They aren't kidding - some of these pizzas really are crazy! The kitchen here enthusiastically experiments with variations like Gyros Pizza and Micro-sardine Pizza along with offbeat side dishes like Marinated Octopus with Tapenade. There's a fridge full of craft beers to explore and craft beers on tap as well, all of which makes us want to come back and try everything on the menu.

Veal and Cheese Sauce over Baked Pizza Dough is a magnificent plate of not-quite-pizza, and is highly recommended. The veal is thinly sliced like prosciutto and very tender, perfectly paired with a creamy, pungent cheese sauce. The pizza crust, with its pleasantly chewy texture and solid flavor, makes an excellent base.

Gyros Pizza is another bold experiment with very successful results. Succulent morsels of grilled lamb are complemented by a tangy tzatziki sauce, a mix of spices, rocket and fresh lime.

A more recognizable pizza variation is the Salami Picante, and here it's put together with ample meat, an assertive cheese component, and just the right amount of jalapeno bits to give it a kick. Quattro Formaggi incorporates a suitably hefty layer of mozzarella, Gorgonzola, ricotta and Grana Padano cheeses.

Most (but not all) pizza varieties are available in combos of two half-size pizzas. Lunchtime pizzas come with a mini-salad on the side.

If you enjoy interesting beers you're in luck. Three craft beers from lesser-known domestic breweries are served on tap, or you can inspect the fridge and choose from diverse canned beers from breweries like Ushitora, Passific (Chigasaki), Ohloy (Kagawa-ken), and Brewski (Sweden). There are also several wines by the glass or bottle.

Service is friendly and professional, and the atmosphere is relaxed. There are around two dozen seats at tables and at the counter, plus a standing bar to handle overflow during popular times. Given the small size, reservations are recommended. Budget around Y5,000 for food and drink at dinnertime, or Y2,500 for lunch.