Credit: Amanda Topper

Chile mentaiko spaghetti at Momotaro

The Japanese obsession with itameshi, or Italian food, produced a superb fusion dish sometime in the 50s, according to Momotaro executive chef Mark Hellyar, who put it on his menu. In the dish, hot pasta meets a hot sauce of Plugrá butter and Kewpie mayo, light shoyu, chile oil, ginger, lemon juice, and the spicy cured pollack roe mentaiko, imported from Kyushu. Served over an organic Jidori egg yolk and sprinkled with powdered nori, it’s a fishy, spicy, buttery-rich collision of cuisines.