NAPOLI STA CA
1-11-4 Azabubai, Minato
TEL.+81364591846
NEAPOLITAN PIZZA
We remember well the first time we entered this place, we tasted the Margherita and we were blown away: we wouldn't have thought we could eat such a good pizza 10 thousand kilometers away from home. Over the years Peppe Ericchiello's place has managed to shore up the offer towards the top, inserting even more selected ingredients and slowly expanding the kitchen offer. At the base we find a Neapolitan dough in a workmanlike manner, pizzas rolled out and cooked to perfection, for a mouthful of extraordinary pleasantness, soft and airy. The level of cuisine and value.
PIZZERIA AND TRATTORIA DA ISA
1-28-9 Aobadai, Meguro
TEL.+81375683739
NEAPOLITAN PIZZA
Crossing Isa's threshold, it's almost like stepping into one of those old-fashioned Neapolitan pizzerias, basic and no-frills, veracious and rustic. The protagonist behind the ovens is Hisamori Yamamoto, a passionate pizza maker who trained in the Neapolitan city where he learned the secrets of his trade. Here, the classic round pizza, Margherita with tomato, mozzarella and basil, is perfect in its simplicity, but the more curious can choose from many other dishes on the menu.
THE PIZZA BAR ON 38TH
2-1-1 Nihonbashi Muromachi Chuo-ku
TEL.+81332708188
TASTING PIZZA
It has suffered like all establishments inside large hotels, this virtuoso pizzeria on the 38th floor of Tokyo's Mandarin Oriental. Here Daniele Cason has created an excellent pizza alla pala, to be nibbled on a beautiful marble counter and comfortable red chairs (eight seats in all). Quality organic flours imported from Italy, high hydration and a 48-hour leavening for an airy, fragrant dough. We recommend the buffalo or the tomato and anchovies (optional, culatello di Zibello). High-level wine list, also by the glass.
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