The Art of Pizza in Tokyo: 5 Vegetarian Pizzas You Need to Try

PUBLISHED May 31st, 2025 12:14 am

Tokyo may not be the first place that springs to mind when you think pizza but perhaps it should be. Eating ten pizzas in two days hadn’t exactly been part of the plan, but over the last decade Tokyo has quietly emerged as one of the world’s pizza capitals. What followed was a flavour-packed adventure and unexpected education. Though unintentional, it turned out to be largely vegetarian, a happy accident that elevated every bite.

So dear vegetarians, fret not: this guide is crafted with you in mind. After all, some of the earliest pizzas, like the classic Marinara, were vegan long before the term existed. What we uncovered was not just a celebration of taste, but of culinary design. Often considered the food of the common man, pizza revealed itself as an intricate design problem wrapped in simplicity. Each pizzaiolo (a pizza maker) appeared to be chasing the same elusive question: How might we craft the most delicious, most authentic pizza experience; one that people will remember forever?

Kokumi: A New Frontier in Flavour

Tokyo, it turned out, was answering that question with remarkable precision. At first bite, it was tempting to think, this is even better than the pizza in Italy. But as the mozzarella melted and the crust crackled, it became clear that the comparison wasn’t entirely fair. After all, Tokyo’s population is more than half of Italy’s. What the city has mastered is the ability to build on Italy’s timeless craft with extraordinary dedication. Tokyo’s top pizzaiolos are those who trained in Naples, tasted hundreds, if not thousands of pizzas, and returned to Japan with a near-spiritual devotion to perfecting the form.

One particular pizza introduced a taste sensation entirely new to us: kokumi. Richer and more resonant than umami, it hit fast and lingered long. The complexity was almost disorienting. Leave it to the Japanese to give such a layered experience such an evocative name.

The Science (and Magic) of Taste: Umami and Kokumi in Pizza

Umami: The Fifth Taste

A quick search for “umami” often leads to Ajinomoto’s corporate definition, equating it with monosodium glutamate (MSG). And while MSG plays a part in enhancing flavour, it pales in comparison to the slow-developed, nuanced depths of umami that unfold in a well-aged cheese or a lovingly simmered broth.

It was sometime between our eighth and tenth slice of pizza in Tokyo that a realisation took hold: perhaps the global obsession with pizza stems from its unrivalled umami density.

As one Reddit user put it, “It’s that flavour that makes you say ‘mmm’ without thinking about it.”

Scientifically, umami is triggered by glutamate-rich foods. Emotionally, it’s why a sun-ripened strawberry captivates, why tomatoes defy their fruit status, and why the runny centre of an egg yolk can feel like a small miracle. Savoury and rich, yet comforting and seductive, umami makes pizza the ultimate vehicle for flavour. Perhaps even the most complete umami delivery system ever designed.

Kokumi: The Resonant Taste

Then comes kokumi, a term new to culinary dictionaries, but already revolutionising flavour conversations. Loosely translated from Japanese as “rich taste”. Kokumi doesn’t describe flavour so much as the experience of it: full-bodied, lingering, and harmoniously deep.

Unlike umami, which can be measured via glutamates, kokumi is felt. It emerges when ingredients are layered not just for taste, but for textural and emotional harmony. It heightens perception and prolongs the sensation, believed to be linked to calcium receptors on the tongue.

If umami is the base note, kokumi is the long, warm resonance that follows — the kind that makes you stop mid-bite, wondering what just happened in your mouth (and soul).

Among forward-thinking chefs, kokumi signals a paradigm shift in how flavour is designed and understood. It may well be the next great frontier in taste innovation.

With that, our deep dive into taste, texture, and Tokyo’s culinary artistry led us to the heart of the matter. Five unforgettable vegetarian pizzas that redefined everything we thought we knew about this beloved dish.

