Kabe no Ana means “hole in the wall” in Japanese. When the first Kabe no Ana restaurant opened in Showa 28 (1953), spaghetti was an unfamiliar food in Japan. Driven by the desire to create a cuisine that was acceptable to the Japanese taste bud, founder Takayasu Matsunari started to experiment and create spaghetti dishes using ingredients such as natto (fermented soybeans), tarako (cod roe) and uni (sea urchin). Over time, these dishes became popular, and widely known as wafu or Japanese style spaghetti today. Over the years, Kabe no Ana has insisted on and kept to its tradition of serving only perfectly al dente spaghetti.
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Kabe no Ana is a Japanese restaurant that take a classic italian food, spaghetti, and brings it to a completely new level of awesomeness. Their fusion spaghetti uses a new range of ingredients never before seen with spaghetti.
They have a page of the menu dedicated to mentaiko pasta. The mentaiko sauce is the greatest thing that's ever happened to pasta. One of the flavour comes with Salmon and Avocado, which may sound weird on paper, but is delicious!
Their portions are not small either, but if you are really hungry that day, just add $2 to get an upsize on any noodles. They also have a match lava cake for dessert, because chocolate lava is too mainstream.
Fusion of Italian/Western with Japanese
Found within the Japanese food town, Shokudo 10 at NEX, Basement 1, Kabe No Ana is a fusion of the Western(or italian) and Japanese. The ambience is really great, clean and rather quiet(during the times I was there), with miniature trees and a minimalist feeling to the decor. Staff are friendly and attentive(which is also possibly due to the lack of customers when I ate there).
I opted for their tomato based pasta, whilst my friend opted for the cream based carbonara. Definitely preferred the tomato based, as if you want to try other delicacies on the menu, cream based is too thick and filling!
Still, it's a good place to relax and unwind for a chat with family or friends (: