Waiting for spring beyond the steam: A report on breakfast at 7 inns in Kesennuma where you can experience the season's best.

From winter to early spring, Kesennuma is enveloped in the tranquility characteristic of a port town. The morning air is cool, and the presence of the sea feels even closer. In Kesennuma, the time spent having breakfast at your accommodation subtly sets the tone for your trip. Warm dishes on a cold morning, or a bowl of soup with the aroma of dashi broth. The feeling of your body slowly waking up is a pleasure unique to this season. The breakfasts, featuring local ingredients and the ingenuity of each accommodation, naturally reflect the essence of Kesennuma.
This time, we actually ate and reviewed the breakfasts at seven hotels and inns in Kesennuma City. Some accommodations offer buffet-style breakfasts, while others serve more traditional set meals, and the seasoning, portion sizes, and overall morning experience vary greatly.
This article introduces each breakfast option along with our impressions after actually tasting them. The menus are based on what was available at the time of our visit, but we hope to convey the atmosphere and what kind of morning you can expect to have in Kesennuma during the cold season.
If you're planning a stay in Kesennuma, please use this as a reference to help you find the perfect accommodation for your trip.

List of breakfasts covered in this article

(Tap or click on the breakfast item that interests you to navigate to that section of the page.)

Ryokan Meikaiso

"A breakfast to savor the bounty of the sea and mountains of Kesennuma Oshima"

Breakfast at Meikaiso is served as a set meal. Upon being seated, they brought out mochi (rice cake) topped with sweet bean paste, rice, and miso soup. Udon noodles were already set on the table, making for a very substantial meal.
The pickles, which were served as a complimentary item, were homemade by the proprietress using yuzu from Oshima Island. They were accompanied by a blueberry drink made with vinegar and homemade bread.

<Seasonal Menus>
At Meikaiso, the contents of the sashimi menu change with the seasons. On the day of our visit, it was tuna and bonito. In the spring, they plan to offer fresh fish that the owner has sourced, such as flounder, greenling, sole, and sea bream. Spring is also the season for new wakame seaweed sprouts. You can enjoy fresh, tender raw wakame until around May!
The landlady's homemade rice flour bread transforms into pizza during the summer when many children stay. It's also possible to change the menu to accommodate allergies and dislikes.


<Our Commitment to the Menu>
During abalone season, the company president himself goes out on his boat to catch them. I felt that the excellent combination of the president's carefully selected local seafood and the proprietress's homemade dishes is something unique to Meikaiso. The breakfast I had on the day of the interview included four small bowls of seaweed alone! There was also salted squid and seared tuna, so it seems you can fully enjoy the bounty of the sea.

<Taste Test Review>
The wakame and grated daikon radish salad apparently uses young wakame that has been thinned out and is only available at this time of year. It was soft all the way to the core and had a gentle texture that was different from mekabu or wakame stems.
The tuna tataki, made with tuna caught at Kesennuma Port and sourced from the market, was rich and sweet, making me feel luxurious even in the morning. There were also small side dishes such as kelp, salted squid, and mentaiko (spicy cod roe) that made me want a drink, and when I asked about it, they said, "Sometimes customers who had a banquet in the evening start drinking again in the morning for another round!" The proprietress's special pickles had a refreshing flavor and a crisp texture, making them perfect as a palate cleanser.


<Atmosphere of the breakfast area>
Breakfast is served from 7:30 to 8:30. The bright sunlight streaming in through the window and the vibrant greenery created a comforting and relaxing atmosphere. With complimentary hot drinks such as coffee, cocoa, and espresso available, it seems like you can enjoy a leisurely morning.

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They use plenty of local ingredients from Oshima and the surrounding area, and they have a wide variety of dishes, so I felt it would be a good fit for people who want to "recharge their energy in the morning." Combined with the friendly personalities of the owner and his wife, it has a comfortable atmosphere that feels like home, so I think it would be a very pleasant place for people who want to get away from their daily lives, spend some peaceful time, and experience the nature of Oshima!

Amimoto no Yado Isomura

"A breakfast that makes rice taste delicious"

This Japanese-style set meal is delightful, with rice cooked individually in earthenware pots. The dishes, arranged in colorful bowls, are presented in a basket, making it a feast for the eyes as well. If you inform them of your planned breakfast time in advance, they will prepare the earthenware pot rice at the perfect time, calculating the cooking and steaming times. "Health" is a major theme, and the miso soup uses dashi broth carefully made from dried sardines.
A sign on the table advertised the "Seafood Bomb Bowl." It recommended putting natto, egg, salmon roe, and sashimi from the basket on top of the rice.

