00:43.1
Hindi talaga kami nag-lunch.
00:45.1
Ay, sorry. Hindi talaga kami nag-breakfast.
00:49.1
And 11.30 yung ating reservation. It's 11.17. We have 10 minutes.
00:58.1
It's super small. It's a 15-seater pizzeria, I believe.
01:02.1
Basta, I'm not quite sure but it's really, really small.
01:05.1
It's not easy to get a booking here.
01:08.1
So, who recommended this place?
01:10.1
Yuichi of Crosta Pizza.
01:12.1
And I believe Yuichi used to work here.
01:14.1
And one of the chefs here is one of his good friends.
01:18.1
And siya yung kababayan ko. Siya yung tagapakolod.
01:23.1
We haven't met personally pero matagal na kami nag-uusap.
01:27.1
Apparently sa IG.
01:28.1
No, tinignan ko yung thread namin. Matagal na pala kami nagpapuntuhan.
01:32.1
And finally, I'm gonna meet him.
01:35.1
And bilang isang ilonggo, I'm very proud of what he's done.
01:43.1
I mean, I looked at his feed.
01:44.1
Grabe, he's gone a long way. Tayo mga probinsyano boys, diba?
01:48.1
Like, naabod ka sa lampas sa bayan mo, malaking bagay na rin yan, diba?
01:57.1
So, and yung workplace niya, highly acclaimed, multi-awarded pizzeria.
02:05.1
So, respect, man. Props. Excited to meet you.
02:20.1
Mandarin. Mandarin, Oriental, Tokyo. Seat's on the 25th.
02:34.1
You guys are gonna have your vows again.
02:37.1
Kasi yesterday you were late.
02:40.1
Buti lang you came home carrying food.
02:43.1
Lots of food. Peace offering.
02:49.1
Makapatulong tayo sa lounge.
02:51.1
When we read it, my dad and mom said,
02:54.1
Hungry. Now we're like, shit.
03:00.1
Okay lang. Dad's visa was stamped.
03:04.1
Last trip namin, hindi na kami no-train. We just took the taxi.
03:07.1
We took the taxi, narapay 2,000 Yen.
03:13.1
Makin talaga, pero I need to...
03:16.1
The pizza bar on 38th.
03:21.1
Opens at 11.30 sharp.
03:24.1
We have two minutes.
03:33.1
Wait, is this? This is it, right?
03:37.1
Okay, kasi it looks really small sa photos.
03:46.1
Is that Paulo? Yes, that is.
03:54.1
Nice to meet you again.
03:56.1
Nice to meet you again.
03:57.1
If you don't remember, nagkita kita sa...
03:59.1
Una sa Moshir, sa mga amigo ko.
04:02.1
Magdugay na kita guro.
04:04.1
Magdugay ka na de.
04:05.1
Magdugay na mga 10...
04:06.1
Sa Japan, 10 years na.
04:10.1
My wife, Camille.
04:11.1
Of course, I follow you on Instagram.
04:13.1
Where's the baby dog, you know?
04:15.1
She's at home, Manila.
04:22.1
We met before when I was working downstairs in the French kitchen.
04:25.1
I'm more like in the fine dining restaurants.
04:28.1
You love the pizza, why not work for the pizza, right?
04:31.1
Then, me and Yuchi, we did that 4 years together.
04:35.1
Here at the Pizza Bar.
04:36.1
Then after, it's...
04:37.1
Yeah, he said, best friends come over.
04:39.1
We're brothers from another mother.
04:44.1
I mean, you're a chef.
04:45.1
You know what it feels like to be in Japan, to be a chef.
04:49.1
It's like the Disneyland for the chefs, right?
04:52.1
Correct, correct.
04:54.1
From Bacol straight to Japan, right?
04:55.1
Straight to Japan, yes.
04:56.1
Or did you go somewhere else?
04:57.1
No, Japan straight, yes.
05:01.1
So, source local farmers is different from other countries for sure.
05:05.1
The way they take care of their ingredients is just another story.
05:09.1
And you will have it tonight.
05:10.1
Not today because we have a party table set here at the Pizza Bar.
05:14.1
Let's do it, chef.
05:16.1
Thank you, thank you.
05:18.1
Our chef is Chef Daniele.
05:21.1
He's the executive chef of the Pizza Bar.
05:24.1
And he's the one who brought the Pizza Bar 10 years ago.
05:28.1
Yes, so he looks out for the restaurant here in the building.
05:32.1
But this is his baby, you know?
05:34.1
When all stressed out and things, this is his happy place.
05:37.1
So he's gonna come to cook for you as well later.
05:41.1
Amazing, amazing.
05:43.1
Hey, did we bring stickers?
05:46.1
The chef said we should look at the view.
