PIZZERIA BOSSO 市原店

This is a seasonal pizza made with fresh local vegetables and 'Yojyuemon' mozzarella cheese. It changes according to the season and availability. (e.g.) Spring: new onions, bamboo shoots; Summer: corn, zucchini, okra, myoga; Autumn: lotus root, burdock; Winter: Chinese cabbage, mud leeks, kamo greens.

A complete tour around Boso Chiba. A pizza that allows you to enjoy four seasonal flavors in one slice. (Spring): Nanbo Boso grown rapeseed flowers, Choshi sardines, dried tomatoes, mozzarella. (Summer): Otaki basil Genovese, fresh tomatoes, mozzarella. (Autumn): Sakura selected shiitake mushrooms, prosciutto, tomato sauce, mozzarella. (Winter): Yachimata peanuts, Sanbu nadeshiko pork bacon, mozzarella.

A newly added pizza that allows you to enjoy four different flavors in one: sardine with tomato sauce, anchovy potato, wild boar ham with peanuts, and sweet potato pork bacon with arugula.

This is a premium cheese pizza made with Gorgonzola from Takahide Ranch. You can drizzle honey on it to your liking.

A classic Margherita pizza. A special Margherita with local ingredients featuring tomato, basil, and cheese, finished with authentic homemade tomato sauce.

This is a pizza with a tomato sauce base, generously topped with potato pork bacon and arugula.

A pizza featuring fragrant shiitake mushrooms carefully cultivated at Sakura Mushroom Garden.

This is a pizza topped with Choshi sardines, olives, and capers in tomato sauce.

Made with local basil to create the Genovese sauce, combined with local tomatoes.

Homemade sausage made from wild boar meat that inhabits the Boso Peninsula, topped with handmade mozzarella cheese from 'Yojyuemon' in Isumi City and local specialty Yachimata peanuts from Chiba, then baked.

This is a sweet dessert pizza that wraps seasonal fruits in custard cream and is topped with your choice of gelato. Gelato flavors include milk, strawberry, blueberry, and peanut.

Fresh back mackerel sardines in oil

A classic appetizer that pairs well with various wines

This is a soup made with seasonal vegetables that change with the seasons. Depending on the time of year, it will switch between hot and cold. Minestrone, cold new onion potage, etc.

Fresh raw vegetable salad topped with homemade dressing made from local vegetables and more

The aroma of herbs stimulates the appetite, and you can choose the flavor.

A bite-sized rice croquette made with Nanohana from Minamiboso and Imobuta bacon. Additional +¥440 per piece. Contents may change depending on the season.

A dish that fully brings out the flavor and aroma of thick shiitake mushrooms

We bake 4 to 5 types of Boso vegetables with a light sprinkle of salt in the oven. The contents vary by season.

Natural Wild Boar Italian Sausage

Baked to a crisp in a high-temperature stone oven: plain, shiso, chorizo, cheese