During the mandatory military service period, Italian Chef Giuseppe Errichiello often traveled by train, and it was right there that he met the woman who convinced him to pack his bags and head to Japan. “At first, it wasn’t easy: the distance from Italy was felt, and what I missed the most was Uncle Tonino, the one who passed on to me the passion for pizza (yes, that mustached little man symbol of my brand),” Chef Errichiello says starting his firsthand account.
In 2006, I arrived in Tokyo and it was (once again) love at first sight: I chose to put down roots here and build my new life. After years of hard work and fortuitous encounters – including the one with Chef Suzuki – in 2011, I opened my first establishment – “my dream” – in the heart of the city: Napoli sta’ ca’. It is a tribute to my land, my family, and my culture, wildly appreciated by the Japanese. This fame grew along with the business, and today, after 13 years, my first venue (only 70 square meters) still generates 1.8 million euros annually. Armed with tremendous success, I opened a second venue in another part of the city, followed recently by a third, the Risto Pizza by Napoli sta’ ca’. It’s a fine dining pizzeria located in the Azabudai Hills Mori Jp Tower, not only the most imposing structure in Tokyo but in the entire Japan. A refined venue, in an exclusive setting, where pizza is not just served and eaten but savored and contemplated. The offering is enriched by other strictly Italian courses – because the clientele demands diverse formats, as perceived by the pioneer in Italian cuisine in Asia, Salvatore Cuomo – and tasting experiences that combine the cuisine of my past with that of my present. An example? A green tea dough with wasabi-scented mozzarella cream, raw shrimp, caviar, and green tea powder. My pizza is much loved and appreciated by my customers, and with the Don Salvo pizza, I hit the mark. The Don Salvo is an orthogonal pizza (pictured) with a stuffed crust of ricotta and salami, and a classic Margherita right at the center. It’s a unique pizza, an explosion of flavors. With a great deal of character, I managed to carve out a space in the Japanese restaurant scene. Step by step, I’ve achieved successes, and recognitions (from 50 Top Pizza to Gambero Rosso) that have made me not only a well-known pizza maker but, above all, a credible one.
Here in Japan appearance certainly does not prevail, but it’s rather substance when it comes to success. Since quality, in addition to recognition, also deserves the right values, those who wish to taste a dish of authentic Italian food are willing to spend a few extra yen (even though the average bill is still lower than in other world cities). Quality starts with raw materials, strictly made in Italy, which I carefully choose for my pizza: the cow’s milk mozzarella from Latteria Sorrentina, San Marzano tomatoes from Solania, extra virgin olive oil from Frantoio Muraglia, and finally the flours from Molino Casillo of which I am a brand specialist. In this regard, in February the first cycle of demo masterclasses dedicated to industry professionals will start. There, I will reveal all the secrets for a perfect Neapolitan pizza dough, using the mix of flour from the Apulian company. Because I live in Japan, but when I taste one of my pizzas my mind races quickly and reaches all the way to Italy.