01 / ABOUT THE PLACE
About this place
For carbonara, Pasta e Vino Kei’s menu lists spaghettoni carbonara with house-made bacon. The thick pasta is 2.4 millimetres wide and, according to the restaurant, takes 19 minutes to cook. One diner who tried the truffle carbonara enjoyed the balance of its cheese-and-egg sauce, substantial noodles and salty pancetta. The texture and aroma of the whole black peppercorns also made an impression. With its rich sauce and thick pasta, it is a dish to savour over an unhurried lunch or dinner. A lunchtime visitor also mentioned that their meal came with salad and a drink.
Another dish diners have returned to is the creamy spaghetti with white chicken liver pâté and spinach. The liver-and-cream sauce was described as rich and smooth, pairing well with the chewy noodles and making for a satisfying plate to the last bite. The menu also offers Japanese chicken white liver pâté with thinly sliced baguette as a starter. It makes a good first course if you would like to begin with something other than pasta.
Some diners look forward to the seasonal pasta. One person who ordered the winter oyster arrabbiata said they were surprised by the amount of oysters. At another time of year, a diner enjoyed chilled pasta with negitoro—minced tuna—and mekabu seaweed. Checking the seasonal specials written on the blackboard is part of the appeal.
One visitor noted that dishes took some time to arrive because they are prepared individually, so this may suit a leisurely meal with starters to share better than a quick stop. Menu information lists Kei’s Basic Course, available for groups of 2 or more, at 5,000 yen, and a party plan with 90 minutes of free-flow drinks at 6,000 yen. Dinner reservations are available.
