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New York Gets Its First Taste of Tokyo Pizza

Tokyo’s Seirinkan pizza, led by master chef Susumu Kakinuma, launched a limited‑time pop‑up at Tao Group’s Sake No Hana in Manhattan’s Lower East Side. The menu offered three handcrafted pies—margherita, marinara and a white with wasabi—priced at $45 each, and diners endured up to 90‑minute waits due to a single‑oven setup. Kakinuma imported seasonal wheat blends from Tokyo and applied a wood‑burning technique that produced a mochi‑like crumb and charred crust. The event marks the first U.S. foothold for the chef’s acclaimed Tokyo‑style pizza concept.