Motive Pizzeria E Caseificio
Suzuka's finest pizzeria run by a chef who is also a certified cheese artisan. Fresh milk from a local ranch at the foot of the Suzuka Mountains is used to make homemade mozzarella daily, and the Neapolitan pizza is baked with 48-hour-fermented dough. Selected for Tabelog Top 100 Pizza 2025, Michelin Guide Mie 2019 Bib Gourmand. 3-min walk from Kintetsu Suzuka Station.
Regulars rave about the 'uniquely milky homemade mozzarella' and 'authentic Neapolitan pizza with superb char.' Reservations essential; lunch-only slots often sell out. Many say it's 'the best pizza in the Tokai region, not just Mie.'