Overview
Restaurant Views: 1,656
Awards
- MICHELIN Guide
- Bib Gourmand, 2023
- OAD
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Japanese Casual Restaurants 2023, 14
- The World’s50 Best
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Asia`s 50 Best Restaurants 2023, #80
Chef
Daniele Cason
Cuisine
Pizza, Pizzeria
Foodle Reviews
Another visit with the owner of the best Pizza place in Poland. He was impressed and so was I. Daniele had been to 富士山 to collect some fresh mushrooms and the seasonal pizza was sublime.
Quick Omakase Lunch, even without Daniele at the counter, the quality is very high and the seasonal toppings ever changing and tasty.
Dolce - Red pearl strawberry, Goat yogurt, Strawberry jam & Domori chocolate
Calzone - Mozzarella, Provolone, Parmigiana Reggiano, Rucola, Mortadella & Ricotta-N’duja
Cinque Formaggai - Provolone, Gorgonzola, Smoked Scamorza, Taleggio, Fior di Latte & Truffle Honey
Japan Mountain Vegetables- Assorted green mountain vegetables, Stracciatella, Provolone & Mozzarella cheese
Cabbage King Crab & Uni - Cabbage cream, Red cabbage, Brussel sprout, King crab & Uni
Pizzino - mascarpone, black olives& truffle
Bufala - Buffalo mozzarella Tomato & Basil
Pomodoro E Alici - Tomato sauce, Olives, Cherry tomato, Anchovies, Artichoke & capers
Tomato salad with goat cheese & san glacomo ham
Special event with cheese from the Kurkku Field's farm in Chiba.
Back at the Pizza master for the spring toppings.
Sansai and zucchini and of course the two classics, Pizzino and Marinara.
The tomato salad with three different kinds of tomatoes, some of them skinned to soften the texture is most likely one of the best in town.
The advantage of booking the whole counter is twofold. Firstly, Daniel the head chef is cooking for you, and secondly you can really try and taste everything the products and imagination of Daniel produce.
In reference to the classic pizzas (Marinara and Margarita) he gets it out of way at the very beginning, so he then can indulge in his own creations.
Great fun, great food. Round up your friends and book the counter!
Daniel Carson is the director in the Mandarin Oriental Hotel in Tokyo and responsible for the 10 restaurants they have there. However, I suspect his real passion and blood is in the pizza bar.
A 8 seat counter serves mainly pizza with a few starter dishes to ease you in. The pizzas are only served there and cannot be ordered elsewhere in the restaurant. He gets supported there by Yuichi and Paulo, both from the Philippines and have not been in Italy, but only got trained by Daniel in the MO Hotel... More
Daniel Carson is the director in the Mandarin Oriental Hotel in Tokyo and responsible for the 10 restaurants they have there. However, I suspect his real passion and blood is in the pizza bar.
A 8 seat counter serves mainly pizza with a few starter dishes to ease you in. The pizzas are only served there and cannot be ordered elsewhere in the restaurant. He gets supported there by Yuichi and Paulo, both from the Philippines and have not been in Italy, but only got trained by Daniel in the MO Hotel in Tokyo.
He also is a scientist by heart, experimenting constantly with the dough to get the best possible result. The latest outcome of his experiments is that he produces 2 different doughs, one for a cheese based pizza and another one for the non cheese pizzas. The cheese based dough contains up to 25% rye while the non cheese one only up to 2%. For both of them he uses sparkling water, of course San Pellegrino! This distinction makes interesting tasting as one really tastes the difference. He also does not fall into the Roman (even though he comes from there) or Napolitanian category of his pizzas. He falls somewhere in between. The bottom is thin and crispy while the outer crust is thicker, fluffy and doughy.
He kindly prepared an Omakase tasting menu, kicking off with a grilled shikakumame (winged beans) from Okinawa, following up with his signature tomato salad with stracciatella cheese topping. A small course, pizza bread with mortadella and truffles provided a first highlight but the absolute standout was the Maitake pizza. Of course, we had to eat the benchmark Marinara to wrap up the savory dishes. This is comfort food at its best.
Fantastic place, great food, pushing pizza to its highest level.
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「The Pizza Bar on 38th」
Had a wonderful time with the best service and one of the best pizzas in Tokyo.
A big thank you to @yuiichiiiiii , @daniele__cason and @its_rob_cl . Can’t wait to see you all again!
バイト前の1人ランチで行きましたが、すごく楽しい雰囲気で迎えてくれていい思い出になりました✨
山菜ピッツァ美味しかったな🤤
.
「The Pizza Bar on 38th」
Had a wonderful time with the best service and one of the best pizzas in Tokyo.
A big thank you to @yuiichiiiiii , @daniele__cason and @its_rob_cl . Can’t wait to see you all again!
バイト前の1人ランチで行きましたが、すごく楽しい雰囲気で迎えてくれていい思い出になりました✨
山菜ピッツァ美味しかったな🤤
#マンダリンオリエンタル東京 #thepizzabaron38th #ピッツァバー #山菜 #ピザ好き #日本橋ランチ #三越前ランチ #百名店 #pizzalover #mandarinorientaltokyo #nihonbashi #explorepage Less
Pizza Bar, Mandarin Oriental Tokyo.
@yuiichiiiiii does it again with another fantastic meal. The Sansai (wild spring vegetables) pizza was a standout. Also make sure to try to their grilled bottarga, cured in house.
I am endlessly happy that I took @nictkc’s advice at went to @mo_tokyo pizza bar. @yuiichiiiiii and team are doing brilliant work - everything made to order with extreme care and intent. It was so transfixing to watch his attention to detail that I almost neglected the 38th floor tableau of Fuji hovering over a Tokyo cityscape.
One of the best in Tokyo and by extension in the world. Great team, constantly pushing to improve the dough to get the best result.
Excellent pizza and appetizers, an excellent team of enthusiastic pizza makers. And the best view over Tokyo!
The Pizza Bar is manned by a young Chef who has never been to Italy and only learned from the MO Head Chef who comes from Rome. However it is refreshing to observe the dedication and precision with which he goes about his craft.
I chose the Pizzino special which is more a panini than a pizza, nevertheless the dough is light and crusty and the melted cheese inside combined with olive paste is a wonderful combination.
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Address
2-chōme-1-1 Nihonbashimuromachi, Chuo City, Tokyo 103-8328, Japan
Hours
Tuesday: 11:00 AM – 3:30 PM, 5:00 – 9:00 PM
Wednesday: 11:00 AM – 3:30 PM, 5:00 – 9:00 PM
Thursday: 11:00 AM – 3:30 PM, 5:00 – 9:00 PM
Friday: 11:00 AM – 3:30 PM, 5:00 – 9:00 PM
Saturday: 11:00 AM – 3:30 PM, 5:00 – 9:00 PM
Sunday: 11:00 AM – 3:30 PM, 5:00 – 9:00 PM
Phone
+81 3-3270-8188