Kabe no Ana, Originator of Japanese-Style Spaghetti, to Reopen Nishinomiya Store on June 24

With a 73-year history, Kabe no Ana, the originator of 'wafu' (Japanese-style) spaghetti, will reopen its Nishinomiya store (Hyogo Prefecture) on Wednesday, June 24, at the former site of 'Sicilia no Asaichi'. The menu features a wide array of wafu spaghetti, led by the traditional 'Premium Original Tarako Spaghetti,' as well as pizza, prosciutto, salads, and other antipasti. Additionally, customers can enjoy three types of seasonal cold pasta, available for a limited time.

**Kabe no Ana Nishinomiya Store** - Address: 1F Acta Nishinomiya West Wing, 1-1-122 Kitaguchi-cho, Nishinomiya-shi, Hyogo - TEL: 0798-56-7720 - Hours: - Weekdays: 11:30 - 16:00 (Last Order 15:00), 17:00 - 22:00 (Last Order 21:00) - Weekends/Holidays: 11:00 - 16:00 (Last Order 15:00), 17:00 - 22:00 (Last Order 21:00) - Closed: Follows the facility's schedule

**Summer Recommendations (Until August 31)** *Large portions available for an additional 250 JPY (275 JPY incl. tax)

- **Cold Arrabiata with Ripe Tomato and Shrimp** 1,780 JPY (1,958 JPY incl. tax) A summer classic. The arrabiata sauce is enhanced with shrimp broth for extra umami. A refreshing and sharp flavor with garlic and chili pepper.

- **Cold Carbonara-style with Domestic Corn** 1,950 JPY (2,145 JPY incl. tax) A luxurious dish highlighting the sweetness of corn, enriched with mascarpone cheese. The saltiness of prosciutto and bacon, accented with black pepper, creates a decadent taste.

- **Cold Fedelini with Summer Aromatic Vegetables, Kabe no Ana-style** 1,880 JPY (2,068 JPY incl. tax) A rich pasta topped with tarako, mentaiko, scallops, salmon roe, squid, and boiled shirasu. Enjoy the changing flavors as you mix the ingredients with the refreshing aromatic vegetables.

**Kabe no Ana's Rebranding** In March 2025, after over 70 years, Kabe no Ana rebranded with a new logo featuring the words 'Japanese Spaghetti,' aiming to become a brand loved by customers worldwide. While preserving its traditional menu, the company has introduced new menu items with catchy names and garlic-forward flavors to attract a younger audience (e.g., 'Drowning Meat Sauce,' 'Forbidden Cacio e Pepe').

**History of Kabe no Ana** In 1953, founder Kouan Narimatsu opened the restaurant 'Hole in the Wall' in Nishi-Shimbashi. He started the business with financial support from figures including Paul Blum, the first CIA Tokyo station chief, whom he met by chance. Initially serving only meat sauce, Narimatsu began incorporating Japanese ingredients like nori, shiso, and kombu powder. Inspired by seeing Prince Takamatsu eat natto with rice, he developed 'Natto Spaghetti.' He went on to invent over 200 spaghetti dishes, earning him the title 'originator of wafu spaghetti.' The Shibuya store, opened in 1963, is known as the birthplace of 'Tarako Spaghetti.'