Initially, Kakinuma wasn’t particularly interested in food; his passions were old music and cars. However, a trip to Naples in 1983, prompted by a romantic relationship, sparked his love for pizza. “I couldn’t believe we were having pizza for breakfast,” Kakinuma recalls. That moment left a lasting impression, and he returned to Naples in 1994 to learn the craft of pizza-making.

In 1995, Kakinuma opened Nakameguro Savoy, which would later evolve into Seirinkan. His pizzas, made with Japanese ingredients and a distinct “salt punch,” offered a unique twist on the traditional Neapolitan pizza. Despite initial challenges, Kakinuma’s dedication to doing things his own way paid off, and Seirinkan became a beloved destination. His influence continues through apprentices like Kengo Inoue and Daisuke Nakamura, who have gone on to open their own respected pizzerias in Japan.