山形のピッツァパイオニアのお店　真のナポリピッツァ協会（AVPN）ジャパンNo.3庄司建人氏が手掛ける本格ナポリピッツァ : Midori no Ischia

[Current Tabelog Ranking] Yamagata Prefecture / Pizza - 1st Place ◆Today's Menu◆ (New Year Menu) Golden Margherita / Size L - JPY 2,100 Bismarck with Soft Boiled Egg / Size L - JPY 2,100 Plus, Salad & Drink ◆Ratings◆ Tabelog Overall Rating: 146 reviewers, 3.52 Overall Rating: 4.1 Taste: 4.1 Service: 3.8 Ambiance: 3.8 Cost Performance: 3.9 ◆Recommended For◆ Those who wish to enjoy authentic Neapolitan pizza from an AVPN-certified establishment, the first in Tohoku region. ◆Highlights◆ Taste: 4.0 The pizza is baked in an AVPN-certified traditional oven, achieving the perfect balance of a lightly charred and crispy exterior with a chewy interior, and the cooking of the ingredients is simply outstanding. The ingredients include mozzarella cheese from Naples and some flour imported from Italy. They also insist on using Italian tomatoes. Home-grown basil and local vegetables like Funabashi mushrooms are also delicious. Even though this was a special New Year price, JPY 2,100 for a 31cm pizza is quite reasonable. At regular prices, it would be equivalent to a cost performance rating of 4.0. ◆Convenience◆ After turning from Route 112 at the Daihōji Town intersection onto Route 345, it’s a 3-minute drive to a Seven-Eleven, then turn right toward the rice fields and proceed about 100 meters. The parking space isn’t very large, and some people may park along the roadside next to the rice fields. There are both table and counter seats, but it can get quite crowded at certain times, so reservations are recommended. ◆Main Text◆ I finally had the chance to visit this restaurant. As someone who loves Italian food, this is one of the places I've long admired in Yamagata Prefecture. The owner, Kentaro Shoji, is a well-known figure in the pizza world. He holds the No. 3 spot in the Associazione Verace Pizza Napoletana (AVPN) Japan, and is the proud owner of the first certified oven in Tohoku and the 296th in the world. As for AVPN, there are over 1,000 certified establishments in 63 countries. You can be assured the pizza here is truly authentic. Additionally, I heard that Shoji trained at Da Gaetano, a restaurant on Ischia Island off the coast of Naples, Italy. He is very particular about the dough and toppings. Here are some highlights from their website: 【Dough Quality】 1: Flour - A blend of three types, including imported flour from Italy. 2: Water - Special natural soft water used from the local sake brewery 'Takenotsuyu,' which is slightly alkaline and sterile. 3: Salt - Coarse salt harvested from the Sea of Japan, known as 'white diamonds.' 【Topping Quality】 1: Tomato - Organic tomatoes from Campania, Italy. 2: Cheese - Mozzarella imported from Naples. 3: Basil Leaves - Freshly grown basil whenever possible. With this in mind, most pizza lovers will surely be intrigued, right? As a home cook using a specialized pizza machine, I’ve always wanted to visit this place not only to eat but to learn. My previous attempt was thwarted by a temporary closure, so this was my long-awaited first visit. I remember this restaurant was previously listed among the top hundred on Tabelog… Am I mistaken about that? The location is indeed close to the national road, yet surrounded by rice fields. I visited at 5:30 PM, and it was almost completely dark without any streetlights nearby. Even though it was still considered part of New Year’s Day, I was lucky that it wasn’t crowded. The building has more of a Northern Italian vibe than a Neapolitan feel—perhaps due to the snowy region. Inside, the decor and design similarly resembled Northern Italy, with a pizza oven right in the center. This oven was imported from the traditional maker Gianni Acunto in Naples, taking three months by ship—what a commitment! Once seated, the menu was handed to me. It seems this was the New Year menu (which ended on January 13th). The course meals were tempting, but it was quite busy during lunch hours, so I ordered two pizzas along with a salad and a drink. When I asked, 'Can I take home what I don’t finish?' they kindly agreed, so I went ahead and ordered two L-sized pizzas. First up was the salad. It seemed to consist mainly of home-grown vegetables. There were plenty of very fresh veggies, including Funabashi mushrooms. The dressing was homemade and complemented the vegetable flavors wonderfully. About 23 minutes later, the Golden Margherita was served. The baking color was superb. Rather than just eating with my hands, I enjoyed it with a fork and knife, true to pizza tradition. The Neapolitan mozzarella was unbelievably delicious. The milky aroma was vibrant, and the saltiness was perfectly balanced. The cheese had excellent stretch, and its silky texture burst in my mouth without leaving any unwanted aftertaste. In my experience, I believe it was the best pizza cheese I’ve ever tasted. Moreover, the dough was incredible. It was baked to just the right level of char, with the aroma of flour prevalent. The outside was crispy while the inside was chewy—like a perfect example of how it should be baked. Seventeen minutes later, the Bismarck arrived. With the soft-boiled egg in the center, it paired excellently with the cheese. The Funabashi mushrooms were delightful as well, and roasting them enhanced their aroma. The interaction with the cheese’s fat created a synergistic effect. There was also pancetta or perhaps bacon sprinkled about, with just the right amount of saltiness, providing a tender and flaky pork experience. It contributed wonderful depth to the entire pizza, previously softened by the egg. Indeed, Bismarck benefits from salty toppings sprinkled in moderation for enhanced flavor. Both pizzas were outstanding—making me crave for wine. I left a little more than I had planned and decided to enjoy it at home with wine, but... of course, it was an entirely different experience compared to eating it fresh from the oven. Unsurprisingly, dining in the restaurant is the way to go. As expected, the meal was incredibly delicious. This is a place every pizza lover should visit at least once. I’ll definitely be back. It was a great meal!