"Montmartre" Morning
Enjoy a buffet-style meal with around 60 different items including Japanese and Western side dishes, grilled fish, salads, fruit, and a drink bar.
Be sure to try our freshly cooked egg dishes, including omelets prepared right in front of you by our chef.
All Day Dining Montmartre
- Business hours
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6:30 - 10:30 (Last Order 10:00)
Fee
Adults: 4,000 yen
Elementary school students: 2,200 yen
Pre-elementary school students: 1,100 yen
Children (under 4 years old): Free
Buffet breakfast
breakfast buffet
24th TOKYU HOTELS Cooking Contest Grand Prix Winner
TOKYU HOTELS "TOKYU HOTELS Cooking Contest".
The 24th Grand Prix winners will be served at breakfast buffets at 32 hotels nationwide.
Period
5/20 (Wed) - 7/31 (Fri)
Menu
24th TOKYU HOTELS Cooking Contest Grand Prix Winner
24th Grand Prix Winning Work
Gluten-free brioche walnuts
This dish allows you to enjoy the soft rice flour bread, the mellow aroma of walnuts, and the soft sweetness of Maple.
Eggs and butter are combined with Maple and marzipan to give it a moist texture.
The caramelized Maple walnut on the surface is accented.
NAGOYA TOKYU HOTEL Hiroki Takahashi Final Tournament Entry
Pain Perdu Salé Provençal Style
We've created a pain perdu using rice flour bread that's baked to a crispy exterior and fluffy interior. Inspired by "bayardi," a vegetable dish from Southern France, it locks in the flavor and aroma of vegetables, and the finishing touches of herbs and basil puree create a refreshing start to your day.
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
recommendation
Nagoya specialty
Unagi Mabushi
Grilled eel, fragrant and perfectly cooked, is finely chopped and carefully combined with freshly cooked rice. Enjoy it as is, or pour Japanese-style broth over it to make ochazuke (rice with broth). Savor this representative Nagoya flavor as a luxurious morning treat.
Nagoya cuisine
Our breakfast buffet offers the unique flavors of Nagoya. Enjoy a variety of Nagoya dishes, including Ogura toast, chicken wings, miso cutlets, and thickened pasta. Immerse yourself in Nagoya's culinary culture on the morning of your trip.
Choice
Salad Marche
Choose your favorite vegetables and add flavor and texture with dressing and toppings. Start your day off right with an original salad.
Montmartre of
"Omelet"
Our hotel's proud omelets are made with generous amounts of "Kanon" eggs from Toyohashi Aichi, and are carefully cooked one by one by our chef right in front of you. Choose your favorite toppings and enjoy the taste of freshly made omelets. <Toppings> Nagoya Cochin mince / onion / cheese / sausage
Specialty eggs
"Kanon"
Aichi Toyohashi's brand egg "Kaon". All egg dishes for breakfast use "Kaon". It features a elastic dark yolk, allowing you to enjoy its rich richness and deep flavor.
Buffet
Some menu items change daily.
Japanese food
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Morning beef bowl
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Montmartre Original Curry
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Porridge
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Hiya-yakko or Yudofu
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Rolled omelet
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Nagoya food: Chicken wings
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Nagoya food: Miso cutlet
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Nagoya food: Kishimen noodles
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grilled fish
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Seaweed, furikake
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Natto, pickles
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Aichi Rice "Aichi Kaori"
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miso soup
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Today's Soup
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Daily Japanese side dish
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Dried daikon strips
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Salted butterbur and bamboo shoot stir-fry
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Deep-fried yam strips
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Western food
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Omelet (Aichi using Kaon eggs from Toyohashi)
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Scrambled eggs (Aichi using Toyohashi Kaon eggs)
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Boiled egg (Aichi using Kaon eggs from Toyohashi)
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bacon
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Crispy Bacon
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Pork sausage
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Nagoya cuisine: Ankake pasta
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Steamed vegetables
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Smart Cheese Cheddar Blend
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2 types of cold meat
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Hash browns or French fries
bread
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toast
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Ogura (for Ogura toast)
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Fresh cream (for Ogura toast)
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waffle
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Daily Bread Corner
Examples of that day (about 10 types)-
Sesame Baguette
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Pillow
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Heidi Pan
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Brioche
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Croissant
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Nagoya Cochin curry bread
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Orange Roll
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Germ roll
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Pan au Lait
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Kougelhopf
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Banana Bullet
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salad
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Melange salad (uses three or more types of lettuce, leaf lettuce, radicchio, etc.)
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Petit tomatoes
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Seaweed salad
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Root vegetable rapée (sliced radish and carrot)
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potato salad
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cucumber
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corn
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fried onions
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Pumpkin Seed
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Croutons
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Olive oil
Dessert etc.
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Today's petit dessert (3 or more types)
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Fruit Granola
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Corn flakes
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Brown rice flakes
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Assorted fruits
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Dried fruit
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Yogurt
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Various ice creams
Drink
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Milk (Aichi Toyohashi Nonhoi milk)
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Green Smoothie
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tomato juice
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orange juice
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Apple juice
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lemonade
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White grape juice
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coffee
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Black tea (6 types)
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roasted green tea
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Brown rice tea
option
Breakfast a la carte
We also offer a variety of other items, including egg dishes, bread, and cereals.
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Price: Continental breakfast 2,600 yen
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The displayed price includes a 13% service charge and 10% consumption tax.
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Menu items may change based on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
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Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."
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Photos are for references only.
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