A new pizzeria that opened at the intersection of Azuga and Nikuda-dori. It’s more like a four-way intersection, not just a five-way one. It’s located next to the bakery “Bre”, which I visited the other day.
The small interior has just one two-seater table and a counter. It’s run solely by the owner.
One person who ordered takeout, and one person who dined at the restaurant.
The menu offers both lunch menus and individual orders for à la carte items.
The lunch pizza comes with either margarita or anchovy pizza, along with a salad and black bean tea as a set. It's quite unusual to have black bean tea with the pizza! Please order one lunch pizza each, along with one serving of black bean tea, both in Hot and Ice versions.
It was mentioned that there might be some waiting time, but in fact, the salad and tea were served in just over 5 minutes. Then, the mozzarella pizza took about 10 minutes to arrive, followed by an antipasto pizza just over 5 minutes later. The food arrived at a good pace! It seems like we got there at just the right time♪
The pizza, judging by the restaurant's name, seems to be cooked using a stone kiln? It arrived hot. Since we couldn't have all the pizzas brought to the table at once, it was helpful that they were delivered in time intervals!
Please share each one of them. Cut it with the pizza cutter on the tabletop. The puffed-up parts are crispy, and the cheese also stretches a lot—so it’s quite challenging to handle.
The pizza itself had a truly impressive cheese presence, with plenty of creamy and rich cheese. Not only the Margherita pizza, but also the Anchovy version featured a flavor that complemented alcoholic beverages due to the salty taste of the anchovy (there were also bite-sized beers and wines available during lunch!).
The payment is currently only possible in cash. There were wine bottles lined up at the counter. It turned out to be Japanese wine from Hokkaido, which was quite unusual. But by the time I was leaving, I realized that this was a store that specialized in Hokkaido's ingredients. ^^;
The pizza dough was also made using Hokkaido-produced wheat. Perhaps that is why it had a crisp and fragrant texture in various areas of the pizza.
The cheese, which had a strong presence, might have been produced in Hokkaido. Black bean tea paired with pizza was also an unexpected combination. Perhaps this is also related to Hokkaido? Not confirmed yet. It seems like a unique restaurant has opened here. Pizza paired with Japanese wine… what a great combination!
Even when consuming it without any preconceived notions, as a pizza lunch, it is delicious. The price range of 1000 yen with a leftover portion is also remarkable.
