Japan's pastas push the boundaries

My background/ancestry is half-Italian, so I grew up eating a lot of pasta dishes owing to that side of the family. I still eat quite a lot of pasta here, but I do find it a bit boundary-pushing (still!) to see the ingredients which are paired with pasta. Sure, you have your typical Bolognese or Arrabbiata at many restaurants, but you also get some much more locally inspired flavors.

I caught up with a friend for lunch recently at a favorite local cafe, and while I stuck to more traditional pasta offerings, she went for an option topped with shirasu. The restaurant also had another very Japanese choice that had mushrooms, grated daikon, and shredded nori on top.

Not my cup of tea, but each to their own!

How do you feel about Japan's unique pasta offerings? Do you embrace them as part of living here, or are you like me and stick more loyally to the classics?