At Hayama Navi, we bring you some of the best hidden gems in Hayama.
This time, I finally visited a place I had been curious about for a while—Miurase, a popular pizzeria in Nagara, Hayama.
“Where can I find a really good lunch in Hayama?”
If you’ve ever wondered that, this is a place you should definitely know.
What I realized after visiting is that this is not just another pizza place.
It’s rare to find a restaurant where so much thought is packed into a single pizza.
This place feels special. It’s a completely different level from “just good pizza.”
Highlight ①: Authentic pizza with a chewy, airy crust baked in a wood-fired oven
At Miurase, pizzas are baked quickly in a wood-fired oven using firewood sourced from the Miura area.
The result is a crust that’s crispy on the outside and perfectly chewy on the inside.
The dough is made with a blend of domestic wheat and rye, designed to reduce gluten.
Even more impressive, the crust is fermented for about 16 hours, creating a gentle sweetness and light texture.
Each pizza is about 23–25cm in diameter—perfect for one person.
It’s just the right size to feel satisfied without being too heavy.
Source: The Canvas blog
Highlight ②: A philosophy of craftsmanship written on the chalkboard
Inside the shop, the chalkboard is filled with detailed notes about their pizza philosophy.
It’s the kind of thing that makes you stop and read carefully.
One of the most interesting points is how to eat it.
No knives or cutters—just tear it by hand to fully enjoy the aroma and texture.
The crust edges are meant to be enjoyed with a pinch of salt.
Simple, but it really highlights the flavor of the dough.
The cheese is house-made using milk from Sekiguchi Farm in Yokosuka.
Toppings are centered around seasonal ingredients from the Miura Peninsula, with the daily selection written on the board.
Reading all this, I thought, “Ah, this place really has a purpose behind everything they do.”
Highlight ③: A new menu every day
The menu changes daily, and you choose from what’s written on the chalkboard.
From spicy jalapeño-based options to milder, more comforting flavors, the variety is wide.
I actually forgot to take a photo of the menu, so I can’t list exact names or prices—but that’s part of the charm.
Each visit offers a completely different lineup, making every experience unique.
When I visited, pizzas were around 2,000–3,000 yen per piece, though this may vary.
You never know what you’ll find—that’s what makes it exciting.
Highlight ④: Be careful—it sells out fast
I visited around 1:30 PM on a weekend, and the place was full—and they had already sold out of pizza dough.
It’s a popular spot, so this isn’t unusual.
You can reserve the number of pizzas in advance, so booking ahead is highly recommended.
Also, the basic rule is one pizza per person.
Highlight ⑤: Freshly squeezed juice as a special treat
The drinks here are just as impressive.
Fresh juice squeezed right in front of you—rich, vibrant, and full of natural flavor.
It’s incredibly rich—you can actually watch the fruit being squeezed. That alone is worth seeing!
It pairs perfectly with the pizza and elevates the whole experience.
Highlight ⑥: The owner’s philosophy becomes the flavor
The owner trained at a restaurant in Turin, Italy, and has built his career through experience both abroad and in Japan.
He has a calm and warm presence—the kind of person who quietly shapes the entire atmosphere of the restaurant.
What stands out most is his belief that “food is what builds the human body.”
That belief shows in everything—from selecting ingredients to timing the bake and serving the pizza at its absolute best moment.
Each pizza is designed to be enjoyed at the peak of its flavor, with no compromise.
The dough, fermented for 16 hours, the locally sourced toppings, and the wood-fired heat—all come together in perfect balance.
Rather than sticking to labels like “Neapolitan” or “Roman,”
he values creating a style unique to that place, that day, and those ingredients.
It felt like he’s not following a recipe, but creating the best answer for that exact moment.
That’s why every visit feels different—and why you’ll want to come back again.
This is a place where every delicious bite has a reason behind it.
(Source: Official information & The Canvas blog)
Notes for families with children
The space is small with limited seating,
so it may not be ideal for large groups with strollers.
Visiting during quieter hours or ordering takeaway is recommended.
Dog-friendly information
Dogs are allowed at Miurase, but there are several important rules.
The restaurant is not fully open for pets, so you need to confirm before visiting.
Vaccination is required.
In the parking area, for safety reasons, walking dogs or waiting on a leash is not allowed.
If waiting, dogs must stay inside your car.
Inside the restaurant, dogs must remain on a leash.
They should stay at your feet or on your lap during your visit.
To prevent issues, please avoid contact with other guests and dogs.
Bringing dog food is not allowed, but treats and water are permitted.
Please check the rules in advance to ensure a comfortable visit.
Source: Official Instagram @miurase2015
Access Information
Miurase
877-3 Nagae, Hayama, Miura District, Kanagawa
Hours: 11:00 – 15:00 (until sold out)
Closed: Tuesday & Wednesday (plus occasional irregular holidays)
Parking: Available (approx. 4 spaces)
Instagram: @miurase2015
Website: https://www.instagram.com/miurase2015/
Summary: There’s a reason you’ll want to come back
Miurase is a place where ingredients, technique, and philosophy come together.
From the 16-hour fermented dough to locally sourced toppings and perfectly timed baking, everything has intention.
The result is a deeply satisfying kind of deliciousness.
You may need to watch out for sell-outs,
but it’s absolutely worth visiting again and again.
If you’re looking for truly great pizza in Hayama,
this is a place you should experience at least once.
We post almost daily on Instagram—come join the Hayama Navi community!
Hi, this is Peli from Hayama Navi!
We share beautiful spots around Hayama.
We post almost every day on Instagram—come follow us!Instagram