By／MOOK Scenic Spots Family compiled report
Taiwanesе people love traveling to Japan. Aside from having diverse preferences when it comes to accommodation quality, Taiwanese travelers also pay close attention to whether the delicious breakfasts offered by hotels or lodgings feature local characteristics and uniqueness.
“Olivean Resort on Shodoshima” was ranked fifth for its “Island Snakehead Fish, Seto Seafood Miso Soup” and “Shodoshima Crepes.” (Photo／Rakuten Travel, same below)
The “2018 Japan Hotel Breakfast Ranking,” organized by a well-known online booking platform, was recently announced. The top six winners stood out from among 1,300 hotels across Japan. In order, they are: Gifu Prefecture’s “Gifu Tokyu Hotel,” Mie Prefecture’s “Ki no Za Hotel,” Nagano Prefecture’s “Shirahone Onsen - Nabano Yu,” Shimane Prefecture’s “Kokuminshuku Senshintei,” Kagawa Prefecture’s “Olivean Shodoshima Onsen Resort,” and Tochigi Prefecture’s “Epinard Nasu Onsen Hotel.”
“Gifu Tokyu Hotel” claimed the championship with its rustic sweetfish dishes
“Gifu Tokyu Hotel” in Gifu Prefecture won the top spot of this ranking. Its signature breakfast dishes, “Sweetfish Mixed Congee with Fried Sweetfish Fillet” and “Grilled Wild Chicken from Okumino on Magnolia Leaf with Miso,” both use local ingredients. Japanese judges highly praised: “It’s rare to see a hotel using sweetfish broth to cook congee, which brings out the umami and aroma of sweetfish to the fullest in the dish.”
“Gifu Tokyu Hotel” won the championship with its “Sweetfish Mixed Congee with Fried Sweetfish Fillet” and “Grilled Wild Chicken from Okumino on Magnolia Leaf with Miso.”
Mie Prefecture’s “Ki no Za Hotel” highlights the warm memories of mom’s cooking
The runner-up, “Ki no Za Hotel,” also offers two Japanese dishes. The first one, “Steamed Chicken Egg,” earned praise from judges for being rich in collagen. During summer, the executive chef of Ki no Za Hotel uses sea urchin and turban shell to steam the chicken egg cold-style, then tops it with homemade citrus jelly; in winter, it is topped with lobster, pearl oyster adductor muscle, and Ulva lactuca — all seasonal ingredients from Mie Prefecture. The second dish, “Seasonal Vegetable and Fresh Fish Soup,” emphasizes simple and honest flavors, using locally grown pesticide-free vegetables and fresh fish. The hotel’s executive chef explained: “This dish is a traditional one that my mother used to make for me when I was little and didn’t like vegetables. It’s full of warmth and care.”
“Ki no Za Hotel” took second place with its “Steamed Chicken Egg” and “Seasonal Vegetable and Fresh Fish Soup.”
Nagano Prefecture’s “Shirahone Onsen - Nabano Yu” uses hot spring water to cook rice porridge and wins third place with its simple flavors
Shirahone Onsen is widely known for its reputation of “Soak for three days, and you won’t catch a cold for three years.” The signature breakfast at the local inn “Shirahone Onsen - Nabano Yu” — “Hot Spring Rice Porridge” — is carefully cooked for one hour using the hot spring water of Shirahone. The porridge has a smooth texture and gentle, sweet rice flavor, and is served with the “innkeeper’s special side dishes,” including stir-fried mushrooms, red beans, and Shinshu miso. The judges spoke highly of it: “It’s a simple yet impressive and never-tiring breakfast dish.”
“Shirahone Onsen - Nabano Yu” won third place with its “Hot Spring Rice Porridge” and the innkeeper’s special side dishes.
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