Now here is a fantastic pizza place in Tokyo. The best Neapolitan in Japan that I've had, by far.
For one, they are using DOP San Maranzo tomatoes, specifically those sold by KAGOME (a big tomato product company in Japan). These tomatoes can actually be bought online for around 9$ USD for a 2.250 kilo can. I haven't seen them any smaller yet. They are definitely on my shopping list now though.
Regarding the actually pizza, I can only describe this pizza as bursting with flavor every time I took a bite. It was real soupy and nearly impossible to eat by hand. The whole time I ate the pizza I thought to myself, if I was going to make a pizza shop, it had better taste like this and better not be close to this pizzeria.
The fellow who was making the pizza was a young Japanese guy who was real friendly and glad to talk about the pizza. That pizza shop is using a new gas hearth oven that was running around 370C and he was finishing pies in around one minute. The dough balls are each around 150g and they do an overnight ferment. They next time I roll over there, I'm going to ask him a little more about his mixing process and try to get more detail regarding the cheese brand and if they add anything to the sauce.
http://r.gnavi.co.jp/b753700/ here's a link with a few photos.
Grove.
