One of the draws of this retro-style Japanese spaghetti chain is the ability to customize your bowl almost endlessly. Spaghetti comes in tomato-based, cream-based and Japanese-style (soy sauce-flavored) sauces, with more than fifty variations in basic ingredients, twenty-five optional toppings, 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 combinations. Nicely toasted garlic chips are a recommended topping, and condiments include bottles of red-pepper oil rather than Tabasco.

This is a more modern take on Japanese pasta than you'll find in other restaurants of this genre. The decor is up to date, and diners can supplement 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.