Japanese pizza place. The dough gets cooked at fairly low temperature, thus a little longer. It tests in a doughy bottom with no too much air in it. The toppings are dominated by seasonal vegetables which create, for a pizza, unusual flavour combinations. Nice touch is that one can order half & half, so one can experience two flavours on one pizza
marinara
spring onion // burdock
margherita // three types of tomatoes
Lotus root // Kujo green onion Crimson Sansho
duck confit
beef tataki
