Tokyo Food Page
Hashiya/
Yoyogi-Koen: Yoshoku
¥3466-1576
¤Data
This Japanese-spa-
ghetti pioneer has
been offering their
unique take on pasta
since the 1950s,
with over sixty
variations on the
menu. One of the
more popular options
features sea urchin,
squid and cod roe,
served in a sweet,
buttery sauce fla-
vored with soy sauce
and topped with
strips of nori sea-
weed.

Another crowd favor-
ite is the shrimp
and kinoko mushroom
spaghetti, with big,
flavorful shrimps in
a sweet-tasting
buttery sauce. They
also offer a lot of
pastas with clams
and various other
ingredients, served
with an optional
garlic sauce, and a
big section of cod-
roe variations. The
noodles are pleas-
antly firm and
chewy, and overall
the flavors are
well-balanced with-
out being overpower-
ing.

The old-fashioned
dining room consists
of a few tables plus
a big counter area
wrapping around the
open kitchen. Budget
around Y1200-1500
for most pastas. On
Wednesdays they
serve lunch only,
and close at 3pm.
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Shibuya-ku, Tomi-
gaya 1-3-10.  Open
11:30am-9pm (LO).
Closed Thursdays.
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