D L.
Google
April 2025 - I visited this place again, 6th time here. The menu has been updated!
Since it’s hotaruika (firefly squid) season, I chose the Sepia followed by the FNT. The Sepia was good but I thought was slightly under-seasoned. It’s not a very cheesy pizza so may be a good option for those with lactose intolerance.
The FNT is still the best pizza in the world. The crust is magically thin and crispy. The combination of cheese is just 👌🏽
[new menu photo uploaded]
Previous review:
First off - I’m a Neapolitan pizza kind of person. No NYC-style pizza for me. I like my crust fluffy yet crispy, and I’ve had my fair share of pizza joints in Tokyo (which I think has the best pizzas in the world). And 400c is hands-down, the top of my pizza list.
400c is unique in almost every way they make pizza. Firstly, there’s no stone oven. Instead it has a gas-powered conveyor belt oven (like those used at a hotel’s breakfast buffet for your toast), set to roll out the pizza in 1.5 - 2 minutes. When I saw the conveyor oven I couldn’t quite believe it, but knowing the Japanese and their pursuit of food perfection, I trusted the pizza gods.
And blimey, what a pizza it was. Perfectly cooked with classic leopard prints, crispy AF, yet the crust was so incredibly light with the best kind of mochi texture. Wow!
Secondly, I observed the chef making the pizza and he did it differently from the chefs at Savoy, Marumo, Seirinkan, etc. He didn’t roll the dough out - so no pull & pinch, no fist spinning. He merely took it out from the proofing plate and plated the pizza with premium ingredients, lightly stretched it and off it goes into the oven. He shaped the dough the day before, ie he takes the boule from the Tupperware box, shapes it, puts it on the proofing plate and then cover it to let it rest for 24 hours. Could this be the secret to the super fluffy crust??
The margherita is a classic but I’d go for the DOP margherita with premium ingredients. It’s worth the splurge! The FNT is my absolute favourite - I thought it might be too much but the whipped mascarpone is so light and a perfect match with the Italian honey. I also enjoyed the duck and the funghi, but sadly the mortadella was a tad disappointing. It just didn’t have the oompf.
Thirdly, the vibe of the restaurant is Tokyo art gallery hipster cool with a dash of Tadao Ando. All counter seats (only 12 seats) face the chef and his completely open kitchen.
The pizzas are on the smaller side so I can easily eat two pizzas but I have a very healthy appetite, so it’s likely that you’ll be happy with 1-1.5 pizzas.
I’ve been back at 400c three times in the last two months, and I can’t wait to go back again!