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Breakfast
We have prepared a Japanese and Western buffet for both Japanese and Western food lovers to enjoy together.
Enjoy dishes made with local ingredients.
| Business Hours | 7:00-9:00 *Two parts Part 1: 7:00-8:00 Part 2: 8:00-9:00 |
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Commitment to Breakfast
We offer dishes using local ingredients and other ingredients.
Our chefs put their heart and soul into their dishes so that you will feel energized in the morning.
Recommended Menu
Awaji Onion Tempura
Sujikon
Akashiyaki
Quiche of green vegetables and Awajishima dried baby sardines
Ibonoito noodles
Izushi soba
Awaji Onion Tempura
This dish combines onions from Awajishima Island with fish paste, bringing out the sweetness and umami of the Awajishima onions.
Sujikon
This is a specialty dish from the Nagata Ward area of Kobe-shi Hyogo. It is also known as "bokkake."
Akashiyaki
Akashiyaki, unlike takoyaki, uses a lot of eggs, which gives it a fluffy texture. Also, unlike takoyaki, it is eaten with Japanese-style broth instead of sauce.
Quiche of green vegetables and Awajishima dried baby sardines
We use chirimen (dried baby sardines) from Awajishima. Chirimen is a traditional Japanese natural food made by quickly boiling young anchovies caught in the waters off Awajishima in a pot and drying them in the sun until they are just the right temperature.
Ibonoito noodles
Hand-pulled somen noodles "Ibonoito" are made from carefully selected wheat and Ako salt, and are grown in a rich climate and soil that is perfect for making somen noodles. Using the traditional hand-pulled method handed down for about 600 years, the noodles are aged many times and painstakingly crafted by artisans, making them a masterpiece from the Banshu region.
Izushi soba
Izushi soba is a local dish of soba noodles that is eaten mainly in Izushi-cho, Toyooka City Hyogo Prefecture. It is said to have started in the late Edo period when the lord of the Izushi domain invited soba craftsmen from Edo and encouraged them to make soba noodles.