SPAGHETTERIA VAVnova – Haneda Airport Terminal 3
CONCEPT
Bringing Smiles with High-Quality Spaghetti
The spaghetti at SPAGHETTERIA VAVnova is prepared using the "YUDERON (Boiling Theory)" developed by Chef Masayuki Okuda of Al ché-cciano, who supervises our menu. This method gives the noodles a smooth surface, a springy texture, and a pleasantly firm “pop” when you bite into them.
We’re confident you’ll be impressed by the completely new texture and sensation — unlike anything you’ve experienced before!
As dining preferences continue to diversify, we strive to offer delicious spaghetti that everyone can enjoy, sharing our philosophy of food diversity — SPAGHETTERIA VAVnova — from Haneda International Terminal to the world.
OUR PHILOSOPHY
OUR PHILOSOPHY
Fresh Vegetables Harvested in Haneda
“We want to provide the freshest and most delicious vegetables possible.” That wish of SPAGHETTERIA VAVnova has been realized by Farm Haneda, located in Haneda. The vegetables, grown safely and securely through indoor hydroponics, arrive on the very day they are harvested, ensuring exceptional freshness. Furthermore, by using vegetables grown just near our restaurant, we also contribute to reducing the environmental impact of distribution.
Carefully Selected Premium Ingredients
Tohoku Ham has been awarded the Gold Medal for three consecutive competitions at the “DLG Contest” in Germany, which is regarded as one of the world’s highest-level food quality evaluations. At SPAGHETTERIA VAVnova, we proudly serve their delicious sausages and bacon, crafted with dedication and traditional methods by skilled artisans.
