Food

Behind the Counter at a #1 Japanese Pizza Restaurant

Sep 14 (Paolo fromTOKYO) - Behind the counter at the Best Japanese Pizza Restaurant. This is Siciliya, a top-rated pizza shop, known for serving authentic Neapolitan pizza.

In this video, we step inside the kitchen to watch master pizzaiolo Atsushi-san at work and discover the story behind Japan’s number one pizza restaurant. Atsushi-san’s journey began far from the kitchen. Once a salesman for a major Japanese beverage company, his life changed with a single bite of pizza in Napoli. Inspired, he left his job, moved to Italy, and trained in a traditional pizzeria. His dedication earned him the title of Pizzaiolo Maestro from the Associazione Pizzaiuoli Napoletani, a recognition of his mastery in the craft. From hand-selecting a unique blend of four different flours to create the perfect dough, to carefully tracking his yeast fermentation for more than 20 years, Atsushi-san creates each pizza with care. Even the weather and humidity guide his process, as he adjusts the dough daily to achieve perfect texture, aroma, and flavor. With more than 25 years of experience, he has refined his skills to create consistently world-class pizza that blends Italian tradition with Japanese precision. This isn’t just pizza making—it’s a lifelong craft. Atsushi-san has built Siciliya into one of the most celebrated pizza restaurants in Japan, earning recognition from locals and food lovers around the world.

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