Breakfast

Begin with the chef's "morning grill" and the baker's fresh bread
A delicious vacation morning

The eggs that are so essential to a delicious breakfast are prepared before your very eyes, and the bread is prepared here, homemade in our on-site bakery. We also offer a menu of both Western and Japanese items (over 50 varieties) made principally with locally sourced ingredients from Yamaguchi Prefecture.
Enjoy the start of a slow day off here in our breakfast room, gently lit with sunlight.

山口県産たまごの「目玉焼き」

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Fried eggs made with eggs from Yamaguchi Prefecture

We use healthy eggs raised lovingly in Shinai Farms (located in Ube City, Yamaguchi). In order to serve them at their most delicious, our chef will prepare the eggs before our guests' very eyes. With firm whites and rich yellows, these eggs are a perfect pairing with either bread or rice.

About Shinai Farms' Healthy Eggs
About Shinai Farms' Healthy Eggs
The red chickens at Shinai Farms are raised full of health out in the sunlight, with ground to run on, and are fed on a safe diet without antibiotics.
The eggs laid by these birds are collected fresh in the morning, and delvered to us in the afternoon.
Fluffy omelettes prepared by the chef before your very eyes

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Fluffy omelettes prepared by the chef before your very eyes

Egg dishes are best served freshly cooked.
We prepare this omelette steaming hot right before your eyes.
Three flavors are available. Please select the flavor you'd most like to try on the day of your stay.

  • Plain
  • Caprese
  • Japanese-style
The Chef's French toast

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The Chef's French toast

With a fresh, just-baked frgrance, and a fluffy, gentle taste, as well as a slight, melt-in-your-mouth sweetness.
The perfect flavor to greet you in the morning, our chef's French toast is a dish you'll be drawn to adding to your plate. Enjoy this dish on a morning when you want to take your time, without worrying about the clock.

Homemade bread from the Otani Sanso bakery

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Homemade bread from the Otani Sanso bakery

Because it's the first meal of the day, we want our guests to eat a breakfast that's freshly made. To do so, Otani Sanso built a bakery within the hotel to bake our own home-made bread. We prepare our dough from wheat flour, slowly allow it to leaven, shape and bake it. Our bakers repeat this process every morning so that the bread is made freshly in time for your breakfast. The bread is made to be mini-sized. Enjoy eating it bit by bit, little by little.

Only the best!Otani Sanso Bakery's commitment to excellence

  • For the salt so vital to the bread-making process, we use handmade

    For the salt so vital to the bread-making process, we use handmade "Country Salt" from Nagato City's Yuya Bay. Making our bread with this mineral-rich ocean salt gives it a gentle flavoring.

  • スクラッチ製法。粉から生地を仕込み、焼き上げ、パンを店頭に並べるまでの工程をストレートに行っております。小麦の香りと食感をお愉しみくださいませ。

    Preparation from scratch. Our bread is prepared in a single process, from making our dough from flour, to baking it, to laying it out in the window. We invite you to enjoy the special fragrance and texture of the wheat in our bread.

  • The overnight method (Slow, low temperature leavening). We take our time allowing our bread to leaven. Enjoy the flavor of wheat as it was meant to be.

    The overnight method (Slow, low temperature leavening). We take our time allowing our bread to leaven. Enjoy the flavor of wheat as it was meant to be.

Guests may also purchase our homemade bread at THE BAKERY on Otani Sanso's 2nd floor.

THE BAKERY

We also offer a variety of local delights, such as Tawarayama tofu, Senzaki kamaboko (fish cakes), and summer mikan marmalade.
Start your day off fresh with breakfast at Otani Sanso.

Dining Locations

Blue Garden Terrace "Fukou"

Breakfast Time: 7:00 a.m. - 9:30 a.m.

See more

In some cases, guests may be asked to dine in the Zui-un, the main dining room.

  • All photos are sample images.
  • Dishes and ingredients are subject to change according to current stock and availability.
  • The Japanese-style set may be served for the morning buffet.