Pizzeria Trattoria Magazzino

One of the greater pizzerias in Japan hides in the foot of Mt. Nijo in Nara Prefecture, where owner-chef Hironori Noda tosses and churns beautifully charred, authentic Naples-style pizza using traditional Italian technique with a touch of local flair. For one thing, vegetables for toppings are harvested from the garden opposite the restaurant and tended daily by the owner’s mother (there’s even a dedicated blog area for the latest harvest update). For another, he flies in cheeses — which include Buffalo mozzarella and ricotta — weekly from Italy. His pizza starts with the perfect dough, whose ratio and proofing time are adjusted to the day's weather and temperature to ensure a light, fluffy crust that remains chewy even when cold. After layering it with the sauce (Noda never forgets to season the tomato sauce with Sicilian sea salt) and toppings, it’s slid onto the massive wood-fired kiln that reaches an internal temperature of up to 450°C. He specifically uses dried broad-leaved tree wood, aged for at least a year, to achieve the perfect char. Magazzino’s menu includes Italian classics like margherita and quattro formaggi — the latter best enjoyed with a drizzle of Italian acacia honey. Complement the meal with an Italian soda or a glass of wine, or end it with homemade gelato. Pizzeria Trattoria Magazzino is a Michelin Bib Gourmand restaurant for 2024.