The story
The Pizza Bar on 38th sits on the 38th floor of Mandarin Oriental Tokyo at 2-1-1 Nihombashimuromachi, Chuo-ku. The bar holds a Michelin Recommended distinction for 2026, and its pizzas are baked to order in front of guests in an Italian kitchen run by a Rome-born chef.
Executive chef Daniele Cason has led the hotel's kitchen since 2016. The dough uses Italian organic flour with one gram of yeast, 80 percent hydration and a 48-hour slow rest, which gives a light, easy-to-eat crust.
The signature Bufala pairs that dough with fresh buffalo mozzarella, tomato and basil, baked in view of the counter. Eight seats face a marble bar for the omakase menu. A private chef's table for seven or eight guests adds courses and dessert, with optional sommelier wine pairing on limited dates.
Recognition
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