The Pizza Bar On 38th

The 38 Best Restaurants in Tokyo, Japan | Eater

"Since 2014, Roman chef and pizzaiolo Daniele Cason has been serving Roman-style pizza made from a blend of five organic Italian flours and 80 percent Italian water. The dough is fermented for 48 hours, resulting in a delicate and airy crust. The restaurant is on the 38th floor of the Mandarin Oriental hotel in the quiet Nihonbashi district, with only eight seats at the marble countertop overlooking the open kitchen and pizza oven. Dinner is omakase-style with two seatings, and diners try eight different pizzas. The set meal begins with a pizzino of mascarpone, fior di latte cheese, olives tapenade, and truffles, but if you go at lunch be sure to order it as an appetizer. Toppings change throughout the seasons, drawing from Japan’s diverse offerings such as sansai (mountain vegetables), Nagano prosciutto, and Sado Island fresh figs. Know before you go: The pizza has been voted third best in Asia on the 50 Top Pizza list, and Cason was named the 2022 pizza-maker of the year by the Italian awards body." - Yukari Sakamoto

A Renewed Wave of Italian-Japanese Fusion in Tokyo's Culinary Scene

"A Michelin Bib Gourmand spot inside the Mandarin Oriental, Tokyo, where chef Daniele Cason serves pizzas with duck salsiccia and Wagyu beef."

"As the name suggests, food is served at a counter, which seats just eight. Prix fixe is made possible by starting each seating at the same time. A succession of different pizzas are baked, then cut into eight, allowing diners to enjoy a slice of each type. The dough is kneaded from organic Italian wheat and rested for hours, creating a moist crust with a light texture. This is a popular place, so make your reservations early." - Michelin Inspector