Which company is offering the spring special and collaboration menus at The National Art Center, Tokyo?

Hiramatsu Inc., whose President & CEO is Kazutomo Misu, is offering these spring menus starting April 2026.

Which specific exhibition is the special collaboration menu associated with?

The special collaboration menu is with the exhibition named Hanae Mori: 100 Years of Vital Type.

What spring ingredients are featured in the Seasonal Special Course at Brasserie Paul Bocuse Musée?

The seasonal course features fresh green asparagus, green peas, sea bream, and other spring ingredients.

Art and Seasonal Flavors at The National Art Center, Tokyo. 'Spring New Menus' and Special Collaboration Menu with the Exhibition 'Hanae Mori: 100 Years of Vital Type'.

Q: What are the names of the four restaurants that will offer the spring menus starting April 2026?

The four restaurants are Brasserie Paul Bocuse Musée, Salon de Thé Rond, Café Coquille, and Cafeteria Carré.

Q: What are the key elements of the Roasted Sea Bream dish introduced in the Seasonal Special Course?

The dish is served with light sauce vierge, poireau and snap pea julienne, braised green peas, and a hint of lemon.

Published Apr 11, 2026 12:00 AM ・ Updated Jun 18, 2026 3:02 PM ・ 3 min read ・ Source: PR TIMES

Hiramatsu Inc. is introducing new spring menus and collaboration menus at its four restaurants within The National Art Center, Tokyo, starting April 2026. These offerings include seasonal courses and a special menu inspired by the 'Hanae Mori: 100 Years of Vital Type' exhibition.

Hiramatsu Inc. (Headquarters: Shibuya-ku, Tokyo, President & CEO: Kazutomo Misu, hereinafter Hiramatsu) will offer spring special menus and collaboration menus with the exhibition 'Hanae Mori: 100 Years of Vital Type' starting April 2026 at its four restaurants: 'Brasserie Paul Bocuse Musée', 'Salon de Thé Rond', 'Café Coquille', and 'Cafeteria Carré' (located on floors 3F to B1F within The National Art Center, Roppongi). Please stop by to enjoy alongside your spring strolls and art appreciation.

[Image description] **Enjoy the "Seasonal Special Course" at 3F "Brasserie Paul Bocuse Musée"** Starting Wednesday, April 1, 2026, "Brasserie Paul Bocuse Musée" is offering a limited-time seasonal course that luxuriously incorporates spring ingredients. Please enjoy a moment that captures the changing seasons with fresh green asparagus, green peas, sea bream, and more.

~Introduction to the Seasonal Special Course~

▼ Poêlé of Duck Foie Gras with Madeira Sauce, Fifteen-Grain Risotto and Green Asparagus Cheese Tuile, Mushroom Écume

A rich dish that combines luxuriously pan-seared duck foie gras with fifteen-grain risotto and green asparagus. The Madeira sauce, slightly tart mushroom foam, and Parmesan cheese tuile create a spring-like lightness.

▼ Roasted Sea Bream with Light Sauce Vierge Poireau and snap pea julienne, braised green peas, with a hint of lemon

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Source: PR TIMES
Category: キャンペーン

Art and Seasonal Flavors at The National Art Center, Tokyo. 'Spring New Menus' and Special Collaboration Menu with the Exhibition 'Hanae Mori: 100 Years of Vital Type'.

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