The Pizza Bar on 38th

A nice surprise and totally worth going up to the 38th floor of the Mandarin Oriental in Tokyo. Here Daniele Cason prepares an excellent pizza slab, to enjoy seated at the beautiful marble counter and comfortable red chairs (eight seats in all). Quality organic flours imported from Italy, high hydration and 48-hour leavening for an airy and fragrant dough. We recommend the bufala, or the pizza with tomato and anchovies (among the optional add-ons also culatello di Zibello). Fine wine list, also poured by the glass, and meal endings that close with a good seasonal sorbet.
photo by Gambero Rosso photo by Gambero Rosso

Pizzeria e Trattoria Da ISA

Hisanori Yamamoto is one of the most famous and serious pizza chefs working in Asia. The team is Japanese and here it actually feels like home, it’s like eating somewhere in the historic centre of Naples, spartan and familiar. Pizzas have a genuine touch: the shape, not the usual classic round, is rather irregular, the seasonings are generous and the end result is truly convincing. Try the Margherita, good and overall melty, boasting a fine soft dough. There is also fried pizza and a very classic Italian cuisine offer, ranging from octopus salad to Italian schnitzel breaded cutlets.
photo by Takeshi Ozawa photo by Takeshi Ozawa

S'apposentu di Aki

Not surprisingly called S’Apposentu, the small atmospheric restaurant located in the former Tsukiji fish market district pays tribute to the venue where the chef-owner found his great inspiration: traditional and innovative Sardinian cuisine by chef Roberto Petza, with whom Akihiro Kimura refined his Italian culinary training in the early 2000s. The Sardinian cuisine employs simple ingredients in traditional recipes, but the result are elegant and minimalist dishes. Tasting menu only, composed of different appetizers, starters and main courses that vary according to season. The mix of authenticity enriched by Asian influences is quite striking. The wine list ranges from northern to southern Italy with a good presence of Cannonau and Vermentino island references.
photo by Gambero Rosso photo by Gambero Rosso

Trattoria dei Paesani

One should not be surprised to read “sfugliatelle nghe la crema” on the menu of Giuseppe Sabatino’s restaurant, which he started when he was very young to take his Italian flavours abroad. Since 2014 the owner has been based in Shinjuku, the most lively district of Tokyo, with his Japanese wife. Defining his Dai Paesani an Italian restaurant is too limiting. His is rather an Abruzzo restaurant, as evident by the bilingual Abruzzo/Japanese menu. Everything here speaks of Giuseppe’s native region, which is present in the furniture, knick-knacks, books and above all in the flavours. The vegetables grown in his private garden are not generic. The garlic is from the variety of Sulmona, the asparagus comes from Castelguidone, the sweet peppers from Altino, not to mention the cured meats, which a lot is owed to, since the meeting with Davide Fabiano, chef and partner, took place thanks to the ventricina made in Japan. Do not forgo the liver sausage, the Callara style lamb, the pasta and, of course, the cured meats. The service is warm and the wine list speaks of the owner’s passion for quality and research.
photo by Gambero Rosso photo by Gambero Rosso

Etruschi

Tokyo can easily surprises you. There’s always a small city into a city. That’s what we were thinking when we reached this elegant restaurant in the relaxed atmosphere of Omotesando district. In our last visit we had a very good risotto with white truffle. The service is extremely professional and friendly, while the super extensive wine list has also a Tuscan soul. The attention to to the finest details guarantee a very high quality experience. Surgiva Taste & Design Award 2020.
photo by Etruschi photo by Etruschi