Chili Mentaiko Spaghetti, Momotaro
Sushi and robata are just what you’d expect down at a Japanese restaurant. At Momotaro, however, you’ll also notice a bowl of spaghetti tucked into the menu. It seems unexpected, but chili mentaiko spaghetti has been around for decades, an Italian staple adapted to Japanese flavors. Momotaro’s dish is made with chili-marinated roe, powdered nori and a runny Jidori egg nested in slightly al dente pasta. The result is a bite full of complex flavors, a hint of heat and a creaminess that will melt you into a puddle of satisfaction. Marinara sauce may never do it for you again.
820 W. Lake, 312.733.4818, momotarochicago.com
Best of Chicago 2015
