Is 'Salmon and how much soy sauce-scented carbonara' with savory grilled salmon and crushed salmon roe on raw noodle pasta with a chewy texture Japanese or Italian? I ate it and checked it

Opened in Harajuku, Tokyo on September 22, 2020, at the ' Raw Carbonara Specialty Store ' that offers various carbonaras using fresh pasta, ' Salmon and salmon roe soy sauce scented ' with salmon and salmon roe boldly topped with carbonara. ' Carbonara ' is available from October 26, 2020. I was really curious about the eclectic taste of pasta, 'It's a menu of a carbonara specialty store, but it looks like Japanese udon noodles', so I actually tried it.

Notice of opening of raw carbonara specialty store | News | Operation Factory

The raw carbonara specialty store is about a 6-7 minute walk from JR Harajuku Station. The address is ' 3-25-18 Jingumae, Shibuya-ku, Tokyo THE SHARE 1F '.


Arrived at the store. In the same building, there were many raw specialty stores such as 'raw tapioca specialty stores' and 'fresh cream specialty stores'.

The interior looks like this.

In the first place, I was wondering, 'What is Carbonara's' raw '...?', But when I opened the menu, I used pasta made from flat noodles finished with a vacuum noodle making machine, and Konsen from Hokkaido. It was appealing that the rich fresh cream of the district was used as the sauce.

This time, 'Salmon and salmon roe with soy sauce scented carbonara' (1290 yen including tax) ...

I ordered 'Standard raw carbonara' (790 yen including tax).

About 15 minutes after ordering, salmon and how much soy sauce-scented carbonara arrived.

The size of the plate looks like this compared to the iPhone X with a long side of 143.6 mm.

Anyway, what catches the eye is the large grilled salmon that lies proudly on the noodles and the salmon roe that is hung on top of it.

It is also topped with sesame seeds, green onions, chopped paste, egg yolks, tobiko, and shaved cheese. If you don't know anything, udon or mixed soba noodles ...? It's a visual that makes you think, and it doesn't look like Carbonara.

I loosened the grilled salmon with a fork and ate it with toppings while entwining it with the noodles. The grilled salmon has a savory texture, and the aroma of soy sauce and the flavor of sesame and seaweed, which are said to be a little stealth in the sauce, are firmly felt, and the chewy texture and saltiness of Tobiko are a nice accent. Pasta has a chewy texture that udon and Chinese noodles do not have, and the rich flavor of egg yolk, cheese and fresh cream insists on an Italian style, but the scent of sesame, salmon and glue is vivid, which is rather The Japanese style is superior, and the impression as carbonara is a little thin.

Next, I tried the classic raw carbonara.

This is a very ordinary carbonara with a large amount of shaved cheese and egg yolk dropped in the center.

Break the yolk and eat it while entwining it with the noodles. Unlike the chewy and elastic udon noodles, the raw noodle pasta has a soft and chewy texture, but the aroma of wheat flour was not so strong. The taste was undoubtedly the familiar carbonara, with the umami of rich cheese and yolk, the saltiness of bacon and the sweetness of fat, and the tingling stimulus of coarsely ground pepper.