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The name comes from "shokunin," a Japanese word for total devotion to a craft, which tells you something about how seriously Sean Brock takes his pizza. This Neapolitan slice spot in Riverside Village has a domed wood-fired oven imported from Italy and a glass-walled prep area where you can clock exactly where the cheese and cured meats came from. The crust is cold-fermented slow and bakes up light enough that you'll order a second. Michelin Bib Gourmand.
The awards strongest first
- 50 Top Pizza #30 · 50 Top Pizza USA
- Michelin Guide Bib Gourmand
One number, weighted & current 82
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