Pizzeria Del Popolo a Kyoto

Pizzeria Del Popolo a Kyoto: Naples' Favorite Pizzeria, Continued in Kyoto

A five-minute walk north of Hankyu Saiin Station, a gold pizza oven glows behind the restaurant's glass front. It was built to order by an oven maker in Naples and burns wood at around 500°C, hot enough to bake a pizza in about a minute.

The name, Pizzeria Del Popolo a Kyoto, means "pizzeria of the people, in Kyoto" — and it was not chosen, it was earned. The original Pizzeria Del Popolo stands near Piazza Mercato in downtown Naples, a neighborhood institution once voted the city's favorite pizzeria by local residents. The Kyoto restaurant is not a tribute or an imitation. It carries the name with the original owner's blessing — the only case in Japan of a Neapolitan pizzeria passing its name to a Japanese pizzaiolo, in the spirit of what Kyoto's own merchant culture calls noren-wake, when a master grants a trusted apprentice the right to trade under the family name.

How that happened is worth telling. Owner Yuki Kinoshita grew up in Miyazaki, in southern Japan, and moved to Kyoto for university. Working in Italian restaurants, he fell hard for pizza. He taught himself Italian for a year, flew to Naples alone, and ate his way through the city's pizzerias until he found the one he thought was best. Then he walked in — no appointment, no introduction — and asked for a job. He spent the next two years at the oven alongside Neapolitan pizzaioli. When he left, the owner gave him permission to use the Del Popolo name. He opened in Saiin in September 2021.

The food menu is pizza only: more than thirty varieties, every one of them served at the mother shop in Naples. The flour, cheeses, and cured meats are imported from Italy, and the dough recipe and fermentation follow the Naples method exactly. Every seat in the small dining room faces the oven, so you can watch your dough blister and rise in the flames — the wait is part of the meal.

First-timers should start with the Buffalo Mozzarella Margherita. This kitchen does not ration cheese. Generous buffalo mozzarella, the salty depth of Pecorino Romano, fresh basil, and a light, airy crust — substantial without being heavy. The cornicione (the puffy rim) rises beautifully, with just enough char for flavor.

The signature, though, is the Pistacchio e Salsiccia. Pistachio-cream pizza is a current favorite in Naples but still hard to find in Japan. Nutty, rich pistachio paste meets mozzarella and house-made sausage of Kyo Mochi pork, a local Kyoto breed. It sounds odd on paper and makes complete sense at the table.

Regulars order the Signor O, born from the standing order of a longtime customer at the Naples shop. No tomato sauce — just marinated cherry tomatoes, Italian tuna, olives, basil, and chili on the bare dough. With the toppings this restrained, the crust itself becomes the dish, and it holds up. Other favorites: the Del Monaco with smoked mozzarella and thin-sliced salami, the anchovy-driven Romana, and the Quattro Formaggi, best finished with a drizzle of honey. Apricot juice and blood orange soda on the drinks list are small, telling touches of southern Italy.

One more reason to come: Saiin itself. This is not a tourist district. It is a neighborhood where Kyoto people actually live, and most of the tables are filled by locals. Eating here feels nothing like queueing at Nishiki Market or the temples of Higashiyama — it is the everyday Kyoto that visitors rarely get to sit inside. If you are riding the Hankyu Line to Arashiyama, it makes an easy and rewarding stop.

Weekend lunch fills up fast, so book ahead.

FAQ
Do I need a reservation?
Reservations are recommended, especially for weekend lunch, when tables fill quickly. You can book online through this page.

What should I order?
The Pistacchio e Salsiccia (pistachio cream and house-made sausage) is the dish to travel for — pistachio pizza is still rare in Japan. The Buffalo Mozzarella Margherita and the sauce-less Signor O are the other house signatures.

Is there anything besides pizza?
The food menu is pizza only, with more than thirty varieties — same as the original shop in Naples. One food order per person is required for dine-in; anything you can't finish will be boxed to take away.

Are there vegetarian options?
The Marinara and Siciliana are made without cheese, and several pizzas are meat-free. Confirm details with the restaurant when booking. (NOTE TO EDITOR: verify with restaurant before publishing.)

How do I get there?
About 5 minutes' walk north of Hankyu Saiin Station, on Nishioji-dori. Randen Saiin Station and Nishioji-Oike subway station are also within walking distance. There is no parking lot; use a nearby coin parking if driving.