Tomato Salad at Pizza Bar on 38th
The specialty of the Pizza Bar on 38th. Marscapone, black olives, and truffle essence. This is so rich in umami and impressive. The first time I had this I woke up the next day thinking of it. Even a week later it haunts you, in a good way.
The pizza here is Roma-style. The crust is 80% water and is fermented for 48 hours. It is light and airy. The five cheese pizza is topped with truffle honey. The wine list includes a nice selection of Italian wines that naturally pair well with the cuisine.
Chef Daniele serving up a glass of “konatsu-cello” made from the tart summer citron, konatsu that is steeped in vodka with star anise and cloves. A perfect combination of Japanese ingredients with a traditional Italian drink. It is chef Daniele who came up with the recipe for the pizza dough after doing research back home in Italia. Grazie, chef!
The Pizza Bar on 38th
Mandarin Oriental, 38th Floor
Chuo-ku, Nihonbashi Muromachi 2-1-1
I first wrote about the Pizza Bar on 38th for Metropolis: