Three restaurants in the Isetan Shinjuku department store—HATAKE CAFE, Kanshoku Furuya, and Oraga Soba Shinshu—have begun serving new summer cold noodles. Hatake Cafe, located on the second basement floor of the main building, is introducing the "Cold White Asparagus Capellini" (2,315 yen, includes salad and coffee or tea), featuring asparagus, which is in season in May. The cold, thin pasta noodles are filled with a puree made only from water, salt, and asparagus, a soft, soft-boiled egg, and a generous sprinkling of Parmigiano-Reggiano cheese. The dish also includes dried prosciutto and crispy polenta, made from thinly dried corn flour, for a refreshingly refreshing experience. Chef Ueki commented, "We use only domestically grown white asparagus. We hope this menu will help people appreciate the deliciousness of Japanese asparagus." At the Korean restaurant "Koga" on the 7th floor of the main building, Chef Lee introduces "Jaengbanguksu" (1,806 yen), a specialty of Gangwon Province in northern Korea. Buckwheat noodles are topped with vegetables such as red and yellow peppers and perilla leaves, as well as chicken fillet and Korean seaweed, and are mixed with grated onion and a special fruit-based sauce for a colorful dish. "Jaengbang" means "tray" in Korean, and in Korea, it is served on a large tray-like platter and shared among many people, but at this restaurant, it has been simplified so that even one person can order. The chef's special mustard sauce, accented with plums pickled in sugar vinegar, is addictive, making it a perfect dish for early summer.

Also located on the 7th floor of the building is the Japanese soba restaurant "Oraga Soba Shinshu," where head chef Horikiri serves "Sudachi Soba" (1,450 yen). The bowl features boldly sliced sudachi citrus and plenty of deep-fried eggplant floating in a sparkling golden-colored cold broth, garnished with shredded myoga and shiso leaves. "The key is the clear Kansai-style broth made with white soy sauce. We've combined dried sardines with kelp stock that's been left to simmer overnight to create a deep flavor," he says. The eggplant, which is dusted with potato starch and deep-fried, is both visually appealing and refreshingly smooth.