400℃ PIZZA TOKYO

JAN 2026 I was lucky to reserve a seat online which is usually booked out within a few minutes. Minimum order is one pizza and one drink per person. I had the DOC and their signature FNT pizza. You can order one pizza at a time to enjoy them freshly baked as long as it's within the 70 minutes seating time (the staff will probably ask you for a last order before the 70 minute mark). The size of the pizza is smaller than an average large pizza. Highlight of the pizza is definitely the dough which was very light and fluffy with a little crisp on the edges of the crust. The DOC was very tasty with the classic flavor done well with the combination of the semi-dried tomatoes, buffalo mozzarella and basil leaf. The FNT was unique; very rich with the blue cheese sauce. I was hoping this would change my view of blue cheese as I am not fond of it but it was a bit too intense for me. The honey did balance the flavor with some sweetness. I can see how the FNT is enjoyable for someone who likes blue cheese or is at least neutral to it. Overall very good pizza, never had pizza dough texture like this. Worth trying if you can get a reservation.

Star of the show is definitely the dough. Insanely soft, fluffy, and chewy - almost mochi-like, while remaining thing and crispy at the bottom. While the pizzas were tasty, they were not the best I’ve had in Tokyo. Very high quality ingredients, but not mind-blowing, like the DOC (Margherita, mozzarella, tomato) and Prosciutto. FNT was unique and flavorful. The blue cheese, mascarpone, and honey is a very interesting combination and worth trying. I personally think the dough would be served better with a wood-fired oven instead of gas powered. Contrary to other reviews, I like the reservation arrangement. Seats open two days in advance, so you don’t need to plan way ahead. However, there are only around a dozen seats per session so you do need to click on the dot.

Great pizzas, but there’s better ones (and cheaper!!) in Tokyo. I found it very funny that I was the only guy there and the only foreigner😂 maybe it’s a special Insta place for Japanese women, I’m not sure. Knowing that booking this place is a pain, I wouldn’t recommend it. Toppings are great, don’t get me wrong, and pizza is good, but not having a real pizza oven leads to a wet not very airy pizza, and for 3,000 yen per pizza it’s just not worth it. Better go elsewhere.

The pizza was excellent, however the very complex and mandatory reservation system is such a hassle that it gives the impression that they are doing the customer a favor when they “allow” them to come-in. (Dinner not possible, very fixed booking times, can be booked only a few days in advance, booking is mandatory and with cancellation fees, each person must order 1 pizza + 1 drink…) It was nice to try once but I don’t think I will return. Not worth the hassle.

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!

I ordered DOC and SEPIA with friend. This is my first time to eat squid pizza and it’s so delicious! Next time, I will definitely try their signature's FNT, which recommended by the Michelin Guide. The price is very reasonable too. I will definitely come again next time!

Love the (high hydration?) dough, which had a moist, elastic texture. 3 pizzas to share for 2 people was about right. Unlike traditional Neapolitan pizza, the dough is pretty stable and doesn’t degrade / become soggy within seconds of cutting the pizza, which is great. The FNT is a must, even for people who don’t handle the funk and salty bite of blue cheese well, with a gentle blue cheese flavour and texture that’s reminiscent of the oozy centre of basque cheesecake when eaten with honey. While the pizza might look burnt, the timing on the conveyor oven is perfect, and there were never any strong bitter notes. It’s one of the more successful, unique interpretations of pizza dough that I’ve tried. Worth the trouble sniping for reservations.

I had the pleasure of dining at 400C Pizza in Tokyo, and although reservations can be a bit tricky, it’s absolutely worth it! The pizza was amazing—fresh ingredients that melt in your mouth with every bite. The staff were incredibly helpful and attentive, making the experience even more enjoyable. If you’re a pizza lover, this place is a must-try when in Tokyo!