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Today, we are off to having really, really good pizza here in Japan or here in Tokyo.

At yung gumagawa ng mga pizza na ito ay mga kapayan ko, mga taga-pakulod.

Kaya ang habilidad sa mga Ilonggo.

Tilawan ta. Gutom na ko.

Itong pizza place na ito, voted siya as one of the best pizzerias in Asia.

And maraming marami siyang awards and it's so hard to get a table here.

Naserte na kami na may nag-open up.

Are you hungry?

Super!

Hindi talaga kami nag-lunch.

Ay, sorry. Hindi talaga kami nag-breakfast.

And 11.30 yung ating reservation. It's 11.17. We have 10 minutes.

It's super small. It's a 15-seater pizzeria, I believe.

Basta, I'm not quite sure but it's really, really small.

It's not easy to get a booking here.

So, who recommended this place?

Yuichi of Crosta Pizza.

And I believe Yuichi used to work here.

And one of the chefs here is one of his good friends.

And siya yung kababayan ko. Siya yung tagapakolod.

We haven't met personally pero matagal na kami nag-uusap.

Apparently sa IG.

No, tinignan ko yung thread namin. Matagal na pala kami nagpapuntuhan.

And finally, I'm gonna meet him.

And bilang isang ilonggo, I'm very proud of what he's done.

I mean, I looked at his feed.

Grabe, he's gone a long way. Tayo mga probinsyano boys, diba?

Like, naabod ka sa lampas sa bayan mo, malaking bagay na rin yan, diba?

So, and yung workplace niya, highly acclaimed, multi-awarded pizzeria.

So, respect, man. Props. Excited to meet you.

Dito na yata.

Mandarin. Mandarin, Oriental, Tokyo. Seat's on the 25th.

28th! Ah, 38th!

Mom has a seat.

You guys are gonna have your vows again.

Kasi yesterday you were late.

Buti lang you came home carrying food.

Lots of food. Peace offering.

Peace offering.

Makapatulong tayo sa lounge.

When we read it, my dad and mom said,

Hungry. Now we're like, shit.

We're dead.

Okay lang. Dad's visa was stamped.

Last trip namin, hindi na kami no-train. We just took the taxi.

We took the taxi, narapay 2,000 Yen.

Makin talaga, pero I need to...

The pizza bar on 38th.

Opens at 11.30 sharp.

We have two minutes.

Wait, is this? This is it, right?

Okay, kasi it looks really small sa photos.

Is that Paulo? Yes, that is.

Hi, hi, hi.

Kamusta?

Kamusta?

Nice to meet you again.

Nice to meet you again.

If you don't remember, nagkita kita sa...

Una sa Moshir, sa mga amigo ko.

Magdugay na kita guro.

Magdugay ka na de.

Magdugay na mga 10...

Sa Japan, 10 years na.

10 years ka na.

Oh, sorry.

My wife, Camille.

Of course, I follow you on Instagram.

Where's the baby dog, you know?

She's at home, Manila.

My mom, Hedy.

Paulo po.

Calyx.

Mick.

Gim.

We met before when I was working downstairs in the French kitchen.

I'm more like in the fine dining restaurants.

You love the pizza, why not work for the pizza, right?

Then, me and Yuchi, we did that 4 years together.

Here at the Pizza Bar.

Then after, it's...

Yeah, he said, best friends come over.

We're brothers from another mother.

And why Japan?

I mean, you're a chef.

You know what it feels like to be in Japan, to be a chef.

It's like the Disneyland for the chefs, right?

Correct, correct.

And produce...

From Bacol straight to Japan, right?

Straight to Japan, yes.

Or did you go somewhere else?

No, Japan straight, yes.

Local products.

Even farmers.

So, source local farmers is different from other countries for sure.

The way they take care of their ingredients is just another story.

And you will have it tonight.

Not today because we have a party table set here at the Pizza Bar.

Let's do it, chef.

Yes, thank you.

Thank you, thank you.

Our chef is Chef Daniele.

Okay.

He's the executive chef of the Pizza Bar.

And he's the one who brought the Pizza Bar 10 years ago.

