Sanjusan

Sanjusan

Japanese-Italian Fusion

We dined out at Sanjusan for an interesting take on pizza. The combination of Japanese and Italian flavors is not the only unique piece of these pies. Sanjusan preps their dough with a sourdough starter, mixes more than wheat by including rye, and salts the cooking surface to bake the salt into the bottom of their pizzas. We tested four of their creations

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Photo by Josiah Jorgensen

Margherita

Highlights: great presentation, good aroma (basil stands out)
Lowlights: only okay texture and taste
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Josh's Thoughts

Photo by Josiah Jorgensen

The Isaac Becker

Highlights: excellent taste and texture
Lowlights: not good to handle, presentation needs a bit of improvement to match up with its level of taste
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Photo by Josiah Jorgensen

Funghi

Highlights: great presentation
Lowlights: below average taste, flavor balance of toppings is off
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Our Thoughts

Photo by Tony Esho

Verdi

Highlights: another well presented pizza
Lowlights: drier than the other pizzas
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Our Thoughts

Sanjusan

Pizzas Reviewed: Margherita, The Isaac Becker, Funghi, Verdi

Try it yourself

Final Rating

for all subscribers

Margherita 3.5 / 5

Critiqued by: Tony, Josiah, Megan, Josh, Travis

The Isaac Becker 4.1 / 5

Critiqued by: Tony, Josiah, Megan, Josh, Travis

Funghi 3.1 / 5

Critiqued by: Tony, Josiah, Megan, Josh, Travis

Verdi 3.2 / 5

Critiqued by: Tony, Josiah, Megan, Josh, Travis

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