The Pizza Bar on 38th

The story

The Pizza Bar on 38th Tokyo | Omakase Pizza at Mandarin Oriental

The Pizza Bar on 38th

High above the streets of Tokyo, on the 38th floor of the Mandarin Oriental, The Pizza Bar on 38th reimagines what pizza can be. Here, the focus is singular: a marble counter seats just eight guests, who watch as a pizzaiolo works a wood-fired oven directly in front of them. The experience is an omakase-style tasting menu, an Italian twist on the Japanese tradition of leaving the chef in charge.

The signature pizza is "Bufala": a simple, traditional combination of organic wheat dough, fresh buffalo mozzarella, tomato, and basil. Executive Chef Daniele Cason, a native of Rome, developed the dough over years of practice. It uses organic Italian wheat, a minimal amount of yeast, and an 80% hydration level, then rests for 48 hours to develop a light, airy texture. The result is a crisp, digestible crust that carries its toppings with precision.

Chef Cason began his career in Rome at the age of 14, inspired by his father. He trained at the celebrated La Pergola before moving through luxury hotels in Italy, the UK, Egypt, and Thailand. He joined Mandarin Oriental, Tokyo in 2013 as executive sous-chef and oversaw the opening of both K'shiki and The Pizza Bar on 38th.

The restaurant's dedication to this craft has earned it a Michelin recommendation and top honors from 50 Top Pizza, including first place in the Asia-Pacific ranking for three consecutive years. In the 2025 global ranking, it placed second. Gambero Rosso also awarded it three slices among the world's top Italian restaurants in 2024 and 2025.

The setting is intimate and precise, with a smart-casual dress code and two seatings for both lunch and dinner. The Pizza Bar on 38th offers a rare, focused take on pizza in Tokyo — one that has earned the attention of guides and gourmands around the world.