One of our meals in Tokyo…this place is no joke. Folks were lined up outside at 5PM…and they open at 5:30PM. Funny enough, it was mostly Americans. We had a reservation so we walked the neighborhood after arriving early to make sure we found the right Savoy…there are 3 in the area.
Savoy is like a well-oiled machine. Doors open at 5:30PM on the dot and the mad rush ensues. Reservations get first priority and you are seated quick. We were seated at Sergio’s counter and we are off to the races.
Prerequisite salad and roasted broccoli…we hadn’t had enough greens during this leg of the trip. Both were solid.
The dough here is delightful. Having been to Pizzeria Sei enough times, I had an idea of what to expect at Savoy and it was great! Loved how soft the dough was and how there was an ever so slight sweetness to it.
Deluxe - what the former Costco combo pizza wishes it could be
Loved them both. That tuna pizza was my favorite…I keep on missing Omakasei so I’ve been wondering what it tasted like. Super excited to have tried the original.
I was too slow to snag a reservation at Pizza Bar on 38th, but managed to get RistoPizza. They open for lunch at 11:30AM in the lovely Azabudai Hills building. 4 floors of retail and restaurants sit below a giant office building.
Folks do line up here, but on this day we were dining amongst locals.
Sergio was in the house for our visit and helming the oven.
Salad - nice to have some fresh greens…they serve the salad dry with olive oil, balsamic and salt each separately on the side. Choose your own salad adventure.
Daviola - I am a fan of the soprassata sliced into strips and scattered about the pie…makes for better bites. Everyone should do this rather than slapping giant slices of cured meats on their pizza.
The puffy dough was quite nice. There was a slight fermentation taste to it that I found appealing and I loved that the cornicone puffed up the way it did. Nice chew and crisp…very airy.
We received a sweet treat from the team…it’s a little strange for the ladyfinger to still be crisp for tiramisu, but I didn’t mind it. The ricotta cheesecake was pretty dense…I’m glad it was just a sliver.
If I was going to pick a favorite…Savoy would be it. I loved the crust/dough there more and that tuna special was just bonkers because I’ve never had anything like it before.
