Owner and pizzaiolo Nao Ohara has a unique background, having graduated from art college, worked as an interior decorator, worked in a Spanish restaurant and then became a pizzaiolo (pizza chef) at the famous Savoy restaurant. He is a pizza master and is uncompromising in his approach to his work.

The weather, of course, but also the temperature, humidity and air pressure indoors and outdoors, as well as the temperature and humidity of the powder. ...... Various conditions are analysed to produce the pizza dough. The dough is fermented and matured in a wine cellar for 24 hours under strict control. In the world of pizza, where no two days are the same, every day is a battle.

The result is a soft and fluffy cooked pizza with a 'lightness' that is completely different from other pizzas. The passion that goes into every single pizza, which can only be enjoyed here, still burns like a flame in the kiln.