Best pizza in Tokyo

1. RistoPizza by Napoli sta ca

The No. 1 pizzeria in Asia-Pacific for 2026 is barely a pizzeria in the Naples sense. Pizzaiolo Giuseppe Errichiello, born in Naples and twenty years in Japan, runs RistoPizza by Napoli sta ca as a full-service restaurant with a wine cellar. The short menu is the argument: smoked provola with sansho, stracciatella with wasabi and botan shrimp.

• Getting there: Kamiyacho Station, direct underground access.
• Best time: Closed Mondays. Book well ahead.
• Order this: Napoli e Japan, provola and sansho.

Go if you want Naples technique aimed at Japanese ingredients. Skip it if you want a plain margherita.

2. Seirinkan

Everything else on this list descends from this address. The pizzeria Kakinuma opened here in 1995 was rebuilt as Seirinkan in 2007, and the menu is still two pizzas. The recessed oven, which staff compare to an incinerator, bakes each pie in about 60 seconds.

• Getting there: Nakameguro Station, 5 min on foot.
• Best time: Lunch is walk-in. Dinner is phone booking only, and the kitchen shuts when the dough goes.
• Order this: Margherita, plus the marinara if you are two.

Go if you want the origin point of Tokyo pizza. Skip it if a two-item menu feels like a dare.

3. The Pizza Bar on 38th

Eight seats around one wood-fired oven, 38 floors above Nihonbashi, with the pizzaiolo an arm's length away. The Pizza Bar on 38th was No. 1 in Asia-Pacific from 2023 to 2025 and No. 2 in 2026, and pizzaiolo Daniele Cason's 48-hour dough is served slice by slice as a tasting menu. Bookings open two months ahead and vanish in minutes, so treat it as a lottery, not a plan. When it fails, consider Massimottavio or Pizzeria e Braceria L'Insieme below: ranked too, at a fraction of the price.

• Getting there: Mitsukoshimae Station connects straight into the building.
• Opening hours: Four seatings daily, two at lunch, two at dinner.
• Budget: ¥18,000 to ¥25,000 per person, plus 13% service and tax.

Go if you want pizza as a chef's counter. Skip it if you want dinner, not a performance.

4. Massimottavio

Five stops from Shibuya on the Inokashira line, on a residential street with no tourist traffic, sits a family trattoria ranked No. 32 in Asia-Pacific for 2026 and No. 30 before that. Pizzaiolo Massimo Ottavio, born in Naples, built his own squat oven for the soft, pillowy cornicione he wanted. It outranks most central names at half the money.

• Getting there: Eifukucho Station, 5 min from the north exit.
• Best time: Closed Wednesdays, and 19 to 26 August 2026.
• Budget: ¥1,000 to ¥3,999 per person. Reserve ahead.

Go if you want a ranked pizzeria without a two-month wait. Skip it if you will not cross town.

5. Pizza Studio Tamaki (PST Higashi-Azabu)

The oven burns a blend of Japanese oak, cherry and beech, and the smoke ends up in the crust. Pizzaiolo Tsubasa Tamaki ran the kitchens for Kakinuma before opening Pizza Studio Tamaki (PST Higashi-Azabu) in 2017, and his pies come out leopard-spotted at the rim, thin and wet at the centre. Tabelog 100 in 2023 and 2025.

• Getting there: Akabanebashi Station, about 1 min (Toei Oedo line).
• Best time: Weekdays are dinner only. Reserve or take the 17:00 opening.
• Order this: The PST, with smoked mozzarella and pecorino romano.

Go if you want serious pizza at a normal price. Skip it if you carry only cash, which is refused.

6. La Tripletta

Fried pizza barely exists in Tokyo, and the one place with a real pedigree sits two minutes from a station most visitors never use. La Tripletta won the fried-pizza category at the 2024 World Pizza Cup, bakes in an oven built by Stefano Ferrara, and has made Tabelog 100 six times. It ranked No. 17 in Asia-Pacific for 2026.

