This is our review of Kabe no Ana (Maps), visited in February 2026.
Lunch at Kabe no Ana (壁の穴) inside Tamagawa Takashimaya in Futako-Tamagawa was a peaceful escape from the bustle of the department store—a lovely moment to simply sit back and savor a plate of pasta.
Atmosphere and Lunch Setting
The restaurant is located on the restaurant floor of Tamagawa Takashimaya S.C.’s South Building. Sunlight streams in through the glass walls, bathing the space in natural light, while wooden tones and calm-colored chairs create a relaxed yet subtly refined atmosphere.
You’ll see a wide mix of guests—families with strollers, shoppers taking a break, and office workers on their lunch hour. The tables are spaced comfortably, so it’s easy to enjoy a quiet conversation while you eat. It can get busy on weekends and during lunch peak hours, but the staff move efficiently, and the food arrives smoothly. For a department store restaurant, the prices are reasonable—ideal for those who want a “slightly special pasta lunch.”
Lunch Sets, Appetizers, and Drinks
During lunch hours, you can combine your favorite pasta with salad, dessert, and drinks. For a small extra charge, mini salads or desserts can be added, and the colorful presentation of the appetizers and glass-jar desserts makes you feel glad you came.
The salad features crisp leafy greens balanced with marinated vegetables and salmon, the vibrant freshness beautifully arranged on a glass plate to awaken your appetite. Classic drink options like coffee and tea are available, and sipping a warm cup while gazing out the window after your meal helps melt away any shopping fatigue.
Vongole Bianco with Clams Steamed in White Wine
The “Vongole Bianco with Shell-on Clams Steamed in White Wine” arrives in a deep white dish, glistening pasta topped generously with freshly opened clams. The moment it’s set on the table, the aroma of sea breeze and white wine wafts up, instantly whetting the appetite.
The first bite reveals a clear, briny broth infused with umami from the clams and a crisp touch of dry white wine. Layered with garlic and olive oil, the light yet complex sauce clings beautifully to each strand of pasta. The clams are plump and springy, releasing a gentle sweetness after every bite. Balanced in saltiness and savoriness, the dish stays delightful to the very last forkful—a satisfying choice for lunch.
Creamy Tomato Sauce with Mozzarella and Avocado
Next was the “Creamy Tomato Sauce with Mozzarella and Avocado.” A generous layer of rich, salmon-pink tomato cream blankets the pasta, dotted with cubes of avocado and gooey, melted mozzarella.
Twirl a forkful, and the slightly orange-tinted sauce coats the noodles. The blend of tangy tomato and creamy richness fills your mouth first, followed by a soft wave of mellow mozzarella flavor. The ripe avocado adds a buttery, velvety texture that melts into the sauce, sometimes offering a pleasant bit of firmness. The stretch of mozzarella and the smooth avocado come together in each bite, creating an enjoyable variety of textures. Despite its rich appearance, the sauce’s gentle acidity keeps it balanced, making you want to scoop up every last bit.
The Charm of “Kabe no Ana”
Kabe no Ana is known as a pioneer of tarako (cod roe) spaghetti, but at its heart, the restaurant continues to serve pastas that feel familiar and comforting to Japanese tastes.
At the Tamagawa Takashimaya branch, you can find both classics like the Vongole Bianco and more modern creations like the Mozzarella and Avocado Tomato Cream, all perfectly tuned to feel “a little more special than what you’d make at home.”
Offering the comfort of a department store restaurant, the satisfaction of a step above a family diner, and prices that feel fair, Kabe no Ana is a great choice not only for a shopping break in Futako-Tamagawa but also for those days when you just want to lift your mood with a delicious plate of pasta.
