Time Out says
Backed up by a Stefano Ferrara forni (pizza oven) – described as the Ferrari of the pizza oven world – this restaurant is bustling every lunchtime and evening of the week. And with good reason: the pizzas are cooked to Naples-level perfection – light, elastic bases with just the right amount of puff and char on the crust.
There are more than 30 pizzas, an extensive list for Tokyo, divided into pizza rossa (tomato and mozzarella base), pizza marinara (tomato base), and pizza bianca (mozzarella base). We love the creamy and aromatic Cicoli (¥1,600), with tender pieces of pork confit, mozzarella and ricotta, finished with a hefty grind of fresh black pepper. Then there’s the Via Santa Lucia 120 (¥1,200), topped with passata, garlic, dried oregano, anchovies and an indulgent amount of fresh juicy cherry tomatoes.
The carpaccio is an excellent starter before diving into your pizza – slices of fresh, seasonal fish topped with herbs and oil. Or opt for a side of arugula and parmesan salad, with just the right amount of bite to balance any of your cheesy indulgences. At lunchtime, you can pay ¥1,000 and get a pizza, salad and drink, but be prepared to wait on the stools on the footpath – it’s a popular deal.
3-13-12 Koyama, Shinagawa
|Opening hours:||Wed-Mon 11.30am-3pm (last orders 2.30pm), 5.30-11pm (10.30pm), closed Tue|