麺処 NAKAJIMA

By combining the traditional Japanese food of udon with the finest ingredients from different cultures, we create new value. The exquisite harmony with the broth, along with the elegant and deep hotel-special broth and top ingredients from around the world, elevates the udon.

A smooth mousse-like natto created by whipping natto to the limit, clings tightly to the udon as it mixes with the broth, spreading a new sensation of umami with every bite. A masterpiece of cold udon that overturns the conventional wisdom of natto udon.

Duck meat and duck dumplings from Iwate Prefecture, concentrated duck broth consommé, the flavor beautifully combines with bonito broth, surpassing the concept of 'udon soup' and resulting in an elegant finish. Amela tomatoes add an accent.

Concentrated umami from Toyama Prefecture white shrimp, seasonal aroma and sweetness from shungiku and scallops. Thinly sliced burdock, fried separately to bring out the individuality of the ingredients, using temperature and time. Harmonizes with the umami of the broth, a calculated bowl that completes in the mouth.

The clear yet rich broth harmonizes beautifully with the sweetness of the Black Wagyu beef, creating a refined flavor. Enjoy the exceptional taste that emphasizes the quality of the meat, the depth of the broth, and the texture of the noodles.

Kamaage Udon allows you to directly savor udon. The translucent thin noodles are pulled straight from the hot water, capturing their elasticity and rich wheat aroma. Enjoy the harmony with the exquisite dipping sauce.

Fresh seasonal vegetables are made into tempura using the chef's special rice oil. Enjoy the crispy texture and the umami of the ingredients along with the soba that is handmade every day.

By combining the traditional Japanese food of udon with the finest ingredients from different cultures, we create new value. The exquisite harmony with the broth, along with the elegant and deep hotel-special broth and top ingredients from around the world, elevates the udon.

A smooth mousse-like natto created by whipping natto to the limit, clings tightly to the udon as it mixes with the broth, spreading a new sensation of umami with every bite. A masterpiece of cold udon that overturns the conventional wisdom of natto udon.

Duck meat and duck dumplings from Iwate Prefecture, concentrated duck broth consommé, the flavor beautifully combines with bonito broth, surpassing the concept of 'udon soup' and resulting in an elegant finish. Amela tomatoes add an accent.

Concentrated umami from Toyama Prefecture white shrimp, seasonal aroma and sweetness from shungiku and scallops. Thinly sliced burdock, fried separately to bring out the individuality of the ingredients, using temperature and time. Harmonizes with the umami of the broth, a calculated bowl that completes in the mouth.

The clear yet rich broth harmonizes beautifully with the sweetness of the Black Wagyu beef, creating an elegant flavor. Enjoy the exceptional taste that is meticulously crafted with a focus on the quality of the meat, the depth of the broth, and the texture of the noodles.

Kamaage Udon allows you to directly savor udon. The translucent thin noodles are pulled straight from the hot water, capturing their elasticity and rich wheat aroma. Enjoy the harmony with the exquisite dipping sauce.

Fresh seasonal vegetables are tempura-fried in the chef's carefully selected rice oil. Enjoy the crispy texture and the umami of the ingredients along with the soba, which is handmade every day.