Besides boasting a fine wood-burning oven and Naples-trained chefs, Ciro is notable among Tokyo's pizzerias for the wide scope of their offerings. They prepare more than two dozen varieties, including special combos like the Macheraio with four kinds of meat (Neapolitan salami, sausage, ham and homemade salsiccia) and the Avelina (mixed mushrooms, basil, walnuts and salsiccia).
Then there are pizza variations like Pizza Fritta - fried pizza stuffed with ricotta and ham in tomato sauce - and Saltimbocca Verdure - filled with salsiccia, mozzarella and three types of vegetables and described as a "Neapolitan pizza dough sandwich". The Ripieno (aka calzone) here incorporates mozzarella, ricotta and salami, while the Montanara is described as "fried dough topped with margherita".
Most pizzas are priced from Y1,200-2,200. The compact wine list starts at Y3,500 per bottle.