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. Our noodles are made in Italy specially for Kabe no Ana using an original recipe.
To maintain freshness, each dish is freshly prepared and cooked immediately upon order. Only quality ingredients are chosen and used. No artificial flavourings and zero preservatives are used.
