In Vietnam, Pizza From Farm to Table | culture: the word on cheese
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In Vietnam, Pizza From Farm to Table

For Pizza 4P’s owner Yosuke Masuko, detail is everything. From making the cheese, to locally sourcing the toppings, to the arrangement of the toppings, to the roundness of the crust, Masuko strives to create the perfect pizza. It seems everyone in Ho Chi  Minh City agrees–bursting with 350 diners a night, the little restaurant is often forced to turn away customers.

Mr. Masuko’s holistic approach to pizza is reminiscent of farm-to-table enterprises in Europe and the United States, but is a rarity in Vietnam. The key to his success appears to lie in a technical precision honed during his previous career in finance, coupled with a quixotic instinct to engineer the perfect pizza experience.

Read more at The New York Times

Photo by Aaron Joel Santos

Julia Domenicucci

Julia Domenicucci is an online editorial intern for culture who loves to try new foods almost as much as she loves trying new books. Born just outside of Boston and now attending school in the heart of it, Julia has come to really love the city, its art museums, and all the restaurants in the North End.