Editor-in-Chief Ishii's ``A Splendid Life of Extraneous Thoughts''

I want to do that, I want to do this. I want to enjoy life even more! Based on such greedy thoughts, we will deliver the daily life of editor-in-chief Ishii, who enjoys life full of distractions. This time we'll be talking about ``THE PIZZA BAR on 38th'' on the 38th floor of ``Mandarin Oriental Tokyo'', which I visited the other day. Starting this June, the menu has been renewed to a chef's choice course, which is as fun as being at a sushi restaurant. It was a very satisfying course!

When it's this hot, it's hard to go on a date... In times like these, you should rely on luxury hotels. With its high-quality restaurant and cool, open space, it's easy to bar-hop after your meal. This time, we visited ``THE PIZZA BAR on 38th,'' which is particularly unique at ``Mandarin Oriental Tokyo,'' which boasts one of the highest quality food and beverages in the hotel industry. Currently, all menus are omakase courses, but it's a very interesting course with 8 pizzas, including dolce.

The chef for the day was Daniele Carson, who is also the hotel's executive chef. After training in Italian fine dining, he learned how to make pizza 10 years ago when he came to Japan. Currently, it has won first place in "50 Top Pizza Asia - Pacific 2023" and is a regular Bib Gourmand, which has impressed foodies. This time's omakase course seems to have been influenced by Japanese sushi restaurants, and you can watch the preparation and technique of the pizza from behind the counter. The flow is that it is placed in front of...

The most important thing is the pizza, which is made with an original dough made with organic wheat from Italy and 80% moisture, and is fun and delicious, with a fun texture of "crispy, fluffy, and chewy" and bursting with flavor. It was full of joy. Add to this the ingredients obtained through direct transactions with carefully selected farmers and cheese producers in Japan...and you'll be at the mercy of an endless variety of "pizzas"!

After receiving an appetizer, you will have a total of 8 dishes, including classic pizzas such as marinara, bufala (tomato and buffalo mozzarella), and pizzas made with seasonal vegetables. Among them, Ishii's favorite is the "Pizzino" pictured. Brioche made with pizza dough is stuffed with plenty of mascarpone from Chiba Prefecture, baked, and topped with Australian truffles! The texture and flavor of the green onions have a perfect balance, and this is a new way to make pizza! I wanted to scream.

This is Pizza Dolce decorated with pizza tori. It was Okinawan mango, passion fruit, and yogurt sauce topped with chocolate...well, I thoroughly enjoyed it. I'm full! I thought, affogato after this too. If you have a reservation, we recommend going without breakfast or lunch!

The 10 highly satisfying courses are subject to change as it is up to the chef, but that's why you'll want to come back regularly. Enjoying a friendly dinner with the chef and other customers behind the counter was truly the essence of Italian cuisine.

"THE PIZZA BAR on 38th"
Omakase menu/13,200 yen (1 appetizer, 8 Omakase pizzas (including Pizza Dolce), 1 dessert course)
Seating / 17:30-19:30 or 20:00-22:00 (120 minutes)
General restaurant reservations 0120-806-823 motyo-fbres@mohg.com