No prizes for guessing the specialty at Pizza Slice, or the way that it’s sold. What does come as a surprise — especially when you’ve just schlepped it down to one of the remotest corners of Shibuya — is just what a big, bright, stylish, happening place it is.
High ceilings, whitewashed brick, exposed ventilation ducts, fluorescent overhead lights, black industrial window frames and a handsome bar running along one side: If it weren’t so clean and well-mannered, you might be in one of the hipper outer boroughs of New York City.
Find yourself a table, then head to the back of the room to peruse the display case and place your order. New York-style pizza means thin, crisp crusts and rich, mozzarella-driven toppings. And, exactly as the name promises, they’re all sold by the slice — on paper plates.
There are half a dozen styles, from simple cheese (¥390) to pepperoni, olive/anchovy, Italian sausage (all ¥500) and, tastiest of all, the homemade meatball pizza (¥650). For an extra boost of carbs, order some doughy Garlic Knots (¥200). And wash it all down with bottles of Heartland beer (¥600) served in brown paper bags. Brooklyn, eat your heart out!
1-3 Sarugaku-cho, Shibuya-ku, Tokyo; 03-5428-5166; slice01.businesscatalyst.com; open 11:30 a.m.- 11 p.m. (closed Mon.); nearest station Shibuya; no smoking; pizza from ¥390/slice; major cards accepted; English menu; some English spoken.
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