The Best Pizza in Tokyo, Ranked
2024-11-21 · 5 min read
PST, short for Pizza Studio Tamaki, is run by Nishi Tamaki, who trained in Naples before opening what many consider the best Neapolitan pizzeria in Asia. The margherita uses San Marzano tomatoes, fior di latte mozzarella, and Japanese flour that gives the crust a delicate crunch absent from most Neapolitan pies. The 90-second cook in a custom-built wood-fired oven produces leopard-spotted perfection.
Savoy in Azabu-Juban has been making pizza since 1995 and operates with the quiet confidence of a restaurant that knows exactly what it is. The menu is essentially two pizzas: margherita and marinara. That is it. The dough is fermented for 24 hours minimum, the tomatoes are imported from Italy, and the result is a pizza so pure it feels like a philosophical argument for simplicity.
Pizzeria e Trattoria da ISA in Nakameguro takes a slightly different approach, incorporating Japanese seasonal ingredients into Italian templates. Toppings might include shiso, yuzu, or Japanese mushrooms alongside traditional Italian elements. It sounds like fusion gimmickry, but the execution is so precise that each pizza feels like a natural expression of both cultures.
Seirinkan in Nakameguro is the place for anyone who wants something heavier. Their signature pizza, which piles garlic, honey, and gorgonzola onto a Roman-style crust, is aggressively rich and utterly addictive. The space is tiny, the wait can be long, and absolutely nothing about the experience is authentically Italian, but the pizza is sensational on its own terms.
Da Grazia in Kagurazaka rounds out the essentials with a Neapolitan approach that emphasizes seasonal specials and a welcoming atmosphere. The pizzaiolo trained in Naples at some of the city's top pizzerias and brings that tradition to a Tokyo neighborhood not typically associated with destination dining. The four-cheese pizza with honey is a quiet showstopper.
