Fine dining restaurant La Provence at Hotel InterContinental Tokyo Bay (Minato-ku, Tokyo) is presenting a limited-time course menu inspired by the masterpieces Vincent van Gogh created in southern France, available from June 5 to August 31, 2026.
The course draws on the vivid colors and atmospheric scenes of Van Gogh's works from his time in Arles and the surrounding Provence region. Each dish translates a specific painting into a culinary expression — from the intense sunlight of Arles and the symbolism of sunflowers, to the quiet mood of a starry night sky. La Provence specializes in modern French cuisine with roots in southern French tradition, served in a dining room designed to evoke the ambiance of a noble villa from medieval Provence.
Opening Cocktail and First Course
The experience begins with a welcome cocktail: "Tournesol" (French for "sunflower"), an original creation based on pineapple. Sunflowers held special significance for Van Gogh, symbolizing hope, gratitude, and a spirit of welcome.
The first dish is La Provence's original Palette Art Amuse-Bouche, inspired by "The Café Terrace at Night." It reflects Van Gogh's colorful rendering of a nighttime scene onto the plate.
Cold and Warm Starters
Captivated by the intense sunlight of Arles and his iconic use of yellow, Van Gogh's visual world sets the stage for the cold starter: a tabouleh made with seasonal conger eel and lobster, accompanied by beetroot and mango — evoking "Sunflowers."
The warm starter takes inspiration from "The Langlois Bridge at Arles," reimagined as a seasonal bouillabaisse — a hallmark of southern French coastal cooking.
The fish course features seasonal fresh fish alongside ratatouille, a regional specialty of Arles, with a touch of basil — evoking the local flavors and festive atmosphere of the south.
Main Course
The main dish is a contemporary take on daube provençale — the traditional Provençal slow-braised beef in red wine — capturing both the depth of flavor and culinary heritage of southern France.
Desserts
A pre-dessert of yogurt and white peach jelly provides a light, refreshing pause before the final course.
The course concludes with an apple tarte tatin accompanied by bergamot filling, created by Executive Chef Patissier Shoya Nagai. Inspired by "The Starry Night," painted during Van Gogh's stay at Saint-Rémy-de-Provence, the dessert draws from Van Gogh's still lifes featuring apples, pears, and chestnuts. The plate is finished with an anglaise sauce infused with absinthe — said to have been one of Van Gogh's favorites — representing the shimmering light of a starry sky.
Special Decorated Seating
Special seating decorated to evoke the light and afternoon atmosphere of Arles is available for guests who wish to immerse themselves further in the world of Van Gogh's masterpieces.
Course Details
Period: June 5, 2026 (Friday) to August 31, 2026 (Monday)
Venue: Fine Dining La Provence, 1F, Hotel InterContinental Tokyo Bay
Hours:
- Lunch: 11:30 AM to 3:00 PM (Last order: 2:30 PM)
- Dinner: 5:30 PM to 10:00 PM (Course last order: 8:00 PM)
Pricing (tax included, service charge extra):
- Lunch-only course: ¥9,020 / Special decorated seat: ¥10,230
- Premium course: ¥11,220 / Special decorated seat: ¥12,430
Reservations: 03-5404-2222
https://www.interconti-tokyo.com/laprovence/plan/lp-van-gogh-masterpieces_2026.html
Lunch-Only Course — ¥9,020 / Special Decorated Seat — ¥10,230
- Welcome cocktail: Original cocktail "Tournesol"
- Opening dish: Palette Art Amuse-Bouche — "The Café Terrace at Night"
- Cold starter: Conger Eel and Lobster Tabouleh with Beetroot and Mango — "Sunflowers"
- Warm starter: Seasonal Bouillabaisse — "The Langlois Bridge at Arles"
- Main (choice of one):
- Seasonal Fish with Ratatouille and Basil — "The Festival at Arles"
- Provençal Braised Beef in Red Wine — Daube Provençale
- Dessert: Apple Tarte Tatin with Bergamot Filling — "The Starry Night"
- Beverages: Coffee, black tea, or herbal tea
Premium Course — ¥11,220 / Special Decorated Seat — ¥12,430
- Welcome cocktail: Original cocktail "Tournesol"
- Opening dish: Palette Art Amuse-Bouche — "The Café Terrace at Night"
- Cold starter: Conger Eel and Lobster Tabouleh with Beetroot and Mango — "Sunflowers"
- Warm starter: Seasonal Bouillabaisse — "The Langlois Bridge at Arles"
- Fish course: Seasonal Fish with Ratatouille and Basil — "The Festival at Arles"
- Meat course: Provençal Braised Beef in Red Wine — Daube Provençale
- Pre-dessert: Yogurt and White Peach Jelly
- Dessert: Apple Tarte Tatin with Bergamot Filling — "The Starry Night"
- Beverages: Coffee, black tea, or herbal tea
The Chefs
Chef de Cuisine Taisuke Inoue
Inspired by the cooks he encountered in restaurant spaces designed by his father — an interior designer for dining establishments — Taisuke Inoue developed a passion for cuisine from an early age. In September 2023, he was appointed Chef de Cuisine at La Provence. He is known for his meticulous attention to balance on every plate — flavor, color, and texture — and particularly for his precision in cooking delicate ingredients.
Executive Chef Patissier Shoya Nagai
Shoya Nagai spent approximately seven years in the pastry kitchen at the Imperial Hotel, developing numerous new products. He later pursued independent consulting, taught as a guest lecturer at a culinary college, and spent time in Canada where he was involved in opening the second location of Thierry Chocolates and training its team. In January 2022, he joined Hotel InterContinental Tokyo Bay as Deputy Pastry Manager. In 2023, he served as Acting Executive Pastry Manager at a five-star hotel in the United States, overseeing menu development across all restaurant outlets and the hotel shop. He was appointed Executive Chef Patissier at Hotel InterContinental Tokyo Bay in June 2024. Nagai views confectionery as a form of art — individual expression with no single correct answer — and approaches each creation with that spirit of free imagination.
