One of only two pizzas available. Chef Kakinuma uses a precise dough recipe and a level of salt that creates a savory, chewy crust with intense leopard-spotting char. The tomato sauce is bright and acidic, perfectly countering the rich mozzarella. Reviewers consistently name it as the best Margherita in Tokyo, citing its radical simplicity and the incredible smoky aroma of the wood fire. It is a study in how removing options can lead to absolute technical mastery.
Tips from diners
This is non-negotiable! Eat it immediately—the crust is so thin it starts to lose its incredible 'snap' within 5 minutes. The lack of other toppings allows you to taste the quality of the dough and the fire.
The only other pizza on the menu. This version highlights the quality of the house-made tomato sauce and the aromatic depth of the toasted garlic. It is seasoned with a generous dusting of oregano and high-quality olive oil. Reviewers highlight its intense savoriness and the way the absence of cheese makes the smoky char of the crust even more pronounced. It is widely cited as the best Marinara in Japan.
Tips from diners
If you're a pair, order one Margherita and one Marinara. It's the only way to eat here! The garlic on the Marinara is perfectly toasted—never bitter. It's the most savory bite in Nakameguro.
A favorite starter that provides a bright, savory lift before the pizzas. The broccoli is cooked to maintain a great crunch and is seasoned with plenty of fragrant garlic and high-end olive oil. Reviewers consistently mention its incredible freshness and the way it maintained its color and texture despite the high-heat cooking.
Chef Susumu Kakinuma's Seirinkan is a foundational pillar of the 'Tokyo Style' Neapolitan pizza movement. Originally named Savoy (before he moved and renamed it), Seirinkan is housed in a spectacular three-story industrial building that resembles a steampunk museum, filled with Beatles memorabilia. The kitchen is celebrated for its radical simplicity—serving only two types of pizza: Margherita and Marinara—to ensure absolute perfection in every bake.
The line can be 45-60 minutes on weekends. They take reservations for dinner but for lunch, you must show up in person. Arrive at 11:15 AM (before the 11:30 AM opening) to walk right into a table. The line moves fast once the restaurant opens.
The building is spectacular—a spiral staircase leads up to the second and third floor dining rooms. Request a seat near the window if you want a view of Nakameguro's street life. The atmosphere is high-energy and exciting.
Chef Kakinuma is a massive Beatles fan. The entire restaurant is a tribute to the band—even the music is exclusively Beatles. It's one of the most unique and charming atmospheres in Tokyo's food scene.
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