Grand Prince Hotel Hiroshima (23-1 Motoujina-cho, Minami-ku, Hiroshima; General Manager: Haruo Hirase), a resort surrounded by sea and sky, is bringing back its art workshop "Art Wine Maison SETOUCHI" on Sunday, October 4 and Sunday, December 6, 2026, at the hotel's 22nd-floor restaurant, Steak & Seafood Boston. Guests can enjoy painting while sipping wine at the event.
The workshop is produced by 広島グルメゾン, a Hiroshima-based gourmet influencer with a combined social media following of roughly 100,000. The event has been drawing attention since last year at restaurants around central Hiroshima, and this marks its second run at the hotel, following a "flower"-themed workshop this past March. October's theme is "Autumn Meets the Calm Seto Inland Sea," and December's is "Christmas Meets the Sparkling Seto Inland Sea," with guests creating interior art pieces while enjoying wines selected by the hotel sommelier.
Following the workshop, a lunch featuring seasonal Hiroshima-grown ingredients awaits. Guests can spend an elegant time savoring the season with all five senses while taking in the Seto Inland Sea scenery, one of the hotel's signature views.
"Art Wine Maison SETOUCHI" Overview
- Dates: Sunday, October 4 and Sunday, December 6, 2026
- Times: Reception from 10:15 AM / Workshop from 10:30 AM / Lunch from 12:30 PM
- Venue: Steak & Seafood Boston, 22F
- Price: ¥15,000 per person
- Includes: Art experience + 3 glasses of wine + lunch
Reservations are required at least three days in advance, and capacity is limited. Non-alcoholic drink options are also available.
Event Details
The Workshop
October's theme is "Autumn Meets the Calm Seto Inland Sea," and December's is "Christmas Meets the Sparkling Seto Inland Sea," for this interior art workshop.
With support from Hiroshima-born artist Takanobu Murakami, guests paint a canvas using colors of their choice.
Aprons and other supplies are all provided, so anyone can join with ease.
Guests can enjoy creating a one-of-a-kind piece of art while savoring wines selected by the hotel sommelier.
Lunch
A lunch featuring seasonal Hiroshima-grown ingredients, devised by Yuji Inayama, head chef of Steak & Seafood Boston, will be served.
Red sea bream and Megahira maitake duxelles with Boursin cheese and Hiroshima Miyoshi Winery white wine sauce
October Menu
Smoked Hiroshima herb chicken salad / Red sea bream and Megahira maitake duxelles with Boursin cheese and Hiroshima Miyoshi Winery white wine sauce / Pear compote / Bread / Coffee
December Menu
Kure shrimp guacamole tortilla / Bolognese pasta with Hiroshima Miyoshi Winery red wine / Vacherin / Bread / Coffee
Artist: Takanobu Murakami
Born in Hiroshima Prefecture, Murakami creates abstract oil paintings centered on the "interpretations" held within each person. Alongside works that carry the Seto Inland Sea's nature and contemporary values in oil, he also supports sake events, apparel shops, and the planning and operation of commercial facilities as part of his effort to energize his hometown of Hiroshima through art.
Steak & Seafood Boston
Located on the hotel's 22nd floor, this Western-style restaurant offers general seating overlooking the many islands of the Seto Inland Sea, along with private rooms looking out over the Hiroshima cityscape and the greenery of Motoujina Park.
Guests can enjoy steak, seafood, and dishes made with local ingredients, paired with sommelier-selected wines.
All images are for illustrative purposes. Listed prices include service charge and consumption tax. For food allergies at the hotel's restaurants and banquet halls, accommodations are limited to the eight major allergens (shrimp, crab, walnut, wheat, buckwheat, egg, milk, and peanut); guests requiring accommodation for these allergens are asked to inform the hotel in advance. Plans and details are subject to change.
