When you think of Aichi, or Nagoya, one of the famous things is ankake spaghetti. So… ankake is a sauce you see a lot in Chinese cooking, and someone grafted it onto spaghetti, which makes it a sort of novelty dish… but it’s a local specialty that has been loved for many years, apparently.
This place
The first floor is a pachinko parlour and the shop is up on the second, and you can really feel the history…
The entrance
You can feel the history…
Inside…
The chairs turned out to be old coffee-shop chairs… I can’t believe a place like this is still around…
The menu
Looking down the list, they sell spaghetti for around 1,000 yen with toppings that graft on classic yoshoku, Chinese and Japanese food… I see…
Viking
Spaghetti topped with chicken katsu and sausage. Thick, soft noodles like tsukemen noodles, with a piping-hot, slightly spicy sauce poured over them. It suits the tastes of a gukbap-loving middle-aged guy who likes hot soupy food. The bite-sized chicken katsu was really good quality, giving off the aura of a long-established yoshoku restaurant, if that makes sense… The Vienna sausages were another highlight of the flavour too. Every single ingredient has care put into it, so calling it a mere novelty dish is unfair, but calling it spaghetti is a stretch too, because there wasn’t a trace of Italy to be found.
Close-up
The quality really is good…
They sell wine as well…
Anyway… well… it was tasty, but… it’s a food with a vague identity… so I don’t think I can tell you to go out of your way to try it. If you want katsu you can go to a proper yoshoku place, and if you want spaghetti you can go to an Italian restaurant…
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