Mentaiko pasta was invented by the chef of Kabe-no-Ana (Hole in the Wall), a restaurant in my old neighborhood of Shibuya in Tokyo that has been in existence since the 1950s. I used to hang out there with my girlfriends. It’s an affordable, unpretentious place that serves an amazing array of wafu pastas. I like mentaiko spaghetti because the only cooking you do is the pasta. You just toss the hot pasta in the bowl of roe, butter, and olive oil, and that’s it.
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