Tabelog ratingA sister and brother run this restaurant: she makes the pizza in the wood-fired oven by the entrance, and he cooks the pasta and the courses. The pizzas are topped with seasonal Yamanashi produce such as lotus root, fukinotou (butterbur buds), okra on miso and narusawana greens with sesame. Any pizza can be ordered half-and-half, and the menu changes monthly.
Pizza comes up in almost every review, especially the vegetable versions. Reviewers often single out the oven-roasted platter of a dozen or so seasonal vegetables. The carbonara, made only with cheese and egg and sometimes finished with truffle, is a recurring favourite. Regulars of the course praise the soups, the lamb or venison mains and the house macarons. Staff are repeatedly described as warm and attentive, and the wine pairings built on Yamanashi wines are well liked.
The pacing of the course draws the most criticism. It opens with very small plates, then a large pizza arrives that many diners cannot finish, so they take it home. Service slows when the room is full, tables sit close together, and prices have risen noticeably since COVID. A few older reviews found some fusion combinations jarring, described a rank fried-oyster dish, or mentioned a staff member being scolded at the counter.
Dinner is mainly a set monthly course. Reviewers paid about ¥8,500 plus tax in 2023, ¥9,900 in 2024 and around ¥10,000 plus tax in 2025. Wine pairing and supplements for premium mains such as venison cutlet are extra, which puts a typical dinner at ¥10,000–15,000. Weekend lunch is à la carte. In 2017 pizzas cost ¥1,000–1,900, and two people spent a little over ¥5,000 on pizza, pasta and salad. These lunch figures are dated, so expect higher prices now.
Value is good, especially at lunch. The course is generous and the ingredients are clearly high-end, although locals note it is expensive by Yamanashi standards.
- Getting there: about 470 m from Kanente Station, or a 12–15 minute walk from Kofu Station. The sign is easy to miss; look for it just before Inden-ya.
- Booking: reservations are effectively necessary. Courses require one, walk-ins are often turned away, and the room fills even on weekdays. Phone 055-244-5511.
- Meals: dinner is mostly course-only; lunch is served on weekends only.
- Payment: credit cards accepted (JCB, AMEX, Diners); electronic money and QR code payments accepted.
- Seating: private rooms available; the restaurant can be booked for private use.
- Smoking: non-smoking.
- Parking: none on site; coin parking nearby.
- Language: in 2019 staff translated the daily menu into English for a visitor.
- Leftovers: unfinished pizza can be taken home.
