There are several popular restaurants on Dogenzaka, but there are also delicious ones that don't have long lines. As soon as you enter the store, you'll see two ticket machines right in front of you. I was a bit confused by the cashless menu on the right, so it took me some time to figure out my order. I love tomato sauce, so I ended up choosing the pasta with eggplant, bacon, and mozzarella for around 1280 yen. I think there was an option to add extra noodles for 150 yen. I ordered a drink for an additional 380 yen. You can also add salad for an extra charge. Since I ordered a single dish of fresh pasta, I could imagine that the noodles would be chewy. The taste was enjoyable. The other dish I tried was the octopus and shirasu oil pasta. It arrived after a short wait, and I dug in right away. As expected, the noodles were chewy and the sauce was rich with plenty of mozzarella. The eggplant was thinly sliced, and there was a bit of bacon in it. The tomato sauce was balanced, not too acidic or heavy. The shirasu in the pasta added a salty flavor and aroma, making it delicious.

When it comes to pasta, people usually think of Italian cuisine, but this restaurant is located in Hokkaido. I decided to visit because of its interesting menu concept. Today, I ordered the "Corn and Garlic Butter Soy Sauce Pasta" (1,380 yen + 150 yen for extra serving) that seemed to offer the flavors of Hokkaido. The noodles were thin and had a smooth and chewy texture. The corn was surprisingly sweet, and it paired perfectly with the salty bacon and garlic butter soy sauce. They also have other Hokkaido-produced dishes like a carbonara with plenty of cheese. I will definitely be coming back to try more dishes in the future.

I went for dinner. When I entered, I ordered through a touch panel and my food arrived pretty quickly. I stayed for about an hour, and it felt like a good option for when you're busy and short on time. The noodles were chewy and delicious. You could also add extra noodles for about 150 yen, or add cheese for 100 yen, so you could customize it to your liking.

I visited around 1 p.m. on Sunday. We only waited about 10 minutes before being seated. I ordered the Mozzarella Cheese and Bacon Eggplant Spaghetti for 1,180 yen, with a large portion for an additional 150 yen. The homemade fresh pasta was delicious, with a chewy and smooth texture that paired well with the sauce. However, in terms of cost performance, it was a bit on the lower side.

I've always wanted to try this pasta restaurant! There was a popular tarako spaghetti place nearby with a long line, while this one was a bit underground and a short walk from the station. I visited during lunchtime on a weekday! There was a ticket machine at the entrance! It only accepted cash or cashless payments, similar to Matsuya. The interior was a bit small. There were many solo diners. I ordered the recommended pepe tamago! Some reviews mentioned that the portion was small, but I was really full! (Maybe because of the egg?) The fresh pasta was delicious!!! It might be nice to have some standard menu options as well! It was already full after 12 pm, so I recommend arriving a bit earlier!

I visited a pasta restaurant called "Mugi to Tamago Shibuya Miyamasuzaka" around 5 pm on a certain day in May 2023. It is located about a 2-3 minute walk from Shibuya Station along Miyamasuzaka. The restaurant is in the basement of a building and not very spacious, with no other customers at the time. I sat at the counter and ordered their recommended dish, the "Ultimate Peperoncino with Grilled Chicken and 'Shimokawa Rokko Enzyme Egg' in Oil Sauce" for ¥980. After waiting for about 7-8 minutes, the dish was served. The peperoncino had grilled chicken, bacon, and spinach as ingredients. The combination of the egg yolk, cheese flavor, and saltiness was delightful, and the texture of the fresh pasta was very pleasant. The dish was easy to eat and had a good balance of spice from the chili peppers. Adding some extra chili pepper from the table enhanced the smooth peperoncino. The generous amount of chicken and bacon made the dish satisfying, although the regular portion size of 260 grams felt a bit small. It may be better for male customers to opt for the larger portion, but it comes with an additional cost. Despite the relatively high price of ¥980, the quality of ingredients and attention to detail justified it. The restaurant offers a decent variety of menu options, so I would be interested in trying out other dishes at "Mugi to Tamago" when craving fresh pasta.

I visited the restaurant "Mugi to Tamago" in Shibuya Miyamasuzaka, where you can enjoy chewy pasta made with Hokkaido wheat and Shitagawa 60 enzyme eggs. I tried the ultimate peperoncino with grilled chicken and Shitagawa 60 enzyme eggs in oil sauce. The pasta was colorful and delicious, with the chewy noodles mixing well with the ingredients. The eggs added a nice flavor and made the dish creamy. It was a visually appealing dish as well. Thank you for the meal.

