Chef Yuichi Abellare Ito led the kitchen at Pizza Bar on 38th at the Mandarin Oriental Tokyo, which was named the number one pizza restaurant in Japan, ranked number 3 in Asia Pacific, and number 16 in the world by 50 Top Pizza. Today, this Japanese-Filipino chef has found his way back and is eager to help elevate the pizza scene in the country, a place he also calls home.

“People here talk about the “talent drain” in the Philippines–where many extremely talented Filipinos leave the country in order to get recognition and success elsewhere. Hopefully, we are ushering in a new era of F&B in the Philippines where the best global talent returns home for greater opportunities and to help put this wonderful country on the global culinary map,” adds Thomas Woudwyk, co-owner of Crosta Pizzeria.

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Having been raised in Japan and with a penchant for Italian cuisine, chef Ito brings a unique set of senses and a fine-tuned level of expertise to Crosta. Together they aim to push the brand to new heights and give diners in the Philippines access to pizzas they have not been able to enjoy before.

Keep an eye out for juicy new releases, as they skilfully showcase a variety of regional pizza styles from across the rich landscape of Italy. Some that have already launched as of late are Spigaroli Culatello di Zibello DOP with Tasmanian black cherries and crema di Gorgonzola; Crosta house-made pancetta with goat cheese, pumpkin, mortadella, stracciatella and pistachio; and a marinara with bagna cauda and Codesa Cantabrian anchovies. 

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Through chef Ito’s introduction of Japanese-Italian flavours to the menu and a strict appreciation for technique, Crosta Pizzeria’s loyal fans should expect nothing short of surprising flavour combinations as well as elevated versions of their tried and tested favourite pies.

“We are aligned in aspects for our pizzas, such as using ancient flour blends, and creating interesting textures and flavours that have no rules. This was something that had been challenging while working in a conservative country such as Japan. To say that I am excited about the future of pizza in the Philippines is an understatement,” shares chef Ito.

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With experience as the sous chef at the Mandarin Oriental Tokyo and helming Pizza Bar on 38th, at not even 30 years of age, he has already garnered a range of impressive honours from the Michelin Guide’s Bib Gourmand, Gambero Rosso Tre Spicchi, Tablelog and more, but has not lost the reason behind why he loves to cook. Accolades aside, the unadulterated passion for a darn good meal powered by quality produce connects the team at Crosta to chef Ito. Prepare yourselves for memorable meals and unexpected discoveries, as there is much more to come.

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