Serafina NEW YORK MARUNOUCHI — Restaurant in Tokyo

We randomly happened across the place when visiting the imperial palace across the street and loved it so much we came back for an encore

I am a glutton for anything truffle, so the Tartufo Nero pizza caught my eye & my husband was excited over there.Hashed Beef ragout spaghetti. He says it was rich creamy, flavorful and perfectly al dente noodles (Both are only a seasonal items)

The pizza is probably 12-14 inches (30-35 cm) across and dripping in cheese and truffle oil. Be careful it’s messy. My husband didn’t like how floppy the crust was but the flavor is so good I don’t mind and when I say crust, I’m talking about the part that has the sauce on it. The edges were actually perfect, just enough crispiness and softness combined and I would take the floppy end and fold it in half. There’s so much sauce folding it helps keep it from dripping but honestly dripping is inevitable & that’s fine cuz you can wipe it up with the crust.

I literally licked the plate clean cuz I enjoyed the flavor so much.

We also had the gazpacho and the bruschetta. The bruschetta was perfect just the way it supposed to be & the gazpacho claimed to have melon in it, but I didn’t really taste that. It was just a nice light cold soup.

I also got a Yuzu soda and that was so refreshing, best citrus fruit ever I wish they had it in USA And my husband got a watermelon juice, which was good but nothing extraordinary.

Most everyone speaks in basic English and their last call for...

Two bad things about this place.

First, the foreign waiter presented to our table in a way that railroaded the “omakase” course (“leave it to the chef”), making it seem like it was the only option at lunchtime. He didn’t come with any menu and when I asked if there was a menu, I was told there wasn’t. I found out after we left that there are other options available. The waiter should have brought menus with him at the beginning instead of trying to make it seem like the “omakase” course was the only lunchtime option.

Second, the mains for the “omakase” course to share were a margherita pizza and a shellfish pizza, followed by a pasta made with the SAME shellfish with shirasu added! Shellfish and identical shellfish! No variety at all. It is really bad for a chef to do that.

The rating is because of both of those points - the waiter strong-arming the omakase course, hiding the other options, and then that omakase course using the same ingredients for the two mains (pizza and pasta).

If I had liked this place then I would have been a regular customer. But sadly I can’t...

I am writing to express my heartfelt appreciation for the outstanding dining experience I had at Serafina recently. The Roman pizza I enjoyed at your restaurant was nothing short of extraordinary and has left a lasting impression on me. The charming decor and friendly ambiance made for a delightful setting, perfectly complementing the exceptional meal that followed. The pizza was, without a doubt, the highlight of my visit. Each bite was a revelation, with a perfect balance of flavors and textures that showcased the skill and dedication of your culinary team. The crust was delightfully thin and crispy, providing the ideal foundation for the fresh and high-quality ingredients that adorned it. The harmonious blend of flavors in every slice was truly remarkable and a testament to the authenticity and care with which your pizzas...