This place took me 2 trips to find it. AT first i thought they had closed down this and moved to some other place, and given the small lanes that the buildings had, i kept circling round and roun that freaking place, juz as i was about to give up to go to the train station(very near), i saw the landmark building that this restaurant was beside. So i found this small lane, which i wondered why i did not notice when i was walking pass like some freaking at least 10 times.
Before i went it , i said to myself, how good can a pizza get? thou i had some knowledge of neapolitan pizza, i figured it would be different from ur normal pizzas from spizza, valentino , or what else “pizzas” this places in singapore were creating.
Took a few pics before i started eating..Ordered the Magherita with bufala di mozzarella extra.. lunch set salad and coffee ( less than 2k yen, the salads are limpid thou)
Took my first bite, WTF! This is really nothing i had eaten before. This totally brought me to a new level that all the “pizzas” in Singapore are literally shit. Thou the ingredients were good, but it did had some place for improvement, what really wowed me was the crust. This is NOTHING like the pizza u tasted anywhere, it was more remiscent of naan but much less greasy and it had a more crisp charred feel that could only be acheived by a very very hot oven.
The crust was very light, soft but had a very light crisp surface(just the surface not the entire crust) and easily digestable, almost every other seats could finish 1 whole pizza by themself . You have to wait a while to get ur seats, this place is very packed.. u can see junichiro koizumi and some other pictures taken with the Head Pizzaiolo(Hisanori) .. Some more pics.. look its the man himself!
Please take a look at the videos and notice how he makes the pizza. Incredible speed and technique, not to mention the specially handmade neapolitan oven..
Note, they also have a branch at Midtown Tokyo, but of course not made by Hisanori, thou they still use the same equipments..
