聖林館 (Seirinkan)
Kakinuma opened as Savoy in Nakameguro in 1995 after independently teaching himself Neapolitan pizza from travels in Italy, and renamed it Seirinkan in a 2007 renovation; the menu has stayed at exactly two pizzas, Margherita and Marinara, ever since. It is the clearest documented case in Tokyo of the city's stated thesis: Kakinuma switched from French flour at Savoy to a domestic Japanese flour blend, worked out with a Kumamoto miller to his own specification, because he judged the imported product would not give him the char and aroma he wanted — a deliberate rebuilding of the Neapolitan form around a Japanese ingredient, not a substitution made for cost or availability.
No photograph published for 聖林館 (Seirinkan) yet.
Why it is here
Kakinuma opened as Savoy in Nakameguro in 1995 after independently teaching himself Neapolitan pizza from travels in Italy, and renamed it Seirinkan in a 2007 renovation; the menu has stayed at exactly two pizzas, Margherita and Marinara, ever since. It is the clearest documented case in Tokyo of the city's stated thesis: Kakinuma switched from French flour at Savoy to a domestic Japanese flour blend, worked out with a Kumamoto miller to his own specification, because he judged the imported product would not give him the char and aroma he wanted — a deliberate rebuilding of the Neapolitan form around a Japanese ingredient, not a substitution made for cost or availability.
What to order
Margherita; Marinara