Fakalò pizza gallery

I've been eating his pizza for the last few years. Anyway it's delicious! I personally think it's better than the pizza at a real pizzeria I had when I was traveling in Italy. It's a nice space, and you can enter for a long time and stay long. I've been taking care of me since I was dating my wife. Moved from Bakurocho to Ueno.

I visited on the day of the pre-opening, so the operation was still sloppy, but the pizza was pretty good. The thin dough and the rich, chewy cheese go great together. The faint scent of firewood drifting from a modern pizza oven with a hybrid firepower of gas and firewood is appetizing. Arugula x raw ham salad and affogato are delicious. I enjoyed it. I want to visit again. Rather, I want to conquer all pizzas. * It seems to be completely cashless. Please note.

It seems that it has moved from Asakusabashi to Shin-Okachimachi! I heard about it at the pre-opening at the end of March 2020, but it was originally a well-known restaurant that pizza lovers often go to. I usually only eat pizza from chain stores, so it was amazingly delicious! I ordered salad and espresso, and I felt full and happy!

A genius of Neapolitan pizza. First of all, I don't see anything on the right side of this pizza in Japan or in the world. Worked at 6 famous pizza stores in Neapolitan pizza, technically backed up, researched the properties of flour, could not compromise on the quality of the pizza kiln, made it himself, received requests from various places to make pizza kilns There is a man who offers super delicious Neapolitan pizza while doing his own pizza kiln craftsmanship. By the way, the chef is Napo. A man who has been fascinated by Naples and has trained at a famous pizza restaurant in Naples. Everyone respects him and calls him Takunapo. He is a solitary genius who is also famous for Italians in Japan. He is a great craftsman with pride in providing truly great quality with a commitment to materials. Using domestic wheat, we offer pizzas that are terrifying. His roasted pizza is soft, soft and juicy with the sauce just before it forms gluten. It's just like "drinkable pizza." It was so delicious that he realized that the pizza was a drink. Gluten is made by absorbing water and connecting glutenin and gliadin in a mesh pattern. With exquisite power, the dough is finished before gluten is generated, and a pizza with a softness that can be drunk is produced. Of course, this pizza is particular about before gluten formation, so it doesn't stay in the stomach and is good for digestion even if you eat it. The genius-baked pizza has a different level. It also does takeout. We are particular about coffee espresso. If you want to eat pizza, I want to come to this shop.