Seirinkan Pop-up
2026.03
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Fuji White
Pecorino Romano, Fior di Latte

Marinara
Tomato, Garlic, Oregano

Margherita
Tomato, Basil, Mozzarella
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Tucked away in Nakameguro,「Seirinkan (聖林館) 」stands as one of Tokyo’s most iconic pizza destinations. Originally opened in 1995 as Savoy and later reborn as Seirinkan, it has played a defining role in shaping Tokyo’s Neapolitan pizza culture—an address many serious pizza lovers eventually find their way to.

At the center is chef Susumu Kakinuma (柿沼 進), widely regarded as a pioneer of Neapolitan pizza in Japan. His approach is unmistakably disciplined: dough, heat, and timing are treated with near obsession, resulting in a crust that is chewy, elastic, and lightly charred with a distinct smoky aroma.

What stands out is the focused but not overly limited menu.「Seirinkan」is known for a tight selection of pizzas—most notably Margherita, Marinara, and the Fuji White—each reflecting a minimalist philosophy rather than variety for its own sake. The Fuji White, in particular, shows a more expressive side of the kitchen, moving beyond strict Neapolitan tradition while still staying grounded in balance.

That philosophy recently made its way to New York, where Kakinuma hosted a short pop-up at @sakenohana with help from @mastercard @priceless . For a few nights, the same restrained menu—just a handful of signature pizzas—was made by the master himself using the same flour brought from Japan.

In a world where pizza often leans toward excess,「Seirinkan」feels deliberate. It doesn’t try to impress with options—it focuses on precision, repetition, and control. And that clarity is exactly what makes it stand out.
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@seirinkan_official #vinfox_pizza #pizza #neopolitanpizza #pizzalover #pizzatime