Cono Pizzeria/ CLOSED

Is Kurashiki city in Okayama Prefecture turning into a pizza heaven?  I use to swear by La Cenetta, but my visit to Cono Pizzeria, I added one more point on my good pizza map of Japan.

I’ve biked in front of the shop a couple of times this summer without noticing it, so I am so happy and thankful that a fellow English teacher  pointed me in the direction of Cono Pizzeria. ( Facebook and the internet does make your life better and it’s not a whole waste of time!!!)

Cono Pizzeria is actually very close to La Cenetta and the Bikan area. It’s about 1 km from the station and the shop has only one parking space which is pretty much like playing the lottery.   I parked at the big touristy paying parking next to it.

The restaurant is located in a slim building and occupies two floors.  The first floor is the kitchen and the second floor is the eating space.

Pizza can be ordered for take out or eaten upstair.  I ordered a diavola pizza and and my wife got the Sicile.

The deco is pretty spartan and minimalist chic which makes me very happy.

While La Cenetta is decorated with stuff from Italy, Cono is a very clean space where the pizza is the most colorful item in the room.

The second floor has a great view of the street if you like people or car watching.


I went down to see the cooking of my pizza.  I was told that the mozzarella cheese and the tomato sauce are imported from Italy. To my great surprise, the lady pointed out that the huge pizza oven was also imported from Italy.

You can see Napoli written right over the oven door.

Does it get better than this?

Well it did when they got my pizza out of the oven. The pizza is served in a sturdy cardboard plate on a metallic tray. I am a sucker for minimalist design and it can’t get better.

The pizza itself is actually minimalist, don’t go there if you are into Pizza Hut. It’s a thin pizza with simply a dash of sauce, a bit of of mozzarella and parmesan, hot pepper and hot salumi.  My wife pizza was anchovies, capers and oregano.

Both pizza were in my sense pure pizza pleasure, the kind of kick you get from eating pizza in Italy which I did on numerous occasions.  The crust was also quite memorable.

I am definitely going back to try the rest of the menu and I strongly suggest you head out to Pizzeria Cono to enjoy it for yourself.

Out of curiosity I asked the chef where he learned how to make pizza, he told me that he learned in Okayama City.  The guy knows what he is doing and he won himself a new customer.  (their web site is pretty simple and straight forward)

Pizzeria Cono

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