Spaghetti specialty store “Kabe no Hole” will be selling 3 types of autumn recommended “Japanese-style spaghetti” from September 18th (Wednesday)
*Yakiniku Sakai Holdings*
Press release: September 14, 2024
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Spaghetti specialty store “Kabe no Hole” will be selling 3 types of autumn recommended “Japanese-style spaghetti” from September 18th (Wednesday)
*Autumn flavors added to spaghetti*
The spaghetti specialty store “Kabe no Hole” will be selling three types of “Japanese-style spaghetti” with plenty of seasonal autumn flavors for a limited time from September 18th (Wednesday). “Autumn salmon and mushroom mentaiko spaghetti” with a refreshing taste Japanese-style vongole with clams and grilled eggplant, perfect for autumn with salmon roe.
Bianco” and a springy texture using spaghettoni (*) with thicker noodles (2.1 mm) than usual. “Carbonara with seasonal mushrooms and thick-sliced bacon.
It’s “Spaghettoni”. All menus are special menus with aromas, flavors, and al dente (*) textures that stand out in the clear autumn air. Please take advantage of this opportunity. All of our staff are looking forward to your visit.
*Spaghettoni
The spaghetti is a little thick at 2.1mm. It has a high elasticity and is chewy, and its unique texture brings out the deliciousness of the mushrooms and thick-sliced bacon.
*Al dente Written as “al dente” in Italian. It means “having a pleasant chewy texture.”
Sales period: Wednesday, September 18, 2020 – Saturday, November 30, 2020 * Recommended autumn menu *
*The photo is an illustration.
■ Autumn salmon and maitake mushroom mentaiko spaghetti with salmon roe 1,680 yen (1,848 yen including tax)
Using Mentaiko, one of the popular menu items at Kabe no Hole, and seasonal autumn salmon.
A seasonal luxury menu with maitake mushrooms and salmon roe. Oni grated large The root is added to give it a refreshing taste.
Autumn salmon and mushroom mentaiko spaghetti with salmon roe ■Japanese-style vongole bianco with clams and grilled eggplant 1,580 yen (1,738 yen including tax)
A Japanese-style vongole bianco made with sake, ginger, and soy sauce. The flavor of grilled eggplant with the flavor of clams will whet your appetite.
Squeeze the sudachi and enjoy it refreshingly.
Japanese-style vongole bianco with clams and grilled eggplant ■ Spaghettoni carbonara with seasonal mushrooms and thickly sliced bacon 1,780 yen (1,958 yen including tax)
Spaghettoni is chewy with thicker noodles (2.1mm) than usual. It is characterized by its unique texture. 4 types of mild mushrooms with different aromas and textures
Carbonara made with bacon, which has a distinctive salty taste. *Large size pasta will cost an additional 250 yen (275 yen including tax). Carbonara Spaghettoni with seasonal mushrooms and thickly sliced bacon Grand Menu https://www.kabenoana.com/grandmenu
* Recommended Autumn Menu Stores *
* All Hole in the Wall stores and Vircho di Giulietta Sogo Omiya store ・Sapporo Stellar Place Store Sapporo Stellar Place 6F, 2-5 Kitagojo Nishi, Chuo-ku, Sapporo, Hokkaido 011-209-5107
・Shibuya Dogenzaka Koji Main Store Kasumi Building 1F, 2-25-17 Dogenzaka, Shibuya-ku, Tokyo 03-3770-8305
*The birthplace of cod roe spaghetti
・Hibiya Chante store Hibiya Chante B2F, 1-2-2 Yurakucho, Chiyoda-ku, Tokyo 03-3508-1567
・Yodobashi Ikebukuro Store 8F Yodobashi Ikebukuro Building, 1-28-1 Minami-Ikebukuro, Toshima-ku, Tokyo 03-5956-8003
・Jiyugaoka store 1-8-21 Jiyugaoka, Meguro-ku, Tokyo Mersa Part I3F 03-3724-9145 ・Tamagawa Takashimaya Store 9th floor, Tamagawa Takashimaya S/C South Building, 3-17-1 Tamagawa, Setagaya-ku, Tokyo 03-5797-9576
・Chiba Sogo Store 1000 Shinmachi, Chuo-ku, Chiba City, Chiba Prefecture Sogo Chiba Store 10F 043-203-8789
・Sogo Yokohama store 10F Sogo Yokohama store 2-18-1 Takashima, Nishi-ku, Yokohama, Kanagawa 045-440-0083
・Bircho di Giulietta Sogo Omiya store Sogo Omiya store 9th floor, 1-6-2 Sakuragicho, Omiya-ku, Saitama-shi, Saitama 048-788-2218 ・Umeda HEP Navio Store 7-10 Kakuda-cho, Kita-ku, Osaka-shi, Osaka HEP Navio 7F 06-6311-6480
