Akihabara’s Must-Try: Tsukemen Delight at Hotate Biyori
[Attendance is accepted only through prior registration; walk-ins are not permitted. To enroll, kindly inscribe your name on the provided sheet. Weekday lunch starts at 10:00, with dinner beginning at 16:00. On weekends and holidays, the entire time span extends from 10:00. On a specific weekday, Dishes Japan staff began queuing at 8:30 am, with approximately five individuals already in line. Upon registration with our staff, you will be assigned your designated time slot.]
Tokyo Style Noodle Hotate Biyori has quietly positioned itself as a hidden gem in the heart of Akihabara, captivating both locals and visitors since its grand opening in December 2022. The restaurant’s name, ‘Scallop Weather,’ adds an intriguing touch to its identity, hinting at the exceptional culinary experience that awaits patrons. What truly sets Hotate Biyori apart is its commitment to featuring Hokkaido-sourced scallops, rapidly becoming a culinary sensation.
Nestled in the lively tapestry of Akihabara, Tokyo Style Noodle Hotate Biyori not only stands as a testament to the city’s culinary diversity but also contributes a unique flavor profile to the vibrant food scene. The use of Hokkaido scallops brings a distinctive and delightful twist to their dishes, earning the restaurant considerable praise from numerous ramen enthusiasts.
Tsukemen, a cherished noodle dish in Japanese culture, takes center stage at Hotate Biyori. The name itself signifies a connection to the sea, featuring meticulously selected scallops from Hokkaido’s premier scallop village, Sarufutsu Village.
The “Scallop and Kombu-sui Tsukemen” comes in two varieties: salt and soy sauce, both of which have received commendable acclaim. Kombu is kelp, and sui is water; combined, they refer to a kelp-flavored broth. The noodles are a masterpiece crafted exclusively from 100% Hokkaido-produced ‘Haru yo Koi,’ ensuring a distinct and authentic flavor.
Hotate Biyori elevates its offerings with a lavish touch of Hokkaido-produced Rausu kelp-infused broth, using exclusive Hokkaido-produced kombu. The broth, enriched with anchovy, creates a symphony of flavors that dance on your palate, leaving you yearning for more.
Tsukemen is accompanied by a side of scallop carpaccio, bonito salt, wasabi, truffle oil, and dill. Kindly adhere to the instructions provided below.
Attention: Exquisite Procedures Before Savoring Scallop and Kombu-Sui Tsukemen
1: Commence by indulging in the scallop carpaccio.
2: Delicately incorporate the noodles, which have been steeped in kombu-infused broth, stirring gently from the base before savoring them in their unaltered state.
3: Sprinkle a modest portion of bonito salt over the noodles (similarly, apply wasabi or dill onto the noodles). Abstain from employing oil at this juncture.
4: Submerge the noodles in the dipping sauce and savor the tsukemen experience.
5: Precisely drizzle truffle oil onto the noodles. Partake exclusively in the consumption of the noodles.
6: Conclude your meal by enjoying the noodles according to your preferred method.
7: Culminate the dining experience with the addition of today’s soup (subject to monthly variations)!
- Name: Tokyo Style Noodle Hotate Biyori
- Address: 2-Chome, Kanda Sakumacho, Chiyoda-ku, Tokyo
- Phone: +81-(0)3-3863-3773
- Hours: Monday through Friday 11:00 – 14:40 & 17:30 – 19:50 / Saturday, Sunday and National Holidays 11:00 – 15:20 & 16:50 – 18:30
- Closed On: Wednesdays
- Number of Seats: 9
- Budget: – JPY1,500
- Payment Options: Cash Only
