Highly recommended by Shion Aikawa of Austin's Ramen Tatsu-ya (one of our 33 best slurp shops!), fusion Japanese spaghetti is rarely seen in the US outside certain pockets of California, but it's ubiquitous in Japan, and seen in everything from upscale restaurants to to-go bento boxes. "Imagine a world where one can get salted pollock roe (tarako) pasta, creamy sea urchin carbonaras, and toppings such as roasted seaweed, umeboshi, and pickled mustard greens on the regular," he says.
Also weirdly common is "ketchup spaghetti" (aka spaghetti Neapolitan) that combines a protein, ketchup, and roasted seaweed for garnish. It's the type of fusion that could draw a line around the corner in Williamsburg, Brooklyn, but is also accessible enough that it might just make it to middle America.