SHOGUN PIZZA Launches First Collaboration with World-Champion Pastry Chef Yusuke Aoki: 'Pistachio Creme Brulee Pizza' for June Only

Ganesha Co., Ltd. (Headquarters: Toyama City, Toyama Prefecture) has announced that its brand SHOGUN PIZZA will release a collaboration item, 'Pistachio Creme Brulee Pizza,' supervised by Chef Yusuke Aoki, as a limited-edition menu for June 2026.

[Pistachio Creme Brulee Pizza]
Price: ¥1,500 (tax included)
SHOGUN PIZZA × Chef Aoki

This special collaboration pizza combines SHOGUN PIZZA's signature chewy and fragrant Neapolitan dough with luxurious dessert components supervised by Chef Aoki.

At the center lies a highly fragrant pistachio creme brulee. The surface is beautifully caramelized, hiding a rich chocolate custard made with Valrhona Madagascar bitter chocolate underneath.

Around the edges, fresh strawberries, spiced cherry compote, and roasted crushed pistachios are scattered, finished with a delicate dusting of powdered sugar. The accompanying chocolate sauce also features Valrhona Madagascar bitter chocolate, adding further depth to the pistachio and fruit flavors.

Enjoy this unique creation where SHOGUN PIZZA’s freshly baked dough meets the delicate dessert craftsmanship of Chef Aoki.

Sales Period: Starting June 5, 2026 (Fri) *While supplies last
Stores: SHOGUN PIZZA Toyama, SHOGUN PIZZA Shibuya

[Profile: Yusuke Aoki]
Aoki started his career in Shiga and gained experience at Ritz-Carlton locations in Tokyo, Toronto, and Doha before studying under MOF chef Stephane Glacier in France. In 2017, he became the Executive Pastry Chef at Four Seasons Resort Bali. In 2018, he won the Valrhona Chocolate Chef Competition (C3) world finals in New York. After serving at Four Seasons Hotel Tokyo at Otemachi, he opened his own lab in 2023.

[Store Information]
- SHOGUN PIZZA Toyama: 3-3-21 Sogawa, Toyama City, Toyama
- SHOGUN PIZZA Shibuya: 13-4 Udagawacho, Shibuya, Tokyo (Spain-zaka OK Building 1F)

[About SHOGUN PIZZA]
Features a unique dough known for its light yet satisfying texture achieved through long fermentation. A gluten-free option supervised by Mitsu Nakanishi is also available.