Hotel New Otani (Tokyo) began offering 8 kinds of udon at its restaurant “Mendokoro NAKAJIMA” on December 1.
The head chef trained in Kitakyushu City under the unique udon school “Tsudaya-ryu Buzen Urauchi-kai” and, having received full certification, is now serving udon based on that tradition. The dough is kneaded and rested for one day, then cut into thin noodles and aged for another day before use.
“Ultimate Udon” (5,800 yen) is served as a single dish topped with caviar, featuring two kinds of jellied broth—one to coat the noodles and one to pour over them—made from a combination of Rausu kelp, mackerel and sardine, classic-style dried fish flakes from Makurazaki City in Kagoshima Prefecture, light soy sauce, and other ingredients. “Three Kinds of Kakiage with Hot Udon” (3,400 yen) is topped with three types of tempura fritters: finely sliced burdock root kakiage, white shrimp kakiage from Toyama Prefecture, and a kakiage combining scallops and garland chrysanthemum. “Duck Consommé Nanban Udon” (3,000 yen) combines a bonito-based broth with duck consommé soup and includes duck meat and duck meatballs from Iwate Prefecture. Other offerings include “Japanese Black Wagyu Beef Udon” (5,100 yen), “Kama-age Udon” (2,200 yen), “Kake Udon” (1,400 yen), “Zaru Udon” (1,400 yen), and “Natto Zaru Udon” (1,800 yen). All prices are subject to an additional service charge.
