From the Classroom to the Pizza Oven—Building a Thatched-Roof Pizzeria from Scratch.

From a 200-year thatched-roof family home to the enduring heritage of Neapolitan pizza.

Sakaya—a stone-oven pizza and coffee shop nestled in Kayabuki-no-Sato, a nationally designated preservation district in Miyama, Kyoto.

After retiring as a schoolteacher, he chose to begin his second life by opening a pizzeria.

Inside the thatched-roof building, which offers the warmth and comfort of a traditional family home, guests can relax and enjoy pizza and coffee in a truly welcoming atmosphere.

Background: Starting a Second Life from Scratch

After retiring from a long career as a teacher, Mr. Nakano turned to us with a dream: “One day, I want to have my own restaurant.” With no background in pizza-making, his journey began at our Iga showroom, where test bakes helped transform a vague idea into a clear vision.

At Smart Innovations, we are not chefs—but we are experts in ovens and kitchen equipment. By breaking down the steps of opening a restaurant, visualizing the process, and connecting him with the right partners, we built the foundation that turned his passion into a plan ready for success.

Support: Expert Coaching and Post-Sales

For the technical side of pizza-making, we arranged coaching with a partnered craftsman. Lessons were tailored to Mr. Nakano’s wishes—his vision for the restaurant style, expected serving volume, and preferred dough texture. He received an optimized dough recipe and hands-on guidance in shaping and baking.

Even after opening, we continued to support him—by phone or on-site—whenever issues arose. From oven handling and temperature ranges to prep volumes, we helped fine-tune operations. The result: from starting with no experience, he built a system that delivers consistent quality and speed. Today, Mr. Nakano can proudly call himself a pizzaiolo.

From Owner-Chef Nakano

I was truly impressed by how well this pizza oven bakes. Crispy on the outside and chewy on the inside—the customers often say, “It’s so light and easy to eat.” The spacious interior of the oven also gives me great confidence in the baking process. Combined with the thatched-roof setting, it has brought me closer to the ideal I had in mind: serving honest, delicious pizza in a warm and welcoming space.

Results After Implementation

• Opening a Restaurant in a Short Time, Even Without Experience
• Consistent ‘Crispy Outside, Chewy Inside’ Through Superior Heat Flow and Oven Space.
• Stable Quality and Operations Through Ongoing Support

Is it possible to start from scratch?

——Yes, you can. If you share your restaurant concept along with current floor plans or photos, we can provide you with a clear roadmap—from test baking at our showroom to key points in equipment selection.

Even the smallest questions are welcome. Feel free to reach out by phone, LINE, or email listed below.