Nama Pasuta Pieno

Start with the pasta as it is, then add a little extra flavour along the way. Nama Pasuta Pieno’s shirasu and spring onion pasta in oil sauce is a dish that changes as you eat. Diners have noted the generous amount of shirasu and spring onion with the chewy noodles, and the restaurant lists it as its popular No. 1. Its suggested way to enjoy the dish is to mix it well and try it as served, then add savoury-spicy oil after eating about half. The guide suggests 3 turns for a regular portion and 5 turns for a large one. One diner who tried it found that the oil sharpened the flavour and softened the saltiness. It’s a pleasing way to give the first and second halves of the meal different character.

For a rich sauce, there’s carbonara; for a combination with meat sauce, try carbonara with meat sauce. One diner was impressed by the carbonara’s richness and pronounced cheese flavour, while another named the meat-sauce version as a favourite. Other choices include arrabbiata, with adjustable heat, and vongole bianco made with plenty of clams—leaving plenty of scope to try a different sauce next time.

Drinks to go with a meal include beer and wine, as well as coffee. The restaurant serves both lunch and dinner, and offers takeaway as well as dine-in. Payment is cash only, so it’s worth bringing some along.