Pizzeria Onda is a restaurant opened last November in Minatogawa, Urasoe city, where you can enjoy traditional Italian Neapolitan pizza.
It is situated in a corner of the Foreign Settlement Area, a popular place among young people.
The ingredients of the dough are only flour from Naples, salt from Sicily, water and yeast. Mozzarella cheese arrives from Italy by air three times a week. The ingredients are simple, but because they are well chosen, the flavor of the ingredients is conveyed directly.
Moreover, the oven for baking the pizzas is a wood-fired brick oven made in and transported from Italy. With a temperature of 450 degrees, they are baked instantly in one to one and a half minutes.
The owner Manabu Suzuki moved to Okinawa with his family last year. After having trained at Italian restaurants in Tokyo for about 12 years, he set up his own first shop. He experienced several dishes among Italian cuisine, but when it came to open his own restaurant, he chose Neapolitan pizza because "it was the most difficult and interesting."
Suzuki carefully selects and uses ingredients produced in and around Naples, hand stretches every single pizza and bakes them himself. While feeling through his skin the conditions, changing depending on the humidity, temperature and climate, he does not miss the timing of perfectly baking that changes slightly every day.