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
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