What drew chef Kenji Akai to pizza was its simplicity, being a complete meal in a single dish. He’s passionate about Neapolitan pizza baked in a firewood oven and uses Italian wheat for lightness and fragrance in the crust. The popular item on the menu is the D.O.C. Pizza of buffalo mozzarella, dried cherry tomato and basil. His experience in Italian cuisine is also evident in the home-style Italian sausage and chargrilled dishes.