<Seasonal Menus>
On the day of the interview, they were serving the winter menu, which included Yudofu (boiled tofu), Hijiki seaweed, tuna, and swordfish. In the spring, grilled fish will be the main dish, and in the autumn, Pacific saury caught at Kesennuma Port will be on the menu! It seems you can enjoy the flavors of each season.


<Our Commitment to the Menu>
Their concept is "a breakfast that makes rice taste delicious," and you can really feel their strong commitment to rice. Apparently, they only use "Hitomebore" rice from Kesennuma.
When you open the lid, you'll be captivated by the glossy rice and sweet aroma. You can also enjoy the crispy rice crust that only comes from cooking in an earthenware pot.

<Taste Test Review>
The overall seasoning was mild, and as I ate, I felt like my body was slowly waking up. The rice was sweet and had just the right amount of chewiness. The small dishes in the basket seemed to have a gradient of saltiness from front to back, so I was always excited to see what I would eat next.

<Atmosphere of the breakfast area>
To prepare the meal, you need to inform us of your planned start time in advance, between 6:30 and 8:30. The venue had a lot of wood-grain design, and relaxing music was playing.
On the counter was a Kesennuma kite called "Tenki" with the name "Isomura" written on it. The proprietress said that "it was saved by the skin of its teeth and not swept away in the earthquake."

<This is perfect for people like this!>
Perfect for those who prefer rice for breakfast! Locals unanimously agree that this breakfast is a must-try. It seems ideal for those who want to spend a calm and peaceful time, or those who want to spend a quiet morning at a leisurely pace. If you only want to go for breakfast, it seems possible, but you'll need to inquire beforehand!

Kesennuma Plaza Hotel

"Breakfast featuring seasonal seafood from the port town of Kesennuma"

On the day of the interview, it was a half-buffet style, but it will be changing to a full buffet style in the future. As this hotel is operated by Abecho Shoten Co., Ltd., which also runs a fisheries business, many dishes using seafood from Kesennuma are offered.

<Seasonal Menus>
Currently, from winter to spring, they offer dishes using cod, wakame seaweed, and swordfish, and during this season you can also enjoy wakame shabu-shabu, a specialty of the Sanriku region. In summer, you can enjoy seared bonito, and in autumn, grilled saury, so it seems you can enjoy Kesennuma-produced dishes no matter what season you visit.


<Our Commitment to the Menu>
As I was browsing the menu at the buffet, the words "Seared Swordfish Char Siu" caught my eye and I couldn't help but stop. Other dishes using swordfish were also offered, such as "Swordfish Curry" and "Swordfish Soup," which is irresistible for swordfish lovers. However, according to the manager, "Actually, the most popular item is the tamagoyaki (Japanese rolled omelet) (laughs)." It seems that skilled staff members will cook Zao Jiyo eggs from Zao, Miyagi Prefecture, right in front of you.

<Taste Test Review>
The "Seared Swordfish Char Siu" definitely tastes like char siu, yet has the juicy texture of swordfish, offering a new and delicious flavor that seems poised to become a popular swordfish delicacy in Kesennuma. It's also sold at the hotel, so you could buy it as a souvenir and enjoy it at home with some drinks.
The manager's recommended tamagoyaki (Japanese rolled omelet) is sweet, glossy, and wonderfully soft. I felt that its popularity stems from the fact that it's made by layering thin layers of egg batter, resulting in a fluffy texture and a freshly made flavor.


<Atmosphere of the breakfast area>
Just before entering the breakfast hall, there is a large window offering a panoramic view of Kesennuma's inner bay, and you can see the Kesennuma Bay Crossing Bridge and the Kesennuma Oshima Bridge, so some guests were seen excitedly exclaiming, "Oh, so that's the bridge!"

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They also accept reservations for breakfast only, except during peak season. If you're wondering where to have breakfast, try calling them! The menu has a good balance of Japanese and Western dishes, and I felt that it would be enjoyable for families or larger groups of friends. Its location close to tourist attractions makes it perfect for first-time visitors to Kesennuma.

Ryokan Onabeya Honkan

"A breakfast that will energize you with fresh seafood from Kesennuma."

Established 120 years ago, Onabeya, a restaurant in Kesennuma with a charming atmosphere, serves a Japanese-style breakfast. My first impression was, "This looks like a breakfast that will give me energy!" In addition to classic breakfast items like seaweed and pickles, the restaurant offers seafood dishes such as sashimi and grilled fish, all sourced by the owner himself. The menu changes daily, and on the day of the interview, it was grilled Atka mackerel and a small bowl of tuna.

