This bowl seems a little plain at first, but the flavours are surpassingly on point when you have it! The mix of the saltiness from the mentaiko, paired with the creaminess of the onsen eggs gives you a carbonara-like sauce & a crunch with the fried salmon on the side.
Only downside was that the salmon was a lil' too over-fried, but the fish was still juicy upon cutting into it.
As stated on the menu, every bowl of pasta is cooked in kombu stock till it's al dante (spot on on texture), which really shines through in the spaghetti. It is then topped with an onsen egg, tobiko, nori flakes & sesame seeds.
If you're on #BurppleBeyond, don't forget to claim this as part of your one for one!