Established by Takayasu Narimatsu in 1953 in Japan, the chain was one of the first to introduce spaghetti dishes to Japanese diners.

To this day, their Japanese style pasta is unique, created as a combination of their original recipes and spaghetti from Japan. Kabe No Ana - Japanese Pasta in Singapore. In fact, the company was the first to use natto (fermented soybeans) and mentaiko/tarako (cod roe) in its pastas, creating a novel cuisine that became known as wafu (Japanese-style) spaghetti.

In Singapore, available sauces range from the always popular mentaiko/tarako to the unique natto and uni (sea urchin), featuring delicious umami flavours that give a special Japanese flavour to the pasta dishes. Japanese Pasta in Singapore - Kabe No Ana.

Visiting the pasta restaurant, you can also choose from the menu a selection baked rice dishes, pizzas, and desserts, all given a touch of Japanese finesse.