NEW! DRIVE-BY PIZZA PICK-UP!
We set up our catering rig in our
own driveway selling pizza Wednesday-Saturday
evenings 4-8pm. Drive out to beautiful
Yomitan and pick up some of our
delicious pizzas. See menu for options!
CREDIT CARDS / $ / ¥
NEW! DRIVE-BY PIZZA PICK-UP!
We set up our catering rig in our
own driveway selling pizza Wednesday-Saturday
evenings 4-8pm. Drive out to beautiful
Yomitan and pick up some of our
delicious pizzas. See menu for options!
CREDIT CARDS / $ / ¥
Countless hours have gone into perfecting our wood fired pizza and mobile brick oven. We have paid attention to the smallest details so we can craft what we believe to be the best pizza on Okinawa. The result is that our product is delicious, healthy, mostly organic (ask us for details), and supports local farms and small businesses.
Sharing a pizza like ours cannot accurately be compared with sitting down in a chain or buffet type pizzeria. It's an entirely different and unique experience.
Aside from great pizza, Kokopelli provides for a super fun, low-stress way to strengthen bonds with your family, friends, and co-workers.
Individually selected from trees felled by nature in the heart of Okinawa's dense jungles, our hardwoods add a subtle but flavorful note to our pizza reflecting the islands distinctiveness and appeal.
Okinawa's sub-tropical location, fertile soil, and plentiful rains are ideal for growing produce. We grow many of the toppings ourselves and most of the rest come from small local gardens and farms.
The foundation and the primary topping are critical to making delicious pizza and their importance cannot be underestimated. Untold hours have gone into selecting the basis of our pizza.
When the first taste achieves the elusive, seductive, cuisine-defining balance of warmth, sweet, salty, and sour — Oh my!
When the first taste achieves the elusive, seductive, cuisine-defining balance of warmth, sweet, salty, and sour — Oh my!
Born and raised in Chesterton, Indiana, Mike's love for pizza started early. His father would routinely drive the family into Chicago to visit the famous Gino's Pizzeria. Fast forward a few decades: Mike arrived in Okinawa via the USMC, met his wife Etsuko and started his family. He saw a wood fired pizza oven at a music festival and was immediately flooded with ideas for what would become Kokopelli Pizza. "I'm always learning new techniques and recipes that I love sharing with our customers. One of my favorites is a strawberry dessert pizza. It took some experimentation but it was a hit!"
An Okinawa native, Etsuko's family has a long history of cooking and gardening. She is the quiet half of this dynamic duo but Mike is quick to point out that her incredible cooking and experimentation with new dishes has been wholly inspirational if not transformational to his ideas for Kokopelli.
From our humble beginnings we have been blessed with support on many levels from family, friends, friends-of-friends, and well wishers. This outpouring has resulted in the creation of an extraordinary team of positive, motivated people, who take pride and delight in their part of bringing delicious pizza's to you!