First Landing in a Tokyo Hotel! New Chilled Summer Noodles Arrive, from the Ultimate Udon.

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Hotel New Otani Tokyo's "Mendokoro NAKAJIMA" will offer a new menu item, "Chilled Fragrant Kabosu Udon," until late September, using the popular "Tsudaya-ryu Buzen Urauchi-kai" udon from Kitakyushu to deliver a cool summer treat.

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Hotel New Otani Tokyo's "Mendokoro NAKAJIMA" will offer a new menu item, "Chilled Fragrant Kabosu Udon," until late September, using the popular "Tsudaya-ryu Buzen Urauchi-kai" udon from Kitakyushu to deliver a cool summer treat.

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Source: https://prtimes.jp/main/html/rd/p/000003690.000014571.html | Date: Date unavailable

'Chilled Fragrant Kabosu Udon' Hotel New Otani (Tokyo) Mendokoro NAKAJIMA 'Chilled Fragrant Kabosu Udon' At "Mendokoro NAKAJIMA" in Hotel New Otani (Tokyo), we will be serving "Chilled Fragrant Kabosu Udon," featuring udon from the immensely popular "Tsudaya-ryu Buzen Urauchi-kai" of Kitakyushu and refreshing kabosu as the star, until late September 2026. This cool dish is the perfect taste for the coming summer. Tokyo has already observed its first "midsummer day." At times like these, a refreshing and chilled noodle dish is exceptional! Tokyo recorded its first midsummer day on Monday, May 4th (public holiday). The Japan Meteorological Agency also announced that the next three months are expected to be covered by warm air nationwide, with average temperatures likely to be high. At Hotel New Otani (Tokyo)'s "Mendokoro NAKAJIMA," a new noodle dish has been created to provide a "cool experience" through food, from now, when the hint of summer is already felt, until the lingering heat. First landing in a Tokyo hotel! Enjoy a moment of coolness with udon from "Tsudaya-ryu Buzen Urauchi-kai." "Tsudaya-ryu Buzen Urauchi-kai" is a group of artisans based in Kitakyushu City, dedicated to "pursuing new possibilities for udon," and they attract so much attention that long lines form daily. Their greatest features are their beautiful, translucent noodles and their unique firmness, sharpness, and smooth texture as they go down the throat. In 2025, a Japanese cuisine chef from Hotel New Otani went to Kitakyushu to train and master the technique, receiving the first full certification ever granted to a hotel. A trio that colors early summer, played by kabosu, dashi, and Tsudaya-ryu Buzen Urauchi-kai's udon. 'Chilled Fragrant Kabosu Udon' The kabosu, beautifully laid out to fill the bowl, offers a moderate acidity and a refreshing aroma that escapes through the nose, creating a sense of "coolness." Kabosu is also rich in citric acid and vitamin C, which are expected to stimulate

First Landing in a Tokyo Hotel! New Chilled Summer Noodles Arrive, from the Ultimate Udon.

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