Breakfast that will put a smile on your face | Shimoda TOKYU HOTEL [Official], a resort hotel with a spectacular view of the sea in Shimoda, Izu

Breakfast in Izu

"Enjoy your trip to Izu with our breakfast buffet!"
Enjoy your trip to Izu with a breakfast that incorporates recommended ingredients from Izu and throughout Shizuoka, such as Shimoda's specialty dried fish, pickled wasabi from Amagi, and rice and vegetables from Minamiizu.

Restaurant Ma Chere Mer Bansyo

Business hours: 7:00 - 10:00 (last entry 9:30)

Fee: Adults (13 years and older): From 3,853 yen
Elementary school students (6-12 years old): 2,113 yen
Toddlers (3-5 years old): 994 yen
Children under 3 years old: Free

Restaurant page here

Buffet breakfast

breakfast buffet

recommendation

Kamameshi

We use seasonal ingredients such as hijiki seaweed and bamboo shoots and serve it freshly cooked on the spot. Enjoy the fluffy, freshly cooked rice and the delicious scorched rice.

String

The photo shows horse mackerel and ebodai. We order them from Ogiso Shoten, a long-established store in Shimoda. The type of dried fish changes depending on the season.
*Small dishes include Amagi pickled in wasabi, salted squid, grated whitebait, homemade tamagoyaki (rolled egg), and green vegetables with white dressing.

Nigiri sushi

In addition to seafood such as seared scallops, red squid, and shrimp, we also offer country-style sushi such as boiled king oyster mushrooms and shiitake mushrooms (changes daily).

Omelet

The hotel maid will stamp your bag with the Shimoda branding. Take a photo to remember your trip to Shimoda.

Tokoroten

The raw material is agarwood from Susaki, Izu. This is the best quality agarwood that represents Izu. The tokoroten is also made by Nishibayashi Shoten in Shimoda.

Nishiizu specialty "Salted bonito" furikake

Whole bonito is salted and slowly dried. It is a traditional preserved food unique to this region, and has been familiar to many people since ancient times. How about using it as a topping for rice or udon?

Matcha Udon

Udon noodles made with tea from Shizuoka, a tea-producing region. It has a chewy texture and a fragrant, refined flavor. Serve with green onions, shredded nori seaweed, young shoots, sesame seeds, and noodle soup.

Morning curry

Wake up refreshed in the morning with the delicious flavors of vegetables and uplifting spices. Have an energetic day ahead.

Limited time

TOKYU HOTELS Cooking Contest Grand Prix Winner

Vegetable rice flour curry bread

Grand Prize Winner: Vegetable Rice Flour Curry Bread

This vegetable curry bread is gluten-free, free from the nine specified allergens, and free from animal products.
We brought out the flavor by carefully sautéing vegetables such as onions.
It features a light flavor that's easy to incorporate into breakfast, and the subtle sweetness from the hidden raisins adds a touch of sweetness amidst the spiciness of over 10 different spices. It's also recommended for those who don't like spicy food.

SHIMODA TOKYU HOTEL will be offering a breakfast buffet from 5/27 (Wednesday). *Until 7/31 (Fri.) (scheduled)

The 24th TOKYU HOTELS Cooking Contest

The main purpose of the "TOKYU HOTELS Cooking Contest" is to improve the skills and mindset of the cooking staff who will lead the next generation and create opportunities for growth.
The theme of this event, which was held for the 24th time, was "rice flour bread" with a view to providing food that everyone can enjoy with peace of mind, in light of the diversification of food culture and the rise of health consciousness.

32 hotels from all over the country participated, and as a result of strict judging such as the preliminary round and the final, this year's Grand Prix was won by Shinnosuke Fukushima of CERULEAN TOWER TOKYU HOTEL.

Grand Prix Winners
CERULEAN TOWER TOKYU HOTEL Shinnosuke Fukushima

Breakfast buffet menu

Some menu items change daily.
We offer seasonal ingredients and change the menu accordingly.

Japanese food

Nigiri sushi
Wild vegetable rice pot
Morning curry
Whitebait with grated daikon radish
Rolled omelet
Salted fish
Izu Wasabi Pickles
Boiled greens
Greens with Shiraae
Vinegared mozuku seaweed
Chikuzen stew
Spicy stewed Izu konjac
Izu hijiki stew
Pickled radish with shiso flavor
Honey Plum
Natto
Matcha udon (made with Shizuoka matcha)
Izu vegetable and seaweed tempura (Ashitaba, Izu seaweed, etc.)
Dried fish from Ogiso Shoten in Shimoda, Izu: Ebodai or Horse mackerel
Mishima Croquette
Grilled salted mackerel
Beef stew
Tofu (with filling made from Shiitake mushrooms from Minamiizu)
Furikake seasoning made with Izu's famous products
Seasoned seaweed
white rice

Western food

Today's Soup
Scrambled eggs
french fries
French toast
sausage
Grilled bacon
ham

bread

Plain bread
Whole-germ bread
milk bread
Cheese bread
Brioche
Maple Pecan
Danish Roll
Apple Danish
They also use bread from a local bakery.

Salads & Toppings

Mixed lettuce
Salad grown at Shimoda High School Minamiizu Branch (hydroponic cultivation)
Mini Tomato
onion
broccoli
Carrot salad
cucumber
Wakame seaweed
topping
Parmesan cheese
Crispy Bacon
Onion slices
Smoked salmon and potato salad
Chicken salad with sesame flavour
Pickled carrots
Pickled cucumbers
dressing

Dessert etc.

Yogurt
Basil seeds
Aloe compote
Granola
Corn flakes
Muesli
seasonal fruits
Tokoroten made with Izu-grown amagusa

Drink

milk
Cold green tea
Cold water
Acai Blend
orange juice
Apple juice
tomato juice
Sencha
Herb tea
Darjeeling Tea
coffee

※: The menu is an example and changes seasonally.

※: The displayed price includes a 13% service charge and 10% consumption tax.

※: Menu items may change based on the availability of ingredients.

※: If you have any food allergies, please inform staff in advance.

※: Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.

※: Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."

※: Photos are for references only.

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