Shin-Yokohama Prince Hotel (located at 3-4 Shin-Yokohama, Kohoku-ku, Yokohama) is offering a limited-time special course, "Le Printemps," at its 41st-floor restaurant Top of Yokohama Teppanyaki & Dining from March 7 (Saturday) through March 31 (Tuesday), 2026.
The course brings together a menu by Head Chef Fumiya Suzuki, crafted with carefully selected ingredients from Kanagawa Prefecture, and a set of four pairing wines chosen from around the world by Chef Sommelier Keiichi Eguchi.
Kanagawa Ingredients at the Heart of the Menu
Chef Suzuki personally visits farms to work directly with producers. The menu features Miura vegetables from Aoki Farm, the Kanagawa-bred wagyu brand "Kissui Kanagawa Beef," and Shonan clams nurtured by the fine sandy beaches of Fujisawa, among other local highlights. Each ingredient is handled to draw out its full potential through refined culinary technique.
Wines That Reflect the Spirit of Yokohama's Port History
Chef Sommelier Eguchi, who holds the advanced qualification of Sommelier d'Excellence, has curated four wines to complement each dish. The wine lineup is themed around "Yokohama," drawing inspiration from the city's history as an internationally open port, with bottles selected from various regions of the world to evoke the feeling of a journey.
Course Overview: "Le Printemps"
Period: March 7 (Saturday) – March 31 (Tuesday), 2026
Hours: 5:00 PM – 9:30 PM (Last Order: 8:30 PM)
Venue: Top of Yokohama Teppanyaki & Dining (41F), Shin-Yokohama Prince Hotel
Price: ¥30,000 per person
Reservations / Inquiries: Restaurant Reservation Desk TEL: 045-471-1115 (10:00 AM – 5:00 PM)
Menu
Foie Gras and Pistachio Mosaic with Shonan Gold Marmalade
An amuse-bouche combining rich foie gras and pistachio with the bright citrus note of "Shonan Gold," offering a balance of depth and freshness.
Asparagus and Snow Crab Mimosa with Miura Daikon Ensemble and Tuile Accent
Asparagus and snow crab arranged in the style of a mimosa flower, layered with lightly salted Miura daikon for a dish with a distinctly springlike character.
Shonan Clam and Scallop Cushion, Aoki Farm Blue-Top Turnip Ravioli, Soupe de Poisson Style
A scallop mousse cushion topped with Shonan clam and blue-top turnip, steamed to bring out a rich, flavorful broth.
Steamed Lobster with Kanagawa Cabbage, Lobster Sauce with the Aroma of Odawara Iichi Miso
Fresh lobster gently steam-cooked and served alongside Kanagawa-grown black cabbage with a characteristic mild bitterness. The dish is finished with shavings of "Miso-bushi" — a world-first "sharable" miso — from Odawara Iichi Miso.
Kissui Kanagawa Beef Grill with Straw-Smoke Aroma, Yokohama Broccoli and Carnaroli Risotto Cannelloni, Red Wine Sauce with Sansho Pepper
Kissui Kanagawa Beef — raised on a diet that includes straw and okara (soy pulp) — is infused with straw-smoke aroma, aligning the flavor of the ingredient with the cooking method to maximize its umami.
Cheese and Cherry Blossom Mousse with Shonan Gold Sherbet
A dessert of smooth cheese and cherry blossom mousse paired with refreshing Shonan Gold sherbet, leaving a lingering impression of spring.
Bread / Coffee
Pairing Wines
Champagne Lallier Réflexion R.021 — France (Champagne)
A fresh and elegant champagne that elevates the bitterness of Miura daikon and asparagus, and the umami of snow crab, with refined complexity.
Blank Canvas Sauvignon Blanc 2023 — New Zealand (White)
A tropical white wine that harmonizes the sweetness and bitterness of shellfish, with a hint of salinity characteristic of New Zealand's sea breezes.
Destination Chardonnay 2023 by Journey's End — South Africa (White)
A white wine with notes of citrus and vanilla and a rich body that brings out the deep umami of lobster.
Roero Riserva Printi 2005 by Monchiero Carbone — Italy (Red)
An oak-aged red wine selected to accompany the straw-smoked Kissui Kanagawa Beef, sourced from Piedmont, Italy — the region where risotto originated.
About the Chefs
Head Chef, Fumiya Suzuki
Suzuki joined Shinagawa Prince Hotel in April 2005 and worked in various culinary roles within the Prince Hotels group before being appointed as Sous Chef at Top of Yokohama, Shin-Yokohama Prince Hotel, in June 2018. He was promoted to Head Chef in July 2024.
Chef Sommelier, Keiichi Eguchi
Eguchi joined Grand Prince Hotel Takanawa in April 2009 and held roles across multiple Prince Hotels properties. He joined Top of Yokohama at Shin-Yokohama Prince Hotel in April 2020. He obtained the Sommelier certification from the Japan Sommelier Association in November 2015 and achieved the advanced Sommelier d'Excellence qualification in November 2025.
Prices include consumption tax. A service charge of 13% will be added separately. Allergen information is provided for the eight specified allergens (shrimp, crab, walnuts, wheat, buckwheat, dairy, eggs, peanuts) as required by Japan's Food Labeling Law. Please inform the restaurant in advance if you have any of these allergens. Menu and ingredients are subject to change depending on availability.
