The first restaurant opened in 1953, when italian food was still relatively unfamiliar in japan. this restaurant independently researched spaghetti to suit japanese tastes, and is the original restaurant that spread japanese-style pasta such as cod roe, sea urchin, and natto throughout the country. they do not use any chemical seasonings or preservatives, and boil the noodles after they are ordered, ensuring a consistently delicious dish. in addition to an extensive spaghetti menu, they also serve a large number of appetizers that can be enjoyed with wine during dinner time.