Japanese Twist on Spaghetti Carbonara

Japanese spaghetti carbonara? You might think of traditional Italian flavors, but here in Japan, Western dishes take a delightful twist!

Just last week, before heading to a mini bonsai workshop in Nagoya, Hiromi and I decided to try out a restaurant called Cheese & Hachimitsu. To my surprise, it was a little gem that didn’t pop up in a single Google search. With its inviting atmosphere, it felt like a cozy chain serving up cheesy oven dishes and pasta.

When my spaghetti carbonara arrived, I was intrigued to see a fluffy Japanese omelette perched atop! It’s the kind of omelette you typically find with omurice, a dish I finally got to experience thanks to Hiromi. Stay tuned for my thoughts on that delightful meal in another blog post!

Now, back to the carbonara: While I devoured the dish with great enthusiasm, it was clear that it had strayed from its Italian roots. The absence of Pecorino Romano and the addition of cream made for a different experience—one that was still enjoyable but lacked authenticity. And alas, guanciale was nowhere to be found.

I can’t fault Cheese & Hachimitsu for these changes; after all, they are catering to local tastes. Too strong a flavor profile or high-calorie dish might not resonate with the average Japanese diner.

Hiromi’s spaghetti was dressed with melted raclette cheese. I couldn’t resist tasting it—but let me tell you, it wasn’t quite the Swiss raclette I was hoping for! Again, I understand why restaurant owners opt for more accessible ingredients, especially in a tucked-away spot like this.

In Japan, Western food often takes on a life of its own, evolving into something uniquely local. While it’s always fascinating to see how cultures blend, this spaghetti carbonara will remain a tasty reminder of those delicious Japanese adaptations.

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