--- Adam Liaw and guests put a 'twist on tradition' in episode 52 of The Cook Up S4. . ---
When conjuring up an image of where to find the best pizza in the world, you wouldn’t be blamed for picturing pizzerias in Italy, or perhaps even New York. But, when David Chang famously proclaimed that “the best pizza in the world is Tokyo”, I wanted to experience this curious culinary outlier for myself.
Pizza was initially introduced to Japan as a Western-style meal served at hotels to cater to foreign guests in the 1950s, and it rose in popularity over the following decades as Japanese citizens began to travel more extensively and embrace foreign dishes. Today, Tokyo has a thriving pizza culture with countless pizzerias serving up Neapolitan-style pizzas.
Japanese cuisine has a long history of taking inspiration from international dishes and perfecting them with their own unique flair, as seen in Japanese curry from South Asia, beloved gyozas from China, and . Pizza is now receiving similar treatment.
Adam Liaw often cooks western-Japanese dishes on The Cook Up
Seven classic Japanese-Western yoshoku recipes from Adam Liaw
What sets Japanese pizzas apart from their global counterparts is that they occupy a special category of their own. Japanese chefs are well known for their high attention to detail and obsession with perfection, and this is clear in the way they prepare pizzas.
What sets Japanese pizzas apart from their global counterparts is that they occupy a special category of their own.
Similar to sushi, true Neapolitan-style pizzas focus on the simplicity of flavor, showcasing high-quality tomatoes, cheese, and crust. Sushi chefs also focus on similar elements by perfecting the ratio of vinegar to sushi rice and adding just the right amount of wasabi to elevate the pure flavor of the fish. With such a similar culinary mentality, it’s easy to see how Japanese chefs are drawn to this particular style of pizza.
One cannot write about the significance of pizza in Tokyo without mentioning the influence of Susumu Kakinuma, owner of , and one of the earliest champions of Neapolitan-style pizza in Tokyo. Susumu studied the art of pizza cookery in Naples before opening one of the first Tokyo pizzerias to serve authentic Neapolitan-style pizza in 2006.
Susumu gradually transitioned away from using primarily Italian-imported ingredients towards favoring Japanese ingredients to give his pizzas their signature flavor – from the pizza crust flour, right down to locally sourced wood for the oven.
The margherita pizza from Seirinkan in Tokyo, Japan. Source: Supplied
The marinara pizza from Seirinkan. Source: Supplied
As a cheese aficionado, I expected the Margherita to be my top choice, and while it was delicious with the combination of creamy, stretchy mozzarella, sweet tomatoes, fresh basil, and rich garlic oil, I was pleasantly surprised to find that the marinara was my favorite. It's amazing how the oregano can pack such a punch of intense and flavorful garlic and tomato taste without any cheese, making it a home run.
Seirinkan2 Chome-6-4 Kamimeguro, Meguro City, Tokyo 153-0051, Japan
You can also find verified Neapolitan pizza here:
Pizzeria da Peppe Napoli Sta’ Ca” 1-11-4 Azabudai, Minato City, Tokyo, 106-0041, Japan
Pizza Studio Tamaki 1 Chome-24-6 Higashiazabu, Minato City, Tokyo 106-0044, Japan
