Wafū pasta, Japanese-Italian pasta, is becoming popular in the U.S. Kabe no Ana is said to be the first restaurant in Japan to serve this spaghetti made with Japanese ingredients like mentaiko, spicy pollack roe as a topping. Kabe no Ana started in 1953 in Shibuya (see the last photo). There are branches in Tokyo including in Hibiya, near Ginza.
I’m a sucker for uni and ikura pasta. The woman seated next to me said her tarako, salted pollack roe, with mushrooms and Iberico pork was delicious. The potato salad is fabulous and unique with Gorgonzola blue cheese, sliced almonds, and gherkins.
The menu is extensive with about three dozen pastas, some pizza, antipasti, and desserts. If you’re curious to try wafū pasta Kabe no Ana is a great place to start.
Kabe no Ana 壁の穴
Chiyoda-ku, Hibiya 1-2-2, Chanter Bldg. B2
Food Sake Tokyo 
Wafu pasta long been popular in the Kansai. Great concept that pays off when looking in the fridge to whip up a quick lunch ne!
Goemon is our go-to spot for wafu pasta. We should try Kabe no Ana sometime! 🙂
Goemon also good. I prefer Kabe no Ana. It is more expensive. Bigger menu, including appetizers.