・Ibaraki Rosavia store 1-5 Eitaimachi, Ibaraki-shi, Osaka Rosavia 2F 0726-27-1380
* Hole in the wall history*
1953 “Hole in the
Opened in Tamura-cho, Chuo-ku, Tokyo (currently Nishi-Shinbashi) under the store name “Wall”. The founder is Takayasu Narimatsu, who is known as the “originator of Japanese-style spaghetti.” One day, Narimatsu happens to meet Mr. Paul Bloom, the CIA’s first Tokyo branch chief, on the Yokosuka coast, and ends up working as a butler at his Bloom residence (Kamiyamacho, Shibuya). After that, he also began
participating in the “Tuesday Meeting” (hosted by Mr. Bloom, with the purpose of gathering information from Japan), which gathered Japan’s leading intellectuals. The “Tuesday Session” ended after the San Francisco Peace Treaty was signed. He then obtains funding from Mr. Bloom and others to open a spaghetti restaurant. (1953 mentioned above)
Opened as “Hole in the wall” in Tamura-cho (Nishishinbashi), Chuo-ku, Tokyo. At that time, only spaghetti with meat sauce was available. ) It is said that when the restaurant first opened, customers who were familiar with Italian cuisine sampled the food, and based on their opinions, adjustments were made to things like boiling time, so that the boiling process started only after the order was received. Narimatsu, who also worked as a manager at a ski resort in Bandai, researched natto spaghetti after seeing Prince Takamatsu eating Inawashiro’s natto rice, and also made dishes such as shimeji spaghetti, shiitake mushroom spaghetti, and sea urchin spaghetti. He devised over 200 types of spaghetti, including Japanese-style spaghetti, by topping spaghetti with seaweed and green perilla, and adding kelp powder as a secret ingredient to spaghetti. It was done. Shibuya’s Kabe no Ana (relocated and opened in 1963) is also the birthplace of cod roe spaghetti.
* Remaining particular about the selection of ingredients and authentic taste * Each and every customer is a “hole in the wall” menu producer. “Hole in the Wall” believes that when it comes to cooking, the cook and the customer should always communicate with each other to provide what the customer likes. While waiting for the noodles to boil, the founder, Takayasu Narimatsu, asked customers, “Wouldn’t it be delicious if we used this sauce?”
We talked about it and tried it out one after another. Over time, customers began to bring in new ingredients themselves. With the help of celebrities from all over the world, many of the dishes later became standard menu items with their own unique twists. The restaurant’s reputation spread, and other regulars competed to propose new spaghetti. After hearing such rumors, more and more customers came to try the new menu. In this way, we developed a new menu for “Hole in the Wall” together with our regular customers. We hope to continue creating new menus together with our customers.
* Origin of store name *
Words from Shakespeare’s famous play “A Midsummer Night’s Dream” Hole in the It was taken from the Wall (hole in the wall). There is a scene in which lovers whisper to each other through a hole in a wall, but in the original story, the obstacles between two people being brought together are compared to a wall. In other words, the “hole in the wall” existed to overcome obstacles and communicate. As shown in this story, we value interaction with our customers. I want to always communicate with you. With this in mind, we named it “Hole in the Wall”. And, as the name suggests, we believe that we have continued to maintain warm and heart-to-heart communication with our customers to this day.
【Company Profile】
Company name: Kabe no Ana Co., Ltd. (Yakiniku Sakai Holdings Co., Ltd. group company)
Representative: Hitoshi Takahashi, Representative Director and President (Tokyo Headquarters)
ATY Building 401, 3-28-12 Ebisu, Shibuya-ku, Tokyo 150-0013
TEL: 03-5421-2321 (Main) FAX: 03-5421-2326
Capital: 10 million yen Number of employees: 90
Business details: Restaurants (spaghetti specialty store, Italian restaurant, udon specialty store)
Hole in the wall HP https://www.kabenoana.com/