Authentic Pizza Crafted with a Master’s Touch

I want to offer not just authentic flavor, but also authentic prices,” says owner-chef Naofumi Wakasugi.
At Pizzeria Bocca Grande, you can choose from over 20 varieties of traditional Neapolitan pizza, starting at an incredible 500 yen—a true one-coin deal.
There’s also a “custom pizza” option, where you can select your favorite toppings, starting from just 400 yen—an unbeatable price.

The Margherita Bufala, priced at 1,000 yen, is a standout. The blend of fresh basil and the signature aroma from the wood-fired oven is irresistibly appetizing.
The sauce, made from San Marzano tomatoes imported from Italy, perfectly complements the rich flavor of buffalo mozzarella.
Its most distinctive feature is the remarkably chewy texture of the dough. Light on the palate yet satisfying to eat.

“The method is based on what I learned from Tetsuya Ikeda of Bella Napoli, a legendary figure in Japan’s Neapolitan pizza scene whose renowned pizzeria is in Kiyosumi-Shirakawa,” Wakasugi explains.
Originally self-taught in the art of pizza-making, he says he was so inspired by Ikeda’s creations in 2017 that he completely revamped his ingredients and techniques from the ground up.