist on a dish from the Provence region. Served with potato gnocchi and seasonal vegetables.
Dessert：Citrus Tart
Setouchi Lemon, sudachi, yuzu, bergamot and a variety of other citrus fruits that have grown in the temperate climate of the Seto Inland Sea area and bathed in the sun shining off the surrounding waters combine to create a fitting end to this journey to the Chugoku and Shikoku Regions. Lemon curd and citrus gelée accented with basil sorbet top a lemon-shaped tart crust. The visual presentation, which brings to mind the image of a lemon orchard on an island in the Seto Inland Sea, is another highlight of this last stop on this culinary trip.
A Journey of Select Drinks
■Non-alcoholic
＜Honey Limeade＞
Limeade made with honey-lime syrup from Ehime Prefecture.
＜Green Mandarin & Sansho Soda＞
A smooth soda made with green mandarins from Nishigomi Citrus Farm in Kochi Prefecture and Japanese sansho pepper.
＜Kochi Bergamot Soda＞
A smooth soda made with bergamot from Nishigomi Citrus Farm in Kochi Prefecture.
＜Olive Cider＞
Soda made on Shodo Island in Kagawa Prefecture brimming with local character.
■Sake
＜DASSAI 23 Junmai Daiginjo Iwakuni City, Yamaguchi Prefecture＞
A harmonious blend of elegant fragrance and delightful honey-like sweetness.
＜Keigetsu Sake Nature Tosa Town, Tosa District, Kochi Prefecture＞
Made with 100% sake brewing rice grown using only organic fertilizers from rice terraces surrounding the brewery, brewed using the Kimoto method. Sweet, firm acidity and a refined impression with a lingering finish of umami.
＜Taka Tokubetsu Junmai Ube City, Yamaguchi Prefecture＞
Nagayamahonke Shuzojo brews sake in pursuit of rice’s own umami based on the theme of “solace and the flavor of rice.” Taka Tokubetsu Junmai features Junmai sake’s characteristic umami with a refreshing, citrusy acidity and a clean taste.
■Wine
＜Oku-Izumo Vineyard Sauvignon Blanc 2024 Unnan City, Shimane Prefecture＞
Citrusy, herbal aroma, clean acidity and a vivid flavor. Pairs well with seafood.
*The displayed price includes a 15% service charge and 10% consumption tax.
*As required by law, we do not serve alcohol to guests who will be driving or who are under the age of 20.
*Images are for illustrative purposes only.
*Menu items are subject to change based on ingredient availability.
*Hours of operation and other information contained in this page are subject to change.