There's a moment of confusion for people who step into Basta Pasta without knowing the restaurant's concept. Here Japanese and Italian cuisine cross-pollinate, creating a unique menu: Linguine with fresh sea urchin & basil in pink sauce... Spaghetti with tobiko (flying fish roe) and shiso (japanese basil)... Unlikely combinations that make it hard to get a table any night of the week.
We had the Spaghetti with parmigiano reggiano & prosciutto, served table-side from a half wheel of parmesan cheese (!) and Cavatappi with Shrimp in a spicy tomato sauce. Two dishes that were Italian in flavor but undoubtedly Japanese in presentation.
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