Shinagawa Prince Hotel (Takanawa, Minato-ku, Tokyo; General Manager: Shingo Haruyama) is offering a special menu from July 25 (Saturday) to October 18 (Sunday), 2026, created in collaboration between the Tokyo Metropolitan Art Museum's 100th-anniversary exhibition "Edo in Focus: Japanese Treasures from the British Museum" and the hotel's Ajikaidou Gojusantsugi restaurant (Main Tower, 38th floor).
The exhibition brings masterpieces of Japanese art held by the British Museum, one of the world's foremost collections, back across the sea to Japan. Drawing inspiration from the seasonal scenery and refined aesthetics loved by the people of Edo, the menu expresses that world through the delicate techniques and seasonal ingredients of Japanese cuisine. One dish inspired by the Kano school's celebrated sliding-door painting "Autumn and Winter Flowers and Birds" skillfully renders the changing waterside scenery from autumn into winter through a chilled jellied broth, turning the chefs' sensibility and skill into a new way of appreciating the artwork through food. Extending the spirit of the exhibition to the table, the menu offers dishes created from the exhibited works alongside a range of washoku dishes that draw out the sensibilities of Edo, bringing painting and cuisine, sight and taste, together.
"Edo in Focus: Japanese Treasures from the British Museum"
In step with the vision of TAKANAWA GATEWAY CITY, which opened this spring with an eye toward a fulfilling way of life 100 years from now, this special menu serves as a bridge connecting past and future, art and cuisine. It brings together the wider Shinagawa area — continuing to evolve as a gateway connecting Japan with the world — and Japan's contemporary culinary techniques for a dining experience that spans time.
"Edo in Focus" x Washoku Collaboration Menu Overview
Period: July 25 (Saturday) to October 18 (Sunday), 2026
Location: Ajikaidou Gojusantsugi, Shinagawa Prince Hotel (Main Tower, 38th floor)
Price: ¥6,500 / ¥8,500 (tax included; 13% service charge is additional)
Reservations & Inquiries: Restaurant General Reservations, TEL: 03-5421-1114
(Hours: 10:00 AM to 6:00 PM)
Hyakka Ryoran Gozen (Shinagawa Prince Hotel)
Hyakka Ryoran Gozen — "A Profusion of Blossoms" Set Meal
¥8,500
A vibrant, multi-course set meal featuring ingredients passed down since the Edo period, composed with the paintings in mind.
Each dish is crafted with its own creative touch, offering a flavor and presentation as showy as blossoms in full bloom.
Kobana Biyori Bento — "Little Blossoms on a Fine Day" Bento
¥6,500
This bento expresses the world of flowers, birds, wind, and moon beloved by the people of Edo through the delicate techniques of Japanese cuisine.
Centered on "bara-chirashi," a chirashi sushi with colorful ingredients scattered like flower petals, it offers a selection of seasonal flavors in small portions, letting guests savor the beauty of Edo in a single meal.
Kobana Biyori Bento (Shinagawa Prince Hotel)
※ Prices include tax; a 13% service charge is additional.
Dishes from the "Edo in Focus" x Washoku Collaboration
Nikogori (Shinagawa Prince Hotel)
"Autumn and Winter Flowers and Birds" sliding-door panels, early 17th century, British Museum © The Trustees of the British Museum
Nikogori [common to both the Hyakka Ryoran Gozen and Kobana Biyori Bento]
This chilled jellied broth expresses the transition from deep autumn into winter through shifting shades of ultramarine blue evoking a waterside scene. Shiitake mushroom, carrot, chicken, and gold leaf are scattered throughout, creating a vivid impression of flowers and birds.
"Autumn and Winter Flowers and Birds"
"Flowers and Birds of the Four Seasons" is a classic theme in Japanese art. These sliding-door panels depict an autumn-to-winter landscape and carry the hallmarks of a Kano school work from the late Momoyama to early Edo period. At the water's edge, the composition features geese, ducks, plovers, camellias, and plum blossoms, while maple, hibiscus, and cypress color the middle distance.
Nama-harumaki (Shinagawa Prince Hotel)
Kitagawa Utamaro, "Courtesan Reading a Letter," c. 1804–1806, British Museum © The Trustees of the British Museum
Nama-harumaki [common to both the Hyakka Ryoran Gozen and Kobana Biyori Bento]
These fresh spring rolls are styled after a rolled letter, with carrot, mizuna greens, and edible flowers visible through the translucent wrapper, expressing a hidden love letter.
Kitagawa Utamaro, "Courtesan Reading a Letter"
One of Utamaro's final hand-painted works, it depicts a courtesan absorbed in reading a letter. Details such as her plover-patterned robe and seven-star-crest obi suggest the artist's focus on conveying opulence.
Tamagoyaki (Shinagawa Prince Hotel)
Maruyama Okyo, "Tiger Cubs Crossing the River," 1781–1782, British Museum © The Trustees of the British Museum
Tamagoyaki [Hyakka Ryoran Gozen only]
This rolled omelet is shaped to resemble the rounded forms of a mother tiger and her cub, finished with an endearing charm.
Maruyama Okyo, "Tiger Cubs Crossing the River"
This work by Maruyama Okyo is based on a Chinese legend in which a mother tiger, unable to leave her fierce young cub on the same riverbank as its siblings, crosses the river seven times to carry all three cubs to the other side.
About "Edo in Focus: Japanese Treasures from the British Museum"
Venue: Tokyo Metropolitan Art Museum (Ueno Park, Tokyo)
Dates: July 25 (Saturday) to October 18 (Sunday), 2026
Closed: Mondays and October 13 (Tuesday), though open on August 10 (Monday), September 21 (Monday, a national holiday), and October 12 (Monday, a national holiday)
Hours: 9:30 AM to 5:30 PM (until 8:00 PM on Fridays; last entry 30 minutes before closing)
"Edo in Focus: Japanese Treasures from the British Museum"
※ Business details are subject to change depending on circumstances; please check the official website for the latest information.
※ Regarding food allergies at the hotel's restaurants and banquet halls, accommodations are limited to the eight specified allergens for which labeling is legally required under the Food Labeling Act for manufacturers, including the hotel's ingredient suppliers (shrimp, crab, walnut, wheat, buckwheat, egg, milk, and peanut). Guests who wish to have these eight allergens accommodated are asked to inform the hotel in advance.
※ Ingredients and menu items may change depending on availability.
※ Photos are for illustration purposes.
※ The information above is current as of the release date (July 7).
