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June 25, 2014

Three Ideal Japanese Breakfasts

By Nicole Schnitzler | Food

Three Ideal Japanese Breakfasts
Maya Jimenez

Breakfast is arguably the most important meal of the day, but its benefits—not unlike those of sleep or hydration—are especially appreciated on the road. The Japanese version of the meal, with its satiating, sky-high protein content and lower sugar dosage, which help mitigate midday fatigue, is prized for being hearty, not heavy. And the menus are becoming increasingly prevalent at hotels worldwide. Here are three of the best.

Clement, The Peninsula, New York
Chef Brandon Kida brings his Japanese heritage to the menu at The Peninsula hotel’s brand-new Clement restaurant, where dishes composed of locally sourced ingredients receive an Asian flair, such as miso-accompanied Elysian Fields lamb or Barnegat Light scallops paired with yuzu and apple. Look for the same range at daybreak: A bento box of grilled sockeye salmon, tofu-rich miso soup and pickled vegetables is teamed with a tamagoyaki—a rolled, paper-thin Japanese omelet that is an alternative to the restaurant’s fluffy American version. At 700 Fifth Ave.; 212-903-3918; newyork.peninsula.com.

Le Cinq, Four Seasons Hotel George V, Paris
Executive chef Eric Briffard’s dedication to fresh, carefully sourced products helped earn this hotel restaurant two Michelin stars and a local following. The morning-time fare follows suit. One look at Briffard’s ten-plate Japanese breakfast reveals the hyper-specific stops around Paris he took to complete it: daikon turnips and spinach from a Japanese garden in Île-de-France; soya and rice from Japanese delicatessen Workshop Issé; and steaming pots of genmaicha from the tea room Jugetsudo, in the Sixth Arrondissement. At 31 Av. George V; 33-1/49-52-71-54; restaurant-lecinq.com.

Mandarin Oriental Hyde Park, London
Guests need not travel far from London’s Mandarin Oriental Hyde Park to get a taste of the world—or the talents of three different chefs. For traditionally inspired British bites, leave it to the team at Dinner by Heston Blumenthal, and the crew at Bar Boulud satisfies midday French-bistro cravings. But morning hunger pangs are eradicated in the lovely main dining room, thanks to executive chef Chris Tombling, whose Japanese breakfast is a tray of ten components, including ginger-laced tofu, dried seaweed and a detoxifying juice selection of spinach and pineapple or carrot and ginger. At 66 Knightsbridge; 44-20/72-35-20-00; mandarinoriental.com.

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