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Breakfast
From the famous 'grilled eel rice ball chazuke' to classic Western dishes.
A luxurious buffet featuring Yanagawa local specialties such as delicacies from the Ariake Sea, along with a wide selection of Japanese and Western dishes,
A blissful morning that fills both your stomach and your heart.
| Business Hours | 7:00～9:20 |
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| Venue | 2nd Floor Restaurant Canal |
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Recommended Menu
Grilled eel rice balls with ochazuke
Maruho Seaweed
Genkitsukushi
Tsuru Miso Brewery
Rolled omelet
Moriyama Soy Sauce
Simmered "Eigancho"
Yanagawa handmade moromi-shonshon
Boiled mackerel (cooked in salted rice‐bran paste)
Grilled eel rice balls with ochazuke
Grill the eel rice balls on a charcoal grill, pour our homemade broth over them, and add your favorite condiments before enjoying.
Of course, it is also delicious as is.
Maruho Seaweed
Please enjoy the finest seaweed that the Ariake Sea has to offer.
Genkitsukushi
Fukuoka original rice features a glossy white, firm grains, and just the right stickiness. The natural sweetness of the rice stands out, and you can fully enjoy the fluffy texture and umami of freshly cooked rice—truly a cup that is a source of energy.
Tsuru Miso Brewery
Tsuru Miso Brewery has been making miso for over 140 years, and has been walking together with Yanagawa! Please enjoy the traditional flavor of this long-established miso specialist, who carefully selects ingredients grown in the bounty of the earth and the rich natural environment, and continues to make miso with great care.
Rolled omelet
Enjoy the rich, deep flavor of the premium "Yomogi Egg"!
The piping hot dashi-rolled omelet, made with a flavorful broth prepared by skilled artisans, pairs perfectly with rice and is so delicious you'll want seconds.
Moriyama Soy Sauce
Moriyama Soy Sauce was founded in 1900 and is located in front of the birthplace of poet Hakushu Kitahara. This soy sauce is loved by locals and has been certified as a Yanagawa brand.
Simmered "Eigancho"
Stingrays packed with collagen are slowly simmered until the broth fully absorbs. The tenderness that loosens the flesh and the crunchy cartilage are delightful, and freshly cooked rice keeps coming back to you—a nourishing local flavor loved throughout the Yanagawa.
Yanagawa handmade moromi-shonshon
Yanagawa traditional name-miso "Shonshon," which leaves soybeans and barley grains behind. Yanagawa The simple sweetness and richness made with locally produced 'Fukuyutaka' are unique to handmade crafts. You can savor a nostalgic local flavor that keeps you hooked.
Boiled mackerel (cooked in salted rice‐bran paste)
"Jinda-ni," a traditional Fukuoka dish, is made by simmering fish slowly in a special rice bran paste. The deep, rich flavor from the fermentation and the just-right amount of saltiness are a perfect match for freshly cooked rice, making it so delicious you won't be able to stop eating.