“Teppan Tenyu “Ishigaki Island Gourmet Fair”” where you can enjoy the rare Kuroge Wagyu beef that the chef fell in love with with a spectacular view from 200 meters above the ground.

Teppan Tenyu “Ishigaki Island Gourmet Fair” where you can enjoy the rare Kuroge Wagyu beef that the chef fell in love with with a spectacular view from 200m above ground ​
Tokyu Hotels Press release: April 25, 2025 “Teppan Tenyu “Ishigaki Island Gourmet Fair”” where you can enjoy the rare Kuroge Wagyu beef that the chef has fallen in love with with a spectacular view from 200 meters above the ground. May 19, 2025 (Monday) – July 31, 2025 (Thursday)
https://prcdn.freetls.fastly.net/release_image/5113/3579/5113-3579-fba9b522d8ff8ca7e0c57f5c8d70d68e-1697×1132.jpg View details ​ BELLUSTAR TOKYO, A Pan Pacific Hotel (Shinjuku-ku, Tokyo, General Manager Katsushi Nishikawa) will hold the “Ishigaki Island Gourmet Fair” from Monday, May 19th to Thursday, July 31st, 2025 at Teppan Tenyu on the 45th floor. At Teppanyaki Tenyu, you can enjoy teppanyaki that brings out the maximum flavor of the ingredients carefully selected by the chef, with a panoramic view from about 200 meters above ground that looks all the way to Mt. Fuji. At the Ishigaki Island Gourmet Fair, which will start on the 2nd anniversary of the hotel’s opening, guests will be able to enjoy a variety of gourmet food from Ishigaki Island, with the main dish being Tenyu Teppanyaki’s signature Ishigaki Island Kitauchi Farm Premium Beef.
https://prcdn.freetls.fastly.net/release_image/5113/3579/5113-3579-6a7e5688dbfa5d5897a747d2a29bf356-946×629.jpg ■ “Ishigaki Island Kitauchi Ranch Premium Beef” that Nobuko Kimura, a chef who knows everything about meat, fell in love with Kuroge Wagyu beef is made by fattening only pedigree female cows with genes for deliciousness to over 40 months of age in the great nature of Ishigaki Island, Okinawa. This is a rare Wagyu beef with only 4 produced per month. Due to the long rearing period, the melting point of the fat is lowered, and the amount of amino acids that give it a delicious flavor is increased.It is characterized by the smoothness of the fat that melts in your mouth, the deep flavor of the lean meat, and the rich aroma. The loin, where you can feel the charm of this special Wagyu beef most, is cooked to perfection to bring out the flavor of the fat and the depth of the red flavor, allowing you to enjoy it to the fullest.
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https://prcdn.freetls.fastly.net/release_image/5113/3579/5113-3579-f86ee98c54d659ee71ca3ee69e429f2f-457×305.jpg ■ A feast of carefully selected tropical ingredients Along with Ishigaki Island Kitauchi Ranch Premium Beef, we offer a variety of ingredients that have been blessed with the blessings of the southern regions. In addition to homemade Jimami tofu, island rakkyo, and lobster, we use carefully selected seasonings to bring out the flavor of the ingredients to the fullest, including six types of salt, including one from Ishigaki Island, which we use depending on the dish, and soy sauce made in barrels from Yuasa Soy Sauce in Wakayama. You can enjoy a course full of ingredients from Japan’s southernmost tip, including Yaeyama soba that you can choose instead of white rice, and desserts using pineapple and mango from Ishigaki Island. In addition, in the wine pairing course, we will offer four types of wine starting with champagne, followed by a final glass of Okinawan juice or awamori served in a Ryukyu glass.
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https://prcdn.freetls.fastly.net/release_image/5113/3579/5113-3579-a3a0f6cedfcb1f5214366a93fd0b2c77-1500×1001.jpg Spend a special evening at a feast of tropical gastronomy where you can enjoy the aromas and sounds of the ingredients being finished with vivid hands, and even the dialogue with the chefs. [Overview of “Ishigaki Island Gourmet Fair”] Sale period: May 19, 2025 (Monday) to July 31, 2025 (Thursday) Offering hours: Dinner 17:30-22:00 (L.O. 21:00) *Advance reservations required Price: 2nd anniversary Ishigaki Island gourmet dinner 39,000 yen ​ ​ ​ Wine pairing ​ ​ 15,000 yen (5 glasses) ​ ​ ​ (Service charge and consumption tax included) Take your mouth Appetizer Lobster Tenyu salad Ishigaki Island Kitauchi Farm Premium Beef (Loin 100g) Grilled vegetables White rice, Sakihokore from Akita Prefecture, red soup stock, pickles Or Yaeyama soba Fruits from Ishigaki
https://prcdn.freetls.fastly.net/release_image/5113/3579/5113-3579-790c35ad58a546b642b05951b2fd04eb-734×489.jpg [Teppan Tenyu Overview] The name “Tenyu” in the store’s name means being blessed with unexpected good fortune. We hope that you will have a happy time through the chef’s skillful techniques and the selection of seasonal ingredients that change with the seasons. We prepare carefully selected ingredients from all over Japan, including carefully selected Wagyu beef, right in front of your eyes. The counter seats offer a spectacular view and are designed to allow you to enjoy conversation with the chef while maintaining your privacy.
https://prcdn.freetls.fastly.net/release_image/5113/3579/5113-3579-d5d7a2a64899e2782c7ba059a42606db-776×517.jpg Floor: 45th floor Business hours: Lunch 12:00-15:00 (L.O. 14:00) Dinner 17:30-22:00 (L.O. 21:00) Number of seats: 10 seats Phone number: 03-6233-7654 【Chef Introduction】
https://prcdn.freetls.fastly.net/release_image/5113/3579/5113-3579-950523070bfbeef420d34a00e1308385-432×648.jpg Nobuko Kimura Born in Nagoya City, Aichi Prefecture. After graduating from university, he gained working experience and overseas experience in other industries, and after returning to Japan, he pursued a career in cooking. Joined Nagoya Tokyu Hotel in 2006, experienced banquet cooking, and became fascinated with teppanyaki, where the producer’s passion can be conveyed to customers face-to-face, so he began his career in teppanyaki at the restaurant “Loire.” In 2019, he was involved in the launch of Cerulean Tower Tokyu Hotel Teppanyaki SAKURA, and also focused on training the next generation. Currently working as a chef at Teppan Tenyu at BELLUSTAR TOKYO, A Pan Pacific Hotel. He says that his role is to “bridge the distance between customers and producers,” and he focuses on “pedigree and long-term fattening,” rather than brands or grades, and uses his aesthetic sense, which he has honed through direct interaction with producers, to provide “really delicious meat” that is based on safety and security every day.
*The displayed amount includes service charge (15%) and consumption tax (10%). *By law, we do not serve alcohol to anyone driving a car or to anyone under 20 years of age. *The menu may change depending on the availability of ingredients. *The information published in this press release is current as of the date of announcement. Please note that the information may differ from the latest information. *The photo is an illustration.