The Pizza Bar On 38th
Chuo City, Japan · 1
Insider Compass
An expert assessment built on data, context and gastronomic judgement.
RECOGNITIONS
About The Pizza Bar On 38th
Perched on the 38th floor of the Mandarin Oriental, this intimate 8-seat counter offers Tokyo's most elevated pizza experience—literally and figuratively—where Chef Daniele Cason orchestrates an omakase-style pizza tasting that recently earned First Place in the 50 Top Pizza Asia Pacific 2025. The magic lies in the dough: Italian organic flour, just one gram of yeast, 80% hydration, and a 48-hour fermentation that yields a crust so light and airy it redefines what pizza can be. This is for the curious diner who appreciates watching technique unfold in real-time, with seasonal Japanese ingredients meeting Italian tradition against Tokyo's glittering skyline.
Good to know
Book months ahead—reservations open 90 days out and vanish within hours, though calling the day before for cancellations occasionally works.
The chef
Daniele Cason
Daniele Cason started his career in Rome in 2003 before honing his craft at the legendary La Pergola, Rome's three-Michelin-starred institution. His path through luxury hotels across Italy, England, Egypt, and Thailand gave him a global perspective on hospitality before he joined Mandarin Oriental Tokyo in 2013 as Executive Sous Chef. Since launching The Pizza Bar on 38th, Cason has built a reputation for marrying Italian technique with Japanese seasonality, using a meticulously crafted 48-hour fermentation process and just one gram of yeast to create his signature light, airy crust—an approach that recently earned him First Place in the 50 Top Pizza Asia Pacific 2025.
The Insider Compass
Four dimensions, each assessed independently against the same criteria everywhere we rate.
Plate
Cason's 48-hour fermented dough achieves that rare balance of crispy, airy, and pillowy soft—a texture closer to focaccia than Neapolitan—creating a canvas for unexpected combinations like Hokkaido scallop, wagyu, and seasonal Japanese produce. Each slice in the omakase progression showcases farm-to-table ingredients sourced that morning, with standouts like the Diavolo and Tonno e Fichi demonstrating how Italian technique can honor Japanese terroir without losing its soul.
Vibe
The intimate 8-seat marble counter creates an almost theatrical setting where you're part of the brigade, watching every stretch, top, and bake with the chefs mere inches away. The 38th-floor location provides a stunning backdrop of Tokyo's skyline, lending a sense of occasion without stuffiness—this is luxury rendered casual, where the focus remains squarely on the craft. Expect a relaxed but refined energy, though the communal start time means late arrivals can delay the show for everyone.
Service
The two-chef, one-assistant team narrates each pizza as they work, explaining ingredient sourcing and technique with genuine enthusiasm rather than scripted patter. Accommodation of dietary requirements is handled thoughtfully, and the team's attention to detail extends to presenting each finished pizza for photos before slicing. The only hitch: wine pairings shine, but those seeking cocktails will find the beverage program heavily tilted toward the hotel's impressive cellar.
Setting
The marble-topped counter and open kitchen create an intimate chef's table atmosphere, while floor-to-ceiling windows frame panoramic views of Tokyo's glowing skyline. The space feels more private dining room than restaurant, with just eight seats ensuring every guest has a front-row view of the wood-fired oven and mise en place. The 38th-floor perch in the Mandarin Oriental lends polish and sophistication without the stuffiness of traditional fine dining.
These four dimensions are a handful of the attributes we review. The Insider Rating also draws on research the compass does not display — among them the wine programme, the size and quality of the cellar, the location, and how long the house has operated. It is not an average of the scores above.
Go for
- An omakase experience that reimagines pizza through Japanese seasonality and Italian technique
- The 48-hour fermented dough that achieves an impossibly light, airy texture unlike any pizza you've tried
- An intimate 8-seat counter experience with panoramic Tokyo skyline views and direct chef interaction
Don't go for
- Traditional Neapolitan or New York-style pizza expectations—this is a completely different approach to the craft
- À la carte flexibility or casual drop-ins—the omakase format is fixed and reservations are essential months in advance
Details
2-chōme-1-1 Nihonbashimuromachi, Chuo City, Tokyo 103-8328, Japan
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