Wafu(Japanese-style) spaghetti shop. I crave this kind of spaghetti from time to time but as a friend who can cook put it, “you can make it easily at home”. Well I can’t…^^;; The food is pretty good – spaghetti is never overcooked and the ingredients are used generously. Only one complaint is that it is certainly always too salty for me(except the ones with tomato sauce). But after a few times of tolerating the excessive saltiness, I asked the staff, who are all very friendly, if they could make it with less salt, and my request was met with no fuss.
Located in an office area, this shop opens all day on weekdays, only lunch time on Saturday and holidays, and is closed on Sunday. At whatever odd hour you go on weekdays, there are always some salarymen and OLs eating there.
カキとキノコの生クリーム、￥１２００。
青しそ入りタラコとウニとイカ、バター味、￥１０５０。
Oyster and mushroom in cream sauce.
Aojiso, tarako, uni(sea urchin) and ika(squid), butter flavour.
ナスのミートソース、￥１０５０。
北海道産シャケとほうれん草のホワイトソース、￥１２００。
Aubergine and meat sauce. Hokkaido salmon and spinach, white sauce.
ベーコンとたっぷりねぎのペペロンチーノ、￥１１００。
唐辛子入り完熟トマトソース ミックス（エビ・アサリ・ベーコン・オニオン・ピーマン・マッシュルーム）、￥１１００。
Bacon and spring onion peperoncino.
Mixed ingredients(prawn, clam, bacon, onion, bell pepper, mushroom), chilli and tomato sauce.
サラダスパゲティ（ベーコン）、￥１０５０。
アサリとバジリコ（バター・チーズ和え）、ガーリックソース、￥１０００。
Salad spaghetti with bacon. Sauce for it is a bit like warm thousand island dressing with mustard. Surprisingly nice actually.
Clam, basil, butter and cheese and garlic sauce.
イカ墨のスパゲッティ、￥１３００。
エビとグリーンアスパラのトマトクリーム、￥１１００。
Squid ink spaghetti.
Prawn, green asparagus, tomato cream.
ベーコンとタマゴとホウレンソウ、カルボナーラ風、￥１０００。
海の幸（エビ・アサリ・ホタテ・タコ・イカ・ワカメ）、特製しょうゆ味、￥１１５０。
Bacon, egg and spinach, carbonara.
Umi no sachi: prawn, clam, scallop, octopus, squid and wakame, soy sauce flavour.
グリーンアスパラとベーコン（シメジ入り）、特製しょうゆ味バター風味、￥９５０。
スープ、￥１２００。
Green asparagus, bacon, shimeji mushroom, soy sauce and butter flavour.
Soup spaghetti.
My favourites are salad spaghetti, soup spaghetti, peperoncino, and carbonara.
Menu(J): 1, 2, 3, 4, 5, 6, 7, 8, 9.
スパゲティ「心」 (Kokoro)
Add: 2-2-8 Horidome-cho, Nihonbashi, Chuo-ku
Tel: 03-3249-1557
こーんなに通ってるとは！
これまたビックリ～
京都のお店なんですか？ここ？
勘違いしました、、、リサーチ不足、、、
Haha if you have a decent kitchen, I’m sure you can cooked too. We cooked often ourselves (I made pretty good uni spaghetti ;D) but I still craved eating them at a restaurant. I think it has to do with yearning for that taste of childhood + convenient + comfort food (those cream and cheese).
I was making tomato-based sauce (bolognese/Napolitan) for few nights in a roll last week because my coworker grown too many tomatoes in her backyard and gave out so many. I think having some good wine is essential in making the sauce good too, that’s why we stocked some cheap wines.
The ingredients sounds like I could try them hehe (Bacon and spring onion peperoncino, yum~)
My mom got obsessed with ‘flax oil’ lately, claimed it’s so healthy blah blah, so I’ve been pouring that over whatever I eat (esp. salad) lately (it cannot be heat so can’t be used as cooking oil).
Somehow whenever I cook, I will get so tired and stressed that I lose my appetite before I get to eat it. ^^;;; Things might be different if I’m cooking with/for someone…
Haha, if you need some oil for salad dressing anyway, flaxseed oil maybe a good choice(or extra-virgin olive oil which is cheaper), but I prefer getting my omega3 from eating fish and nuts~. Fish is easy in Japan, and I always choose bread with nuts in it.