The pizza here is prepared true to how it’s done in Naples, with chef Hironori Noda reproducing those authentic flavours. What Naples has that Nara doesn’t is an ocean so, in response, he came up with the idea of a restaurant that’s all about the fields. He grows the vegetables himself and makes them the main ingredients. The garden is his mother’s, and he harvests the vegetables himself, meaning that the bounty of Kashiba proffered here truly springs from ‘Mother Earth’.