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5 Formaggi – Pizza Studio Tamaki (PST)

Toppings: Fresh smoked mozzarella, Gorgonola, Taleggio, Grana Padano, Mascarpone, with honey
Price: ¥ 2890

There is no better place to begin. This particular pizza has become an ongoing topic of conversation with anyone willing to listen. After the final bite, we took a full ten minutes to process the experience.

From Pizza Studio Tamaki (PST) in Tokyo’s Higashiazabu neighbourhood, this five-cheese creation showcases the venue’s meticulous craftsmanship. Since opening in 2017, PST has earned a Michelin Bib Gourmand for blending Italian tradition with Japanese precision under founder Tsubasa Tamaki.

The pizza itself was more than a meal. It was a masterclass in kokumi. Each cheese – smoked mozzarella, Gorgonzola, Taleggio, Grana Padano, and Mascarpone- carried its own character, yet together, they formed a creamy, balanced whole. A delicate drizzle of honey added just enough sweetness to heighten the savoury richness.

All of it rested on a crust so impossibly thin yet satisfying in crunch and chew. It was rich without excess, full-flavoured yet refined. The first bite brought warmth through the chest and joy that lingered until the very last slice.

For those seeking a truly defining culinary experience in Tokyo, this may well be it. We heard PST is set to open a branch in Singapore soon. Foodies in Singapore, keep your appetites ready!

📍 Pizza Studio Tamaki, Higashi Azabu
⏰ Mon – Fr, 5–10 pm
📞 Walk-ins and phone reservations
🔗 @pizzastudiotamaki

Margherita – Serinkan

Toppings: Tomato, Basil, Mozzarella
Price: ¥ 1500

If there is one pizza that proves the power of simplicity, it is this one. The Margherita! Humble, iconic, and in this case, unforgettable. For those who love a deep, rich tomato sauce, this pizza delivered an extremely rich and flavourful tomato base. Made from lush San Marzano tomatoes, the sauce was a testament to just how much depth and complexity a tomato can carry. A fair warning: if you’re not a fan of tomatoes, this may not be for you! But for those who are, it is an experience worth seeking out.

Topped with fresh, high-quality mozzarella and a few fragrant leaves of basil, the pizza arrived with a crust that was softer, chewier, and almost cloud-like in its airiness. Puffy with a tender mouthfeel and a slow-building saltiness, the dough brought warmth and softness that beautifully balanced the boldness of the sauce. The interplay between the deep tomato base, the creamy mozzarella, the fragrant basil, and the tender crust elevated this pizza into what could be considered a very fine pizza.

And it passed our ultimate test for great food: Would we still enjoy this even when we’re full? The answer was a resounding yes. Despite being well-fed from a visit to PST just an hour prior, every bite was savoured and enjoyed.

The pizzeria responsible is Seirinkan, which poetically translates to “house of sacred wood.” It is a fitting name for a place that approaches pizza-making with near spiritual reverence. Behind it stands Susumu Kakinuma, a culinary legend often considered the godfather of Tokyo pizza. His influence runs deep, Tsubasa Tamaki of PST, among many others, trained under him. It would be no exaggeration to say that the DNA of Tokyo’s modern pizza scene can be traced back to this one extraordinary individual.

For anyone mapping out a pizza pilgrimage across Tokyo, this should be one of the most sacred stops.

📍 Seirinkan, 2 Chome-6-4 Kamimeguro, Meguro City, Tokyo

⏰ Mon – Fr, 11.30 am – 1.30 pm, 6–10 pm
📞 Walk-ins and phone reservations
🔗 theseirikan.com

Special Bianca – Pizza Studio Tamaki (PST)

Toppings: Fresh burrata, fresh buffalo mozzarella, mascarpone, white truffle oil
Price: ¥ 3990

Another standout from Pizza Studio Tamaki, this particular creation redefined what a white pizza could be. In fact, it was this pizza that quietly stole the show.

What made it unforgettable was a masterful interplay of salt, fat, and cream. The key lay in what is known as the salt punch. At PST, just before the pizza is slid into their custom-built oven, the pizzaiolo tosses a handful of premium Okinawan sea salt directly onto the oven floor. As the pizza bakes, this salt clings to the base, delivering an immediate and savoury hit the moment it touches the tongue.