05:55.1
He's gonna order for us.
05:59.1
It's up to him now.
06:01.1
And then the head Italian chef is coming to cook, to make our pizza as well.
06:07.1
And he recommends while we are waiting, we should enjoy the view while there's no one yet.
06:21.1
You know when you look at the window, you get goosebumps.
06:34.1
He's so passionate.
06:36.1
But he's more of a French guy.
06:39.1
He's been here for 10 years.
06:41.1
He's been here for 10 years.
06:42.1
He's met his wife here.
06:45.1
She's Filipino but the wife's been here since she was 3 years old.
06:51.1
So she's really Japanese.
06:54.1
But she's Tagalog.
06:56.1
So he said it's the same for us that the wife is Tagalog.
07:07.1
It smells like calamansi.
07:09.1
It's not calamansi.
07:10.1
They call it chikwasa.
07:14.1
It's really good.
07:15.1
It's more of a Neapolitan style pizza where you get this soft and chewy pizza dough.
07:20.1
And all these Japanese, I'm sorry, all these pizzerias, are they mostly, are the chefs mostly Japanese?
07:29.1
Mostly Japanese, yes.
07:30.1
That they trade in Italy.
07:34.1
Like what I said, Japanese ingredients.
07:37.1
I mean you've been staying in Japan already.
07:40.1
Local food or restaurant in Japan is already elevated to another level just the food normally in Japan.
07:50.1
It's called the pizza ala pala.
07:53.1
So it's originally from Roma where you get the rectangular shaped pizza all by slices or by grams only.
08:00.1
Like ponchi and the pizzario.
08:02.1
So the chef is from Roma as well and he had the same idea as ponchi.
08:06.1
It's the pizza that he ate when he was younger and when he was a teenager and get all the past information before.
08:17.1
Here we just make it round and make it a Japanese more style pizzeria.
08:23.1
You've gone a long way from home.
08:26.1
But my whole family is here as well.
08:28.1
Ah, they're here as well?
08:29.1
Yes, they're here as well.
08:32.1
So your dad, your mom is here?
08:33.1
Yes, they're here.
08:35.1
My dad is part of Japanese.
08:38.1
That's why we dress like this.
08:41.1
Wow, look at those knife skills.
08:44.1
You know, I used to work with the National Blade here before.
08:49.1
They sent me a lot of knives.
08:52.1
So this is a Japanese pizza cutter?
08:54.1
That is a Japanese pizza cutter.
08:57.1
It's made from Hiroshima where the guy originally makes combat knives.
09:04.1
Most of our items are organic, sustainable.
09:14.1
Hello, how are you?
09:16.1
He's the OG mentor of Yuichi.
09:21.1
You trained him well.
09:22.1
He's doing a fine job in the Philippines.
09:26.1
I created it in the early days, back in 2013.
09:29.1
Yuichi was one of the first chefs, actually.
09:34.1
He was 19 years old.
09:35.1
He was a kid, you know.
09:36.1
You look at some photos of him, it's so funny.
09:39.1
He's grown a lot with him.
09:41.1
Seeing him being recognized now, in his own town, it's really...
09:46.1
I'm really happy for him.
09:50.1
He was a curveball, I think.
09:52.1
We didn't see him coming.
09:53.1
At least, I didn't see him coming.
09:56.1
It's good, it's good.
09:57.1
I knew he was going to do well.
09:59.1
I knew he was going to do well.
10:01.1
His setup was right.
10:03.1
He found us lots of good partners.
10:06.1
He's looking after him.
10:09.1
He's so passionate.
10:11.1
He's going to continue to grow.
10:14.1
We met in Napoli.
10:17.1
There was a 50 top award ceremony for the world ranking.
10:24.1
We met there, we spent some time together.
10:26.1
He got awarded for the best pizza recipe in the world.
10:32.1
He did, yeah, he did.
10:34.1
We were awarded as well.
10:35.1
But seeing a young guy that worked with you for so long getting awarded, it's really...
10:43.1
It comes back to you.
10:44.1
He taught me how to be a chef as well.
10:46.1
You probably know what I mean.
10:48.1
Yeah, yeah, of course.
10:50.1
You trained them well.
10:53.1
Very small pumpkin, very nice and sweet.
10:55.1
Simply bake it in the oven with some sage, butter, and some garlic.
10:58.1
Finish it with parmesan.
11:04.1
How's your pumpkin?
11:20.1
The tomatoes are so good.
11:26.1
I've never had tomatoes like this.
11:30.1
These tomatoes are amazing.
11:40.1
So the style of punching the dough is called the pizza ala pala style.
11:46.1
So they don't throw.
11:48.1
They don't throw it.
11:50.1
They do it very gently.
11:52.1
That's their style.