<Breakfast options by season>
In spring, they offer whelks, octopus, flounder, and rockfish. In summer, bonito and sea urchin are the main catches.


<Our Commitment to the Menu>
The owner insists on using "the best ingredients of the day," so the seafood menu is a surprise each day! "Ideally, I'd like to serve raw squid!" says the owner. In the summer, when squid are in season, he takes his boat out to fish and keeps them alive in a tank.

<Taste Test Review>
Each person is served a rice container, and it's quite a generous portion, enough for 3-4 bowls. I recommend going with a very empty stomach. The mackerel was juicy and had a mild salty flavor. It was firm and satisfying, and I naturally ate a lot of rice with it. The seared and chunky tuna was fatty and full of flavor. I enjoyed it as a mini seafood bowl by putting it on top of the rice.


<Atmosphere of the breakfast area>
The venue has a chic and calm atmosphere. Although there is a lot of traffic outside as it is right next to a road, you can also enjoy the morning view of the inner bay. The news was playing on the TV, which gave me a somewhat nostalgic feeling.

<This is perfect for people like this!>
This location is perfect for those who want to enjoy pub crawling in the inner bay area at night. And I think it's also a great breakfast option for those who want to eat a hearty meal in the morning to get energized for sightseeing.

Hotel Ikkeikaku

"Enjoy an authentic Japanese breakfast near the fish market."

This hotel, which has its roots in a long-established traditional Japanese inn, offers a carefully prepared Japanese set-meal breakfast.
Each person was served a pot of rice cooked in a traditional iron pot, and the salmon was also served just as we sat down.
The soup was clam soup, and the main course consisted of three dishes in a bento box: seared tuna, meat and potato stew, and sweet and sour grilled chicken. Apparently, on some days, one of the main dishes is deep-fried tofu topped with shark fin sauce!

<Seasonal Menus>
Apparently, during the bonito season each year, they offer bonito tataki (seared bonito) served with salt, as well as bonito grilled over straw.


<Our Commitment to the Menu>
The combination of rice cooked in a traditional iron pot using Miyagi Prefecture's "Tsuyahime" rice and grilled salmon hand-grilled over charcoal by skilled artisans is very popular among our guests. The grilled salmon is also available frozen for purchase and delivery at the hotel's gift shop and online store, so those who "can't forget that taste..." can enjoy it at home.
Another recommendation from the manager is to shave your own bonito flakes. Kombu broth for dashi chazuke (rice with broth) is also available.

<Taste Test Review>
The clam soup had a refreshing taste and aroma of the sea, making me truly feel like I was in the port town of Kesennuma. The grilled salmon had a fragrant aroma from being grilled over charcoal, and the crispy skin and delicious flesh made me want to eat more rice.
The overall portion size was just right for one adult, and they even provided extra rice (mixed grain rice) separately! Those with a big appetite can rest assured.
Shaving the bonito flakes by turning the handle was a very novel experience. I then put them on rice and poured broth over them to make dashi chazuke (rice with broth)! The rich umami of both the bonito and kelp made for a very satisfying start to the day.


<Atmosphere of the breakfast area>
Opening hours are from 6:30 to 9:00 (last entry at 8:30). The venue had a calm atmosphere with both table seating and a Japanese-style room separated by shoji screens. There is a large window near the regular table seating, so you can enjoy breakfast while feeling the morning air in front of the fish market.

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It's within walking distance of the fish market, making it perfect for those who want to visit the fish market the next morning! They also accept reservations for breakfast only, so it's a great option for those who want to have breakfast after visiting the fish market.

Kyukamura Kesennuma Oshima

"Enjoy a leisurely breakfast surrounded by the nature of Oshima Island."

Breakfast at Kyukamura Kesennuma Oshima, which reopened in April 2020 after renovations, is a full buffet style. In addition to the usual breakfast menu, you can also enjoy Miyagi Prefecture specialties such as Shiroishi udon, sasakama, and zunda.

<Seasonal Menus>
The seafood menu changes irregularly. Currently, they are serving a warm dish of freeze-dried tofu simmered in broth, and they plan to change the menu in the spring to focus on wild vegetables.