Yes, so he looks out for the restaurant here in the building.

But this is his baby, you know?

When all stressed out and things, this is his happy place.

So he's gonna come to cook for you as well later.

Wow.

Amazing, amazing.

Hey, did we bring stickers?

Yes.

The chef said we should look at the view.

He's gonna order for us.

He's the chef.

Omakase style.

It's up to him now.

And then the head Italian chef is coming to cook, to make our pizza as well.

And he recommends while we are waiting, we should enjoy the view while there's no one yet.

Oh my God.

That is a view.

Wow.

You know when you look at the window, you get goosebumps.

Stunning.

Yes.

At the bar.

He's so passionate.

Wow.

But he's more of a French guy.

He's been here for 10 years.

He's been here for 10 years.

He's met his wife here.

She's Japanese.

She's Filipino but the wife's been here since she was 3 years old.

So she's really Japanese.

But she's Tagalog.

She's Tagalog.

So he said it's the same for us that the wife is Tagalog.

Tagalog.

It smells like calamansi.

It's not calamansi.

They call it chikwasa.

Chikwasa.

It's really good.

It's more of a Neapolitan style pizza where you get this soft and chewy pizza dough.

And all these Japanese, I'm sorry, all these pizzerias, are they mostly, are the chefs mostly Japanese?

Mostly Japanese, yes.

That they trade in Italy.

Wow.

Yes.

And I guess.

Like what I said, Japanese ingredients.

I mean you've been staying in Japan already.

Local food or restaurant in Japan is already elevated to another level just the food normally in Japan.

It's called the pizza ala pala.

So it's originally from Roma where you get the rectangular shaped pizza all by slices or by grams only.

Like ponchi and the pizzario.

So the chef is from Roma as well and he had the same idea as ponchi.

It's the pizza that he ate when he was younger and when he was a teenager and get all the past information before.

Here we just make it round and make it a Japanese more style pizzeria.

You've gone a long way from home.

Yes.

But my whole family is here as well.

Ah, they're here as well?

Yes, they're here as well.

So your dad, your mom is here?

Yes, they're here.

Okay.

My dad is part of Japanese.

That's why we dress like this.

Wow, look at those knife skills.

Love talking.

You know, I used to work with the National Blade here before.

Really?

Yes.

They sent me a lot of knives.

So this is a Japanese pizza cutter?

That is a Japanese pizza cutter.

It's made from Hiroshima where the guy originally makes combat knives.

Most of our items are organic, sustainable.

Chocolate!

Hello, chef.

Hello, how are you?

He's the OG mentor of Yuichi.

Oh, really?

For 11 years.

Wow, wow.

You trained him well.

He's doing a fine job in the Philippines.

I created it in the early days, back in 2013.

Yuichi was one of the first chefs, actually.

Oh, really?

He was 19.

He was 19?

He was 19 years old.

He was a kid, you know.

You look at some photos of him, it's so funny.

He's grown a lot with him.

Seeing him being recognized now, in his own town, it's really...

I'm really happy for him.

He was a curveball, I think.

We didn't see him coming.

At least, I didn't see him coming.

It's good, it's good.

I knew he was going to do well.

I knew he was going to do well.

His setup was right.

He found us lots of good partners.

He's looking after him.

He's so passionate.

He's going to continue to grow.

We met in Napoli.

Really?

There was a 50 top award ceremony for the world ranking.

We met there, we spent some time together.

He got awarded for the best pizza recipe in the world.

He did?

He did, yeah, he did.

We were awarded as well.

But seeing a young guy that worked with you for so long getting awarded, it's really...

It's amazing.

It comes back to you.

He taught me how to be a chef as well.

You probably know what I mean.

Yeah, yeah, of course.

You trained them well.

Very small pumpkin, very nice and sweet.

Simply bake it in the oven with some sage, butter, and some garlic.

Finish it with parmesan.

How's your pumpkin?

It's good, no?

Wow.

The tomatoes are so good.

I've never had tomatoes like this.

It's so good.

These tomatoes are amazing.

Remove the skin.

