Step away from Japan and head to PIZZAKAYA.

California-style and Detroit-style pizzas.

American and Japanese craft beers.

And the interior is classic.

 

Carefully crafted fabric

At PIZZAKAYA, we prepare our dough in-house every day and make our pizzas carefully using traditional methods.

First, prepare a starter dough that has been matured for 24 hours. Then, combine it with the main dough and let it ferment slowly at a low temperature for another 24 to 48 hours.

This two-stage fermentation process creates a dough that is light yet packed with flavor. You can enjoy a crispy exterior and a fluffy interior.