Pizza Bringing Together the Flavors of Tokachi and Italy

Chiisa Napoli

Tabiiro’s picks: signature dishes

The shop's most popular Neapolitan pizza, the "Margherita"

The pizza dough has a simple flavor and the rich aroma of Hokkaido-grown wheat.

Freshly baked Neapolitan pizza made for sharing

The classic "Margherita" combines Italian mozzarella, tomato sauce, and basil. It is the most popular Neapolitan pizza at "Chiisa Napoli" and a must-try for first-time visitors. The dough is made only with Tokachi-grown "Haruno Kaori no Aoi Sora" wheat flour, Hokkaido-grown "100% HOKKAIDO Pizza Flour," additive-free unrefined sea salt from Sicily, yeast, and water. Baked in a dedicated pizza oven, the crust has a rich wheat aroma, a simple flavor, and a pleasantly chewy texture.

Popular pairings

A cup topped with beautiful latte art

A professional-grade espresso machine recognized in Italy

The "Caffè Latte (Hot)" is made with coffee beans from Italian roaster QUITO, which preserves the tradition of Neapolitan coffee, and brewed using a "Classe 5" espresso machine from Italy's Rancilio. The dark-roasted "Caffè QUITO Cappuccino" blend contains 30% Arabica and 70% Robusta, with pronounced bitterness, richness, and a hint of sweetness that pairs well with milk. The owner, who has competed in latte art competitions, prepares each cup with attention to both flavor and presentation.

Must-try signature dish

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  "Tiramisu"

  The "Tiramisu" is assembled in-house after each order. Layers of Italian biscuits, mascarpone, cocoa powder, and other ingredients bring different textures and flavors to this popular dessert, which pairs especially well with coffee. Freshly brewed espresso adds a rich aroma and pleasant bitterness.

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  Dinner-Only "Antipasto Platter"

  The dinner-only "Antipasto Platter" features a daily selection of Italian appetizers such as prosciutto, caprese, and frittata, all of which pair well with beer or wine. Offering a different feel from the daytime pizzeria, the menu brings the atmosphere of an Italian bar to the evening.

Restaurant highlights

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  Pizza dough made with Tokachi-grown wheat for a rich aroma

  A Fusion of Tokachi and Italian Flavors on One Plate

  Each item is prepared to order, so pizzas arrive fresh from the oven, and coffee is brewed fresh, highlighting its aroma and texture. Pizza dough is made with Tokachi-grown wheat, while the cheese and tomato sauce come from Italy. The tiramisu combines Tokachi fresh cream with Italian mascarpone. By bringing together ingredients from Tokachi and Italy, the shop creates dishes that reflect the strengths of both regions.

Interior

A restaurant finished by the owner through DIY

Table seating for relaxing over conversation with family and friends

Inspired by the port city of Naples, the interior was created by the owner, who handled everything from painting the walls to the overall design. The Italian influence extends beyond the food, giving the space itself a sense of Naples.

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  Counter Seating for Solo Diners to Relax and Unwind

  The counter seating incorporates "blocks (flowers)," decorative openwork concrete blocks commonly used in Okinawan architecture. Their strong visual presence is balanced by a calm atmosphere, making the counter comfortable even for women dining alone.

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  A Bright, Airy Interior with Large Windows

  Large windows bring in plenty of natural light, creating a bright, open interior. Because the inside is visible from the street, the restaurant also feels easy to enter on a first visit.

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From the Tabiiro Editorial Team

The owner's desire to "make authentic Neapolitan pizza more accessible in Tokachi" comes through clearly in both the pizza and the design of the space. The warm, approachable owner brings together the appeal of Tokachi and Italy through Neapolitan pizza and café lattes, making this a recommended stop in the area.