Tokyo's Pizza Scene: Neapolitan Style Thrives in Japan

Tokyo, Japan, might seem like an unlikely place to find world-class Neapolitan pizza, but a growing number of chefs are proving otherwise. Driven by a meticulous attention to detail and a passion for authentic ingredients, these pizza makers are creating pies that rival those found in Naples.

Chefs Tsubasa Tamaki and Susumu Kakinuma are at the forefront of this pizza revolution. They've dedicated themselves to mastering the traditional techniques of Neapolitan pizza making, from the perfect dough fermentation to the precise oven temperature. Food writer Craig Mod, who has extensively covered Japan's culinary scene, notes the dedication and innovation that Japanese chefs bring to the craft.

"They approach pizza making with a level of precision and dedication that is truly remarkable," says Mod. "They're not just replicating Neapolitan pizza; they're perfecting it." The focus on high-quality ingredients, both local and imported, is also key to their success. From San Marzano tomatoes to fresh mozzarella, every element is carefully selected to create a truly exceptional pizza experience. The result is a thriving pizza scene in Tokyo, attracting both locals and tourists eager to taste this unique culinary fusion.