Shortly after World War 2 an Italian-trained U.S. Navy chef named Nicola Zapetti introduced pizza to Japan, and for decades the locals have Japanized Italian American pizza with exotic toppings such as corn, mayonnaise, strawberries, and chocolate. It has taken the country 50 years to realize that authentic toppings and pizza making techniques made the original way is far superior. Japanese pizzerias are coming around to real pizza and one such restaurant is an excellent representation.
@Tony Pizza is not usually the dish that comes to my mind when I’m thinking about Japan, but it’s great that there are great pizzerias there. Thanks for sharing the link, I’ll make sure to keep it in mind for my next visit there
