Tarako Spaghetti

The pasta is cooked al dente, following the shin (authentic) Italian method, and sprinkled with dry seaweed according to the Japanese gyo (way). Eat with chopsticks rather than fork, and you’ll be so(grass) in style.

Blurring the line between Italian and Japanese cuisine to create a uniquely Japanese dish. It’s an unmistakably Japanese pasta dish that blurs the line between Japanese and Italian cuisine, in much the same way that tea ware in Japan evolved from its Chinese origins.

Tarako (cod roe), cooked with butter and wine and mixed with spaghetti—an unlikely, but very popular, dish in Japan. The use of tarako is mitate (projection) in action—a replacement for the more gourmet and expensive caviar.