Angie

Angie makes Neapolitan-style pizza with domestically grown wheat flour and dough made from just flour, yeast, salt and water. Diners have remarked on its satisfyingly chewy texture. The classic Margherita pairs tomato sauce with basil and mozzarella, while the cream pizza with whitebait and fresh seaweed combines shirasu, fresh seaweed, cream and mozzarella. If choosing between them is difficult, you can order a half-and-half pizza to try both.

While the pizza is in the oven, order a few appetisers to share. One group of 6 diners enjoyed pickled onion, chips and a dish made with anchovies—a meal that sounds well suited to a sociable evening. The menu also features pickled Awaji Island onion and thick-cut chips, described as crisp outside and fluffy within, making them easy choices for a light bite.

For a meal centred on meat, consider the meat appetiser platter, which includes jamón serrano, or porchetta: pork belly rolled with herbs. To finish, there is cassata, an ice-cream cake based on traditional Sicilian cream cheese.

Drinks include wine, beer and cocktails. The Angie Highball, made with lemon and plenty of carbonation, is suggested alongside meat dishes and fried food. The restaurant is on basement level 1 of Lions Plaza Machiya in Machiya, and dogs are welcome on the terrace.