Yoyogi-Koen: Yoshoku
Hashiya (Yoyogi-Koen: Yoshoku)
Open 11:30am-9pm (LO). Closed Thursdays.
Sun: Open Sundays
no smoking: No smoking

This Japanese-spaghetti 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 flavored with soy sauce and topped with strips of nori seaweed.

Another crowd favorite 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 pleasantly firm and chewy, and overall the flavors are well-balanced without being overpowering.

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.

Shibuya-ku, Tomigaya 1-3-10.
Tokyo Beyond Sushi - the guidebook
Tokyo Beyond Sushi
Explore the hidden side of Tokyo dining
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet -- there's a whole world of exciting food in Tokyo that food-loving visitors often miss out on.

This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.
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Venue listing from Bento.com4 Star Rating: recommended