WHAT THE EARTH TOLD ME/ Pizza 4P's Brooklyn, New York

2026 marks a meaningful step in our journey: opening our first store in New York – a city built on diversity, energy and countless beginnings.

For this space, we wanted to translate Oneness into something universal. To tell our story not through words on a menu page or a paragraph on a website, but through experience itself – something felt before it is understood.

The Brooklyn space grew from a question we brought to our Partners: the founders, staff, collaborators and makers who have shaped Pizza 4P’s from the beginning. We asked them to recall a specific moment – when did the world feel connected, and how did you know?

The answers surprised us. None of them were grand. A forest at dawn. Rain against a window. A long meal where no one wanted to leave. Each answer was quiet and personal. And somehow, they were all pointing at the same thing.

We took those moments and built the space from them. The artworks, objects, drinks and food here come from real experiences, shared by real people. Many of the works invite simple actions: listening, looking up, touching, pausing. Small things. Ordinary things. Together, they form a collective story about presence – about how the feeling of separation softens through shared time, attention, food, nature, and one another.

This exhibition does not try to define Oneness. It simply shows where Oneness appears: quietly, in the middle of living.

What the Earth Told Me is an invitation to slow down. To stay a little longer. To be here, together, now.

Before we opened, we traveled to the farms, the producers and the people behind what’s on the plate, across the United States. The milk, the vegetables, the cured meats, everything. We wanted to know where things came from and who grew them. This is something we have been doing in Vietnam for fifteen years. Not because it makes a good story, but because it is part of the same idea: that paying attention to where food comes from is its own form of connection.

The space is not trying to say anything too loudly. The artworks do not explain themselves. Nothing here asks you to feel a particular way. Brooklyn space simply holds these moments – small, ordinary, deeply human – and leaves room for you to bring your own.

We hope you find something here that feels familiar. A meal that runs longer than expected. A moment of quiet in the middle of a loud city.

We arrive in Brooklyn with full hearts, and with hope for exactly this kind of place.

Our Collaborators

Menu Creation – Ken Sakamoto

Ken Sakamoto, owner-chef of @cenci.kyoto in Kyoto, is creating the menu for our New York project. Born and raised in Kyoto, his cooking is rooted in the place he knows best. Rather than calling it Italian, he calls it Kyoto cuisine — shaped by local seasons and a quiet attentiveness to ingredients. That care extends to the cutlery and ceramics on the table, each chosen to honor the people behind what is being served. The same sensibility comes to New York: ingredients with a story, a meal that feels whole.

Architecture & Interior Design – Kiyoaki Takeda

Kiyoaki Takeda of Kiyo Takeda Architects is leading the architecture and interior design for our New York project. With a background at Kengo Kuma & Associates, his approach begins with listening – to a site’s light, wind, and the texture of its materials. He works with these conditions rather than against them, letting the boundary between inside and outside dissolve naturally. The result is a space that feels grounded and unhurried. Somewhere guests can simply be present.

Creative Direction – Kumkum Fernando

Kumkum Fernando, artist and creative director based in Vietnam, is shaping the visual direction of our New York project alongside his team at Ki Saigon, the communication design studio he co-founded. His work draws from traditional motifs and cultural memory, translated into contemporary form – seen in large-scale pieces like The Messengers at Coachella and Pizza 4P’s Peace Day campaign. Under his direction, the philosophy of Pizza 4P’s is woven into every detail. We are building not just a restaurant, but a place that tells a story.