11:55.1
It's amazing, right?
11:56.1
They do it in front of you.
11:58.1
Then they bake it.
12:15.1
Serving you a pizza marinara and a pizza margherita first.
12:19.1
So both are tomato based pizza.
12:22.1
This is a special tomato sauce from Italy.
12:25.1
It's a D.O.P tomato sauce.
12:27.1
It's a sun-dried tomato that only grows in this region.
12:32.1
This is a marinara and this is a margherita with a little bit of cheese.
12:38.1
For the marinara, we use Amori garlic as well.
12:41.1
A special garlic from Japan.
12:44.1
And finish it with some fresh marjoram.
12:46.1
For the buffalo mozzarella, we're using a fresh buffalo from Chiba.
12:51.1
It's an hour drive from Tokyo.
12:53.1
The farm has 40 buffaloes and they make fresh mozzarella for us everyday in the pizza bar.
13:00.1
Best cheese is best cheese.
13:03.1
We make this cheese at 3 a.m. in the morning.
13:09.1
We buy 4 different cheeses from them.
13:12.1
Yogurt and goat cheese, buffalo cheese and mascarpone.
13:18.1
My heart is racing.
13:21.1
I haven't even eaten yet.
13:40.1
This is the best.
13:41.1
I'll show you the chef's pizza cutter.
13:43.1
This is made from the Philippines.
13:45.1
You're familiar with Chef Balet?
13:49.1
I have a couple of Filipino brothers here as well.
13:51.1
My brother there is a Filipino as well.
13:56.1
He's a Filipino. Come here, bro.
13:59.1
Hello, how are you?
14:01.1
How are you, Chef?
14:02.1
Good, good, good. Are you from the Philippines?
14:13.1
You've been here for a long time.
14:22.1
Chef, Dubai is quite far from the Philippines, right?
14:26.1
Japan is very close.
14:27.1
You know, there's no very good Filipino restaurant like here in Japan.
14:33.1
Sometimes, I make a pop-up or invite some friends to make a pop-up or one day make Filipino dishes.
14:41.1
There's a lot of Filipinos in Japan.
14:43.1
Okay, let's do it.
14:45.1
Let's do a pop-up.
14:47.1
We just have to schedule it.
14:50.1
Thank you very much.
14:54.1
It's so delicious.
15:04.1
This is what you guys are famous for, right?
15:06.1
Four kinds of cheese?
15:07.1
Four kinds of cheese.
15:09.1
Some fresh truffles.
15:12.1
It's called the Kitschino.
15:18.1
What I really want to see is the slicing of chives or spring onions in a Japanese trained chef.
15:32.1
From here, I can already smell it.
15:45.1
It's like your typical sandwich pizza.
15:52.1
I don't think this is typical.
15:54.1
I think this is excellent.
15:55.1
It looks like one but it's amazing this one.
16:03.1
Japanese spring onions.
16:09.1
It's my first time to eat this.
16:13.1
It's my first time to taste this combination.
16:22.1
This is autumn truffle from Italy.
16:29.1
If it's in Ilonggo, it's so good.
16:33.1
I want to buy one of this.
16:38.1
Kalinteng and I already bought one.
16:40.1
Okay, you go first.
16:42.1
I've never had this much truffle.
16:44.1
Camille helped me.
16:45.1
She's never had so much truffle on a piece of bread.
17:02.1
You're speechless.
17:06.1
It's like a grilled cheese sandwich.
17:10.1
It's on a different level.
17:16.1
That's all truffle.
17:28.1
This is my favorite.
17:29.1
Chef Paquero's Lantang.
17:30.1
They have a camp.
17:35.1
That's why I like camping.
17:38.1
There's a lot of camping culture here.
17:41.1
There's a lot here.
17:43.1
It's light but it's not that heavy.
17:48.1
My wife is afraid of outdoors.
17:53.1
The crust of this bread is insane.
18:04.1
It's the most luxurious cheese.
18:09.1
The other one will be mushroom pizza.
18:11.1
With porcini from Europa.
18:23.1
Finish it with Sicilian salt.
18:25.1
Madagascan pepper.
18:28.1
Homemade mushroom oil.
18:32.1
Homemade mushroom powder.
18:50.1
Cheese based pizza with black figs.
18:56.1
Where are the figs from here?
19:01.1
From Niigata, a little bit more from Japan.
19:03.1
The prosciutto is from Nagano.
19:05.1
We have a prosciutto maker from Nagano.
19:07.1
His name is Aki Osam.
19:09.1
He's originally trained by the Joselito people.
19:12.1
So the prosciutto is very close to the Spanish Joselito prosciutto.
19:17.1
But he's using Japanese pork for this one.
19:20.1
He uses a special pork called Gentong.
