Chef
Pasquale Makishima
- Discipline
- Chef
- Based in
- Nagoya, Japan
i. Biography
Pasquale Makishima's work sits in the Neapolitan line: dough handled with discipline, timing, and repetition, then carried from Naples training into Nagoya, Japan. As owner-chef of Pizzeria Braceria CESARI!!, Makishima has built around pizza a practice that treats tradition as method rather than ornament, with the standards of Neapolitan craft shaping the way the name is read in competition and in service.
The Path
For Pasquale Makishima, pizza became the central discipline rather than a side signature, and the work that followed in Nagoya, Japan kept that focus intact. Ownership and service now meet in the same kitchen, but the craft still comes first: repetition, control, and the specific demands of a style that rewards precision.
The Work Today
The Neapolitan style he studied in Italy remains the basis of the work, where the craft depends on exact handling and a steady standard from oven to table. In that setting, owner-chef means maintaining the line, not just directing it: keeping the pizza consistent, the pace disciplined, and the room grounded in the style that defines the kitchen.
Signature
Pizza Amore, Pizza Mimosa, Pizza Nerano feat.Capuano e Maria, and Don Adolfo are the named signatures associated with Pasquale Makishima. Read as a set, they act as a compact menu language: each one carrying a specific identity while remaining tied to the same pizza discipline. The signatures mark out a chef who works through naming, repetition, and the controlled variation that gives a pizzeria its own register.
Acclaim
Neapolitan Pizza Chef World Championship, S.T.G. Division champion (2010) and First prize at the pizzaiuoli world championship are the honors attached to Pasquale's name. These recognitions place the work in a competitive frame where Neapolitan standards are judged directly, and where consistency matters as much as ambition. For a chef rooted in that tradition, the awards confirm standing within a demanding field and point back to the same craft line that runs through the kitchen in Nagoya.
Profile updated July 2026
FAQ
Asked of Pasquale
What is Pasquale Makishima's current role?
As of 2026, Pasquale Makishima is Owner-chef.
What recognition has Pasquale Makishima received?
Neapolitan Pizza Chef World Championship, S.T.G. Division champion (2010).
What is Pasquale Makishima known for?
Neapolitan pizza.
