BELLUSTAR TOKYO continues to captivate guests through its diverse and distinctive restaurants. A defining commitment shared across all of them is a focus on the quality of ingredients.

Anpo:“We are committed to using domestically sourced ingredients whenever possible. In terms of freshness, quality, and safety, ingredients produced by Japanese growers are exceptionally reliable.
We visit production sites across the country and speak directly with producers, building relationships of trust while sourcing carefully selected ingredients. From a sustainability perspective as well, we believe there is great value in choosing domestic produce.
At the same time, prioritizing domestic ingredients is also, in many ways, a battle against cost. However, rather than focusing solely on price, we are committed to creating dishes whose value guests can truly appreciate. From the perspectives of local production for local consumption and sustainability, we see it as our mission to support Japan’s rich food culture and carry it forward to the next generation.”

In addition, Tokyu Hotels & Resorts, which operates BELLUSTAR TOKYO, has established a Sustainability Policy and Key Sustainability Themes, and is working to address social issues through its business activities. As part of this initiative, Anpo views the reduction of food waste as a key mission and continues to implement on-site innovations.

Anpo:“Of course, our priority is to avoid generating food waste in the first place, but if there is a possibility of surplus, we always think about how those ingredients can be utilized. For example, we create new dishes using ingredients prepared in advance that might otherwise go unused, and together with our chefs, we are constantly working to enhance our ability to respond flexibly in the kitchen.”

While maintaining an uncompromising commitment to quality, the team also continues to advance sustainability initiatives. Anpo emphasizes that this environment, where flexible thinking and technical adaptability are essential, embodies “the very essence of BELLUSTAR TOKYO.”

Anpo:“While we prioritize domestically sourced ingredients, we also incorporate imported ingredients when they meet the highest standards of quality. In addition, by blending French techniques with Japanese seasoning, we believe that a flexible approach, free from fixed conventions, shapes the experience of ‘a journey through ingredients,’ which is the concept of Restaurant Bellustar.

Guests visit BELLUSTAR TOKYO from all over the world, bringing with them a wide range of preferences, allergies, religious considerations, and cultural backgrounds. That is why flexibility is essential—being able to respond to each individual’s needs and deliver hospitality tailored to the individual is what we consider the ideal at BELLUSTAR TOKYO.”

Nearly a year has passed since his appointment as Executive Chef. Through his daily efforts, working alongside a team of chefs who continuously inspire one another while delivering thoughtfully crafted menus to guests, Anpo says his commitment to BELLUSTAR TOKYO has grown even stronger.

Anpo:“Although BELLUSTAR TOKYO is still a relatively new hotel, I am confident that it will go on to build a long and distinguished history. That is why I want it to become the first name that comes to mind as ‘the most delicious and most sought-after restaurant in Shinjuku.’
To achieve that, I believe it is my mission to establish menus that will be passed down and remembered into the future.
And as BELLUSTAR TOKYO continues to gain recognition both in Japan and internationally, my goal is to help position it as a ‘hotel of choice’ through the power of its cuisine.”

Finally, we asked Anpo about his personal outlook for the future and his vision for the culinary direction of BELLUSTAR TOKYO.

Anpo:“On a personal level, my immediate goal is for guests to say, ‘Since Anpo became Executive Chef, the food has become even better.’ To achieve that, it is essential not only to continue improving the skills of our chefs, but also to have the full support and collaboration of our Associates across all sections. I want to continue striving to be a leader who can break down barriers between departments and create an environment where everyone can exchange ideas openly.

I believe there are still many people who have yet to visit BELLUSTAR TOKYO, and I would very much like them to experience it for themselves. In a tranquil setting that allows you to forget the bustle of Shinjuku, we hope you will enjoy our carefully crafted cuisine, and I am confident it will leave you thinking, ‘I want to experience this food again’ and ‘I want to return to BELLUSTAR TOKYO.’ Together with our carefully curated menus and a team of Associates, including chefs and service staff, whom I trust wholeheartedly, we look forward to welcoming you.”

May 2026