This article was inspired by content originally published on EATER
Introduction
If you think New York’s pizza scene has shown you every possible topping combination, think again. Papa San, the new Japanese pizza shop tucked inside Hudson Yards, is taking the city’s iconic slice in a daring and delicious new direction. Their signature eel pizza isn’t just a gimmick; it’s a glimpse into how global flavors can spark fresh inspiration for pizza enthusiasts, suppliers, and shop owners alike.
A New York Slice with Japanese Soul
Papa San’s founder, chef Hiroshi Watanabe, grew up balancing classic Neapolitan technique with the subtlety of Japanese ingredients. In his eel pizza, smoky unagi (freshwater eel) replaces pepperoni, adding a sweet-savory depth that’s balanced by creamy mozzarella and a drizzle of house-made kabayaki sauce.
It’s a daring take that has sparked debate on social media is there a place for sushi flavors on a pizza? For Papa San’s loyal fans, the answer is a resounding yes.
Pizza Pro Tip: Borrow Bold Flavors for Home Experiments
Papa San’s success offers home pizza-makers a delicious lesson: unusual toppings can work wonders if you balance flavors properly. Try experimenting with smoked seafood or unexpected sauces. Investing in a quality pizza steel can help you get that crispy base, even with delicate toppings like eel or tuna.
For adventurous cooks, a good Japanese ingredient starter kit think miso, nori, and specialty sauces opens up new flavor combinations. And don’t forget a reliable bamboo sushi rolling mat if you want to serve sushi and pizza side by side at your next dinner party.
A Lesson for Suppliers: Global Fusion Ingredients Are In
If Papa San’s lines out the door are any sign, diners crave inventive pizzas that tell a story. For suppliers, this is a wake-up call to diversify your ingredient portfolio. Chefs are searching for high-quality seafood, rare mushrooms, umami-rich sauces, and premium cheeses that pair well with global flavors.
Consider offering bundled fusion ingredient packs or collaborating with local purveyors of sustainable seafood. Education is key too share recipes and flavor guides with your wholesale clients to inspire bold new pies.
Shop Owners: How to Turn a Controversial Topping Into Buzz
The genius behind Papa San’s eel pizza isn’t just the flavorit’s how the shop has built intrigue around it. Food critics, Instagram influencers, and curious tourists flock in to see if the hype is real.
Independent pizza shops can apply the same strategy. Introduce a seasonal or limited-edition “conversation starter” pizza something that gets people talking. If you go bold, do it right: highlight ingredient sourcing, tell the story behind the recipe, and encourage customers to share their experience online.
The Future: A More Open-Minded Pizza Palate
Papa San’s eel pizza shows that pizza is and always has been a canvas for culture. From its Neapolitan roots to New York’s classic slice, each region leaves its mark. Now, global flavors are taking their turn, and the result is a more inclusive, creative pizza scene.
For our Pizza Magazine readers: whether you’re stretching dough at home, supplying premium ingredients, or running your own shop, there’s one takeaway from Papa San never be afraid to break the rules.
Final Slice
Would you try an eel pizza? If nothing else, it might inspire you to push your own pizza boundaries. Experiment, taste, adjust that’s how iconic pies are born.
Affiliate Disclosure: This article was inspired by content originally published on EATER. This article contains affiliate links, which means we may earn a commission if you purchase them.
