When I land at the airport, for some reason, my heart flutters. Am I the only one? The people from various countries passing through the lobby, each with their own lives and dramas. Now, the evolution of the Japanese habit of eating pasta is remarkable compared to when I was a child. Cooking pasta at home has become so easy, from boiling dried noodles to achieving decent flavors. Whether bought at a convenience store or eaten as a frozen meal, pasta comes closest to professional taste compared to other dishes. Taking the Keikyu Line from Haneda Airport Terminal 3 Station instead of the monorail, I head to the shops. The Edo Komichi commercial facility, opened in October 2010, has gradually evolved over time. Despite the decline in inbound tourism due to the pandemic, the lively atmosphere seems to be returning. Arriving at the shop, I aim to be the first customer when they open in the evening. Stepping inside, I feel a warm atmosphere in the compact space, likely due to the all-female staff. The menu is modern, with orders placed by scanning a QR code with a smartphone. The shop's concept is a spaghetti specialty store, featuring spaghetti cooked according to Chef Okuda's "boiling theory." I tried three types of spaghetti. The first, with 10 vegetables, had a gentle and satisfying taste, easy to eat and fulfilling. The amount of noodles, 100g, may be insufficient for those with a hearty appetite, but it is suitable for savoring the flavors. Next, the Yokohama Neapolitan was sophisticated, with the umami of the noodles harmonizing the dish. Lastly, the Meat Sauce, though labeled as Showa style, felt more like a modern interpretation. I also had a glass of draft beer and red wine. The shop's focus on quick yet enjoyable dining experience was evident, emphasizing quality over quantity. Looking ahead, I hope for more side menu options and perhaps half-size servings for those who find two plates of spaghetti challenging. While the prices may be higher than average, considering the airport setting and the concept of Italian dishes as part of a course, it seems reasonable. As I complimented the landlady on the delicious meal before leaving, she beamed with joy and encouraged me to return, which I certainly plan to do.

On Friday around 5:30 pm, two of us visited the restaurant casually. We were lucky to get in quickly, but it was full the whole time due to the weekend. We had high hopes for this spaghetti restaurant that opened in April 2023, where they use the "boiling theory" to cook the pasta, but hmm, the quality didn't quite match the airport prices. It was just okay, not amazing. Probably won't visit again. The restaurant has a rating of 3.05 on Tabelog as of July 2023.

Returning from a business trip to Okinawa, I visited this restaurant at Haneda Airport Terminal 3 that I had been curious about. It is recommended to take the free shuttle bus from Terminal 1 or Terminal 2 to Terminal 3. The chef from Alkechano, a famous Italian restaurant in Tsuruoka, Yamagata Prefecture, is in charge here. Alkechano also has an Italian restaurant attached to the Yamagata Antenna Shop in Ginza (Sandandero). This restaurant specializes in spaghetti, with only salad and drinks available besides that. It's honestly not cheap. They had options like Vongole, Bolognese, Napolitan, Carbonara, and Genovese, I think... This time, I had the Carbonara. The sauce was great, but the smooth and chewy texture of the noodles was outstanding. I always thought spaghetti was about the sauce, but here the noodles are clearly the star. The bacon might have been made from Shonai pork? The price per dish is on the higher side for spaghetti, but the quality is like a high-end Italian course meal just for the spaghetti part. I would definitely make a detour to visit again when using the airport.

The atmosphere of the restaurant and the service of the staff were great, leaving a good impression. I ordered carbonara, basil pasta, and pasta with prosciutto and mushrooms. They were all delicious and worth the price. Ordering was done through a modern app system. I would love to visit this place again when I go to Haneda. Restaurant atmosphere: ⭐️⭐️⭐️ Staff attentiveness: ⭐️⭐️ Food (based on personal taste): ⭐️⭐️⭐️ Cost performance (personal feeling): ⭐️⭐️

I had the Showa meat sauce and Shonai bacon carbonara. The pasta itself was cooked just right, and the meat sauce was simple and very delicious. The carbonara was a bit salty. The taste of Shonai bacon was great. The vegetable salad was simple but fresh, and the dressing was tasty. Each pasta dish costs around 2000 yen (excluding lobster). Being at the airport, the value for money may not be the best. Maybe I should have ordered a set? Ordering and paying at the counter was a bit disappointing.

I came to Haneda Airport for some errands and decided to choose this restaurant that recently opened for lunch. I arrived at 13:45, 45 minutes before the last lunch order. There were no waiting customers, and there were some empty tables available, but for some reason, we were told to sit at the counter (we were a party of two). When we declined, we were asked to wait a bit, and then we were seated at a table for four that was made into a table for two by moving the tables apart. The seat we were given was right next to a shelf where glasses and water were being moved around, which was quite noisy and bothersome, so we asked if we could move. We were then told it was okay to move to a sofa seat for four in the back, and we wondered why we weren't initially seated there. In my experience, I have never had a good experience at such restaurants. I ordered the Amatriciana, and while the boiled noodles were okay, the sauce was bland and definitely not worth over 2,000 yen. The final bill came out to nearly 5,000 yen for two people, and the self-checkout process was underwhelming. Overall, it's a restaurant I will not visit again, and I cannot recommend it to others.

I visited this restaurant twice, first in April when it opened and then again in July. The first time I tried the vongole pasta, which was a bit disappointing as it seemed to be lacking garlic. I assume they are being cautious due to the close quarters on international flights. However, on my second visit yesterday, I tried the amatriciana pasta which was very juicy and delicious with plenty of tomatoes. The use of garlic was still minimal. The vegetables in the dishes were also very tasty. The price of 2,800 yen for pasta, salad, and a drink is a bit high, which may be why the restaurant is always empty. A la carte options like napolitan pasta are available for around 1,000 yen. Overall, the food was good but the price may be a deterrent for some customers.

I ordered Yokohama-style Napolitan, a platter of prosciutto and cheese, and beer. The prosciutto was delicious! It must be a good quality product because it had the perfect amount of saltiness. The rest of the dishes were just okay.

It's Haneda Airport. The retro-like scenery with narrow alleys gives off a vibe of an old Japanese house, but the Italian restaurant's exterior is really nice. However, the pasta prices are high, and I tried the newer style Neapolitan, which was... well, okay.