An Uwajimaya Collab and Other Seasonal News

This collab with Uwajimaya started with a simple question: what if we made an Asian-inspired pizza together? For Pagliacci co-owner Michelle Akiyama Galvin, the idea has roots that go way back. Growing up, Asian groceries were scarce in her town, so trips to Uwajimaya were youthful highlights. Later, as an adult, she found herself back in those aisles much more often, kids in tow. A few years ago she met Denise Moriguchi, Uwajimaya’s president and CEO, who mentioned how much her family loves Pagliacci, and that was the little spark. What if we built a pizza around that shared love of food?

Turns out, it was one of the quickest seasonals we’ve ever brought from idea to reality. And the best test panel we know came through fast: the kids in both families gave it an enthusiastic thumbs up.

“We are huge fans of Denise and Uwajimaya and are proud to collab with them,” says Matt Galvin.

So here it is: The Waji features teriyaki chicken, pineapple roasted in chili crisp, pickled red onions, and mozzarella over an olive oil base, finished after the bake with green onions, furikake, and a drizzle of teriyaki mayo. It hits that sweet-savory balance, with some tang and heat, plus a little extra crunch and savoriness on top.

Alongside The Waji, the Matador Primo is back for anyone craving something bold and deeply savory. A love letter to Calabria’s unique cuisine, it’s built around ’nduja, a boldly flavored, spreadable pork sausage tinted red by Calabrian chiles. We pair it with buttery Castelvetrano olives, creamy fresh mozzarella, and tangy Manchego over crushed Italian tomatoes.

And for a little seasonal news on the sweet side, we’re also carrying Molly Moon's Chocolate Toffee Crunch Ice Cream. It’s rich chocolate ice cream made with K’UL chocolate, with chunks of Molly Moon’s buttery homemade toffee coated in more chocolate. Every bite is buttery, chocolatey, creamy, and crunchy. Chocolate and toffee lovers, this one is for you.