Pepetama 980 offers large portions for free, but the taste is not bad. However, the quantity is lacking. I might prefer going to a ramen shop instead. This is a common issue at pasta restaurants - the dishes tend to be a bit bland, so adding salt is necessary. The bacon and chicken toppings are quite good though. They provide table napkins, 3 glasses of water, an apron, salt, pepper, and chili flakes. The ticket machine on the right is for cashless payments only, while the one on the left is for cash. Credit cards are accepted up to Visa/Mastercard, as well as auPAY, PayPay, iD, and transportation cards.

The pasta was very delicious. However, the interior of the restaurant was very cold, causing the pasta to cool quickly and giving me a stomachache. I think it's because the kitchen is hot, but I wish it was a little warmer. The fresh pasta had a texture that I can't replicate at home, and it was very tasty, so that was disappointing.

【Wheat and Egg】------Location: 5-minute walk from Shibuya Station Budget: 900 yen〜------This is a pasta restaurant located on Miyamasuzaka in Shibuya, with multiple branches in Tokyo. The restaurant is in a building basement on the east side of Shibuya Station, along Miyamasuzaka. You buy a food ticket before entering. There are counter seats and table seats available. I went there for a late lunch on a Sunday, and it wasn't too crowded that day. You can enjoy fresh pasta made with brand eggs and ingredients from Hokkaido. The dish I had that day was: 【Menu】 Hokkaido Carbonara Fresh Pasta The noodles were chewy, and the dish was rich in cheese, but I felt more of a milky and creamy taste than the cheese. It was a slightly refreshing Carbonara rather than extremely rich. The bacon, cut a bit larger, added a nice touch. It's a place where you can easily dine alone, and the prices are reasonable. I think it's a good restaurant for casual dining. I'll definitely visit again if I have the chance. Thank you for the meal~✨

- Shibuya, at the top of Miyamasuzaka, there was a pasta restaurant called "Mugi to Tamago." I was feeling a bit hungover, so I decided to stop by for lunch. It had been a while since I was in Shibuya, so I took a taxi to get there. I got off near the top of Miyamasuzaka and walked the rest of the way. On the way, I stumbled upon a pasta restaurant. And they had tarako pasta! Since I still had some time before my meeting, I decided to have lunch there. It had been a while since I had fresh pasta. - Menu: - Hokkaido scallop and "farmer's bacon" with basil cream sauce - 1,380 yen - Fluffy cheese-filled Hokkaido carbonara - 1,090 yen - Amazing tarako spaghetti - 890 yen - I also added an iced coffee to my order to help with my slight hangover. The pasta arrived, topped with plenty of shiso leaves. I took a bite, and the chewy fresh pasta combined with the tarako cream sauce was delicious! The generous amount of shiso leaves helped balance the rich flavor of the tarako pasta, making it easy to eat until the last bite. It's common to see nori flakes on tarako pasta, but the shiso leaves were a nice touch. Plus, they even included a slice of lemon, perhaps to add a refreshing touch to the dish. The pride in their use of wheat and eggs was evident, and the chewy noodles were indeed different from regular pasta, making the experience unique. - Overall, it was a great find. There are quite a few restaurants specializing in tarako pasta, but it seems like they are slowly increasing in number. It's always nice to have more of these types of restaurants around. If I come across another one, I might just pop in and give it a try!

To "Mugi to Tamago Shibuya Miyamasuzaka Store": Located on the basement floor, there is a food ticket machine at the entrance where you purchase a ticket. The staff will collect it at your table. I ordered the "Ultimate Pepetama" as it was my first time there. It's a Peperoncino with grilled chicken and a warm Tamago made with Shitakawa Rokuju enzyme eggs. They recommended mixing it well before eating, and it was delicious! The enzyme egg was rich and coated the noodles nicely. The noodles were chewy, and the bacon was crispy, just the way I like it. The grilled chicken was also large and tasty. The Carbonara and Mozzarella Cheese with Eggplant Tomato Pasta looked delicious too. Thank you for the meal! #ShibuyaGourmet #ShibuyaLunch #ShibuyaItalian #Mugi to Tamago #Mugi to Tamago Shibuya Miyamasuzaka Store #ShibuyaFreshPasta #Miyamasuzaka #ItalianLunch #HomemadeFreshPasta #UltimatePepetama #HokkaidoWheat #Abe Poultry Farm #EnzymeEgg #Shitakawa Rokuju Enzyme Egg #MezamashiTV

When I stopped by Chinami at lunchtime, I noticed a new restaurant right below the building. It was located just a stone's throw away from a popular pasta chain with long lines. I decided to check it out. The mentaiko pasta was priced at 890 yen, and you could get a free large portion. Isn't that amazing? The noodles were chewy and fresh. In terms of impact, I think the rival store might be better for a date, but this place is great for dining alone.

