Pizza Strada

Definitely the best pizza I’ve had in Tokyo.
The interior at Pizza Strada is dominated by the huge pizza oven, around which the bar is built and the flow of service people happens. Pizza is taken seriously here, and you can watch your pie being put together and transferred in and out of the furnace.
I had an appetizer salad followed by a pizza, with a cold draft beer. The Caesar salad featured prosciutto instead of anchovies — a nice change, and was light and fresh, not a heavy, egg-​y Caesar. It is enough for two to share as an appetizer.
The margherita pizza with mushrooms was beautifully done, bubbling hot, and only a few seconds passed between being pulled out of the monster oven, sliced, and put in front of very happy me. Crust was thin under the toppings, but nicely crisp outside and chewy inside around the edge. Only complaint was that a lot of olive oil was used as a topping, which made the texture a little soggy as the oil soaked into the bottom crust.
Even on a chilly day, there were tables and heaters outside for al fresco dining, which looked nice. But the real experience is inside this little cathedral to pizza-​making, with the huge brick oven altar.

One of the best pizzeria in Tokyo! Listed in Michelin Tokyo Guide Bib gourmand category. Organic ginger peach tea is refreshing and recommended for non-​drinkers!

Awesome pizza. They even had a root beer. Very busy but worth it. Get the counter seat and watch him make the pizza.

Best pizza in tokyo! Great wine list, personal size pizzas with extraordinary cheese and not too heavy crusts. The pizza chef is a master with a huge fire kiln oven to prepare your order.