Date
November 28, 2026
Time
Venue opens at 6:00pm
Dinner starts at 6:30pm
Prices
Dinner course ¥28,000
(for New Otani Club members ¥27,000)
Optional paired wine package ¥20,000
*Prices are subject to service charge.
Hotel New Otani Tokyo brings to you a special one-night event featuring an exclusive dinner course of autumn and early winter blessings created by Bella Vista Head Chef Shintaro Saito, paired with fine wines selected by Executive Head Sommelier Nobuhide Tani. Experience the culmination of gastronomic delight presented by the riches of the harvest season.
Menu
Sea Urchin and Smoked Cream Tartlet, Bottarga Sandwich, and Comté Cheese Puff
Snow Crab from Tottori with Cacao Vinegar and Ossetra Caviar
Fragrant Seared Scallop and Prosciutto with Nduja Sauce
Seared Foie Gras, Jerusalem Artichoke Velouté, and Onion and Truffle Ravioli with Sauce Périgueux
Crispy Scale Tilefish and Autumn Eggplant Fondant
Snow Crab a la Nage
Charcoal and Wood-fire Grilled Nanatani Duck from Kyoto and Pan-fried Porcini Mushrooms
Served with Sauce Foyot with Mustard
Pear Sorbet with Tonka Beans
Mont-blanc
Post-meal Beverage
Paired Wine Package
Amuse-bouche
Champagne Krug Grande Cuvée 172ème édition
Cold Appetizer
Chablis 1er Cru Vaillons 2019, William Fèvre
Warm Appetizer
Fiano di Avellino 2021, Pietracupa
Warm Appetizer
Pinot Gris 2022, Yamazaki Winery
Fish Course
Puligny-Montrachet Les Levrons 2023, Domaine Berthelemot
Meat Course
Château Pichon Longueville Baron 2013
Dessert
Armagnac 1964, Montal
Featured Foods
Snow Crab from Tottori (Cold Appetizer)
Snow crab from Tottori is highly prized as a winter delicacy, and its fishing season starts in November every year. Savor the delicate yet firm texture with fruity cacao vinegar and caviar.
Winter Scallop (Warm Appetizer)
Thick scallops are perfectly seared and paired with the rich and spicy nduja sauce for a combination of contrasting flavors and aromas.
Jerusalem Artichoke from France (Warm Appetizer)
Sauce Périgueux, using generous amounts of black truffle, is most commonly associated with tournedos Rossini. Chef Saito chose to pair it with jerusalem artichokes shipped from France, which have a scent and subtle sweetness that resemble burdock roots and a creamy texture. These tubers are sieved into a puree to make velouté (velvety sauce), and served with onion and truffle ravioli, and foie gras, forming a trinity of flavors embraced by sauce perigueux.
Tilefish, Autumn Eggplant, and Snow Crab from Tottori (Fish Course)
The fish course is a simple yet elaborate dish of the seasonal tilefish and slow-cooked eggplant with a soft and creamy texture. Snow crab, which was also served as the appetizer, is now presented in a disparate preparation: poached in a delicate broth infused with its rich umami flavor and aroma.
Nanatani Duck from Kyoto and Porcini Mushrooms (Meat Course)
Nanatani Duck, grown in Kyoto, is known for its succulent umami and subtle sweet fat. It pairs excellently with various autumn foods, from which Chef Saito selects the aromatic porcini mushrooms. The duck is offered in two preparations, and with two seasonings: first with minimal seasonings of black pepper to appreciate the flavor of the meat, and then with rich sauce foyot with mustard that complements the distinct aroma rendered by the combination of charcoal and wood fire.
Pear (Granita)
A juicy pear sorbet enhanced with subtly smoky scents of tonka beans will refresh your palate just enough before moving on to dessert, while allowing you to linger in the bliss brought about by the main dish.
