Susumu Kakinuma

Coming Up

At Seirinkan, the work has been shaped around repetition rather than range, with Susumu Kakinuma using the restaurant to refine a narrow set of ideas. The center remains fixed on margherita and marinara, and that focus gives the room its force. The point is not novelty but compression: to keep returning to the same forms until the method holds.

Where They Are Now

The current style keeps margherita and marinara at the front, with delicacy carrying as much weight as intensity. Dough is handled with care, salt is used deliberately, and local wood firing gives the pies their grounded character. Kakinuma links pizza and music directly: “In both pizza and music, rhythm is the most crucial.” Read that way, the kitchen becomes a study in sequence and pace, where timing matters alongside ingredients.

Signature

Susumu's signature dishes include Margherita, Marinara, and Bianca. Together, they show the narrow vocabulary of the kitchen: a small set of pizzas worked with consistency and close attention. The appeal is in purity and in the small shifts that come from technique. In Kakinuma’s hands, the point is not embellishment but the most exact version of a familiar form.

In Their Words “In both pizza and music, rhythm is the most crucial.”