피자 케베로스 메이지진구마에점
ピッツァ ケベロス 明治神宮前店 / PIZZA KEVELOS
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
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Experience the authentic pizzeria 'KEVELOS' with its unique wood-fired oven and skilled craftsmanship.
The dough of Kebelos is aged for over 24 hours in a wine cellar under thorough temperature and humidity control tailored to various environmental conditions such as weather. This process brings out the original flavor of wheat to the fullest. In addition, by adding moisture to the dough to the extreme and kneading it softly, the finished product is fluffy and exceptionally soft.
Approximately 60 seconds in a 500°C wood-fired kiln. Using designated oak firewood with high far-infrared effect, skilled temperature control by artisans allows for rapid grilling at high temperatures, resulting in a crispy and light exterior with a chewy and exquisite texture inside. The specially ordered wood-fired kiln with outstanding heat efficiency also has a commanding presence inside the store.
We dry the high-quality garlic delivered directly from contract farmers for about 10 days using our unique aging method to concentrate the umami flavor. The drying level is finely adjusted for each size of garlic according to the menu. Please try our popular and fragrant aged garlic pizzas, 'Marinara' and 'Filet Marinara'.
Tomato / Basil / Aged Garlic / Oregano Our most popular dish. The salty dough pairs perfectly with the tomato. Aged garlic adds a fragrant touch to this juicy pizza.
Tomato/Basil/Aged Garlic/Oregano/Cherry Tomato Aged garlic is added to the popular No. 1 Marinara, topped with cherry tomatoes for extra juiciness.
When you think of tomato, basil, and mozzarella cheese pizza, this is it. A simple classic pizza that is synonymous with the genre.
A classic Margherita topped with anchovies and cherry tomatoes for a unique and exquisite flavor.
A pizza topped with a generous amount of tomato, prosciutto, lettuce, and Parmesan cheese, inspired by a prosciutto salad with a tomato base.
Tomato / Basil / Mozzarella Cheese / Prosciutto / Egg A classic Margherita topped with special prosciutto.
French luxury: organic blue cheese / Parmigiano cheese / mozzarella cheese / apple honey The luxurious taste and aroma of the highest quality blue cheese "Roquefort" is addictive. Please enjoy the two flavors by pouring homemade apple honey.
A luxurious pizza topped with tomato, meatballs, basil, mozzarella cheese, cherry tomatoes, and six kinds of oregano. It is the most extravagant and lavish pizza.
We offer a variety of pizzas tailored to the season, made with artisanal ingredients and techniques.
A delicious dessert pizza with caramel and vanilla gelato on top of a crispy and fragrant caramel base, baked to perfection.
A salad made with crispy hydroponically grown lettuce from contract farmers (Honey Onion Dressing)
A delicious combination of roughly grilled romaine lettuce with various toppings such as prosciutto. (Caesar dressing)
Salad with Italian Parma prosciutto and hydroponic lettuce. (Walnut dressing)
Four types of olives from Italy and Spain.
Pickled assorted seasonal vegetables with garlic
A classic appetizer menu item at the pizzeria.
Fritto of sand liver fried with semolina flour.
Tomato stew with meatballs made from Iberico pork.
Liver mousse with sweet Pedro Ximenez sherry sauce.
Tomato stew made with honeycomb tripe (cow's stomach).
Italian Parma ham.
Carpaccio of seasonal seafood with orange and vegetable pipirana sauce.
Fresh mussels steamed in white wine.
A salad made with fresh tomatoes, basil, and buffalo mozzarella.
Combination of Parma ham and buffalo mozzarella.
Grilled octopus so tender it melts in your mouth.
New Caledonia product: Fried angel shrimp with black hot pepper sauce.
Grilled roast pork finished moistly after a long time at low temperature.
Sauteed Pluma (a rare cut that can only be obtained from 300g of Iberico pork) of Iberico pork.
A rich creme brulee made with Neapolitan-style espresso.
Our shop's pride, smooth-melting homemade gelato. (Vanilla/Mango/Coconut/Raspberry)
Ganache of melting chocolate, served with homemade gelato.
Full course meal including appetizer, pizza, meat dish, and dessert. Drinks are extra. Appetizer assortment◇ Appetizer assortment◇ Pizza (Please choose at the time of your visit) - 1 pizza for 2 people◇ Grilled roast pork from Iwate Prefecture: ice-cold aged pork princess◇ Dessert* Drinks and additional orders will be at regular price.2025,7.10- The price will be ￥4000.
