The log house is located on a small hill overlooking Miyazu Bay in Miyazu City, Kyoto Prefecture.The store is equipped with a custom-made oven, and the owner, Yuki Shimaya (40 years old), has traveled to popular restaurants in the Kansai region and researched ingredients and cooking methods. Serve your signature pizza. Locals and tourists flock here to enjoy pizza made with carefully selected ingredients to fully enjoy the original taste and aroma of the ingredients and cheese.
Baked in a wood-fired oven so that the outside is crispy and the inside is soft, the ''fragrance unique to wood'' brings out the flavor of the dough and ingredients. The cheese used is mozzarella cheese from Hinata Farm in Sanda City, Hyogo Prefecture, which spreads well when melted and has a rich, milky flavor.
The most popular ''Bismarck'' (1,600 yen excluding tax) is appetizing with its soft soft-boiled egg, richness of cheese, and salty bacon. They offer 11 types of pizza using local agricultural products, such as ``Oil Sardine and Tomato'' (1,700 yen excluding tax), which has the aroma of sardines.
The impetus for opening the store was 12 years ago when he ate margherita at a store in Tamba-Sasayama City, Hyogo Prefecture, and was moved by the deliciousness of the cheese that filled his mouth and the aromatic flavor of the oven-baked product. When I asked the owner-chef, ''I want to recreate this flavor,'' he couldn't give me the recipe, but he did build a custom-made pizza oven for me. The dome shape distributes heat evenly, making it less likely to cause uneven cooking.
After purchasing the kiln, he researched the dough and made a number of prototypes by changing the amount of flour and water, the yeast used, the baking time, and the temperature of the kiln. They toured about 20 popular restaurants in the Kansai region and tasted their products, learning about each restaurant's special features such as toppings, colors, and tableware that go well with pizza. He opened his restaurant 10 years ago after spending "exciting days getting closer to the taste we were satisfied with."
''The real thing is that even the dough is delicious,'' and is characterized by its manufacturing method, which bakes it all at once in a short period of time to prevent it from getting too hard. Regarding the baking time, he said with a laugh, ''It's a trade secret.''
Mr. Shimatani is enthusiastic, saying, ''I want to deliver our proud taste to as many people as possible.I want to continue developing new menus and pursue pizzas that are rich in flavor.''
P-Boat 1110-7 Nambano, Miyazu City, Kyoto Prefecture. Lunch is from 11 a.m. to 3 p.m. The evening hours are from 5:30 pm to 12:00 am the next day. Reservations are required for the evening. Phone number 0772(45)1808.
