Sisiliya Yokohama: Wood-Fired Pizza & Audio Menu

In Yokohama’s Naka Ward, near Kannai and Nihon Odori, a restaurant has been bringing authentic Neapolitan pizza to Japan since 2001. Its name is “Sisiliya”. Owner Atsushi Ogasawara studied in Sicily, Italy, and earned a master qualification from the Neapolitan Pizza Association. When Neapolitan pizza was still little known in Japan, he chose to open in Yokohama, staying committed to hand-kneading, overnight fermentation and a wood-fired oven.

This place is famous for its pizza, although there are various appetizers like prosciutto, the selection of pizzas is particularly extensive. Just the Margherita pizza has about 10 different toppings, making it hard to decide which one to choose. The dough is chewy and flavorful, and each slice of pizza is quite generous. It is said that sometimes the pizza dough runs out, and the restaurant may close early, so this is something to keep in mind.

The most praised aspect of the restaurant is the dough. Ogasawara insists on using no machines at all, kneading the dough by hand, and preparing it the day before to allow for full fermentation. Due to the differences in water, temperature, and humidity between Japan and Italy, he has long adjusted the recipe so that when the dough is baked in the wood-fired oven, it has a charred and spotted exterior while remaining light and airy inside, with a chewy yet not heavy bite. This ‘crispy on the outside, soft on the inside, and not dry’ texture is the reason many people return.

The pizza dough is the pride of ‘Sisiliya’. The dough here uses four types of flour, including whole wheat flour, and is mixed with a unique recipe without the use of machines, prepared the day before to make the entire dough more stable, enhance flavor, and create a delicate texture. This unique method has been maintained since the restaurant opened, and it is also because the owner has been awarded the title of master by the ‘Neapolitan Pizza Association’.

The balance of toppings is also very important. From cheese delivered directly from Naples to fresh farm vegetables, the ingredients are perfectly integrated with the dough. Mr. Atsushi Ogasawara has explored the current flavor based on Japan’s water and climate. His extraordinary talent and passion for pizza are perfectly showcased in this restaurant.