Review excerpt: Hazama is self-taught and has even entered pizza competitions in Italy. He prefers to follow his own path, rather than any Neapolitan orthodoxy, as you can tell from his pizzas at Pizzeria Bakka M’unica: one includes salsiccia (sausage) and hanjuku (soft-boiled) egg, another comes with prosciutto, arugula and white truffle oil.
He used to operate out of a mobile pizza truck, and for a while was a fixture in Shibuya’s backstreets. He still has the truck, but his new brick oven delivers much more consistent results. He has also joined up with a chef friend who puts together more than adequate antipasti and pasta dishes. Better yet, they have a fridge crammed with craft beer, both local and imported. It isn’t what you’d expect in this quiet neighborhood. And it’s certainly impressive.