So the style of punching the dough is called the pizza ala pala style.

So they don't throw.

They don't throw it.

They do it very gently.

That's their style.

It's amazing, right?

They do it in front of you.

Then they bake it.

Thank you.

Serving you a pizza marinara and a pizza margherita first.

Okay.

So both are tomato based pizza.

Yeah.

This is a special tomato sauce from Italy.

It's a D.O.P tomato sauce.

It's a sun-dried tomato that only grows in this region.

Ah.

This is a marinara and this is a margherita with a little bit of cheese.

Okay.

For the marinara, we use Amori garlic as well.

A special garlic from Japan.

And finish it with some fresh marjoram.

For the buffalo mozzarella, we're using a fresh buffalo from Chiba.

It's an hour drive from Tokyo.

The farm has 40 buffaloes and they make fresh mozzarella for us everyday in the pizza bar.

Really?

Best cheese is best cheese.

We make this cheese at 3 a.m. in the morning.

Wow.

Everyday.

Everyday.

We buy 4 different cheeses from them.

Yogurt and goat cheese, buffalo cheese and mascarpone.

Oh my God.

My heart is racing.

I haven't even eaten yet.

Thank you.

Thank you.

My goodness.

This is the best.

I'll show you the chef's pizza cutter.

This is made from the Philippines.

You're familiar with Chef Balet?

Yeah.

I have a couple of Filipino brothers here as well.

My brother there is a Filipino as well.

He's a Filipino?

He's a Filipino. Come here, bro.

Hello, Chef.

Hello, how are you?

Good.

How are you, Chef?

Good, good, good. Are you from the Philippines?

Yeah, Filipino.

You're Filipino?

Filipino.

Really?

50%.

Half Japanese?

Half Taiwanese.

Really?

You've been here for a long time.

Chef, Dubai is quite far from the Philippines, right?

Japan is very close.

You know, there's no very good Filipino restaurant like here in Japan.

Sometimes, I make a pop-up or invite some friends to make a pop-up or one day make Filipino dishes.

There's a lot of Filipinos in Japan.

Okay, let's do it.

Let's do a pop-up.

We just have to schedule it.

This is amazing.

Thank you very much.

I want to die.

It's delicious.

It's so delicious.

It's so hot.

I want to cry.

Thank you.

This is what you guys are famous for, right?

Yes.

Four kinds of cheese?

Four kinds of cheese.

Some fresh truffles.

The what?

It's called the Kitschino.

Kitschino.

Kitschino.

What I really want to see is the slicing of chives or spring onions in a Japanese trained chef.

From here, I can already smell it.

It's like your typical sandwich pizza.

Cheese sandwich.

I don't think this is typical.

I think this is excellent.

It looks like one but it's amazing this one.

Japanese spring onions.

What the?

It's my first time to eat this.

It's so good.

It's my first time to taste this combination.

Oh, it's here.

That is?

Fresh truffle.

This is autumn truffle from Italy.

This is so good.

If it's in Ilonggo, it's so good.

It's so good.

I want to buy one of this.

Kalinteng and I already bought one.

Okay, you go first.

I've never had this much truffle.

Camille helped me.

She's never had so much truffle on a piece of bread.

On anything.

On anything.

What is it babe?

You're speechless.

It's like a grilled cheese sandwich.

It's on a different level.

That's all truffle.

This is my favorite.

Chef Paquero's Lantang.

They have a camp.

Ninong Rai.

That's why I like camping.

There's a lot of camping culture here.

There's a lot here.

It's light but it's not that heavy.

This is good.

My wife is afraid of outdoors.

The crust of this bread is insane.

It's the most luxurious cheese.

Sandwich.

I've ever had.

The other one will be mushroom pizza.

With porcini from Europa.

Finish it with Sicilian salt.

Madagascan pepper.

Homemade mushroom oil.

Porcini oil.

Homemade mushroom powder.

It's good.

Cheese based pizza with black figs.

Where are the figs from here?

Sado Island.

From Niigata, a little bit more from Japan.

The prosciutto is from Nagano.

We have a prosciutto maker from Nagano.

