400℃ Pizza Tokyo — Restaurant in Tokyo

April 2025 - I visited this place again, 6th time here. The menu has been updated!

Since it’s hotaruika (firefly squid) season, I chose the Sepia followed by the FNT. The Sepia was good but I thought was slightly under-seasoned. It’s not a very cheesy pizza so may be a good option for those with lactose intolerance.

The FNT is still the best pizza in the world. The crust is magically thin and crispy. The combination of cheese is just 👌🏽 [new menu photo uploaded]

Previous review:

First off - I’m a Neapolitan pizza kind of person. No NYC-style pizza for me. I like my crust fluffy yet crispy, and I’ve had my fair share of pizza joints in Tokyo (which I think has the best pizzas in the world). And 400c is hands-down, the top of my pizza list.

400c is unique in almost every way they make pizza. Firstly, there’s no stone oven. Instead it has a gas-powered conveyor belt oven (like those used at a hotel’s breakfast buffet for your toast), set to roll out the pizza in 1.5 - 2 minutes. When I saw the conveyor oven I couldn’t quite believe it, but knowing the Japanese and their pursuit of food perfection, I trusted the pizza gods.

And blimey, what a pizza it was. Perfectly cooked with classic leopard prints, crispy AF, yet the crust was so incredibly light with the best kind of mochi texture. Wow!

Secondly, I observed the chef making the pizza and he did it differently from the chefs at Savoy, Marumo, Seirinkan, etc. He didn’t roll the dough out - so no pull & pinch, no fist spinning. He merely took it out from the proofing plate and plated the pizza with premium ingredients, lightly stretched it and off it goes into the oven. He shaped the dough the day before, ie he takes the boule from the Tupperware box, shapes it, puts it on the proofing plate and then cover it to let it rest for 24 hours. Could this be the secret to the super fluffy crust??

The margherita is a classic but I’d go for the DOP margherita with premium ingredients. It’s worth the splurge! The FNT is my absolute favourite - I thought it might be too much but the whipped mascarpone is so light and a perfect match with the Italian honey. I also enjoyed the duck and the funghi, but sadly the mortadella was a tad disappointing. It just didn’t have the oompf.

Thirdly, the vibe of the restaurant is Tokyo art gallery hipster cool with a dash of Tadao Ando. All counter seats (only 12 seats) face the chef and his completely open kitchen.

The pizzas are on the smaller side so I can easily eat two pizzas but I have a very healthy appetite, so it’s likely that you’ll be happy with 1-1.5 pizzas.

I’ve been back at 400c three times in the last two months, and I can’t wait to...

一言。最高でした。

岡山に本店を構える人気店が、東京 神楽坂に！今のところ、予約なしでの並ぶスタイルなので、並べばしっかり食べられるのも嬉しいところ！

元々気になっていたお店が東京に来たので、早速訪問してきました。

店内はシンプルでスタイリッシュな印象。 カウンターのみで、スタッフ2人で対応してくれる。 ここの特徴はなんと言っても、窯ではなく、ベルトコンベアのオーブンを使用するところ。食べてみるまでは内心心配でした（笑）

運ばれてきて、テンションもMAXに。美味しそうすぎる。

生地が、サクッ、モチッ、フワッと食感。 美味しい。 口に入れた瞬間に幸せが押し寄せる。

・マルゲリータ シンプルだからこそ、生地の美味しさが一番分かる。THE 王道。トマト、モッツァレラ、バジルとシンプルだかはこそ、誤魔化しがきかない。絶対に外さない一品。 美味しい。マルゲリータの為の生地と言っても、過言ではない。

・FNT 「スペシャリテ」チーズがたっぷりで濃厚で、蜂蜜をかけると馴染む美味しさ。 想像以上にチーズがとろとろで、持ち上げると流れ落ちる。そのビジュアルにさらに食欲がかきたてられる（笑）美味しい。 こちらも、生地が美味しく食べられる。

・ポパイ ほうれん草の香りがたまらない一品。 マルゲリータ、FNTとは違いとろとろ感はなく、より食べてる感がある。素材の旨味が広がって美味しい。

・サルシッチャ 今月は羊のメルゲーズ。癖も少なく、ピリ辛で美味しい。ラタトゥイユと合わせて食べると、爽やかさが増していい。

全部美味しくて満足度が高すぎる。 味だけでなく、状況に合わせた心遣い、雰囲気、全てに満足しました。

ご馳走様でした！

One word. It was the best.

A popular store with its main store in Okayama is now located in Kagurazaka, Tokyo! For now, you don't have to make a reservation to line up, so if you line up, you'll be able to enjoy your meal!

A store that I had always been interested in came to Tokyo, so I immediately went to visit it.

The interior of the store has a simple and stylish impression. There is only a counter, and there are two staff members. The special feature here is that they use a conveyor belt oven instead of a kiln. I was worried until I tried it (lol)

When it was brought to me, my excitement was at its max. It looks too delicious.

The texture of the dough is crispy, chewy, and fluffy. delicious. The moment you put it in your mouth, happiness rushes over you.

・Margherita Because it is simple, you can appreciate the deliciousness of the dough the most. THE royal road. The simplicity of tomatoes, mozzarella, and basil is hard to fool. This is one item you should never miss. delicious. It is no exaggeration to say that this dough is made for Margherita.

・FNT ``Specialty'' It's rich and rich with plenty of cheese, and the deliciousness goes well when drizzled with honey. The cheese was meltier than I expected, and when I lifted it, it ran down. The visuals whet my appetite even more (lol) It's delicious. The dough here is also delicious and edible.

・Popeye A dish with an irresistible scent of spinach. Unlike Margherita and FNT, it doesn't have a runny texture, and it feels like you're eating it more. The flavor of the ingredients spreads and is delicious.

・Salsiccia This month it's sheep merguez. It's mild, spicy, and delicious. If you eat it with ratatouille, it will be refreshing.

Everything was delicious and very satisfying. I was satisfied not only with the taste, but also with the thoughtfulness and atmosphere that matched...

Love the (high hydration?) dough, which had a moist, elastic texture. 3 pizzas to share for 2 people was about right. Unlike traditional Neapolitan pizza, the dough is pretty stable and doesn’t degrade / become soggy within seconds of cutting the pizza, which is great.

The FNT is a must, even for people who don’t handle the funk and salty bite of blue cheese well, with a gentle blue cheese flavour and texture that’s reminiscent of the oozy centre of basque cheesecake when eaten with honey.

While the pizza might look burnt, the timing on the conveyor oven is perfect, and there were never any strong bitter notes. It’s one of the more successful, unique interpretations of pizza dough that I’ve tried. Worth the trouble sniping for...