The stone storefront with a classic atmosphere catches the eye on the streets of Gion. The interior of the restaurant is a comfortable space with a pizza oven covered with authentic square marble and an interior decor reminiscent of European exterior walls. Ryo Higashihara, the owner, says, "We were particular about creating a restaurant with a sense of luxury in keeping with the Gion area. He has honed his skills in Naples, Kyoto, and the Kanto region, and now he is ready to open his own restaurant. We had originally planned to open in the summer, but we had to postpone it due to the Corona disaster. In these times, I think we have created a space where you can relax and enjoy your meal."

The lunch course, PranzoA 3000 yen, comes with a choice of pizza, Ohara seasonal vegetable salad, and a drink. The pizza in the photo is Bufalina with tomato sauce and buffalo mozzarella directly from Italy.

The pizza is prepared on a marble table using sacco rosso, a flour specially made for Neapolitan pizza, and then baked at once in a wood-fired oven that can reach 500 degrees Celsius. There is no thermometer, but rather the color of the fire and the temperature that one feels are used to determine the proper temperature. The key is to cook the edges of the pizza, called cornichone, to a golden brown, fluffy, and fragrant. The surface of the dough is crispy, but when you bite into it, you can feel the elasticity of the texture, which is a characteristic of Neapolitan pizza. In the evening, we offer reservation-only courses that include pasta and meat dishes, as well as an a la carte menu during late hours. Please feel free to enjoy an evening in Gion with a glass of wine from our extensive selection."