I was very disappointed to have missed the reservations for the Kagurazaka branch, but this location had space and we came at around 2pm on a Tuesday. Minimal human interaction with waitresses but they were very accommodating and grateful for the message we left. Pizza in Tokyo is definitely worth trying: crust is voluminous and really amazing. Soggy base Neapolitan-style, but Tokyo has really created its own signature pizza kind. The famous blue cheese with honey was obviously great: surprisingly delicious and an interesting combo. The real standout for me was the yellowtail dill pizza: basically scandi flavours on a pizza. I didn’t expect to find something like this here, especially after just coming from Sweden. Lots of toppings, my favourite! Margherita was standard. However, me and my friends all had different rankings, so take this info as you will.

+3

A game-changer for the Shimokitazawa food scene. 400℃ PIZZA Piu brings the world-class technique of their legendary Okayama and Kagurazaka branches to the sleek "reload" development. While the main branches are nearly impossible to book, this "Piu" model offers a more casual, accessible way to experience their Michelin-recognized craft. The dough is the absolute star here—an ultra-high hydration masterpiece fermented for four days and baked at exactly 400°C. The result is a crust that is impossibly airy, light, and "mochi-mochi" (chewy) in the center with a crisp char. I tried the FNT (their signature blue cheese and maple syrup pizza) and the Margherita; both were exceptional. The self-service system keeps things efficient and modern, and the open terrace is pet-friendly. If you think you’ve had the best pizza in Tokyo, this place will make you reconsider.

+3

Best pizza and beer! Tried the Shimokitazawa exclusive; Maro pizza which had potato salad toppings. Everything was rly good but what stood out to me the most was the texture of the dough, it was the perfect amounts of chewy, airy, and fluffy. The beer that I had was originated from Naples and AVPN certified so it was literally made for pizza. It was all self service but they made it all so easy and I didn’t have to wait at all (I went on a Thursday at 2pm). Would definitely go again!!!

Amazing pizza. Light and airy dough, top quality ingredients, and the flavors are perfectly balanced. I tried their signature blue cheese and honey pie + the D.O.C. — both excellent. I inhaled both pies by myself in 10 minutes. Highly recommended.

With the nifty conveyor belt oven, it was only a matter of time before 400C Pizza started to branch out. If you’re wondering whether or not this pizza tastes the same as the OG outlets in Okayama or Tokyo… it does not. The OG outlets have a much darker, almost-burnt scorch (I compared photos just to make sure I wasn’t hallucinating), and the dough seemed airier. But this outlet has 0 effort needed for reservations, and barely a queue on a Saturday afternoon. There’s no need to play the ridiculous reservation game of the original shop, where the best seats are snapped up in a minute. So it’s effectively a 20% drop in quality for a 200% increase in convenience 😛. It’s still tasty pizza! I’d return

+1