"Due to renovation, this restaurant is currently closed. Impressed by pizza baked by Neapolitan chefs, owner-chef Yuki Kamada devoted himself to learning the craft in Naples. The wood-fired oven he uses was imported from Italy and the dough is baked at high heat for fragrance and light texture. There are always about 30 types of pizza on offer – and you can order half-and-half if you have trouble deciding on just one. Drawing on his experience working at a Neapolitan trattoria, he also offers a copious line-up of appetisers." - Michelin Inspector