"A homemade pasta restaurant located on Miyamasaka in Shibuya Station. I think it's across from the Shibuya Post Office. You buy a food ticket and hand it to the staff, like at a ramen shop. They have a noodle-making machine in the kitchen, and you can feel that they make the pasta here. This time, I ordered the tomato sauce with eggplant. The fresh pasta was chewy and delicious, just the way I like it. The portion and flavor were just right. Next time, I'll order the carbonara."

Fluffy cheese is plentiful! Hokkaido Carbonara Large 1,090 yen As a carbonara lover, the appearance of this dish gets me excited. However, as someone with a refined palate for delicious carbonara, I would say the taste is just okay. Despite the catchy slogan, atmosphere, and appearance that create high expectations, various reviews suggest that this Italian chain is considered "average". Italian enthusiasts in the city who are familiar with high-end Italian restaurants tend to judge chain restaurants like this as "average". My impression aligns with that as well. While it is clear that this is a Hokkaido Italian dish, it might be better to clarify whether it aims to be a casual Italian restaurant or a high-end one in the city.

The set menu of delicious tarako spaghetti, "Shimokawa Rokujou Enzyme Egg and Chicken Ham Salad," and "Focaccia" is amazing. I like a wide variety of dishes like mentaiko, mentaiko carbonara, peperon, napolitan, and pescaatore. The combination of tarako and shiso is excellent!! I topped it with 10 pieces of chopped shiso. I couldn't resist ordering both the salad and focaccia. They use brand eggs from Hokkaido and homemade fresh pasta made from Hokkaido wheat!! It's slippery and chewy. Hokkaido is the best.

It's been a while since I last visited! I go down the stairs leading to the underground and open the door of the shop. The door is quite heavy, so be careful! I choose spaghetti and a side dish at the ticket machine, then hand the food ticket to the staff. There are two ticket machines, one for cash only and the other for credit cards, electronic money, etc. This time, I ordered: - Delicious cod roe spaghetti (with free large size) for 890 yen - Salad focaccia set for 400 yen I don't remember the salad focaccia set being available last time... Having focaccia was a good choice as I didn't want the spaghetti sauce to go to waste in the end. The pasta is still chewy and satisfying as always. But I feel like I can still eat more! It goes down so smoothly... I tend to be drawn to cod roe, so next time I want to try something different like cream or oil-based pasta! The staff is polite and the shop leaves a good impression as always. Thank you for the meal!

Ultimate Pepe-tama! Grilled chicken with "Shimokawa Rokumaru Enzyme Egg" on oil sauce. Shimokawa Rokumaru Enzyme Egg and chicken ham salad using Hokkaido brand eggs and homemade fresh pasta made with Hokkaido wheat!! It's smooth and chewy. Hokkaido is big. Lots of chicken, bacon, spinach, and Shimokawa Rokumaru Enzyme Egg with rich flavor. Like a mix of peperoncino and a little carbonara, it's delicious!

The pasta itself was warm, chewy, and delicious as expected. However, the corn did not really mix with the pasta as anticipated. It ended up being more like eating the leftover corn on the plate after finishing the pasta. I guess the corn wasn't really necessary.

A few days ago, I really wanted to eat carbonara, so I came to this restaurant for the first time. The carbonara had good noodles and flavor, but it was lukewarm, which was disappointing. I decided that if it was lukewarm again today, I wouldn't come back. So I went for the ultimate Pepe Tamadon large serving as a revenge. Today, it was warm and delicious!!! The chewy noodles were great, and the bacon was very tasty. The egg and cheese mixed together nicely. However, calling it the ultimate is clearly an exaggeration. Compared to Tokyo T-Spaghetti in the same Miyamasuzaka area, this place is much tastier. I'm a bit worried if it being warm or lukewarm depends on the person making it, but I would like to come back to try other menu items.