pizzeria la nuvola

It began with the words of one pizzaiolo.

“I want to chase my ideal pizza further.” The one who confided this was Tanaka, then chief pizzaiolo at 207 Shibuya.

At 207 Shibuya, partly because of the building's specifications, the pizzas are baked in a gas oven. Of course, a gas oven can bake delicious pizza. But there are pizzas that only a wood-fired oven can bake.

We knew that from 207 in Hayama, where the oven is wood-fired. Even in the hands of the same pizzaiolo, the pizza that comes out is different.

We knew Tanaka had staked his life on pizza. And that he had faced pizza more earnestly than anyone.

Let's build a place where you can bake the finest pizza you can imagine.

It did not take long to reach that answer.

If we were going to take on a challenge, it should be where the most discerning diners gather. We would fight in the very heart of Minato-ku. That fight, we believed, would push Tanaka's pizza higher and higher still.

But finding a location proved difficult. Burning wood. Running a chimney. From a building owner's point of view, none of it was welcome news. It took a very long time to find a place.

In the end, that place too was brought to us by a connection. The owner of an old house was a regular at Café Apéro Nishi-Azabu.

For GRAPES, use it however you like. With that trust from the owner, we were able to build a wood-fired pizzeria right in the center of the city.

The name is pizzeria la nuvola — Italian for “the cloud.” Dough hydrated to the limit is baked in an instant in a blazing wood-fired oven. Crisp outside, moist inside: a pizza as light as a cloud.

Casual, yet made with truly good ingredients, to make truly good pizza. Our guests in Azabu carefully judge whether a pizza that is by no means cheap delivers flavor beyond its price.

“It can get better still — much, much better.” That is what Tanaka always says.

At the end of that journey, the finest pizza in the world will be born. We can't help but expect it.