Industry News | March 4, 2015

800 Degrees Signs First International Deal in Japan

Chef Anthony Carron and partners' 800 Degrees Neapolitan Pizzeria has partnered with Tokyo-based Lumine Co Ltd with a multi-unit agreement to open pizzerias across Japan. This is the first international licensing deal for the rapidly expanding restaurant group, which recently opened in Downtown Los Angeles and Las Vegas. 

"We are honored to partner with Lumine Co Ltd and excited to have our first international locations open in Japan," says Anthony Carron, chef and founder of 800 Degrees Neapolitan Pizzeria.  "Japanese culture values quality, authenticity, tradition, and efficiency, all of which are integral to the 800 Degrees experience."

Lumine Co Ltd plans to open 800 Degrees Neapolitan Pizzerias in many of its high-traffic shopping centers and destinations throughout Japan, including a new complex scheduled to open in 2016 at Shinjuku Station's South Exit, the busiest transport hub in the world with an average of 3.64 million visitors per day.

800 Degrees Neapolitan Pizzeria's mission is to expose a broad audience to authentic Neapolitan pizza exactly as it was first invented and continues to be perfected in Naples, Italy. All pizzas are made in accordance with rigid quality standards, including the use of Italian '00' flour, fresh Mozzarella, imported Italian tomatoes, and extra virgin olive oil before being baked in a hot wood-burning brick oven. Also available are fresh, customizable salads, Burrata plates, and authentic Italian gelato.

800 Degrees operates a growing number of locations, including two in Las Vegas at the SLS and Monte Carlo resorts; and five in Southern California: Santa Monica, LAX International Airport, Pasadena, Downtown Los Angeles, Westwood Village and the Associazione Verace Pizza Napoletana-certified Westwood To-Go annex. 

800 Degrees Neapolitan Pizzeria also has previously announced locations coming soon in Hollywood, Playa Vista, and Evanston, Illinois.


News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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