A familiar dish transformed into a modern masterpiece
An everyday dish, familiar to any Japanese, is re-created using the best ingredients with the highest of culinary expertise into a modern masterpiece： SATSUKI’s “Fried ‘J-cereal’ Udon Noodles with Tottori Wagyu”. Japanese Udon noodles made with Hotel New Otani’s original “J-cereal” multi-grain mix are fried with an exquisite blend of sweet soy sauce from Kyushu prefecture, Hotel New Otani’s original soy sauce, flying fish broth, and salt-based sauce. The piquant fried noodles are served with sautéed Tottori Wagyu, Japanese beef of the highest quality, and topped with a poached egg, along with shavings of dried young tuna.
Hotel New Otani believes that a truly satisfying dining experience is not only about taste, but also about health. The development of these wholesome noodles that contain foxtail and proso millets (awa and inakibi), and also amaranth, a nutritious grain that NASA recommends for consumption in space missions, is just one of the examples of the lengths it is willing to go to in order to follow through with that philosophy. The calculated chewy and smooth texture is a result of relentless work in collaboration with an established noodle factory, and perfectly complement the intricate harmony of flavors of the various elements.
Fried "J-cereal" Udon Noodles with Tottori Wagyu
¥3,600
SATSUKI
Tokyo: (+81) (0)3-5275-3177 (7:00am - midnight /JST)
Makuhari: (+81) (0)43-299-1848 (6:30am – 9:00pm /JST)
Osaka: (+81) (0)6-6949-3234 (7:00am – 11:00pm /JST)
Hotel New Otani’s original mixed grains "J-cereal"
Cereals and millets are food sources that existed from the earliest of times in Japanese culture. In the present day, they are regarded as ‘superfood’ with their high nutritional value and health benefits. Hotel New Otani prides itself in providing its guests with the best dining experience, not only in terms of taste and quality, but also from the perspective of health. “J-cereal”, the hotel’s original grain mix, was created as such an effort to pursue wellness in the food it offers. Grand Chef Shinsuke Nakajima visited the farmers and personally selected the eight grains to be blended: brown, black, red, and green rice, amaranth, and foxtail, proso, and great millet. Rich with proteins, dietary fibers, minerals, and vitamins, the grains are blended in varying combinations for each dish to optimize their qualities.
