On August 22, a take-out spaghetti shop opened in Akihabara, Tokyo. This shop called "Pastas" seems to have been opened by the familiar family restaurant "Saizeriya".

The eating editorial department that I was interested in. I brilliantly passed through Saizeriya near the office and went to Akihabara to buy it.


The store is in front of Exit 3 of Suehirocho Subway Station (Chiyoda-ku, Tokyo). The yellow-green exterior and the sign that says "Takeaway pasta" along Chuo-dori are the landmarks. There is no eating and drinking space in the store, only take-out. The system is such that orders are placed near the entrance and received at the back of the store.


The menu is to freely combine the basic "spaghetti noodles" (boiled 200 grams / 190 yen) with sauces and toppings of 100 yen each. For example, noodles + sauce costs 290 yen, noodles + sauce + one kind of ingredients costs 390 yen, and so on.

There are four types of sauces: "ripe tomato sauce," "addictive peperoncino," "kokuuma meat sauce," and "special cream sauce." The toppings are "colored hot vegetables," "sautéed chicken and onions," "spinach and pancetta," "petit petit tarako," "soft-boiled egg and pancetta," "sautéed four kinds of mushrooms," "sautéed coarsely ground sausages (two)," and "four kinds. 8 kinds of "seafood lemon flavor". In addition, "salad" and "pondequejo (2 pieces)" are also available as side menus. The additional spaghetti noodles (200 grams) are also 100 yen. It is a simple mechanism that 100 yen is added for the number of additional menus you select.

It seems that there are about 3,000 variations of combinations.


I ordered two combinations and brought them back to the office.

◆ 1st dish "Volume spaghetti with tomato sauce"

First, I tried to combine tomato sauce with sautéed chicken and onion, coarsely ground sausage, and four kinds of seafood lemon flavor. It is a combination that is conscious of volume while considering the balance of taste. To finish off, Parmigiano Reggiano cheese is scraped off and handed over.


Try eating each ingredient. Is the sautéed chicken and onion based on consomme? The seasoning itself is only a low taste, and it is not enough to eat with just the ingredients. As for seafood, in addition to the flavor, the lemon has a faint scent. There is less punch than I expected. It's a little uneasy taste ...



On the other hand, tomato sauce has a strong acidity and the aroma of olive oil is alive.

When I ate this sauce together with the ingredients I mentioned earlier, it became strangely tasty. Even though I just mixed the sauce and the ingredients, I can feel the richness as if the taste of the ingredients had melted into the sauce. It may be that the taste of the sauce is utilized because it is seasoned to the extent that it is seasoned. Also, since the sauce is not watery, it is also important to firmly entangle it with the ingredients and pasta.

By the way, of the three kinds of ingredients selected this time, the compatibility with seafood was the best.

◆ 2nd dish "Cream sauce + cod roe"

The second type I chose was a combination of cream sauce and cod. Actually, at first, I was trying to order "only noodles and cod roe". However, at the recommendation of the clerk that "it is better to have the sauce", I ordered the combination with the cream sauce that was also listed as an example in the menu table. By the way, in this case, I felt that the cheese didn't fit, so I didn't get it.

Looking at the finished spaghetti, cream sauce, cod roe, glue and parsley are topped on the noodles.


When I ate only cod roe, I felt a little spicy spiciness. As the menu name suggests, it has a bubble wrap texture. But it may be too light to use as a source.


When I finally mixed it with cream sauce and ate it ... it was better than I expected. The cream sauce is thick but not persistent, and the spiciness of the cod and the richness of the cream sauce match perfectly. This claim is stronger than the occasional "cod roe cream sauce", and it is firmly entwined with the noodles. The sauce may play a role in connecting the noodles with the tara.

However, the sauce was so thick that I had a hard time entwining it with the noodles that had cooled and stuck together. Many people may have experienced this hardship, such as pasta at convenience stores. Considering this, cod roe alone may not fit well with noodles. Or is it possible to arrange it by adding olive oil? I will try it next time.


Well, I tried two combinations. After all, the most important point of the store is that you can change the combination of ingredients and sauces according to your taste and mood. Basically, I got the impression that any combination has a delicious taste (although cod roe seems to choose the sauce).

In addition, it was fresh when it was handed over. If you want to eat it right away, I'm happy that you can enjoy it as if it were an eat-in. If it takes a long time to eat, you may want to mix the whole thing first. For the convenience of shooting, I also ate cold food, but it wasn't bad. If you choose an oil-based sauce, the noodles should not stick to each other even when cooled. However, after all, I wonder if I could eat freshly made food in the store.

I felt that the amount of sauce was just right for the basic amount of noodles (200 grams). If you want to add noodles, or even this! When topping with ingredients, be careful as you may run out of sauce!

* Prices shown do not include tax