The Pizza Bar On 38th — Restaurant in Tokyo

Hi all. I love google but you guys 5 star everything and it’s not helpful! So here is an honest one!

If I attended lunch service I would have rated Pizza Bar an overall 4/4.5 stars. The pizza tastes great, the service is excellent and the setting is beautiful. My only gripe would be I think the dough is a tad under salted and maybe even over proofed. It’s very light and airy and maybe lacking a slight chew. I little more salt would likely tighten up the gluten matrix and improve mouth texture. But honestly that’s a subjective comment and the pizza itself was again excellent!

My main gripe was in relation to the Omakase - two issues which bring down the overall experience to 3 stars.

Poor value of the the omakase experience. At ~20,000 yen per head - there aren’t enough premium ingredients being served to justify the price point. I appreciate the farm to table concept - but when you are charging the same price or more than other Michelin dining in Tokyo - and serving an Omakase, you need to provide more expensive ingredients. For example - I don’t want to each Japanese prosciutto - because it’s simply an inferior and much less expensive alternative to Italian. And again, at the price pint of the meal - we should really be served an imported Iberico / a black ham that are several hundred dollars a kg. Other things like Japanese Gorgonzola - again, why? It is a cheaper and inferior ingredient - and also was incorrect to state because Gorgonzola a protected name so at best it should be described as blue cheese in the style of Gorgonzola. It’s not picking I know - but you need to get it right at a 20,000 yen Omakase. Shaved truffles and abalone were the most exotic ingredients served in our meal - but again, they are slicing 1-2 pieces of abalone to serve 8 people and shaving some truffles that unfortunately have no flavor (I know I was pushing for the imports before, but truffle are the one time it’s often a failure because they never taste the same once we refrigerate them and transfer them out of Italy!).

So the value for the meal is very very poor. You are essentially paying for one pizza only, where 6 of the 8 slices have no premium ingredients.

Progression issues: if providing an Omakase / degustation, you need to think about how one course moves into the next, and whether things may be too similar / the same because you need to pace the palette and keep the meal progressing. In our meal - 2 slices of pizza were red and the remainder were all Bianco / or green based. Whilst they were all interesting in isolation, red sauce adds acid to pizza. Eating 6 pieces of bianco/green based pizzas are extremely rich and honestly too similar on the palette, they lacked acid - so it just got richer and richer as you ate through them. And having served the two red pieces at the start nothing cut that richness. They also tasted VERY similar in cases. We were served a focaccia sandwich one course with cheese and truffle - and there was also a 6 cheese pizza with a truffle dipping sauce. Besides both having minimal truffle flavor due to the poor quality of the imported truffle (which I pointed out above), they were way too similar and added no variation to the meal. Same with the 3 green sliced pizzas we had. Lovely in isolation, but extremely similar and therefore too one note when eaten together.

So from a banquet perspective, they aren’t really thinking about a progression. We are just being served random slices without enough thought.

So overall on these things - whilst food, service and ambience are excellent - the Omakase experience needs to really improve in the above 2 areas to add value and improve the concept/progression. Either way it will be difficult to justify a $200 pizza. If the meal was priced at 10,000-12,500 yen I would bring up the value rating - hit the profession comments still stand.

Lunch charges standard pizza prices, you can choose your pizza type, and would therefore be a near 5 star pizza experience and 100% worth it. So my suggestion is skip the Omakase and try and secure...

One can simply not beat around the bush when having dined at this establishment.

Without a flicker of doubt, the pizza here is simply the best I have ever had In my life so far.

But it's not just the pizza that is exemplary, the decor, seating and especially the staff are all of a very high level.

The Pizza Bar on 38th finds itself in an interesting setting. A classy marble furnished L shaped bar with just 8 seats all overlook the chef hard at work assembling the pizzas before laying them in the oven to cook to that crisp perfection.

A truly stunning, mouth watering view.

The bar is in an interesting location as it shares an open-plan space with the dining room of another restaurant. As a result there are some tables right next to the bar, but it didn't bother me, as I quite enjoyed the slightly bustling atmosphere when I arrived at 2:00pm which gradually became quieter as the meal progressed (I'd recommend coming at 2:00pm for a quieter meal.)

I wanted to get a light, refreshing dish to wet my appetite for the main course and the tomato salad was perfectly suited to that task. Plump, sweet, full of flavour tomatoes paired with a herby, tangy basil sauce with a smooth, herby olive oil was the perfect starter and a taste of what was to come.

