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

Margherita

Highlights: great presentation, good aroma (basil stands out)

Lowlights: only okay texture and taste

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

Funghi

Highlights: great presentation

Lowlights: below average taste, flavor balance of toppings is off

Verdi

Highlights: another well presented pizza

Lowlights: drier than the other pizzas

Final Rating

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