Garfield
Garfield, opened in early 2026 on Lygon Street, deliberately applies Japanese pizza-making technique to an Italian base: a dough of 100 per cent Italian Casillo wheat flour fermented for 72 hours and shaped with the Tokyo stretch method rather than the Neapolitan slap-and-toss, baked low and slow in a rotating Marana wood-fired oven. Owner Jamie Valmorbida and culinary director Karen Martini cite Japan's pizza scene, not Naples, as the direct influence.
Why it is here
Garfield, opened in early 2026 on Lygon Street, deliberately applies Japanese pizza-making technique to an Italian base: a dough of 100 per cent Italian Casillo wheat flour fermented for 72 hours and shaped with the Tokyo stretch method rather than the Neapolitan slap-and-toss, baked low and slow in a rotating Marana wood-fired oven. Owner Jamie Valmorbida and culinary director Karen Martini cite Japan's pizza scene, not Naples, as the direct influence.
What to order
Tokyo Bonito, on a bechamel base infused with katsuobushi