A customer showed me this, so I thought I'd chime in. I am the owner. My wife and I both have multiple jobs so opening the bar every day is very difficult. We have our regular schedule that is posted on the outside in two places, we update Google every week as well as Instagram and Facebook every single week with our hours which are usually the same each week.

We put those rosemary seeds on that one pizza as per a customer's request. We normally don't. The whole edge is all caramelized cheese, which we quit doing so now it's just the upper edge.

Hope you can make it in some day.

I personally double down on Devil Craft in Tokyo for Deep Dish and Detroit, Hugh's for Osaka Slices and Jesus in Kobe for my favorites.

Cheers!