Piizeria Cor a Cor

In the quiet residential streets of Hamadayama, Pizzeria Cor a Cor brings the warmth and precision of true Neapolitan pizza to Tokyo’s western suburbs. Behind the counter stands Chef Simone, a native of Naples who trained under his uncle — the vice president of the Associazione Verace Pizza Napoletana — before spending seven years at La Piccola Tavola, one of Tokyo’s most respected pizzerias. In 2022, he opened Cor a Cor with his wife, turning their shared love of Italian hospitality into a deeply personal restaurant.

The dough is the soul of the place. Simone blends two flours from Caputo — Sacco Rosso and Tipo Uno — and lets the dough rest for an extended fermentation, developing a natural sweetness and subtle aroma. Baked in a two-ton Stefano Ferrara wood-fired oven imported from Naples, the crust emerges airy and fragrant, crisp at the edge yet soft and elastic inside. Even the exhaust passes through a steam-based purification system — a glimpse of how seriously authenticity is pursued here.

The Margherita captures everything that matters: a bright tomato sauce, fresh fior di latte, and that balance of chew and char that defines great Neapolitan pizza. But the signature Amore Mio — lavish with prosciutto, arugula, and melting mozzarella — is where Simone’s spirit truly shines: generous, playful, and heartfelt.

Beyond the oven, the kitchen turns out comforting dishes like Sasuke pork terrine, tender trippa alla napoletana, and house-made limoncello, each reinforcing the sense of honest craft.

Cor a Cor may sit far from the city’s center, but its warmth, authenticity, and devotion make it one of Tokyo’s most lovable pizzerias — a true labor of love, baked fresh every day.