I tasted his pizza, which is very light and crispy, and enjoyed it very much, so I decided to test myself in a field I had never experimented.

I wanted to add my cuisine to the pizza. The latter, contrary to other Japanese restaurants in Italy, has a strong traditional component.

Hence I chose a great classic in Japanese cuisine, teriyaki chicken, cooked in the traditional way. Chicken goes well with a cheese like buffalo milk mozzarella from Paestum and with pizza.

I just paired it with mozzarella from Paestum and some seasonal vegetables seasoned with a dressing we often use at my restaurant Sushi B. The vegetables are blanched, but remain very crispy, so as to remind the crispiness typical of Denis’s pizza.

On Monday, the other week, we cooked this pizza together for almost 100 people during a special dinner Denis organised at Ferrowine, a beautiful winebar in Castelfranco Veneto.

 It was a great challenge because Japanese cuisine is also based on absolutely precise cuts and dish aesthetics. And at that moment it was hardly easy.

I tried to preserve these characteristics also thanks to the other chefs who participated that night and I believe the guests appreciated our Tori No Teriyaki very much».

Nobuya Niimori
source: http://newsletter.identitagolose.it/email.php?id=641

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