Surely the best pizza in Nagoya and one of the best in Japan in general. The CEO, Makishima-San, aka Pasquale, is among the most talented Neapolitan-style pizza ambassadors worldwide and a veritable star. His dough is lightweight and perfectly hydrated. His ingredients are selected with great care, baking is impeccable and overall quality is constant. During weekends the scene is typically Naples-style: long queues snare around the block to the pizzeria entrance. Over 1,000 pizzas are baked daily in peak nights but service remains solidly impeccable. Very good price/quality ratio.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
Good Very good
Excellent
