One Person. One Pizzeria. Delivering ‘Affordable × Authentic’ through oven design.

Background: Offering High-Quality Pizza at Low Prices

With that strong vision in mind, the owner of Italian Pizzeria Tatsu in Tokyo’s Itabashi Ward came to our Iga showroom.

At first, he was considering the Chiaro Series oven. But after carefully comparing the results with a wood-fired oven in a test bake—looking at the aroma, the airiness of the crust, and the balance of moisture, he decided to go with a genuine pizza oven.

Solution: Great Pizza Starts with “Great Tools”

Pizza is made from the simplest of ingredients—flour, yeast, water, and salt—plus the mixer and the oven. That’s why compromising on even one element takes you further away from the ideal.

To consistently bake a high-quality pizza, a genuine oven is essential—one with excellent heat retention, a balanced top and bottom heat, and a floor that reaches the right temperature quickly. The owner knew that to deliver the kind of pizza he envisioned, he would need to invest in a true professional oven, even though he initially expressed concerns about the budget.

Operational Design: A One-Man Pizzeria with a Ticketing System

The difference between a pizza oven and a traditional wood-fired oven shows not only in taste but also in price. Although there were budget constraints, the owner’s strong determination to install a high-quality wood-fired oven moved us to support him in securing a loan and proceeding with its purchase.

To keep prices affordable, the restaurant was designed from the start to be run by a single operator. To streamline accounting, we also supported the introduction of a ticketing machine—something rarely seen in pizzerias.

The owner, Tatsuhiko, even took part in the interior construction himself, carefully refining the workflow and seating layout. The result was a cost-efficient one-man operation with no wasted steps, from preparation to service.

Message from the Owner (Head Chef)

“This pizza oven has excellent heat retention, and the strength of its radiant heat is incredibly reliable. Being able to bake a pizza at 400°C in under a minute is also a huge advantage. It feels as if the natural minerals from the volcanic stone are absorbed into the dough, and I often receive compliments specifically about the crust. Hearing people—from children to international guests—say, ‘The crust is delicious’ truly makes me happy.”

Results After Implementation

• Higher turnover and consistency with short-time, high-temperature baking.
• Stable, reliable texture—crispy on the outside, moist on the inside—thanks to excellent heat retention and radiant performance.
• Reduced workload for solo operation through the combination of a ticketing machine and smart workflow design.
• Maximized return on investment by building confidence in equipment selection through side-by-side test baking comparisons.

“Authenticity, even solo. Quality, even at an affordable price.”

—We turn those ambitions into reality.

Share details such as your seating, expected price range, peak-time output, dough formula (hydration and fermentation time), and kitchen layout or photos. Based on this, we’ll create an actionable plan you can start on right away—covering oven setup, temperature ranges, baking profiles, and even operational design with ticketing systems and order flow.

Even small questions are welcome. Feel free to reach out via phone, LINE, or email listed below.