Mercure Kyoto Station has partially revamped its breakfast buffet.
A new offering is “dashi chazuke,” which allows guests to customize toppings such as a slice of salmon, pickled plums, and shirasu. Rice used is freshly harvested Kinu-Hikari from Nantan City, Kyoto.
For Western dishes, popular items like “omelets” and “hash browns” remain, while new items include “Japanese fried chicken,” “mushroom sauté,” and “vegetable quiche.” There are also five types of bread, including gluten-free options. The selection includes six types of jams made with additives-free Awaji Island jam like “Awaji Island Lemon” and “Pistachio & Milk” using Awaji Island milk.
In Japanese cuisine, a new dish “Tofu Skin and Pollock Roe” using freshly scooped tofu skin before it sets is offered. Japanese sweets such as “black sesame pudding,” “sakura-tama crystal,” and “hojicha mousse” are also available. Also, guests can enjoy vegan and vegetarian options such as “plant-based chicken tomato stew” made with soy meat, six types of vegetables including avocado and cilantro, and a variety of six or seven fruits like melon and apples from Aomori Prefecture.
