When you think of Japanese fare, Neapolitan pizza probably isn’t the first thing that comes to your mind. But trust me when I say that this is some of the best pizza I’ve ever tasted outside of Italy, perhaps even dare I say, comparable. Maybe it has to do with Chef Tsubasa Tamaki’s obsession with sourcing ingredients—from the fine grained doppio zero flour, to the purest olive oil, and even the source of water used. SAVOY is one of my personal favorites, and is always on my list when I’m in town.
