A 600-Mile Quest to Savor Japan’s Kissaten and Pizza Toast | Eater
"A quietly masterful kissaten run by a bespectacled longtime owner who has been making pizza toast for over four decades; his version is a marvel of technique: bread cut into long thirds and scored on the bottom with the crust mostly (but not completely) removed, topped with a light sweet tomato sauce, mozzarella, green peppers, onions, mushrooms and thin-sliced salami so that gentle tugs yield perfectly bite-sized, pizza-like nuggets while the trimmed crust can catch extra char for those who want it." - Craig Mod
