Nao Ohara

With extremely light pizzas,
impress those who eat it. Pizzaiolo Nao Ohara

Owner and pizzaiolo Nao Ohara has a unique background, having graduated from art college, worked as an interior decorator, worked in a Spanish restaurant and then became a pizzaiolo (pizza chef) at the famous Savoy restaurant. He is a pizza master and is uncompromising in his approach to his work.

The weather, of course, but also the temperature, humidity and air pressure indoors and outdoors, as well as the temperature and humidity of the powder. ...... Various conditions are analysed to produce the pizza dough. The dough is fermented and matured in a wine cellar for 24 hours under strict control. In the world of pizza, where no two days are the same, every day is a battle.

The result is a soft and fluffy cooked pizza with a 'lightness' that is completely different from other pizzas. The passion that goes into every single pizza, which can only be enjoyed here, still burns like a flame in the kiln.


Negozio Shops


1F Hidano Building, 6-12-4 Jingumae, Shibuya-ku, Tokyo

■Opening hours.
Weekday lunch time 11:30~14:30
Weekday dinner time 18:00-21:30
Saturday, Sunday and public holidays 12:00-21:30
Reservations accepted for dinner only.


1-7-19 Ikejiri, Setagaya-ku, Tokyo, Japan

■Opening hours.
Lunch time 11:30~14:30
Dinner time 17:30~22:00
Closed on Mondays and Tuesdays (open on public holidays).
Reservations accepted for dinner only.

The finest marinara.
It is the one and only pizza.

Marinara, a simple pizza with tomatoes and home-aged garlic, is the origin of Neapolitan pizza.
The dough is matured in the wine cellar for at least 24 hours, adding the maximum amount of moisture,
The pizza is baked in a wood-fired oven for a short time, giving it a fluffy and extremely soft texture.
Due to its simplicity, the Marinara allows you to enjoy this exquisite dough to the fullest, which cannot be tasted anywhere else.

Find out more about Nao Ohara's superb marinara