Obika Mozzarella Bar opened in Rome, Italy in 2004, and it has been drawing many people’s interest as a restaurant with a new, never-before-seen style. Branches then opened in places like New York and London, and in 2008, the first establishment in Asia opened on the Keyakizaka-Dori in Roppongi Hills.
The name of Obika Mozzarella Bar comes from a phrase in the Neapolitan dialect of the Italian language, “Ecco qua” (meaning “Come on in”), so that our restaurant has a welcoming atmosphere where the guests can “come on in” anytime.
Feel free to enjoy the finest fresh mozzarella cheese and Italian wines flown straight from Italy.
Obika Mozzarella Bar uses four kinds of fresh mozzarella cheese called Mozzarella di Bufala Campana in Italy it uses only the milk of water buffalo from the Campania region, and is a handmade cheese of the highest class made according to traditional production standards.
All the cheese is refrigerated and transported by air. In addition to the natural milk sweetness and moderate saltiness, it features a juiciness along with a soft consistency.
- Types of Mozzarella Cheese -
・Delicata (delicate and sweet)
・Saporita (rich and thick flavor)
・Affumicata (strawy smoked flavor)
・Stracciatella di Burata (traditional creamy flavor of Apulia)
At Obika Mozzarella Bar, in addition to the four kinds of fresh mozzarella cheese we use and the combinations of more than ten ingredients like uncured ham and salami on our Mozzarella Bar Menu, you can enjoy original salads and pastas with plenty of our fine mozzarella cheese.
We take great care with our ingredients at Obika Mozzarella Bar, selecting them according to the concept outlined below.
・Italian daily products
・Fresh products
・High quality products
・Seasonal products
・Handicraft products
We regularly have 50 types of Italian wines carefully lined up along the wall at Obika Mozzarella Bar.
At Obika Mozzarella Bar we offer you delicious, reasonably priced wines from wineries producing quality high wines in each region of Italy.We also prepare by the glass.
At Obika Mozzarella Bar, the black tone of the interior brings out the white mozzarella cheese, producing a simple yet stylish room.
At the central counter, modeled on a sushi bar, fresh mozzarella cheese and other fresh ingredients are on display. Set up around the counter are tables with seats, and terrace seating outside. Private room are also available, so you can dine here in a variety of situations.
Hideo Mogi / Manager
I worked part-time at Italian restaurants in Aoyama when I was in college, and after graduating, I joined Wondertable, Ltd. in 1997. I have been a manager at several branches, mostly Italian brands. In 2003 I went to America by myself to study English and I worked in restaurants there. When I came back to Japan in 2006, I had multiple jobs opening Union Square Tokyo while managing the restaurant, and in 2008 I became manager at Obika Mozzarella Bar. I show our guests the delicious taste of authentic fresh mozzarella.
