New Otani Hotel Tokyo Introduces Cold Kabosu Udon for the Summer Season

• New Otani Hotel Tokyo's restaurant, NAKAJIMA, introduces 'Cold Kabosu Udon' from May to September, featuring kabosu citrus from Oita prefecture and a special broth by head chef Shinosuke Nakajima.
• The dish combines kabosu citrus's acidity and sweetness with a broth made from Kyoto's natural water, bonito flakes, and kombu, offering a light and refreshing flavor for early summer.
• NAKAJIMA also serves side dishes like 'Itawasa' and a chicken and egg rice bowl, using carefully selected ingredients from all over Japan. Guests can enjoy a variety of dishes and sake at the restaurant.

New Otani Hotel Tokyo's restaurant, NAKAJIMA, is launching a special dish called 'Cold Kabosu Udon' starting from May 1st until late September. This dish features the refreshing aroma of kabosu citrus from Oita prefecture, combined with a meticulously crafted broth by the head chef, Shinosuke Nakajima. The kabosu citrus is known for its balance of acidity and sweetness, making it versatile to pair with other ingredients.

The dish is served with a special broth made from Kyoto's soft natural water, premium bonito flakes, and kombu, creating a light and refreshing flavor perfect for early summer. In addition to the udon, NAKAJIMA offers popular side dishes like 'Itawasa' made with Odawara fish cakes and a flavorful chicken and egg rice bowl. The restaurant prides itself on using carefully selected ingredients from all over Japan, including handcrafted soba and high-quality dashi made from katsuobushi.

Guests can enjoy a relaxing dining experience with a variety of dishes and sake at NAKAJIMA. For more information and reservations, visit the restaurant's website.