His name is Aki Osam.

He's originally trained by the Joselito people.

So the prosciutto is very close to the Spanish Joselito prosciutto.

But he's using Japanese pork for this one.

He uses a special pork called Gentong.

A 15 year old balsamico.

15 years old balsamico.

Thank you.

This is the training of Chef Daniele.

Amazing.

Grab your cheese.

It's special.

So you're super excited about that one.

Look at the chef's reaction already.

I'm panting like this.

Where did you get the prosciutto from?

Japan, from Nagano.

A little bit northern part of Tokyo.

It has a distinct taste.

It's sweet as well.

It's like Cusirito.

Yeah.

And they have another kind of fish.

A colored one.

It's a different kind of fish.

It's a different season.

It wasn't a dark fish.

It was a light fish.

So delicious.

It really just sits 8 people.

Hence the long wait list to sit by the kitchen.

It's a different experience when the chef is cooking in front of you.

And they do it with so much passion.

You can really feel it when they eat.

That's what we usually say.

But it's the honest truth.

That's it actually.

The ingredient to good food.

You gotta love what you do.

Instead of the classic 4 cheese pizza, we use 6 cheese in here.

So it's called safe for Maggi.

And together with this pizza, we have honey from Iwate.

And organic honey mixed together with some fresh truffle and a little bit of white vinegar.

Cheese. Okay. Let's do it.

I don't wanna eat it. I just wanna smell it.

And feel it.

Pizza made with so much love and precision.

Okay. Now try it with this one.

I'm trying to process it.

This is honey truffle, right?

Honey truffle.

Truffle honey.

Honey from Iwate.

Mixed with truffle and a little bit of...

Just a little bit.

Cherry vinegar.

Oh wow.

Oh my god. Can I eat now?

Yes, yes, yes.

My favorite is the first two and this one.

And this one.

The cheese one.

So you're more of the classic...

Yeah.

Me as well. I love the marinara the most.

It's just I guess...

Not really.

I could just tell every ingredient that you put.

Even though I don't know...

What.

I mean I don't know everything but...

Like you can denote...

Details, details, details.

The way the pizza works,

you see some bubbles in there in the pizza dough, right?

Not just on the ear.

On the inside of the pizza dough,

this is like air bubbles.

That's where all the flavor goes in.

Lightness.

When you bite, this is super light here.

This is not super light.

All the...

The mists in perfection.

Becoming perfect pizza.

Wow.

I learned a lot of things today.

I really like the pizzini.

Wow.

Pop it.

I already ate a lot.

Wow.

It's so upbeat.

If you can see it.

An amazing meal.

Thank you so much, chef.

Very good.

Wow, this is Pao.

Sometimes you can see a cook

who's been in the kitchen for 10 years

but his passion is still amazing.

It's still amazing.

He's so alive.

It's his day off today.

He worked on his day off.

Just to serve us.

We're also like that.

When we have a visitor.

When we have...

I guess we're like that.

I guess that's our language.

That's how we show our appreciation and respect to each other.

By serving them.

Service and food.

Food is the Filipino's love language, I believe.

Yeah.

And this is amazing.

You know, he's made it.

He's here.

He's amazing.

He's respected.

He's good.

The head chef, executive chef, loves him.

He speaks French, Italian, Spanish.

All because of work.

Because he loves it.

Thank you.

Do you know that it's chef Paolo's day off today?

He came in.

So, I'm not working.

I'm sorry.

I'm just having fun here.

Caramelized sauce.

Some Italian biscotti.

Our homemade vanilla ice.

Fresh shot of cream on the top.

He's been to our bar before.

And he was 18 at that time?

14.

Huh?

14?

He was 14 when he entered the bar.

Of course.

He was 14 when he said that.

Wow.

That's how it is.

Thank you very much.

He's a spokesperson.

Oh, for the stickers.

Thank you.

I'll just bring some t-shirts.

No problem.

No problem.

Thank you very much.

There's Sarsa.

Kuya.

Filipino Forward.

He's gonna build my bicycle.

100%.

He bikes to work everyday.