【The Westin Tokyo】 Ryutenmon's "Cold Noodle Selection" Starts in June: Three Types of Chilled Noodle Dishes to Savor Summer's Coolness and Rich Flavors with All Five Senses, Featuring Specially Crafted Aromatic Hong Kong Noodles by the Head Chef
The Westin Tokyo's Cantonese restaurant "Ryutenmon" will offer a "Cold Noodle Selection" featuring three types of chilled noodles, made with specially crafted Hong Kong noodles, from June 1 to September 13, 2026. This limited-time promotion introduces two new nourishing and refreshing options, along with a classic tantanmen, to delight the senses during summer.
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From June 1, 2026 (Monday) to September 13, 2026 (Sunday), The Westin Tokyo (Meguro, Tokyo; General Manager Charles Jack), an urban wellness hotel, will offer a "Cold Noodle Selection" featuring three types of chilled noodle dishes that bring coolness to all five senses at its Cantonese restaurant "Ryutenmon".
Ryutenmon, known for delivering the essence of authentic Cantonese cuisine, will, during this period, present two new seasonal delights in addition to the long-standing favorite, "Ryutenmon's Special Chilled Tantanmen". These include the "Chef's Special Hong Kong 12-Flavor Nourishing Cold Noodles with Black Vinegar," a refreshing summer dish richly incorporating 12 nourishing ingredients traditionally consumed in Hong Kong to maintain well-being during summer, and the "Ryutenmon's Proud Roasted Duck and Summer Vegetable Cold Noodles with Walnut Sauce," which stars the aromatic roasted duck prepared by a master of roasted meats.
All dishes in the "Cold Noodle Selection" are prepared using Ryutenmon's original Hong Kong noodles, for which the head chef and his team meticulously refined the flour composition and blending down to 1% increments to bring out the aromatic qualities and supple texture of Japanese wheat. These chilled noodle dishes, rich in natural flavors, embody the skill, sensibility, and dedication of the artisans, including Head Chef Taku Nakazato.
Cold Noodle Selection
Period: June 1, 2026 (Monday) – September 13, 2026 (Sunday)
Hours: Lunch
Weekdays 11:30 AM – 3:00 PM (Last Order 2:30 PM)
Weekends & Holidays 11:00 AM – 3:00 PM (Last Order 2:30 PM)
Dinner
Weekdays 5:30 PM – 10:00 PM (Last Order 9:30 PM)
Weekends & Holidays 5:00 PM – 10:00 PM (Last Order 9:30 PM)
Prices: (Inclusive of tax and service charge)
・Chef's Special Hong Kong 12-Flavor Nourishing Cold Noodles with Black Vinegar ¥5,800
・Ryutenmon's Proud Roasted Duck and Summer Vegetable Cold Noodles with Walnut Sauce ¥3,500
・Ryutenmon's Special Chilled Tantanmen ¥3,500
Location: Cantonese Restaurant "Ryutenmon" (2nd floor) Tel.03-5423-7787
HP: https://www.ryutenmontokyo.com/jp/
Reservation: https://www.tablecheck.com/ja/shops/westin-tokyo-ryutenmon/reserve
Chef's Special Hong Kong 12-Flavor Nourishing Cold Noodles with Black Vinegar (Limited to 20 servings per day)
A rich and nourishing special cold noodle dish, packed with Head Chef Taku Nakazato's dedication. It luxuriously incorporates 12 types of ingredients traditionally consumed in Hong Kong for body conditioning during summer, including blanched Wagyu sirloin, ginseng, Cantonese bitter gourd, eel, abalone, black garlic, and "Chinese yam" (waisan), also known as "mountain eel." The sauce is black vinegar-based, featuring a special blend rich in collagen and amino acids extracted from carefully simmered pork trotters. This unique Ryutenmon dish is a delight for those conscious of beauty and health.
"Chef's Special Nourishing and Invigorating Cold Noodles with Black Vinegar" (Image)
Ryutenmon's Proud Roasted Duck and Summer Vegetable Cold Noodles with Walnut Sauce
A luxurious dish starring fragrant roasted duck, prepared by Master Leung Wai Hong, a renowned Hong Kong roast master and pioneer of Hong Kong BBQ in Japan. Served with chilled jellyfish salad, it adds depth to both texture and flavor. Paired with the original Hong Kong noodles is a special sauce, where the rich aroma of walnuts is layered with the refreshing scent of yuzu. The savory umami of walnuts and the refreshing sensation create a perfect harmony, leaving a light aftertaste suitable for summer.
"Ryutenmon's Proud Roasted Duck and Summer Vegetable Cold Noodles with Walnut Sauce" (Image)
Ryutenmon's Special Chilled Tantanmen
The special soup, lovingly crafted by the head chef, perfectly blends sesame, doubanjiang, and Saikyo miso in an ideal balance, creating an aromatic and profound flavor. The rich aroma of sesame is enhanced by the tingling sensation of Sichuan peppercorns, stimulating summer appetites. The interplay of homemade chili oil and the deep spiciness of Sichuan doubanjiang creates a powerful impression despite being a cold noodle dish, making it a unique Ryutenmon specialty.
