Regina Troy Barrios

Crosta and a mano Crack Top 10 Pizzas In Asia Pacific. Again.

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Two Filipino restaurants have landed in the top ten of the <a href="https://www.50toppizza.it/50-top-pizza-asia-pacific-2026/" rel="noopener noreferrer" target="_blank">50 Top Pizza Asia-Pacific 2026 Awards</a>, announced March 9 at the <a href="https://www.tokyoartbeat.com/en/venues/-/7D1446A6" rel="noopener noreferrer" target="_blank">Italian Cultural Institute in Tokyo</a>—an achievement that places the Philippines firmly in the region’s increasingly competitive pizza landscape. <a href="https://www.instagram.com/crostapizzeria/" rel="noopener noreferrer" target="_blank">Crosta Pizzeria</a> ranked No. 5, while <a href="https://www.instagram.com/amano.ph/" rel="noopener noreferrer" target="_blank">a mano</a> came in at No. 9, putting both restaurants among the most highly regarded pizzerias in Asia-Pacific.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1773100952471crosta.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Crosta&#x27;s Ingga Cabangon Chua, Thomas Wudwyk and Yuichi Ito | Photo: Crosta Pizzeria </div>The ranking, organized by 50 Top Pizza, evaluates 50 restaurants across 13 countries through anonymous inspections. Judges look closely at the fundamentals—dough quality, ingredients, technique, service, and the overall dining experience. The top 15 pizzerias automatically qualify for the global <a href="https://www.50toppizza.it" rel="noopener noreferrer" target="_blank">100 Best Pizzerias in the World</a> list, to be announced in Naples on September 15.For Manila’s dining scene, the recognition reflects how far the city’s pizza culture has come in the last decade, evolving from casual comfort food into a craft taken very seriously.At Crosta Pizzeria, chef Yuichi Ito is widely praised for his mastery of dough, producing a crust that is crisp on the outside yet light and airy inside—a texture that helps the pizza stand up to both classic and inventive toppings. The menu regularly rotates from classic margheritas to bold seasonal specials, each reflecting the kitchen’s creativity. The restaurant was founded by Ingga S. Cabangon Chua and Thomas Wudwyk, whose complementary passions—dough and wine—help shape the kitchen and front-of-house experience. The 50 Top Pizza guide notes Crosta’s inventive approach and rotating styles, along with its attentive service.Number 9 on the list, a mano, owned by Amado Fores, takes a slightly different path. The crust rises high, airy and well-leavened, sturdy enough for generous toppings but light enough that you don’t feel weighed down after a slice or two. The pizzas favor classic flavors—tomato, mozzarella, carefully selected cured meats—while the menu also explores pastas, risottos, and other Italian staples. A mano’s four Manila locations maintain the same attention to detail, and the service is friendly and welcoming, as noted in the 50 Top Pizza guide.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1773101066370A MANO.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Amado Fores and the a mano team | Photo: a mano</div>The rise of precision pizza in Asia While Manila’s pizzerias shine, Asia‑Pacific as a whole is raising the bar, with regional kitchens experimenting with both technique and presentation. Japan, in particular, has become the region’s dominant force, placing 11 pizzerias on the list, including the top two: <a href="https://www.instagram.com/ristopizzatokyo/" rel="noopener noreferrer" target="_blank">RistoPizza</a>  at No. 1 and <a href="http://The Pizza Bar on 38th" rel="noopener noreferrer" target="_blank">The Pizza Bar on 38th</a> at No. 2. Tokyo alone accounts for seven entries, cementing the city’s reputation as a benchmark for pizza quality and innovation.In Tokyo, a style sometimes called “Neapolitan Tokyo” has emerged, blending Italian tradition with Japanese exactitude. The pies follow the same standards as in Naples: long-fermented dough, San Marzano tomatoes, fresh mozzarella, and wood-fired ovens. What sets them apart is the precision of technique—fermentation times carefully controlled, dough portioned and stretched consistently, and each pizza monitored in the oven to achieve uniform charring and a tender, airy center. Judges note that this emphasis on craftsmanship—long fermentation, careful temperature control, and respect for Neapolitan technique—is now common among the region’s highest-ranked kitchens. At the same time, dining rooms are evolving: cocktails are increasingly paired with pizza, a popular alternative to wine or beer, especially among younger diners.For Manila diners, world‑class pies no longer require a plane ticket—they’re baking just a few blocks away.

Crosta and a mano continue to shine on the Asia-Pacific stage, cracking the top 10 of the 2026 50 Top Pizza Awards and proving that Manila’s pizza scene competes with the region’s best.

Crosta and a mano continue to shine on the Asia-Pacific stage, cracking the top 10 of the 2026 50 Top Pizza Awards and proving that Manila’s pizza scene competes with the region’s best.

2 Filipino Pizzerias Crack Top 10 Pizzas In Asia Pacific. Again.

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2 Filipino Pizzerias Crack Top 10 Pizzas In Asia Pacific. Again.

Troy Barrios

Published Mar 09, 2026 11:10 PM PHT

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Updated Mar 10, 2026 08:08 AM PHT

Read More:

50 top pizza asia pacific 2026

crosta pizzeria

a mano

amado fores

yuichi ito

asia pacific pizza rankings

tokyo style pizza

pizza trends 2026

foodbymetro

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