The hurriedly scrawled menus and hand-decorated takeaway boxes lend an unpretentious charm to this Roppongi pizzeria, which opened in 2011 on a backstreet close to Tokyo Midtown. Chef Shogo Yamaguchi used to work at Azabu-Juban’s Savoy Pizzeria, and he practices a similar brand of menu austerity here: there are just three pizzas, prepared Neapolitan-style and cooked in an enormous metal oven that looks more like an industrial furnace. Weekday lunch is the best time to go, when the smallish pizzas come accompanied with salad in a set. At dinner, when the price goes up, Frey’s has slightly less of an edge over the local competition.
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