Then came a trinity of elements: truffle oil drizzled generously, a cool, creamy ball of fresh burrata placed at the centre, and the lingering salt. The balance was impeccable. Each bite offered a study in contrasts: warm and cool, crisp and soft, indulgent and refreshing.

It was the kind of pizza that did not end with the last slice. It left such an impression that we reserved a second visit before even standing up from the table.

📍 Pizza Studio Tamaki, Higashi Azabu
⏰ Mon – Fr, 5–10 pm
📞 Walk-ins and phone reservations
🔗 @pizzastudiotamaki

Don Salvo – RistoPizza by Napoli Sta Ca

Toppings: Tomato, Basil, Buffalo Mozzarella, Ricotta and Salami in the crust
Price: ¥ 3400

As unique pizzas go, this one might just take the crown. A clever fusion of pizza and calzone, this inventive creation at Risto Pizza arrived with a striking triangular crust, stuffed with creamy ricotta and traditionally, slices of salami. We opted for the vegetarian version, skipping the salami, and it was still an absolute delight.

The crust here diverged sharply from what we’d come to expect at places like PST. Denser, chewier, and more traditional in style, it didn’t rely on a bold hit of salt or oil. Instead, it offered a slow-building, deeply satisfying bready umami, a richness that kept building gradually with each chew. It was hearty, grounding, and full of character.

At the centre of it was a classic Margherita, with premium tomatoes and mozzarella cheese, reminiscent of the taste of Seirinkan. The cheese pull alone is enough for your inner child to jump up and down in joy. This pizza had a soulfulness that made it memorable; and both a traditional structure with an inventive twist.

📍 RistoPizza by Napoli sta ca, Azabudai Hills Tower Plaza
⏰ Tues – Fr, 11.30 am – 2.30 pm, 6–10 pm
📞 Walk-ins and phone reservations
🔗 napolistaca.jp

Marinara – Pizza Studio Tamaki (PST)

Toppings: Tomato sauce, Garlic, Oregano, Basil
Price: ¥ 1890

Garlic, garlic, and more garlic, and surprisingly, no cheese in sight. For someone who typically avoids cheese-less pizzas, this one might raise some hesitation. Yet at Pizza Studio Tamaki, even a Marinara becomes an object of desire.

Light and crisp in true PST fashion, the crust delivered that signature salty satisfaction from the very first bite. While the Marinara at Seirinkan offered a deeper and more robust tomato flavour, this version achieved a different kind of balance. The interplay of tomato, fruity olive oil, punchy garlic, and fragrant oregano created a layered complexity that was unexpectedly delightful.

There was something magnetic about this pizza, an elusive charm that defied easy explanation. It possessed a certain je ne sais quoi, the kind of subtle allure that draws one back for just one more slice. That appeal may very well lie in the absence of cheese. Without it, the individual flavours were given space to shine, resulting in a pizza that was not only visually striking but also deeply satisfying to eat.

A pizza with presence; unexpected and charming

📍 Pizza Studio Tamaki, Higashi Azabu
⏰ Mon – Fr, 5–10 pm
📞 Walk-ins and phone reservations
🔗 @pizzastudiotamaki

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Final Slice: Why Tokyo’s Pizza Scene Is Worth the Journey

At the end of the day, ranking pizzas is as personal as choosing a favourite song. It’s entirely subjective, and shaped by your mood, memories, and palate. What makes a pizza unforgettable to us might be just “pretty good” to someone else. This adventure wasn’t just about ranking different pizzas and their elements, it was a delicious deep-dive into how our preferences are shaped.

With each bite, we weren’t just learning more about the craft of pizza, we were learning more about ourselves. And there’s something humbling and joyful about sitting on the other side of the counter, on the receiving end of craftsmen who have dedicated their lives to giving people happiness in the form of a bubbling hot pizza.

In conclusion, when you get a chance to make a Tokyo pizza pilgrimage, rage ahead!