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

'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 appetite, making it a dish you'll want to slurp down even when feeling summer fatigue. The dashi is made with top-quality tuna flakes, kombu, and soft natural water from Kyoto, resulting in an elegant taste packed with umami. To this, we add special udon made from carefully kneaded dough that is rested for a day, cut, and then aged for another day, creating a dish where the kabosu, dashi, and noodles each enhance one another. First, enjoy the umami-rich dashi, then the translucent, smooth noodles, and finally, feel the acidity of the kabosu as you spend a moment coolly overcoming the heat.

To beat the heat in luxury, try the visually gorgeous chilled 'Kiwami Udon'!

'Kiwami Udon'

In addition to the "Chilled Fragrant Kabosu Udon," "Mendokoro NAKAJIMA" also offers other "chilled" udon dishes. Among them, the 'Kiwami Udon' is particularly eye-catching. The glistening jelly is a rich dashi made with Rausu kombu to bring out its flavor, prepared in two types of jelly to coat the udon well. To top it all off is caviar. You can enjoy a dish that transcends the boundaries of Japanese and Western cuisine. It is served in an elegant bowl from "Nousaku," a representative of Takaoka, a city of minerals with which Hotel New Otani's founder, Yonejiro Otani, had a long-standing friendship in his hometown of Toyama Prefecture. The golden, gorgeous appearance of the udon is a feast for the eyes. This year, why not enjoy a "cool summer" with cold noodles that can only be tasted at "Mendokoro NAKAJIMA," a place born from dedicated training?

Sales Overview
Hotel New Otani (Tokyo)
"Mendokoro NAKAJIMA"
'Chilled Fragrant Kabosu Udon'
[Period]
Until mid-September 2026
*Menu may change depending on ingredient availability.
[Price]
Lunch Set (with appetizer and dessert) ¥3,900
Dinner Set (with appetizer, warm dish, and dessert) ¥6,300
À la carte ¥2,800
*Service charge not included.
[Store]
"Mendokoro NAKAJIMA"
[Location]
Garden Tower Lobby Floor, Hotel New Otani, 4-1 Kioi-cho, Chiyoda-ku, Tokyo
[Reservations & Inquiries]
Tel: 03-3221-2789 (Direct to "Mendokoro NAKAJIMA")