I'm something of a purist toppings wise so their "Diavola" comprising of-

tomatoes, fior di latte, rocket and a choice of spicy soppresata or toscana salami was the perfect choice for me.

Once it was carefully assembled by the wonderful chef who described in detail the origin of the ingredients and the technical detail of the pizza, it was time to dig in.

As I started to dismantle the pizza, piece by piece I was stunned as I couldn't find anything they could of improved on, it was just perfect.

The base was just the right amount of firmness, not too loose, not too hard with a ever so slight crisp to just to balance out the textures.

A truly great crust is very hard to find but they nail it here, crisp on the outside yet fluffy and light on the Inside, the best comparison I can think of is like a light, homemade ciabatta, not overly tough or doughy crusts here!

The salami adds a meaty, rich touch which is not too fatty and with slight nutty and peppery notes, just the right type of meat with just the right amount to add that carnivorous kick.

You can't mention the salami without mentioning the rocket however, the rocket works hand in hand with the salami, contrasting in the best way, adding freshness and a peppery slightly bitter kick which bounces off the meaty, rich salami.

But as far as I'm concerned, the best of all of it has to be the tomato base. Bursting with herby, tangy, sweet, rich notes and flavours, while not being overpowering at the same time is a very hard feat yet it accomplishes all of that.

Paired with creamy, smooth mozzarella cheese, the mozzarella cheese to tomato was the perfect ratio.

The very best pizza I've ever had.

I also shared their Calzone with a friend I'd made as having seen it made for another guest we decided we couldn't pass up on that opportunity.

What a great desicion that was.

The calzone comprised of

Mozzarella, Provolone, Parmigiano Reggiano, Mortadella, Ricotta-nduja and spinach.

The calzone was unlike any calzone I've had before, it almost reminded me of an English style savoury pie.

Strong flavours were all battling for supremacy here yet it worked beautifully.

The nduja in it was among the best I've tried, deeper spicy and sausage flavours than I've ever had before, (sometimes I feel that nduja can be overwhelmingly spicy and lack in flavour.)

Easily the best thing alongside the pizza has to be, the pizza chef we had.

As I mentioned earlier, as he served and presented the pizza he explained in great detail the origin of the Ingredients, the technique and answered any of the questions we had.

A highly professional, excellent chef, I look forward to seeing him and the rest of the team when I come again.

Overall I can't recommend The Pizza Bar on 38th enough, a supremely excellent...

The Pizza Bar on 38th stands as a beacon for discerning food enthusiasts seeking the pinnacle of Italian cuisine. My wife and I recently indulged in the Omakase menu paired with exquisite wines, and we were left enraptured, already planning our return.

As we entered, we were greeted by the tantalizing aroma of freshly baked pizzas emanating from the brick oven. The ambiance was inviting, with a bustling energy that spoke of the culinary delights awaiting us. Seated at the counter, we eagerly anticipated the gastronomic journey ahead.

The star of the evening was the classic Bufala pizza, a testament to the simplicity and elegance of traditional Italian flavors. Each bite was a revelation, with the creamy Buffalo mozzarella melding seamlessly with the tangy tomato and fragrant basil, all resting atop a flawlessly baked organic crust. It was a symphony of taste that left us craving more.

What truly elevated our experience was the impeccable wine pairing curated by the knowledgeable staff. Each glass complemented the flavors of the dishes, enhancing our enjoyment and creating a harmonious dining experience that lingered long after the last sip.

Executive Chef Daniele Cason's dedication to his craft was evident in every aspect of our meal. From the meticulously prepared pizza dough, crafted with Italian organic flour and subjected to a 48-hour fermentation process, to the artful presentation of each dish, it was clear that only the highest standards of quality and excellence were upheld.

The intimate setting of the 8-seat marble bar added to the allure, offering a front-row seat to the culinary magic unfolding before us. It felt like a journey through Italy, with each pizza telling a story of tradition and innovation, expertly crafted by the skilled hands of the pizzaiolo.

It comes as no surprise that The Pizza Bar on 38th has received numerous accolades and awards, including recognition from prestigious institutions such as the Michelin Guide and Gambero Rosso Magazine. Their commitment to excellence has cemented their place as one of the world's top Italian restaurants, a fact reaffirmed by their impressive list of achievements.

In conclusion, our experience at The Pizza Bar on 38th was nothing short of extraordinary. From the delectable dishes to the impeccable service, every aspect surpassed our expectations. We left feeling not only satisfied but inspired, eager to return and explore more of the culinary delights that this establishment has to offer. If you're in search of an unforgettable dining experience, look no further than The Pizza...