‘A diner you’ll want to visit every day’ is the concept here. Atop Chef Shibata’s  pizza crusts, a culinary exchange goes on every day between the gastronomies of Japan and Italy. The Mayo Corn is an old Japanese standby—a corn and mayonnaise pizza , typical Japanese. Cinque Formaggio uses generous amounts of five different Italian cheeses, while another speciality is an original pizza smothered in toppings stewed the way Shibata learned in Italy. Mix and match for a medley of delightful tastes.