Why everyone in Japan is crazy about these noodles: how the giant strip noodles are made and how to eat them

There’s nothing but talk on social media about giant noodles. Bloggers are making videos, and restaurant chefs in Japan and other countries are urgently adding them to their menus. We tell in the article about the giant noodles from the Meat & Cheese Forne restaurant in Tokyo.

The restaurant Meat & Cheese Forne prepares dishes that immediately go viral on social networks. The menu already includes a very peculiar pasta “Volcano” with cuttlefish ink and pizza, which seems to consist of a whole head of cheese.

And just recently, the restaurant introduced a new dish that has bloggers excited – Single Noodle Beef Sirloin Carbonara, a carbonara pasta with one wide, long and flat noodle, along with slices of seared steak and raw egg yolk. The dish costs ¥2,900 (about 1,800 ₽) and its noodles resemble an unfolded sheet of lasagna.

This dish is strikingly different from the usual conceptions of pasta and noodles, but this is nothing new in Japan, where mono noodle dishes are quite popular. For example, in Kyoto, you can find a dish called Ippon Udon, which features a bowl of soup and one long, thick udon noodle.

In social networks you can see how visitors take the dish with chopsticks, but eating noodles in this way is absolutely unrealistic and it is better to cut the whole cloth into pieces with special scissors, mix it with sauce and then eat it.

The restaurant is relatively new on Tokyo’s culinary scene, so it’s not surprising that the owners feel the need to stand out by offering such bizarre dishes.