Sanae Takasugi
Co-founder & Deputy CEO of Pizza 4P's — architect of the "Oneness" culture from pizza to life philosophy
Who is Sanae Takasugi?
Sanae Takasugi is the co-founder and Deputy CEO of Pizza 4P's — a farm-to-table pizza chain with 32+ restaurants across Vietnam, Cambodia, India, Indonesia and Japan. Together with her husband Yosuke Masuko, she launched Pizza 4P's in 2011 in Ho Chi Minh City from backyard pizza parties. She built the brand philosophy "Oneness — Earth to People", pioneering sustainable F&B with in-house cheese production in Da Lat, an organic vegetable garden and zero-waste commitments.
Notable Quotes
“Any business which looks to the future needs to be sustainable. We want Pizza 4P's to be doing this 50 or 100 years from now.”
“For me, I believe we have to think carefully, and always do what we believe is right at the time, and we'll never regret any decision.”
“That small act of humanity, we hope, gives the person receiving the pizza a little "wow" moment... it reminds our partner that what they do is more than making pizza — it's making people happy.”
Advice
Sustainability isn't strategy — it's survival
"We HAVE TO find a sustainable way to do things, regardless of corporate strategy." Don't treat sustainability as a marketing gimmick.
Create "wow moments" from small things
A handwritten note on a pizza box creates a unique experience without big investment.
Do what you believe is right and never regret
Failure is natural. Think carefully, act decisively, and accept the outcome.
Key Highlights
- ✓Co-founded Pizza 4P's (2011) — from home pizza parties to 32+ restaurants across Asia
- ✓"Oneness — Earth to People" philosophy connecting people, food, and the planet
- ✓F&B sustainability pioneer: self-made cheese, organic farms, zero waste
- ✓"Wow moment" model — staff write handwritten notes on every pizza box
Biography
Sanae Takasugi graduated from Keio University (Japan), studied in the UK and China, and worked in IT before co-founding Pizza 4P's with husband Yosuke Masuko in 2011 in HCMC. From home pizza parties (selling to friends via email, just 14-15 pizzas each time), they built the brand into 32+ restaurants across Vietnam, Cambodia, India, Indonesia, and Japan. She plays a key role in business model design, brand building, and content creation. Pizza 4P's is known for its self-made cheese (from their own farm in Đơn Dương, Lâm Đồng), organic vegetable gardens, and sustainability commitments (zero waste, clean energy, green packaging). They follow the philosophy of "Oneness — Earth to People." A distinctive touch: every Pizza 4P's pizza box carries a handwritten note from the team member who made it — a small "wow moment" that creates a unique experience.
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Articles & Resources
Frequently Asked Questions
›Who is Sanae Takasugi?
Sanae Takasugi is the co-founder and Deputy CEO of Pizza 4P's — a farm-to-table pizza chain with 32+ restaurants across 5 countries. A Keio University graduate, she co-founded Pizza 4P's in 2011 in Ho Chi Minh City together with her husband Yosuke Masuko.
›What is the "Oneness — Earth to People" philosophy?
This is the brand philosophy built by Sanae Takasugi, oriented toward harmony between people, food and the earth. Pizza 4P's commits to sustainability through in-house Da Lat cheese, an organic vegetable garden, clean energy and zero-waste practices.
›How many Pizza 4P's restaurants are there?
Pizza 4P's currently operates 32+ restaurants across 5 countries: Vietnam, Cambodia, India, Indonesia and Japan. The chain has expanded steadily since 2011 and is further expanding in Japan (Nen Tokyo 2025) and New York (2025).
›Why does Pizza 4P's have handwritten "wow moments"?
Sanae Takasugi designed a small "wow moment" into customer experience: staff write personal notes by hand on each pizza box. She believes small human touches create surprise moments for customers — without needing big investment.
›What is Sanae Takasugi's view on sustainability?
She believes "any future-oriented business must be sustainable" and "we MUST find ways to make everything sustainable, regardless of company strategy." For her, sustainability is not a marketing gimmick but a survival condition for any F&B business.
Other Experts
Trần Nhật Quang
Pioneer of Vietnam's first farm-to-cup Arabica coffee model
Nguyễn Hà Linh
"The 250K Girl" — from handing out flyers to a Thai restaurant chain and a 2.6M-member community
Yosuke Masuko
Self-taught cheesemaker who turned backyard pizza parties into a 40+ restaurant empire across 5 countries
Summer Lê
Chef behind Vietnam's first and only Michelin Green Star, pioneering sustainable dining with 99% local ingredients
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