"Ryutenmon's Special Chilled Tantanmen" (Image)
Reservations/Inquiries: Cantonese Restaurant "Ryutenmon" Tel.03-5423-7787
HP: https://www.ryutenmontokyo.com/jp/
Reservation: https://www.tablecheck.com/ja/shops/westin-tokyo-ryutenmon/reserve
*Business hours and services may change.
About business hours: https://westintokyosh
Ryutenmon, known for delivering the essence of authentic Cantonese cuisine, will, during this period, present two new seasonal delights in addition to the long-standing favorite, "Ryutenmon's Special Chilled Tantanmen". These include the "Chef's Special Hong Kong 12-Flavor Nourishing Cold Noodles with Black Vinegar," a refreshing summer dish richly incorporating 12 nourishing ingredients traditionally consumed in Hong Kong to maintain well-being during summer, and the "Ryutenmon's Proud Roasted Duck and Summer Vegetable Cold Noodles with Walnut Sauce," which stars the aromatic roasted duck prepared by a master of roasted meats.
All dishes in the "Cold Noodle Selection" are prepared using Ryutenmon's original Hong Kong noodles, for which the head chef and his team meticulously refined the flour composition and blending down to 1% increments to bring out the aromatic qualities and supple texture of Japanese wheat. These chilled noodle dishes, rich in natural flavors, embody the skill, sensibility, and dedication of the artisans, including Head Chef Taku Nakazato.
Cold Noodle Selection
Period: June 1, 2026 (Monday) – September 13, 2026 (Sunday)
Hours: Lunch
Weekdays 11:30 AM – 3:00 PM (Last Order 2:30 PM)
Weekends & Holidays 11:00 AM – 3:00 PM (Last Order 2:30 PM)
Dinner
Weekdays 5:30 PM – 10:00 PM (Last Order 9:30 PM)
Weekends & Holidays 5:00 PM – 10:00 PM (Last Order 9:30 PM)
Prices: (Inclusive of tax and service charge)
・Chef's Special Hong Kong 12-Flavor Nourishing Cold Noodles with Black Vinegar ¥5,800
・Ryutenmon's Proud Roasted Duck and Summer Vegetable Cold Noodles with Walnut Sauce ¥3,500
・Ryutenmon's Special Chilled Tantanmen ¥3,500
Location: Cantonese Restaurant "Ryutenmon" (2nd floor) Tel.03-5423-7787
HP: https://www.ryutenmontokyo.com/jp/
Reservation: https://www.tablecheck.com/ja/shops/westin-tokyo-ryutenmon/reserve
Chef's Special Hong Kong 12-Flavor Nourishing Cold Noodles with Black Vinegar (Limited to 20 servings per day)
A rich and nourishing special cold noodle dish, packed with Head Chef Taku Nakazato's dedication. It luxuriously incorporates 12 types of ingredients traditionally consumed in Hong Kong for body conditioning during summer, including blanched Wagyu sirloin, ginseng, Cantonese bitter gourd, eel, abalone, black garlic, and "Chinese yam" (waisan), also known as "mountain eel." The sauce is black vinegar-based, featuring a special blend rich in collagen and amino acids extracted from carefully simmered pork trotters. This unique Ryutenmon dish is a delight for those conscious of beauty and health.
"Chef's Special Nourishing and Invigorating Cold Noodles with Black Vinegar" (Image)
Ryutenmon's Proud Roasted Duck and Summer Vegetable Cold Noodles with Walnut Sauce
A luxurious dish starring fragrant roasted duck, prepared by Master Leung Wai Hong, a renowned Hong Kong roast master and pioneer of Hong Kong BBQ in Japan. Served with chilled jellyfish salad, it adds depth to both texture and flavor. Paired with the original Hong Kong noodles is a special sauce, where the rich aroma of walnuts is layered with the refreshing scent of yuzu. The savory umami of walnuts and the refreshing sensation create a perfect harmony, leaving a light aftertaste suitable for summer.
"Ryutenmon's Proud Roasted Duck and Summer Vegetable Cold Noodles with Walnut Sauce" (Image)
Ryutenmon's Special Chilled Tantanmen
The special soup, lovingly crafted by the head chef, perfectly blends sesame, doubanjiang, and Saikyo miso in an ideal balance, creating an aromatic and profound flavor. The rich aroma of sesame is enhanced by the tingling sensation of Sichuan peppercorns, stimulating summer appetites. The interplay of homemade chili oil and the deep spiciness of Sichuan doubanjiang creates a powerful impression despite being a cold noodle dish, making it a unique Ryutenmon specialty.
"Ryutenmon's Special Chilled Tantanmen" (Image)
Reservations/Inquiries: Cantonese Restaurant "Ryutenmon" Tel.03-5423-7787
HP: https://www.ryutenmontokyo.com/jp/
Reservation: https://www.tablecheck.com/ja/shops/westin-tokyo-ryutenmon/reserve
*Business hours and services may change.
About business hours: https://westintokyosh