• Getting there: Musashi-Koyama Station, 2 min from the east exit.
• Best time: Closed Tuesdays, dinner only on Wednesdays. Online booking only.
• Order this: Pizza fritta, then a wood-fired margherita to compare.

Go if you want something you cannot get at home. Skip it if 90-minute seatings annoy you.

7. Pizza Marumo

This is the clearest case of a Tokyo pizzaiolo cooking Japanese rather than copying Naples. Pizzaiolo Yuki Motokura trained at Kakinuma's pizzeria and in kaiseki kitchens, and Pizza Marumo puts kombu, shiitake, sesame and soy on a 24-hour base instead of tomato and mozzarella. It opened in 2022 and entered 50 Top Pizza at No. 35.

• Getting there: Ebisu Station, 4 min from the west exit.
• Best time: Tables release one month ahead on TableCheck. No walk-in list.
• Order this: Japanese Umami pizza, with mentaiko cream focaccia first.

Go if you want the Japanese version, not the Neapolitan one. Skip it if you might arrive late.

8. Pizzeria e Braceria L'Insieme

Kameido is an east-side commuter district with nothing to sightsee, which is exactly why no visitor eats here. The room has held a Michelin Bib Gourmand six years running and a 50 Top Pizza place four, No. 23 in 2026. Pizzaiolo Shunsuke Matsumaru placed at the 2012 World Pizza Championships, and his chewy dough carries toppings purists would refuse.

• Getting there: Kameido Station, 5 min (JR Chuo-Sobu line).
• Best time: Lunch sets with a whole pizza and a drink from ¥1,900. Closed Sundays and most Mondays.
• Order this: Margherita first, then the Americana with sausage and fries.

Go if you want a Michelin-listed pizza lunch under ¥2,000. Skip it if you cannot be seated at 11:30.

9. Savoy Tomato & Cheese

A narrow counter facing a wood oven, two pizzas on the menu, and a pizzaiolo who has done nothing else for years. Savoy Tomato & Cheese is the Azabu-Juban arm of the same lineage, run by pizzaiolo Kaneko. Locals order the marinara: long-fermented dough, tomato, oregano and garlic scattered with unreasonable precision.

• Getting there: Azabu-Juban Station, about 6 min on foot.
• Best time: Closed Wednesdays. Book through the official website.
• Order this: The marinara, and skip the cheese entirely.

Go if you believe a pizzeria should sell two things. Skip it if you pay only with e-money.

10. Pizzeria e Trattoria da ISA

Naturally leavened dough is rare in Tokyo, and this is where to try it: a tangier, more open crumb than almost any other pie in the city. Pizzaiolo Yamamoto Hisanori won the World Pizza Championship in Naples three years running, 2007 to 2009, and Pizzeria e Trattoria da ISA is AVPN-certified. Since the 2024 move it sits on the Meguro River, which makes April bookings brutal.

• Getting there: Nakameguro Station, 8 min along the Meguro River.
• Best time: Closed Mondays and the 2nd and 4th Tuesdays. Closes early when dough runs out.
• Order this: Sourdough margherita, or the Maestro Kitano with gorgonzola.

Go if you want the most technically interesting margherita in Nakameguro. Skip the old guides: the address changed.

11. Pizza Slice

Not every pizza in Tokyo needs a booking and a ¥5,000 bill. Pizza Slice has been folding thin New York slices off 20-inch pies under neon since 2013, run by a chef who trained in New York. There are 38 seats, a terrace and no reservations.

• Getting there: Daikanyama Station, 8 min, or Shibuya, 5 to 8 min.
• Opening hours: 11:00 to 22:00 daily, last orders 21:30.
• Budget: About ¥400 a cheese slice, ¥1,000 for a two-slice lunch set.

Go if you want lunch for the price of a coffee. Skip it if you came for the Neapolitan story.