While American-style deep-dish and thin-crust Neapolitan pizzas dominate globally, Japan has quietly crafted its own irresistible pizza identity since 1944. That’s when the first Japanese pizza emerged at Nizza, an Italian restaurant in Kobe, navigating post-WWII ingredient shortages to spark a culinary revolution.
Today’s “Wa-style” (Japanese-style) pizza is a delicious hybrid. Embracing America’s love for thick, chewy crusts, it then layers on uniquely Japanese flavors:
- Toppings Beyond Tradition: Think teriyaki-glazed chicken drizzled with kewpie mayo, sweet corn, and confetti-like shredded nori seaweed.
- Seafood Sensations: Coastal Japan inspires creations like unagi (grilled eel), briny ikura (salmon roe), and tender tako (octopus) pizzas.
- Savory Sauces: Soy sauce, miso, and ponzu often replace tomato base, while mayo adds creamy richness.
The creativity doesn’t stop! Ever tried Sushi Pizza? Japan’s genius hack transforms sushi into pizza form: seasoned rice gets pressed and deep-fried into a crispy “crust,” topped with fresh sashimi, avocado, and spicy mayo—no rolling required.
From fusion classics to bold innovations, Japanese pizza is a mouthwatering testament to omotenashi (hospitality) on a plate—where comfort food meets culinary artistry.