BEST PIZZA in THE WORLD in Tokyo Japan?!

That is just a marvel in the food kingdom. Today what I'm eating in Tokyo is probably not what you would expect. Some people say, including a lot of my friends, and I don't know how I can wrap my head around this, but they say the best pizza they ever had in the world, in their lives, are found in Tokyo. So today I'm going to go to a couple of the more well-known pizzerias and see if that's true. Because best pizza, Tokyo. I mean if you said New York or Naples or even Rome, I say sure, Tokyo. Let's try it. First place we're at, Pizzeria da Isa. The chef is Hisamori Yamamoto and supposedly, and when he was in Naples, he won the pizza cup like three years in a row. So he's voted best pizza in Naples three years in a row. I'm really excited to try this. And of course, this is a Neapolitan pizza. And strict rules are applied whenever you call yourself Neapolitan pizza. And I cover this extensively in my pizza videos. I'll link that down below if you want to take a look. But this thing, this ain't a joke. There's pizza police monitoring this stuff. You could probably get pizza arrested. Sensitive pepperoni prison. So two pizzas. Got the four cheese. And then this is the classic marinara. So it has slices of garlic. And this should be San Marzano tomatoes. And you see the classic cooking method of the Neapolitan pizza. Puffy, bubbly crust. Lots of char on the bottom. And it is soft and airy. Look at that. Super thin, floppy crust. Soggy center. This is what you kind of look for. All the conjugated sauce and oil goes to the middle. Crust is wonderful. You see all those little air pockets? That creates that little blanket-like soft texture in a good Neapolitan pizza. Good amount of bitterness from the char on the bottom. My problem with this. It's like barely any tomatoes on there to kind of offset the char. You really need that bits of sweetness to make the flavor balance well. And it's not really here. I mean there's good amounts of garlic. But look at, look at this. It's like, it's like no man's land. It's like a pizza desert. I do love the garlic. But otherwise, this thing kind of almost needs dipping sauce. Let's try the four cheese. Lots of cheese on here. The cheese mixture is perfect. Mozzarella. You taste nice creaminess of parmesan. A little funk of the gorgonzola. And I think the last cheese they said is telegio? I don't think I ever had that before. I think it's a lot more flavorful than the last one I had. Of course, this is the classic margherita. Got the three colors. Red, green, and white. Just like the Italian flag. Buffalo mozzarella. San Marzano tomatoes. And of course, that gooey center. And this is where, this pizza is okay to use forks. Because it is going to be that gooey. So don't have to actually try to pick it up. This is the only time when pizza can be sloppy and wet. And that's okay. That's definitely buffalo mozzarella. The king of the mozzarella world. I mean, the sweetness factor is here. But it's not satisfying enough. I don't necessarily personally feel like it beats out what's in Naples. Or maybe even what's in New York. Also kind of don't really taste the olive oil with the basil. I think I'd be happier with more basil, more tomatoes, and maybe a more fragrant olive oil. I will say the best pizza here, the four cheese. Get this when you come here. All right, now I'm outside the restaurant. Okay, the margherita. It's like when you taste a good margherita pizza, like at least when I was in Naples. It's just loaded with tomatoes. You take one bite, it's like, oh, your mouth is flooded by that awesome sweetness. And also the color wasn't really vibrant. Like good traditional margherita, gotta have really vibrant color. So I feel like four cheese, best bet there. It's really good. But the traditional margherita, I wouldn't say is the best. All right, I might want to try another pizza place. This one, another group of my friends say it's the best in the world. So we'll see. But on the way there, check this out. I just ran into this. Spicy wontons! That seems like something fun to eat between pizza meals. Oh, look at this. Spicy chili oil wontons. This looks like something I will want in my stomach. And they actually have, look at this, hot oil. An array of other sauces. Onions, garlic. This actually looks like a legit dumpling place. I like how they mean business when they give you an apron. This typically means two things to me. One, if we're eating noodles, it's gonna splatter. And two, if we're eating dumplings, it's gonna be juicy. Look at this. It's sizzling. Can you hear that? Snack pickle popping. Wow, this looks great. Super crispy outer