The rare Iberian pork, only 300 grams of which can be obtained from a single pig. A full course of sauteed pluma, a rare part of Iberico pork, which is only 300g from one pig. Full course with sparkling wine.
A genuine pizzeria 'KEVELOS' with a unique wood-fired oven and skilled craftsmanship.
The dough of Kebelos is aged for over 24 hours in a wine cellar under thorough temperature and humidity control, tailored to various environmental conditions. This maximizes the inherent flavor of the wheat. Additionally, by adding moisture to the extreme and preparing the dough to be soft, the baked product comes out exceptionally fluffy and tender.
At 500℃ in a wood-fired oven for about 60 seconds. Using locally sourced oak firewood with high far-infrared effects, skilled artisans expertly adjust the temperature to quickly grill at high heat, resulting in a perfectly crispy exterior and a chewy, exquisite texture inside. The custom wood-fired oven, with its outstanding thermal efficiency, has an overwhelming presence in the store.
We dry high-quality garlic directly sourced from contracted farmers for about 10 days using our unique aging method to concentrate its flavor. The level of dryness is finely adjusted according to the size of the garlic to match the menu. Please enjoy our popular exquisite pizzas 'Marinara' and 'Filet Marinara' made with aged garlic that has a delightful aroma.
Tomato / Basil / Aged Garlic / Oregano, our most popular item. The salty dough pairs perfectly with the tomatoes. A fragrant and juicy pizza with aged garlic.
Tomato / Basil / Aged Garlic / Oregano / Cherry Tomato. Topped with cherry tomatoes for extra juiciness, this is the popular No.1 Marinara with the fragrant aged garlic.
This is the pizza with tomato, basil, and mozzarella cheese. A simple classic pizza that is a representative example.
A classic Margherita topped with anchovies and cherry tomatoes, featuring tomatoes, basil, mozzarella cheese, anchovies, and cherry tomatoes for a perfect flavor.
A tomato-based pizza topped with a generous salad of tomatoes, prosciutto, lettuce, and Parmesan cheese.
Tomato / Basil / Mozzarella Cheese / Prosciutto / Egg - A classic Margherita topped with carefully selected prosciutto.
Premium French: Organic blue cheese / Parmesan cheese / Mozzarella cheese / The luxurious taste and aroma of the highest quality blue cheese 'Roquefort' is addictive. Drizzle with homemade apple honey and enjoy the two flavors.
A luxurious pizza loaded with six types of toppings: tomato, meatballs, basil, mozzarella cheese, cherry tomatoes, and oregano.
We offer a variety of seasonal pizzas made with carefully selected ingredients and techniques by our artisans.
An exquisite dessert pizza topped with cold caramel/vanilla gelato on a perfectly baked, crispy, and fragrant caramel base.
A salad made with crisp hydroponically grown lettuce delivered directly from contracted farmers (honey onion dressing)
A delightful combination of roughly grilled romaine lettuce and various toppings such as prosciutto. (Caesar dressing)
A salad with prosciutto from Parma, Italy, and hydroponically grown lettuce. (Walnut dressing)
Four types of olives from Italy and Spain.
Pickles made with seasonal vegetables and garlic
A classic appetizer menu item at pizzerias.
Fried gizzards made with semolina flour.
Tomato stew with Iberian pork meatballs.
Liver mousse with sweet sherry: Pedro Ximénez sauce.
Tomato stew with honeycomb tripe (beef stomach).
Raw ham from Parma, Italy.
Carpaccio of seasonal seafood, with orange and vegetable pipirrana sauce.
Fresh mussels steamed in wine.
A salad of fruit tomatoes, basil, and buffalo mozzarella.
A combination of prosciutto and buffalo mozzarella.
Grilled octopus that is tender to the point of melting.
New Caledonia: Fried angel shrimp with black hot pepper sauce.
Grilled roast pork that has been slowly cooked at low temperatures for a long time, resulting in a moist finish.
Sautéed pluma (a rare cut that can only be obtained from 300g of an entire Iberico pig).
A rich crème brûlée made with Neapolitan-style espresso.
Our pride, homemade gelato with a smooth melt-in-your-mouth texture. (Vanilla / Mango / Coconut / Raspberry)
Melting chocolate ganache served with homemade gelato.
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