Tokyo Food Page
Spajiro/
Akasaka: Yoshoku
₯3584-5550
€Data
One of the draws of
this retro-style
Japanese spaghetti
chain is the ability
to customize your
bowl almost endless-
ly. Spaghetti comes
in tomato-based,
cream-based and
Japanese-style (soy
sauce-flavored)
sauces, with more
than fifty varia-
tions in basic in-
gredients, twenty-
five optional top-
pings, and four
different portion
sizes. To simplify
things for confused
diners, the menu
features a top-ten
list.

The Japanese pasta
section features
ingredients like
tarako and mentaiko
(cod or pollock
roe), asari clams,
ikura and natto in
various combina-
tions. Nicely
toasted garlic chips
are a recommended
topping, and condi-
ments include bot-
tles of red-pepper
oil rather than
Tabasco.

This is a more mod-
ern take on Japanese
pasta than you'll
find in other res-
taurants of this
genre. The decor is
up to date, and
diners can supple-
ment their pasta
with appealing side
dishes like arancini
rice balls,
bocconcini-tomato
caprese, and garlic-
sauteed spinach and
kinoko. Pastas start
at under Y1000, and
side dishes and
drinks are also
quite reasonably
priced.
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rants

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Minato-ku, Akasaka
3-15-9.  Open 11:
30am-11pm daily.
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