<Our Commitment to the Menu>
To ensure that guests staying for multiple nights don't get bored, the small side dish menu changes daily. Also, on the day of the interview, we were served red snapper soup, but it seems the type of fish also changes from day to day. In the seafood corner, served in a boat-shaped dish, there was marinated bonito from Kesennuma and sashimi of "mandai" (a type of sea bream). Among the wide variety of dishes, the one that the staff said "you absolutely must try!" was the "Sendai Fu French Toast," which can only be eaten at Kyukamura. They recommended adding plenty of homemade zunda whipped cream.

<Taste Test Review>
We started with the clam soup. The gentle aroma of the sea wafted up, making it the perfect first bite of the morning. For the Shiraishi udon, we had it topped with a soft-boiled egg, mekabu seaweed, nori seaweed, and sasakama fish cake. The portion of noodles was just right for a light meal, making it perfect for those who just want to try a little. There was also grated yam with Sendai miso, so it seems like you could enjoy it even more by combining it with various ingredients. The Sendai fu French toast was not greasy at all, and had a moist and gentle flavor. The zunda whipped cream had an exquisite balance of sweetness and bean flavor, and I thought it would be delicious not only with the fu French toast, but also on ice cream.


<Atmosphere of the breakfast area>
There are tables at the back of the buffet area, with morning light streaming in through large windows. You can enjoy a panoramic view of Kesennuma Oshima's nature and Tanaka Beach, and with relaxing music playing, I felt like I could spend a peaceful breakfast while gazing at the scenery of Oshima.

<This is perfect for people like this!>
A cart is provided to carry your tray, making it perfect for multi-generational family trips or couples who want to enjoy a leisurely morning. You can enjoy breakfast while taking in Miyagi's local specialties and the natural beauty of Oshima Island.

Hamanasu Oceanarium

"Enjoy a homemade morning with an ocean view."

Breakfast at Hamanasu Marine Park is served in a "half-buffet style." A breakfast plate (small dishes and dessert) is already placed on the table. White rice, miso soup, bread, and other items can be freely picked from the buffet corner.

<Seasonal Menus>
It seems that wakame (mekabu) harvested in the Otani area will be available from around the end of March.
The owner's son bakes the bread, which is also served for breakfast. In the spring, they offer dishes using wild vegetables and cherry blossom bread. The menu changes throughout the year, focusing on summer vegetables such as okra and corn in the summer, Pacific saury in the fall, and winter vegetables such as daikon radish in the winter.


<Our Commitment to the Menu>
Along with freshly baked bread delivered directly from Awaji Island, a variety of colorful jams were available at the buffet. The lineup included some unusual flavors like "tomato" and "eggplant"... and it turns out these jams are made by simmering organically grown vegetables harvested from the Hamanasu Marine Park's own fields.
And the barracuda and tuna we were served on the day of the interview were also caught in Kesennuma.
The honey mustard used in the salad dressing was also homemade!

<Taste Test Review>
Overall, the dishes had a mild flavor, making it the perfect lineup to enjoy while slowly gazing at the sea. Personally, I became addicted to the tanginess of the homemade mayonnaise served with the broccoli. What really stood out was the bread and jam. The fragrant bread had a satisfying texture and was delicious on its own, but adding the jam brought out the flavors of each ingredient. The eggplant jam had a fruity taste reminiscent of apples, and was easy to eat as it had almost no bitterness or grassy taste from the vegetable.


<Atmosphere of the breakfast area>
The magnificent Otani Coast is right before your eyes! We were able to spend a relaxing time watching the sunrise and the waves crashing on the sandy beach. Occasionally, you can see fishing boats setting sail from the nearby Otani fishing port, a sight unique to Kesennuma. The breakfast area is decorated in white, making for a refreshing start to the day.

<This is perfect for people like this!>
I felt this place is perfect for people who want to take a walk by the sea in the morning or enjoy a leisurely breakfast while gazing at the ocean. The pre-prepared plates are more Japanese in style, but the buffet offers bread, sausages, jam, and more, so I think it can be enjoyed by both those who prefer rice and those who prefer bread for breakfast.

Find the perfect breakfast for you!

How was it?
Enjoying local ingredients and seasonal delicacies in a hotel breakfast is one of the pleasures of traveling.
Each of the seven accommodations we've introduced offers its own unique and distinctive breakfast.
The morning after enjoying sightseeing, we hope you'll take some time to relax and savor the unique flavors, scenery, and atmosphere of Kesennuma.
And there are many other charming accommodations with delicious food in Kesennuma. What I've been able to introduce is only a small fraction of what's available.
If you know of any accommodations that you would like us to cover, please feel free to send us your suggestions via email.

*The information in this article is current as of March 2026.