JAKARTA, KOMPAS.com – 4P’s Pizza Restaurant opened its newest branch on the 14th Floor of Mori Tower, Bendungan Hilir, Central Jakarta.
This is the first Pizza 4P’s outlet in Indonesia and the 40th in the world, after four other countries, namely Vietnam, Cambodia, Japan and India.
“We opened the first Pizza 4P’s restaurant in Vietnam and the branch in Cambodia is the first restaurant with a minimal waste concept,” said Kazuya Kubota, Brand Director of Pizza 4P’s, at the inauguration of Pizza 4P’s Jakarta on Friday (6/12/2024).
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Pizza 4P’s carries the concept of “Biodiversity” for its branches in Jakarta. All restaurant needs are obtained from environmentally friendly materials.
Be it tables, chairs, bar lights, napkins, even the base or base of the restaurant which also uses an environmentally friendly concept without reducing its beauty.
“Each building material is selected from organic materials, waste and other materials that do not affect diversity,” said Kazuya.
This can be seen when entering the pizza restaurant owned by this Japanese businessman. You can feel the atmosphere like being in Bali when you are there.
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The interior uses a brownish color like beach sand. Starting from the front which resembles a museum.
Restaurant guests can see the process of making pizza dough briefly through illustrations on the screen towards the entrance, before arriving at the Pizza 4P’s dining area with a maximum capacity of 150 people.
4P’s Pizza Restaurant opened its newest branch on the 14th Floor of Mori Tower, Bendungan Hilir, Central Jakarta.“What Pizza 4P’s can do to convey the importance of biodiversity through the food experience and show how everything is connected,” said Kazuya.
“We will also convey that this sense of connectedness will lead to regeneration through the Indonesian state,” he continued.
Furthermore, Kazuya revealed the reason why Pizza 4P’s opened its branch in Indonesia.
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He sees Indonesia as one of the countries with the most diverse land and marine biodiversity in the world.
“Using projection mapping, we express the relationship between pizza dough fermentation and the work of microorganisms, cheese production, and the backstory of cattle farmers,” concluded Kazuya.
