Mugi to Tamago Mitaka is a fresh pasta specialty restaurant offering a never-before-experienced "smooth" and "chewy" texture, with fresh noodles made by an original method using Hokkaido wheat and "Shimokawa Rokumaru Enzyme Eggs." We are thoroughly committed to "Hokkaido-produced ingredients," including carefully selected eggs, the gold-award-winning "Farmer's Bacon," fresh mozzarella cheese from Tokachi, and asari clams from Akkeshi. We offer exquisite dishes you can only eat at Mugi to Tamago, such as the "Exquisite Tarako Spaghetti" made with plenty of Hokkaido tarako, the "Carbonara" made with brand-name eggs and Hokkaido cream and cheese, and the "Eggplant Tomato Sauce" made with fresh mozzarella cheese and Farmer's Bacon. With the warmth of wood…