On the road: Narita Hilton

There are only two ethnicities present in the 7 am crowd eating breakfast at the Hilton Narita’s lobby restaurant: Delicate Japanese stewardesses with their efficient suitcases leaning up against the table leg, and hearty Texas business men, obese and guffawing over a heaping plate of bacon. Yes, bacon. Despite the lack of ethnic diversity, the narita Hilton is prepared to feed guffawing businessmen from anywhere.

There’s a huge sideboard with pork, scrambled eggs, overly-squishy sausage, and, as if that wasn’t enough, a little guy who’ll make exquisitely yellow omelets. If you’re a large white male of a more European persuasion, there’s a table next to him with chocolate croissants, yoghurt, and the usual fruits.

But, what if fried fish and grated turnip covered with soy sauce is more your breakfast preference? The Hilton has got you covered. Miso soup? Check. Industrial sized sticky-rice maker? Check. Sweet vegetable curry? Check. Awesome salty rice porridge stuff covered with sesame seeds and crunchy bits? Check. Fifteen types of pickle, including a large dish of ‘Breakfast Kimchi’? Indeed.

And just in case you’ve flown in form a Middle Eastern country sand somehow made it to breakfast through the extremely thorough Narita customs agents, there’s a huge salad bar with organic baby tomatoes and seaweed. Little signs next to the Thousand Island Dressing warn religious eaters of alcohol as an ingredient.

It’s 7 am and everyone in the lobby of the Narita Hilton is munching on forkfuls of his or her culturally appropriate breakfast. Except the Texas businessmen who are attempting to use chopsticks.