Pizzeria da Ciro

The restaurant is a short walk from the Philosopher’s Path in northeastern Kyoto, in a part of the city that feels calmer than the usual sightseeing districts. Pizzeria da Ciro stands out immediately. The dining room is covered in light blue, with checkered tablecloths, SSC Napoli memorabilia, and the kind of personality that only works when it is completely sincere.

At the center of the room is a wood fired oven imported from Italy, said to be the largest of its kind in western Japan. This was Kyoto’s first dedicated Neapolitan pizzeria, and recent recognition in 50 Top Pizza Asia Pacific 2026 has made it even harder to book.

Chef Nakano’s work begins with the dough. Caputo flour, water, sea salt, and yeast form the base, but the real work is in daily adjustment. Morning and evening, hydration and balance are changed according to humidity and temperature. The recipe does not stay fixed because the weather does not stay fixed.

That attention shows once the pizza reaches the oven. The rim develops char and lift, while the inside stays light and airy. The crust has enough flavor on its own that it does not feel like something left behind at the edge of the plate.

The buffalo mozzarella margherita is the clearest place to start. Fresh mozzarella brings real milky depth, the tomato sauce stays bright, and the dough holds everything together without dominating it. It is a simple pizza in theory, which is exactly why quality becomes obvious so quickly.

The pesto genovese comes from time the chef spent training in Naples. It is greener, sharper, and more aromatic than the margherita, with a completely different mood. For guests ordering several pizzas, it works well as a second round.

Quattro formaggi moves richer again, with enough intensity that it can feel almost like the final course of the meal. The progression between these pizzas is part of what makes eating here enjoyable.

Another detail worth noting is timing. Pizzas are sent out one by one instead of arriving together and cooling on the table. It sounds minor, but it changes the meal. Each pie is eaten at the point it should be eaten.

The restaurant is compact, the oven works at its own pace, and seats are limited. For weekends and busy travel periods, booking ahead is strongly advised. TableEX can arrange your reservation directly and help secure the best available time for your visit.

Traveler’s FAQ: Expert Guidance for Your Visit

Is a reservation absolutely necessary?
Yes. Since being ranked 36th in Asia, the shop is perpetually fully booked. To experience this level of craftsmanship, we recommend requesting your table through TableEX at least 2 to 3 weeks in advance.

Which pizza is the "must-order"?
The Margherita con Mozzarella di Bufala is the undisputed king. For those looking for something unique, the Pesto Genovese is made using specific techniques Chef Nakano learned during his residency at "Presidente" in Naples.

Can we bring children?
Absolutely. Pizzeria da Ciro is a warm, family-friendly environment. Watching the chef work the massive wood-fired oven is a highlight for guests of all ages. Please let us know if you need space for a stroller when booking.

How is the pizza served?
The shop prides itself on serving pizzas one by one to ensure you eat them while the cheese is still bubbling. If you prefer all pizzas to arrive at once, please inform the staff, though we highly recommend following the chef’s preferred "flow."

Where is the restaurant located?
It is located near the northern end of the Philosopher’s Path (Tetsugaku-no-michi). It’s an ideal spot for a high-end lunch after visiting Ginkaku-ji (The Silver Pavilion).