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Seeing an old friend after some time is like nothing else. You catch up, see how they are doing, and talk about old times. I made my way to Okinawa a while back to check old the old island and made it my first priority to see Daisuke and his newly opened pizzeria, Bacar.

I first met Daisuke while on my first date with CH (my now-wife) who was a regular at Tokyo's famed pizzeria Savoy, in Azabu Juban, where Daisuke worked. After that first pizza, I haven’t been the same. The simplicity, perfectly thrown dough, and Daisuke's dominance at the oven was unrivaled. He is a master at what he does. Let’s just say God sent him to this earth to make you drool with anticipation.

Daisuke is the laid back, good-hearted, always-smiling type whose talents are only matched by his best friend Tamaki, of Savoy. Tamaki recommended that I visit Bacar on my upcoming trip to Okinawa, without telling Daisuke.

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When I walked into Bacar in the middle of the afternoon, the surprise on Daisuke’s face was pretty epic, as the tallest beardo in the country strolled into his establishment.

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He proudly asked me to have a seat as he poured me a glass of red wine. Just like the carefully selected ingredients in the pizza I knew from Savoy, he pointed out every carefully crafted detail of his dream pizzeria, from his massive steel and brick oven, to the old reclaimed theatre seats:

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Mailbox:

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Light bulbs:

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Door knobs:

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Marble counter top for kneading:

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Tiles on the walls:

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Kitchen:

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Oil can:

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It is a cook’s wet dream and it was all his. He accomplished exactly what he left Tokyo to do.

The menu consists of Margharita and Marinara. You order both.

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Daisuke pulls out the dough, kneeds it to size and adds flour.

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Every pizza that his guests eat is carefully crafted by Daisuke, using the freshest ingredients. Here it's basil, tomato, garlic, sauce:

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Daisuke about to toss some salt:

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Adding olive oil:

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Daisuke preparing the wood-fired oven for the pizza:

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Pizza out: get the plate.

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Lord almighty.

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Are you drooling yet?

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The next day, I returned again for dinner, after a visit to the most massive aquarium I have ever seen.

Daisuke prepared the pizza, selected the wine and encouraged me to taste the difference between the flavors used in Tokyo and used in Okinawa. Because I was the first Savoy regular to taste his new sauce blend, he was a bit nervous. I was dying to try, but a little apprehensive because of my firm belief that Savoy is untouchable and the inability to hide disappointment from reaching my face (this is why I open gifts in the dark).

Due to the extreme differences in climate between Tokyo and Okinawa, he altered the sauce. He made it a bit more pungeant, a little more acidic--but not sour. He had maintained the sauce despite the humidity and heat of Okinawa! It was refreshing and genius. The man has a gift.

My response and smile said enough. I was thoroughly into my pizza.

Daisuke, topping me off again. Me, on my third pizza.

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Passalacqua coffee is just another detail of perfection. This espresso brings it!

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I stayed hours, drinking, eating, and catching up. I miss Bacar and Savoy, but I especially miss my friends.
Column: Super Faminto
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1 comment

  • I remember this pizza. I remember he also had some amazing broccoli appetizer. Everything was so simple, the ingredients pop.

    yoko on

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