Appointed in July 2025 as Executive Chef of both BELLUSTAR TOKYO, A Pan Pacific Hotel (hereafter “BELLUSTAR TOKYO”), and its sister property HOTEL GROOVE SHINJUKU, A PARKROYAL Hotel (hereafter “HOTEL GROOVE SHINJUKU”), Anpo has built his career as a chef across numerous group hotels since joining Tokyu Hotels & Resorts in 1990.

Since assuming his current role, he has continued to devote his passion as Executive Chef to delivering a culinary experience found nowhere else—one that complements the unique setting of an urban luxury hotel where guests can enjoy a special space removed from the bustle below.
“I spend each day refining and experimenting in the hope that dining here becomes a moment of genuine comfort and relaxation,” says Anpo. This article explores his journey and the distinctive culinary experience that defines BELLUSTAR TOKYO.

Anpo:“From a young age, I enjoyed helping my mother. Hearing the words ‘thank you’ made me happier than anything, and naturally I became more involved in household tasks. Through those everyday experiences, I gradually developed an interest in cooking. I felt that creating something was simply in my nature.”

Having been familiar with cooking since childhood, Anpo naturally set his sights on a culinary path. After graduating from high school, he attended a culinary school while working part-time in restaurants, where he developed a strong, customer-focused mindset through direct interaction with guests. He later joined Tokyu Hotels & Resorts, marking the beginning of his full-fledged career as a professional chef.

Anpo:“I decided to pursue a career in the hotel industry because I was drawn to the opportunity to learn a wide range of cuisines—Japanese, Western, and Chinese—across multiple genres. At the time, I had not yet chosen a specific specialization, so I wanted to expand my potential as a chef as much as possible. That led me to challenge myself in an industry where I could experience diverse food cultures.”

He subsequently honed his skills while gaining experience at hotels within the Tokyu Hotels & Resorts Group, steadily building his expertise. In 2006, he received an Excellence Award at a national culinary competition, followed by the Grand Prix at the Tokyu Hotels Culinary Competition in 2007, marking a series of notable achievements.
In recognition of his proven capabilities, he was appointed last July as Executive Chef overseeing both BELLUSTAR TOKYO and HOTEL GROOVE SHINJUKU.

Anpo:“As Executive Chef, I oversee everything from menu planning to execution, while also leading and developing a large team of chefs. Since taking on this role, I have fewer opportunities to be on the front line, but I now connect what I once viewed as individual ‘points’—each restaurant—into a continuous ‘line,’ allowing me to take a broader, more holistic view of the entire organization. By supporting our diverse and talented chefs, we work together as one team to deliver the highest quality cuisine to our guests.”

As both a chef and an educator, Anpo says the mindset he values most is “engaging with each individual and respecting them as individuals.”

Anpo:“I believe that only by visiting each restaurant myself and engaging directly with every chef can I provide guidance that truly resonates. Instructions given without a foundation of trust will not reach people on a meaningful level. That is why I place great importance on deepening mutual understanding through everyday, casual conversations. I am convinced that these small, accumulated efforts ultimately manifest in the quality of the dishes and flavors we deliver to our guests.”

BELLUSTAR TOKYO offers four distinctive restaurants and bars, including Restaurant Bellustar, which serves modern French cuisine under the concept of a “restaurant that takes you on a journey through ingredients,” and Teppan Ten-yu, where guests can fully appreciate the chef’s refined techniques alongside the appeal of seasonal ingredients that change throughout the year. The hotel also features a well-appointed in-room dining service with an extensive menu selection.
In addition, its sister property, HOTEL GROOVE SHINJUKU, is home to a variety of unique dining and bar venues, including JAM17 DINING & BAR, which features a vibrant open kitchen that brings a strong sense of live culinary performance.
As Executive Chef overseeing the culinary divisions of both hotels, Anpo explains that he is constantly mindful of “differentiation” in order to maximize the distinct appeal of each property.

Anpo:“BELLUSTAR TOKYO is an urban luxury hotel. In contrast, HOTEL GROOVE SHINJUKU is a lifestyle hotel, and I am always conscious of that clear distinction. While the quality of the cuisine remains equally high, we create dishes that bring out the individuality of each property so that the two are never confused.”

Asked what he sees as the key selling point of overseeing the restaurants at both hotels, Anpo answers without hesitation, “a sense of reassurance.”

Anpo:“At each restaurant in BELLUSTAR TOKYO, our kitchens are led by Japanese chefs. The precise control of heat, the care taken in presentation, and the delicacy of seasoning that is uniquely Japanese all contribute, I believe, to a strong sense of reassurance for our guests.
There is so much to say about the appeal of each restaurant, but for example, at Restaurant Bellustar, guests can enjoy an extensive lineup of wines by the glass, allowing them to experience the excitement of selecting different wines. We also place great emphasis on our non-alcoholic offerings, which have been very well received by guests who do not drink alcohol.
We are committed to pursuing uncompromising quality at all times, so that every guest can leave fully satisfied.”