Tokyo Food Tour: Hot Udon Noodles🍜 & Topping Bar at DiverCity

Tokyo Food Tour: Hot Udon Noodles🍜 & Topping Bar at DiverCity

Tokyo Food Tour begins now, focusing on Udon. The video location is the Odaiba district of Tokyo. Odaiba is a modern man-made island built on reclaimed land. It features the 19.7m Unicorn Gundam statue outside the plaza. Entering DiverCity Tokyo Plaza, a large retail center. The complex serves entertainment and shopping functions. The meal destination is the large, centralized food court. Searching for food options within the busy court area. Japanese food service is known for its speed and efficiency. The multiple stalls are structured for quick preparation and turnover. The operation handles a high volume of patrons daily. Available options include Ramen, Curry, and Tempura dishes. The selection focuses on Kitsune Udon noodles. The final dish selection is confirmed: Kitsune Udon 🍜. Udon noodles are thick, elastic noodles made from wheat flour. They are the thickest of the common Japanese noodle types. Udon originated from a flour food introduced from China in the Nara period. The current thick noodle shape was standardized in the Osaka region. Udon styles vary by region, with Kagawa’s Sanuki Udon being highly famous. The cooking process, which involves boiling the noodles, is visible. The order is placed at the counter, focusing on the broth and topping. The soup base is traditional Dashi broth, the foundation of savory flavor. Dashi is prepared using Kombu (edible kelp) and Katsuobushi (Bonito flakes). The main topping for this dish is Aburaage, which is sliced fried tofu. Aburaage gives the dish its ‘Kitsune’ (fox) name, based on folklore. The tofu is simmered in a sweet soy-based sauce mixture. This cooking process makes the tofu spongy and sweet-savory. The dish uses a food court system with separate payment and pickup points. The use of realistic food models aids customer ordering. The transaction is completed, and waiting for the bowl begins. Udon is a high-carbohydrate meal, suitable for quick energy. The broth contributes sodium content to the meal. The simplicity of the meal contributes to its widespread appeal. The food court is located on a specific floor of the multi-story complex. The primary ingredients are wheat, soy, and fish products. The bowl size is standard for a large single serving. Steam rises rapidly from the hot dashi liquid. The dish is served immediately following assembly at the window. Staff are efficiently processing multiple orders at once. The food court venue experiences consistent high traffic. The finished bowl is presented at the pickup counter. The bowl is collected; the large Aburaage piece is visible on the surface. The dashi broth is clear and has a light golden color. The porous Aburaage absorbs the surrounding dashi liquid quickly. Locating a table within the designated seating area. The bowl is transported on a tray for ease of movement. The tray is a standard element of the self-service process. Placing the bowl onto the table surface near the perimeter. The cutlery provided includes chopsticks and a small spoon. The next step is customization at the self-serve topping bar. Moving toward the communal topping station. The three available toppings are complementary. The topping containers are accessible to all diners. Adding fresh, chopped Negi (green onion) to the broth. Negi introduces a sharp, sulfuric, and fresh flavor component. Next is the addition of Tenkasu (tempura flakes). Tenkasu is a leftover byproduct of the tempura frying process. It adds an oily richness and texture to the hot soup. The third topping is pickled ginger (Beni Shoga). The ginger is preserved in an acidic solution, contributing tanginess. Using chopsticks to stir and integrate all the toppings evenly. The Tenkasu softens quickly upon submersion in the dashi. Beginning the consumption of the noodles (First Person View). Noodles are grasped with chopsticks and lifted from the bowl. Slurping the noodles is considered appropriate dining etiquette. The broth is also consumed directly from the side of the bowl. The Udon noodles possess a firm, thick, and doughy texture. The sweet Aburaage is consumed simultaneously with the savory noodles. The ginger, Shoga, provides an acidic contrast to the broth’s umami. The chopsticks are the primary utensil for the solid components. The bowl is maneuvered to collect the remaining ingredients. The Tenkasu is now fully saturated and has a soft texture. The meal provides a quick and energy-dense refueling option. The sips of the dashi broth are now being taken. The liquid contents are fully exhausted from the ceramic bowl. The meal is successfully concluded and the bowl is empty. The customary phrase “Gochisousama deshita” is used. This phrase expresses thanks for the received meal. The empty tray is collected for return to the disposal area. Final question to the audience regarding topping preference.

Come join this quick Tokyo Food Tour! After exploring Odaiba and seeing the Giant Gundam, there’s nothing better than a hot bowl of authentic Japanese noodles.

We stop at DiverCity’s food area to find the perfect meal: Kitsune Udon 🦊🍜.

What is Kitsune Udon?
Kitsune Udon is a popular Japanese dish consisting of thick udon noodles served in a clear, hot dashi broth. The defining topping is a large piece of Aburaage (deep-fried tofu) that has been simmered in a mixture of sweet soy sauce. The name kitsune means “fox,” and the dish earned this name because folklore says fried tofu is a fox’s favorite food! Don’t worry, there’s no fox inside!

Watch as we customize the bowl at the topping bar (unlimited ginger, negi, and tenkasu!) and enjoy this warm, satisfying meal with both a point-of-view (POV) eating perspective and close-up food shots.

Which topping would you grab first? Let me know in the comments! 👇

Timestamp Chapter Name
0:00 Intro & Passing the Gundam Statue
0:29 Searching the Food Court
1:49 Choosing the Kitsune Udon
2:40 Ordering & Menu Check
5:09 Collecting the Hot Kitsune Udon
7:55 Loading Up the Topping Bar (Ginger, Negi, Tenkasu)
9:38 First Bite! POV Eating
11:38 Close-up View of Kitsune Udon
11:41 Eating Udon (Third-Person View)
13:44 Finishing the Meal & Final Look
13:58 Outro

#KitsuneUdon #UdonNoodles #TokyoFood #JapaneseFood #DiverCity #FoodCourt #WhatIAte #tokyotour

Kitsune Udon, Udon noodles, Tokyo food tour, Japanese street food, DiverCity Tokyo, Odaiba food, Japanese comfort food, Kitsune Udon recipe, eating Udon, POV eating

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