In May, when the greenery deepens and the breeze feels refreshing, I found this restaurant just a 3-minute walk from the underground Kokuryo Station. As I approached, I spotted a concrete wall, and although there was no sign, I bravely pulled open the wooden door to reveal a large pizza oven inside. The staff warmly guided me, and having many employees is one of the hallmarks of a great restaurant. In the kitchen, the chef and several cooks were working together, and the atmosphere was well-coordinated thanks to the chef's leadership. It reminded me of a ramen shop, though without the intimidating vibe; a great restaurant indeed has a good leader.I checked the menu for today’s pizzas and pastas, and the staff provided thorough explanations. It seems you can also order half-and-half pizzas, which is a nice service.There were several types of craft beer available, and I learned about them as well. I ordered an IPA and a lager produced in Chigasaki.● Lunch Set Appetizer / Pasta or Pizza / Dessert【Appetizer】 ・Marinated Salad with New Onions and Salmon This dish is perfect for starting the first day of Golden Week. It comes with guacamole sauce. The salmon is a large piece, so I had to cut it with a knife. It was delicious.・Whole Wheat Pizza Dough Bread This is tasty! The surface is hard, but the inside is chewy. The contrast is delightful, and the flavors change significantly between the outside and the inside. One piece is not enough.・Ribollita This is a traditional dish from Tuscany, similar to minestrone, where leftover bread is added. Today, white asparagus is the main ingredient, along with plenty of root vegetables and beans. It has a unique flavor that I’ve never tasted before.【Pizza】 ・Marinara & Quattro Formaggi I decided to be greedy and ordered a half-and-half. The Marinara consists of tomato sauce, garlic, oregano, and anchovies. The Quattro Formaggi includes mozzarella, gorgonzola, ricotta, grana padano, and honey.The restaurant’s pride is its pizza dough, made with whole wheat and onions. The crust is thin.For the Quattro Formaggi, I was recommended to drizzle some honey from "Soyogo," so I added a bit. This honey has an incredible viscosity. It’s not overly sweet and doesn’t overpower the cheese’s sharpness or acidity, yet it has a strong presence of flavor.【Pasta】 ・Seasonal Vegetable Oil-Based It’s generously topped with bottarga. The vegetables include canola flowers, new onions, and turnips, making it so abundant that you can hardly see the pasta. The sweetness of the vegetables pairs well with the saltiness of the bottarga. They served it already divided for sharing, but each portion is substantial. It’s quite filling.【Dessert】 The staff provided detailed explanations, but there was so much information that I could only remember the terms "orange peel sauce" and "yogurt ice cream." I’m not very knowledgeable about sweets, but this dessert had a strange flavor that mixed various tastes from different countries, unlike anything I’ve had before.It was a great meal. I’m completely full. For such high-quality food at such a reasonable price, with generous portions and attentive staff, this place is a top contender for "great restaurants." I definitely want to visit this Italian restaurant again someday. Truly impressive!