19:26.1
A 15 year old balsamico.
19:30.1
15 years old balsamico.
19:37.1
This is the training of Chef Daniele.
19:58.1
Grab your cheese.
20:08.1
So you're super excited about that one.
20:10.1
Look at the chef's reaction already.
20:13.1
I'm panting like this.
20:18.1
Where did you get the prosciutto from?
20:21.1
Japan, from Nagano.
20:22.1
A little bit northern part of Tokyo.
20:24.1
It has a distinct taste.
20:27.1
It's sweet as well.
20:30.1
It's like Cusirito.
20:35.1
And they have another kind of fish.
20:40.1
It's a different kind of fish.
20:42.1
It's a different season.
20:44.1
It wasn't a dark fish.
20:45.1
It was a light fish.
20:49.1
It really just sits 8 people.
20:52.1
Hence the long wait list to sit by the kitchen.
20:56.1
It's a different experience when the chef is cooking in front of you.
21:01.1
And they do it with so much passion.
21:04.1
You can really feel it when they eat.
21:06.1
That's what we usually say.
21:08.1
But it's the honest truth.
21:11.1
That's it actually.
21:12.1
The ingredient to good food.
21:17.1
You gotta love what you do.
21:19.1
Instead of the classic 4 cheese pizza, we use 6 cheese in here.
21:23.1
So it's called safe for Maggi.
21:25.1
And together with this pizza, we have honey from Iwate.
21:28.1
And organic honey mixed together with some fresh truffle and a little bit of white vinegar.
21:35.1
Cheese. Okay. Let's do it.
21:49.1
I don't wanna eat it. I just wanna smell it.
21:54.1
Pizza made with so much love and precision.
22:12.1
Okay. Now try it with this one.
22:19.1
I'm trying to process it.
22:20.1
This is honey truffle, right?
22:25.1
Honey from Iwate.
22:27.1
Mixed with truffle and a little bit of...
22:30.1
Just a little bit.
22:39.1
Oh my god. Can I eat now?
22:44.1
My favorite is the first two and this one.
22:50.1
So you're more of the classic...
22:54.1
Me as well. I love the marinara the most.
22:56.1
It's just I guess...
23:01.1
I could just tell every ingredient that you put.
23:03.1
Even though I don't know...
23:06.1
I mean I don't know everything but...
23:09.1
Like you can denote...
23:11.1
Details, details, details.
23:14.1
The way the pizza works,
23:15.1
you see some bubbles in there in the pizza dough, right?
23:18.1
Not just on the ear.
23:19.1
On the inside of the pizza dough,
23:21.1
this is like air bubbles.
23:22.1
That's where all the flavor goes in.
23:25.1
When you bite, this is super light here.
23:27.1
This is not super light.
23:30.1
The mists in perfection.
23:32.1
Becoming perfect pizza.
23:35.1
I learned a lot of things today.
23:37.1
I really like the pizzini.
23:42.1
I already ate a lot.
23:46.1
If you can see it.
23:50.1
Thank you so much, chef.
23:55.1
Wow, this is Pao.
23:57.1
Sometimes you can see a cook
24:00.1
who's been in the kitchen for 10 years
24:02.1
but his passion is still amazing.
24:04.1
It's still amazing.
24:06.1
It's his day off today.
24:08.1
He worked on his day off.
24:10.1
Just to serve us.
24:12.1
We're also like that.
24:13.1
When we have a visitor.
24:17.1
I guess we're like that.
24:19.1
I guess that's our language.
24:21.1
That's how we show our appreciation and respect to each other.
24:28.1
Service and food.
24:31.1
Food is the Filipino's love language, I believe.
24:35.1
And this is amazing.
24:38.1
You know, he's made it.
24:48.1
The head chef, executive chef, loves him.
24:53.1
He speaks French, Italian, Spanish.
24:59.1
All because of work.
25:00.1
Because he loves it.
25:05.1
Do you know that it's chef Paolo's day off today?
25:09.1
So, I'm not working.
25:11.1
I'm just having fun here.
25:14.1
Caramelized sauce.
25:15.1
Some Italian biscotti.
25:17.1
Our homemade vanilla ice.
25:19.1
Fresh shot of cream on the top.
25:24.1
He's been to our bar before.
25:27.1
And he was 18 at that time?
25:32.1
He was 14 when he entered the bar.
25:36.1
He was 14 when he said that.
25:42.1
That's how it is.
25:46.1
Thank you very much.
25:48.1
He's a spokesperson.
25:49.1
Oh, for the stickers.
25:51.1
I'll just bring some t-shirts.
25:55.1
Thank you very much.
26:00.1
Filipino Forward.
26:02.1
He's gonna build my bicycle.
26:04.1
He bikes to work everyday.
