From the chef
He loved the local cuisine cooked by his mother.
He was born in 1982 in Italy. He got interested in cooking as he liked the local cuisine cooked by his mother in Italy when he was a child. After graduating from school, he improved his cooking skills at a restaurant in Italy, then came to Japan in 2007. He encountered the owner of the current restaurant while accumulating experience at a renowned Italian restaurant in Tokyo. In 2015, he made a decision to open a new restaurant with the owner and opened [Pizzeria Bar ARICCIA].
Thomas Pugliese
Thomas Pugliese
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Pizzeria Bar ARICCIA
Yomitan/Chatan, Okinawa
Italian/French / Pasta/Pizza
The Reasons Why I Recommend.
We recommend using the rich variety of fresh Okinawan fish, "Sashimi bowl of the seaman". All the fish that Mr. Tamaki is keenly cooked are deliciously cooked, and also excellent in compatibility with home-made shin soy sauce. Finally, drop the raw egg and eat it as extravagant seafood egg and eat it. Cospa is also very expensive, and I think that this dish can not be eaten elsewhere with this amount of money. The atmosphere in the store full of openness is also Good! It is such a shop that you want to repeat absolutely again.
Chef Thomas Pugliese’s Recommendation
2022-02-08
Pizzeria Bar ARICCIA
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Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
098-923-3304All reservations will be accepted via web form to ensure a smooth reservation process.
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Credit Card Accepted
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English menu / English-speaking staff / Free Wi-Fi / Lunch / Late-night service / No smoking / Western cutlery / Reservations / Child friendly / Large cocktail selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.