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I think I have sampled just about every relevant contender in these domains and come to the belief that Germany has the best savoury baked goods (including in particular bread) and Sweden has the best sweet ones.
There's plenty of greatness in the Mediterranean space but maybe we're excluding it. I concur with appreciating English breakfast; there are also some soups in my native cuisine (Russian) that I would be unhappy to do without. In the US, Cajun cuisine is the only regional one that I found worthwhile, and it's hard to count it as non-Mediterranean Western given how it's largely a fusion of French and Afro-Caribbean. Maybe KFC (which nowadays is good everywhere except for the Anglo countries), or Popeye's for a still-okay-in-the-US substitute, would count?
In general it does seem to be true that northern foods are generally less interesting - even the ones that people praise seem to be more in the "lots of high-quality protein, prepared in a way that doesn't ruin the taste" (steaks, good burgers) class than anything that registers as cuisine. This extends to extreme latitudes elsewhere (Mongolian food is legendarily terrible, and I would consider the outer reaches of commoner Northern Chinese food to be bland in the same way cabbage-and-potatoes Eastern European food is. What I've tried of Chilean food gave me similar vibes). It might be tempting to blame this on a lack of aromatic plants (plants don't have the same need to evolve repellent chemicals in areas where insect activity is low?), but many of the flavourful tropical cuisines (Japanese, Indonesian...) rely heavily on fermented products over spices.
Japan is not tropical, and Japanese food is not particularly flavorful, unless you count Japonicized continental foods like ramen and gyoza. As someone mentioned upthread with respect to British cursive, traditional Japanese cuisine is largely about purity and fresh ingredients that stand on their own.
Subtropical, surely; I'd climatically put the heartland at least in the same general class as Louisiana or the Mediterranean (east coast N hemisphere patterns suggest the former). If you go far enough back, every Japanese food of note is continental, but if you are willing to consider miso, soy sauce and fermented fish sufficiently native, those hardly make for bland fare. Generally, pickling and fermentation feature more in the older and lower-class dishes; "purity and fresh ingredients that stand on their own" sounds like copy for indulgences afforded by a modern society that has refrigeration and wants to flex it, not a tradition.
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