Gino Sorbillo Artista Pizza Napoletana is a pizzeria with a pleasant location facing the large covered plaza on the first floor of COREDO Muromachi Terrace. This is the only store in Japan of this long-established Neapolitan pizzeria with over 80 years of history, and it opened at the same time as COREDO Muromachi Terrace in 2019.

Gino Sorbillo, a charismatic figure in the world of Neapolitan pizza, has a famous restaurant where Italians line up in long queues saying, "I'm willing to wait to eat." In order to deliver the same deliciousness as the main restaurant in Naples, the restaurant in COREDO Muromachi uses carefully selected ingredients and is made with the utmost care.

This time, the dish that was chosen as the "right dish" by many customers was the "Margherita Bufala." It is a classic menu that is recommended to first-time customers.

Because the recipe for Margherita is so simple, the quality of each ingredient is important. The wheat used is the same as that used at the main store in Naples, and each piece of dough is rolled out by hand.

The rolled out dough is then skillfully topped with tomato sauce, basil, and rare buffalo mozzarella (Mozzarella di Bufala). Finish with a drizzle of olive oil.

Place it in the oven and bake it at high temperature, then sprinkle some powdered cheese on top to finish off your Margherita Bufala!

The finished pizza was bigger than we imagined! It was about 35cm in diameter, so big that it overflowed from the specially made plate, and was big enough to satisfy even a man.

You can have it cut with a pizza cutter, but it's also nice to eat it the Neapolitan way, cutting it with a knife and fork.

When you take a big bite, the chewy texture of the dough, the refreshing tartness of the tomato sauce, and the rich flavor of the cheese all blend together in a delicious way. The crust is thick and has a particularly strong wheat flavor, so you'll be able to keep eating it until the very end without getting bored.

Margherita is a pizza that represents Naples, and since you have many opportunities to eat it, you will be surprised at the difference in taste. It is no wonder that there are many Italian regulars who know the real taste! Please try this "correct dish" that is definitely delicious.

The cafe "guàng" is located on the 2nd floor of COREDO Muromachi Terrace, in a corner of the floor where Eslite Spectrum Nihonbashi is located.

It features a stylish and relaxing space with antique-style interior and sophisticated tableware.

One dish you definitely have to try at guàng is the "Chicken Ketchup Omelette Rice." It's also a very popular menu item at their sister restaurant "Torse" in Yutenji.

By the way, guàng also has a Japanese-style tuna omelet rice, which is also popular. If you like tuna, why not give it a try?

Just take a look at this visual. The plump, rounded silhouette is incredibly cute, and it gets you excited even before you put it in your mouth!

Although it is a really basic omurice, they are particularly particular about how they cook the eggs. Two eggs are used per serving, cooked to the perfect degree - neither too hard nor too soft. Only staff who have passed an omurice-making test are allowed to prepare this dish, which requires the skill of an artisan.

It looks so beautiful it almost feels a shame to eat it, but if you courageously take a spoon and break the omelette open, you'll find a generous helping of special chicken ketchup rice inside!

The rice used is Yukiwakamaru from Yamagata Prefecture. The chicken ketchup rice is made with plenty of butter and a secret ingredient, giving it a rich flavor that is irresistible when combined with the rich umami of the egg.
*The rice may be a different brand.

Furthermore, for an additional fee, you can customize your order by adding cheese or demi-glace sauce, or by ordering a large portion. This authentic omurice is the perfect dish, and you'll want to eat it every day.

Agezuki is a famous pork cutlet restaurant located on the first floor of COREDO Muromachi Terrace. The original restaurant in Kagurazaka is so popular that there is always RA行opening time.

The restaurant's name contains the wish that "everyone's luck will improve," and it seems that customers often come to eat tonkatsu as a prayer.

The most notable feature of Agezuki's pork cutlets is their deep frying technique.

Meat can easily toughen if its temperature changes suddenly, so it is fried slowly in low-temperature oil, simmering it slowly.

The oil used is a blend of several types, including high-quality lard. The heat is adjusted while the meat is left to swim in the oil for over 20 minutes, and the meat's condition is assessed before it is removed at the best possible time.

Agezuki offers three carefully selected types of pork, but the focus this time is on the loin cutlet made from the restaurant's signature "Minami no Shima Pork" from Miyazaki Prefecture.

Minami no Shima Pork is a rare breed with limited production, a cross between Okinawa's UGG pigs and the marbled Duroc breed, resulting in pork with a rich, flavorful taste.

First, sprinkle some rock salt on the pork to enjoy its natural flavor.

The batter, made from a blend of two types of bread crumbs, is whitish compared to regular tonkatsu, and has a crispy and fluffy texture. The rich aroma of wheat fills your nose.

The pork inside is light pink, and you can tell by looking at it that it has been perfectly cooked. The meat is finely textured, tender, juicy, and rich in flavor. The fat is light and fragrant, and does not feel heavy even as you eat it.

After trying it with salt, it is also delicious with our homemade sauce. Please enjoy this "perfect dish" that will make you say "I didn't know tonkatsu could be this delicious!"

"Taisho Soba Touka" located on the first basement floor of COREDO Muromachi Terrace is a restaurant that takes pride in its sea bream broth made with selected red sea bream.

The restaurant is casual and clean, and offers a wide variety of dishes such as sea bream salt ramen, Chinese noodles, tsukemen, and mazesoba.

One of the most popular dishes is the "Special Sesame Sea Bream Chazuke," a dish that features red sea bream sashimi topped with additive-free sesame sauce and can be enjoyed in three different ways.

First, you dip the red sea bream sashimi in the sesame sauce and eat it as is. The red sea bream is carefully caught in Wakayama Prefecture and is made into sashimi after an order is placed, so it is extremely fresh!

Next, coat the red sea bream sashimi in sesame sauce and place it on top of the rice to serve as a bowl of rice.

Finally, pour the red sea bream broth from the teapot over the rice for ochazuke. The golden-colored red sea bream broth is made by carefully simmering only the backbone of the red sea bream, adding water, and is the same as the soup used in ramen. It is packed with the refined flavor and aroma of sea bream.

Ochazuke is easy to eat and is a popular way to eat it, even among the elderly.

Refills of the red sea bream broth are free, and brown rice crackers are provided on the table, so you can sprinkle them on as much as you like.

They also have a lineup of meals that include their signature "Taisho Ramen" set with their special sesame sea bream chazuke. It's nice to splurge a little on a day when you feel like "I want to eat a lot today."

This dish is worthy of being called "the perfect dish," as it allows you to enjoy the mellow aroma and flavor that only red sea bream can offer. It has a deep flavor that seeps into your body, and is recommended for the cold season!