At the Tokyo Buffet breakfast at Hotel Ryumeikan Tokyo, we serve dishes featuring ingredients from Tokyo as part of our “local production for local consumption” initiative.
Starting Monday, April 20, Tokyo Natto will be available at our breakfast buffet.

Tokyo Natto is produced by the long-established Taihei Natto using kurome Akita soybeans from Tokachi, Hokkaido, carefully crafted to highlight the natural flavor of its ingredients.Although the market supply of kurome soybeans has decreased due to their unique appearance, their exceptional flavor is maintained through traditional techniques passed down from a shop in Nishi-Shinjuku.

While there were once over 100 natto shops in Tokyo’s 23 wards, only a few remain today. Tokyo Natto is a precious link to this heritage, keeping Tokyo’s authentic culinary culture alive.

Today, Tokyo Natto is also exported internationally, with over 10,000 packs delivered worldwide every day — a testament to its growing reputation both in Japan and abroad.

The included sauce is made without artificial flavor enhancers such as MSG, creating a finish that highlights the natural flavors of the ingredients. Compared to standard natto, we provide a generous portion of sauce, allowing you to enjoy an even richer flavor profile.
Add the included sauce and mustard and enjoy it as is to savor the authentic flavor and aroma of the natto.

For a true Tokyo Buffet experience, we also recommend pairing it with other local ingredients, such as Ninben katsuo-bushi (bonito flakes) and Hachi-tamago raw eggs. You can even create your own Bakudan (explosion) natto by mixing it with the sashimi and grated yam available at the buffet. We invite you to explore various combinations to find your favorite way to enjoy it.

We remain committed to offering new and exciting culinary experiences by featuring exceptional local ingredients that showcase the charm of our region.

Breakfast（Tokyo Buffet）
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