The Pizza Bar on 38th has made waves in the global pizza scene over the past few years. Led by executive chef Daniele Cason, this acclaimed Tokyo spot is known for its pizza omakase—a chef’s tasting of assorted pizzas and a few small dishes. I went in with high expectations after hearing glowing reviews from friends. My expectations were exceeded—this was the best pizza I’ve had and an early favorite for my top meals in 2025.
For me, the dough is the most important part, and theirs is a high-hydration, 48-hour fermented masterpiece. The crust on their Roman-style pizza alla palla had the perfect chew and airy texture.
The lunch omakase included six slices of pizza. That sounds like a lot, but the slices were small. I did skip breakfast as well and opted to not have drinks, though the mocktail pairing did look fantastic.
If I had to pick a favorite, the sette formaggi (seven-cheese) with truffle honey would be tops. I also enjoyed a creative slice that combined house duck salsiccia, ankimo liver, and pickled carrot.
Their signature pizzino—a layered focaccia pizza filled with mascarpone, black olives, and topped with shaved black truffle—was like a grown up grilled cheese, fancy and comforting!
Okinawa Garlic, Marjoram, Anchovy,
House-made Bottarga.
Ankimo Liver, Roasted and Pickled Carrot.
Truffle Honey
Dessert was just as memorable: a rich, luxurious chocolate hazelnut affogato with contrasting cacao nib crumble. Even a simple mandarin slice was somehow one the sweetest slices I’ve had.
Beyond the food, the experience itself was very fun. The chefs were engaging and not camera-shy, even encouraging photos and videos. English was the default language.
The only downside? Reservations. With just eight seats per seating and four seatings a day, snagging a spot requires some planning. Spots open online daily, two months in advance at midnight Tokyo time. Set an alarm—good luck!
