400°C Pizza Tokyo has a compelling journey led by the self-taught chef, Mr. Kawamoto. Born in Okayama Prefecture, Mr. Kawamoto discovered his passion for Italian cuisine while working part-time at an Italian restaurant in Tokyo. He then returned to Okayama City and opened "Faniente," a restaurant known for its Omakase course. In 2018, he expanded his culinary endeavors by opening 400°C Pizza in Okayama, introducing pizzas with a unique texture that quickly gained popularity.

In 2024, Mr. Kawamoto extended his culinary influence to Tokyo by opening a new branch of 400°C Pizza in the Kagurazaka district. This establishment continues to reflect Mr. Kawamoto's ethos of continuous learning, experimentation, and his dedication to serving innovative Italian dishes with a distinctive twist.

400°C Pizza Tokyo's Kagurazaka branch delivers an exceptional dining experience, featuring three classic pizzas: "Margherita," "Marinara," and "FNT," which incorporates blue cheese. The dough, meticulously prepared by Mr. Kawamoto, undergoes repeated kneading and laying down, followed by a four-day fermentation process.

While the Okayama branch utilizes a 400°C wood-fired kiln, the Kagurazaka branch opts for a conveyor belt pizza oven at 345°C. This choice ensures a consistent bake, producing a light, plump texture that makes each bite airy and satisfying.

The combination of the dough's lightness and its crisp texture, along with the distinctive flavors of each variety, creates a refreshing aftertaste, enticing diners to enjoy more.
This unique balance, paired with the standout flavors, sets the Kagurazaka branch apart, making it a must-visit for pizza enthusiasts seeking a delicious, light pizza experience.