L'ART ET MIKUNI, the French-Italian restaurant produced by Chef Kiyomi Mikuni and situated inside the National Museum of Modern Art, Tokyo, will serve a limited-time spring special course, Menu di Sakura & COLLAB, from March 17 (Tuesday) to May 10 (Sunday), 2026. Set beside Chidorigafuchi — one of Tokyo's most celebrated cherry blossom viewing spots — the restaurant offers a rare combination of fine cuisine and seasonal scenery.
Art and Cuisine in Collaboration
The theme for this season's course is a collaboration with the museum exhibition "Shimomura Kanzan: 150th Anniversary of Birth," running concurrently at the National Museum of Modern Art, Tokyo. Inspired by the delicate aesthetic sensibility of Japanese-painting master Shimomura Kanzan, each dish captures the colors and vitality of spring.
Spring seafood such as cherry sea bream (sakura-dai), cherry salmon (sakura-masu), and surf clams (hamaguri) are featured alongside seasonal vegetables including white asparagus and ului, presented with the artistic sensibility befitting a museum restaurant.
Course Details
Menu di Sakura & COLLAB
Price: ¥12,000 (tax included, service charge not included)
A full 7-course menu showcasing the flavors of spring, from amuse-bouche to dessert.
- Amuse: Cherry salmon and cream cheese tartlet, smoked bamboo shoot and prosciutto
- Starter: Surf clam and coquillage gelée with spring vegetables
- Warm Starter: Turnip velouté with snow crab effiloché
- Pasta: Hokkaido venison tomato stew, Hokkaido wheat "Rururosse" fettuccine
- Fish: Pan-fried cherry sea bream, cauliflower purée with white asparagus and ului
- Meat: Japanese domestic beef inner thigh, slow-cooked with a sansho-scented red wine sauce
- Dessert: White sesame blancmange, kinako tuile and cherry blossom confiture
Note: Ingredients may change during the course period.
Lunch is also available with a curated 5-dish selection: Menu di SAKURA & COLLAB, priced at ¥9,000 (tax and service charge included).
From March 24 to April 12, only the dinner course (¥12,000, service charge not included) and the lunch course (¥9,000, tax and service charge included) will be served.
Special Sake Pairing from Kamikawa Taisetsu Brewery
To complement the spring course, two rare seasonal sake from Kamikawa Taisetsu Brewery are available for the limited period.
"Kamikawa Taisetsu" Junmai Ginjo Usunigori: A smooth, lightly cloudy sake with a gentle sweetness and umami, featuring a ginjo aroma reminiscent of pineapple and lychee, with a refreshing, lightly effervescent finish. Pairs particularly well with the surf clam gelée and pan-fried cherry sea bream.
"Tokachi" Junmai Ginjo Usunigori: Fine lees lend a soft sweetness, with a fragrant aroma and a clean, pleasant acidity. Best served chilled, it can also be enjoyed at your preferred temperature as an aperitif or with dessert. Pairs well with the venison tomato stew and beef dishes.
Kitchen Car: Special Cheesecake Inspired by Shimomura Kanzan
A special cheesecake inspired by the world of master painter Shimomura Kanzan will be sold in limited quantities at a kitchen car in front of the National Museum of Modern Art, Tokyo entrance. The surface of the cheesecake, presented in a traditional wappa wooden container, features delicate tree motifs evoking Kanzan's brushwork and spring colors. Available while supplies last.
Restaurant & Event Overview
Special Course Period: March 17 (Tuesday) to May 10 (Sunday), 2026
Location: L'ART ET MIKUNI (2F, National Museum of Modern Art, Tokyo)
Address: 3-1 Kitanomaru Koen, Chiyoda-ku, Tokyo
Access: 3-minute walk from Exit 1b of Takebashi Station on the Tokyo Metro Tozai Line
Hours:
- Lunch: 11:30 AM–3:00 PM
- Dinner: 5:30 PM–9:00 PM
Closed: Sunday evenings and Mondays (if Monday is a public holiday, closed Tuesday instead)
Reservations: TableCheck
Related Exhibition: "Shimomura Kanzan: 150th Anniversary of Birth" at the National Museum of Modern Art, Tokyo
- Period: March 17 (Tuesday) to May 10 (Sunday), 2026
- Hours: 10:00 AM–5:00 PM (Fridays and Saturdays until 8:00 PM)