Chestnuts (Dessert)
The Mont-blanc is one of the signature pastries of Patisserie SATSUKI at Hotel New Otani, released every autumn. Finish off the special dinner with this autumn delight, made with Japanese chestnuts in their prime season.
About the Paired Wines
Amuse-bouche: Champagne Krug Grande Cuvée 172ème édition
Crafted by blending wines spanning more than 10 different years, this unique Champagne features distinct notes of brioche and toasted hazelnut, and a vibrant citrus fruit finish.
The rich sea urchin and smoked cream, salty bottarga, and aroma of aged comté cheese are melded together by Krug's signature depth and vivacious bubbles, heralding the opening of this lavish feast.
Cold Appetizer: Chablis 1er Cru Vaillons 2019, William Fèvre
A white with oyster shell minerality and clear aromas of lemon rinds and delicate white flowers. The warm and sunny climate also bestows a fruity fullness to the 2019 vintage.
The subtle sweetness of snow crab sets off the minerality, and the saline caviar is embraced by the crisp acidity. The pairing with fruity cacao vinegar presents a clean and resonating finish.
Warm Appetizer: Fiano di Avellino 2021, Pietracupa
Grapes grown on the volcanic-rich soils of Southern Italy shapes the character of this wine that conveys layers of honey and nut aromas, subtle smokiness, and crisp minerality.
The wine mellows the spiciness of nduja, which also hails from South Italy, and complements the fragrance of perfectly seared scallops.
Warm Appetizer: Pinot Gris 2022, Yamazaki Winery
This wine made from Pinot Gris grapes grown in the cool climate of Hokkaido imparts notes of pear and white peach, as well as subtle hints of spice
The round and clean texture unites the buttery richness of foie gras, the nutty sweetness of jerusalem artichokes, and the intense aroma of truffles, and allows the Périgueux sauce to gracefully linger on the palate.
Fish Course: Puligny-Montrachet Les Levrons 2023, Domaine Berthelemot
Indulge in the notes of white flowers, white peach, and hazelnut, with a refined acidity that is characteristic of Puligny-Montrachet wines, and fresh vibrant fruitiness.
The elegant acuity highlights the fragrance of crispy roasted tilefish scales, tender and silky texture of eggplant, and umami flavors of crab a la nage, which are all brought together in soothing harmony.
Meat Course: Château Pichon Longueville Baron 2013
From the prestigious Second Growth estate in Pauillac, this wine offers aromas of cassis, cedar, tobacco, and graphite. Aging has rendered the tannins silky-smooth, and it is now at its absolute peak.
The complex bouquet of the aged Bordeaux strikes a perfect balance with the rich umami of Nanatani duck, smoky notes of charcoal and wood fire, and the earthy-woody aroma of porcini, with the mustard-infused sauce adding another layer of depth.
Dessert: Armagnac 1964, Montal
Essences of dried plums, vanilla, caramel, and profound aromas brough about by six decades of aging compose an enduring note.
The wholesome sweetness of Japanese chestnuts fuses seamlessly with this nectar, which is also in accord with the lingering hints of tonka beans that the granita has left, topping off this feast in a most dignified tone.
About the Sommelier and Chef
Nobuhide Tani, Executive Head Sommelier, Hotel New Otani Tokyo
Nobuhide Tani is an ambassador of wine in Japan, winning numerous accolades including the Best Sommelier of Japan Competition, and also competing for Japan in the Best Sommelier of the World Competition. He has been certified as a Contemporary Master Craftsman by the Japanese Ministry of Health, Labour and Welfare in 2016, and received the Yellow Ribbon Medal of Honor in 2020.
Shintaro Saito, Head Chef, Bella Vista
Shintaro Saito has honed his culinary skills at various restaurants within Hotel New Otani Tokyo, including Tour d’Argent Tokyo, the only branch location of the acclaimed Parisian establishment with a history of over four centuries. Since being appointed head chef at Bella Vista in 2025, he has fascinated diners with his refined and sublime creations.