01 / ABOUT THE PLACE
About this place
The prosciutto and rocket pizza combines tomato sauce with smoked mozzarella, Parmigiano, basil and black pepper. Seafood pizza pairs prawns, squid and clams with garlic oil and oregano, making the choice of toppings part of the appeal. There are also distinctive pizzas without tomato sauce: Bismarck with egg and bacon; a mushroom pizza topped with shimeji, eryngii and maitake; and an apple pizza with Gorgonzola, Gouda, apple, jam and cinnamon. The range runs from a savoury meal to a pizza that can double as something sweet.
Diners have described the thin crust as crisp in places and pleasantly chewy in others. One visitor found the individual-sized salami pizza just right for lunch, while another thought the Margherita was a good size to share between two. The reported portions make it easy to consider whether to share a pizza or have one as a meal of your own, depending on your appetite and company.
Pasta is the other mainstay. The soy milk carbonara is listed at ¥1,100, with a larger portion available for an extra ¥200 and a smaller one for ¥100. It has also been singled out as a favourite by someone who ordered it. Other choices include creamy mushroom pasta, Japanese-style pasta with seasoned ground beef and mushrooms, and cod roe pasta—alternatives when you want pasta to take centre stage.
To build a meal in stages, start with the assorted appetisers, celery dressed with lemon, or a platter of prosciutto and salami. One reported visit involved sharing a pizza and pasta between two. Miagolare in Ryogoku offers both dine-in and takeaway, and has terrace seating, giving diners options whether they eat in or take food away. For dessert, there is tiramisu served with ice cream and rare cheesecake with cassis gelato. They are tempting choices if you feel like extending the meal with something sweet.
