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Breakfast
We offer a Japanese and Western buffet so that everyone can choose according to their preferences.
Please also enjoy some of Yamaguchi's local cuisine.
| Opening Hours | 7:00～9:00 |
|---|---|
| Venue | 1st floor restaurant Espoir |
| Notes | no smoking in the entire restaurant |
Recommended Menu
Fish croquette
Kanzuke pickles
Kencho
Fish croquette
Surrounded by beautiful seas, Yamaguchi has a thriving fish paste industry. "Gyo-roquette," which is not a croquette but a fish dish made by kneading minced lizardfish with ingredients such as carrots, burdock, and onions, coating it in breadcrumbs, and deep frying it, has long been loved by many people, mainly in Hagi City, Yamaguchi.
Kanzuke pickles
Pickled daikon radish has been made in households in Ube Yamaguchi and Ajisu, Yamaguchi, for generations. The name "Kanzuke" (winter pickles) is said to come from the fact that the daikon radish is pickled in salt and then exposed to the cold wind. Daikon radishes grown in Yamaguchi are carefully pickled one by one, and after about a year, they are ready to be enjoyed for their crunchy texture and unique color.
Kencho
"Kencho" is a traditional home-style dish from Yamaguchi. While the ingredients vary by region, the main ingredients are a simple stew of tofu, daikon radish, and carrots. It's such a familiar local dish in Yamaguchi that it's even served in school lunches.