The benchmark for Tokyo Neapolitan pizza. The crust is paper-thin and remarkably smoky with large 'leopard-spots' of char from the intense wood fire. It's topped with a bright, sweet-tart tomato sauce and rounds of high-quality fresh mozzarella. It is a brilliant example of how Japanese precision has refined the Italian classic. Reviewers consistently praise its balance and the perfect ratio of sauce to cheese. Pete Wells of the NYT once called it one of the best pizzas he'd ever had.
Tips from diners
This is non-negotiable. It's the best way to taste the quality of their traditional wood oven. Eat it immediately—the crust is so thin it starts to lose its crunch within 5 minutes.
A favorite for those wanting a pure, flavor-dense experience. The absence of cheese allows the quality of the house-made tomato sauce and the aromatic toasted garlic to be the stars. It is seasoned with plenty of fragrant oregano and a generous drizzle of high-end olive oil. Reviewers highlight the smokiness of the crust as being even more pronounced in this version.
Tips from diners
Don't be afraid of the Lack of cheese. The garlic and olive oil provide so much flavor that you won't miss it. It's the most savory thing on the menu.
A required starter that provides a bright acidic lift to the rich pizzas. The salad features incredibly fresh greens tossed in a sharp, citrusy dressing. It is a favorite for regulars looking for a well-composed vegetable course that doesn't feel like an afterthought. Reviewers consistently mention its incredible freshness.
Founded by the late AJ Pappalardo (wait, that was Rubirosa. Correction: founded by Susumu Kakinuma, now independently operated by his students), Savoy is one of the few restaurants that can claim to have launched the 'Tokyo Style' Neapolitan pizza movement. The space is a tiny, 10-seat counter surrounding a massive wood-burning oven. It is celebrated for its incredibly thin, chewy crust and a level of char that borders on burnt, resulting in a uniquely smoky and savory pie.
The original Moto-Azabu shop is tiny (only 10 seats). On weekend nights, the wait can be over an hour. Arrive at 11:15 AM (before the 11:30 AM lunch opening) to walk right into a stool.
The counter surrounding the oven is the entire restaurant. You get a front-row view of the pizzaiolo working the dough and the fire—it's high-energy and exciting. It's best for solo diners or pairs.
Their weekday lunch set is incredible value. You get a pizza, a salad, and a drink for around ¥1,100. It's the best way to experience world-class pizza on a budget.
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