top. The filling is just one shrimp. Let's see how this one shrimp can anchor an entire dumpling. Wow, this is really good. The yummy part about this is not just in the shrimp. It's like super crunchy outer shell. And the bottom is just nice and thin layer of dough. You can't barely taste it. And that shrimp, I don't know what they did to it. That's a really tasty little shrimp. The flavor is definitely powerful enough to carry that entire dumpling. Wontons surrounded by lantern peppers. Lantern chilies, which are very flavorful chilies. Also, crumpled peppercorn on top. Oh, noodles on the bottom. And these look like fresh noodles too. All right, this is their like shao pai cai. Their like headline item. The reason I came into this store for. Wontons are not bad. A little doughy, slightly doughy. But still the flavor is very good. The mala flavor, spicy and yummy flavor. Very, very present. Like good noodles. And the noodles, I had them sitting in the broth for like 10 minutes before I touched it. So I think if I ate it right away, it would have been a lot more springy than it is right now. And already it's pretty springy. Okay, I'm a fan of this dish. And these vinegar though. Chinese vinegar. I bet you this is gonna make it so much better. Heck yeah. Oh, this is a satisfyingly spicy, nummy bowl of noodle soup. And then this chicken was supposed to be the best thing on this. There's a lot of number one dishes on that menu. I got kind of confused. So I pretty much ordered all of them. I don't know. Wouldn't you have done the same? If I ever miss the flavors at home, I just come here and get a bowl of this. This is so yummy. Wow. If you're a fan of fried chicken, I'm for you. Please come and try this. Wow. So crunchy. Like so crunchy. And it's so juicy and tender inside. Oh, that's a great piece of fried chicken. See, this is why when you look at a menu, what tells you many things are the best, get them all. This place literally in the middle of nowhere. All right, I'm at Pizza Studio Tamaki and this is the renowned pizza chef. He never went to Italy. So he's kind of like a trailblazer in the fact that he's not following the set rules for what a Neapolitan pizza is. Oh, thank you. I know he doesn't abide by the rules of Neapolitan, but the pizza cooked in just about the same time as a Neapolitan would. So less than about 90 seconds that it went into the oven, it's out already. And check these pies. This is insane. This first one that we got, this is the regular Tamaki pie. So cherry tomatoes, basil, smoked mozzarella cheese. And look at the outside, crispy, puffy, bubbly, crushed. Again, that beautiful char on the bottom. And they told us just start popping the cherry tomatoes. Oh, this thing is so juicy. Wow. That's a juicy, juicy tomato. Supposed to squeeze all the juice out. Wow. Now this, this is the juice and sweetness I might've been looking for. There we go. Oh, this is amazing. Wow. Look at that flavor and those keep popping up left and right. First of all, look at the dough, paper thin. Wow. And when you take a bite, you better slurp at the same time. Because that sweet tomato juice is going to pop everywhere. This dough is perfect. Perfect. Perfect amount of chewiness. It doesn't stay like elastic-y. It breaks up. Whereas the last pizza place I was at, it just felt like it just, you gotta keep chewing. It's a workout for your mouth. This, you're definitely not gonna get a tired jaw after chewing on this. And when they say smoked mozzarella, I'm gonna cut that smoky flavor with a knife. That's what I call a good pizza. And this is the Bismarck. This looks insane. See in the middle, they have sauces, cheese, a beni kujaku egg. Look at it. You can see the difference in this egg yolk. This looks like a glowing sunset. I mean, tell me you don't want to stare into this and just like, I don't know, propose to somebody. Wow. And this, oh my god. I don't even know how to begin to eat this. So maybe take a smaller piece and use this as a dipping pool or something. Oh, look at that. Little bubbly crust. Just dip my pizza in there. Oh, yeah. That's a pizza you gotta try when you're in Tokyo. That's better than 95% of the pizzas I've had in the world. Oh, that's amazing. Sausage. Oh, it just like speaks to you. It's so much flavor. So meaty. And the creaminess of this egg is just unparalleled. I mean, you ever stare up into that sunset and just wonder? I wonder what that tastes like. If you ever thought about that, come here and try this egg with this pizza. So thick and creamy. I've never had an egg yolk like that before. Again, paired with the most perfectly cooked crust. That is just a marvel in the food kingdom. This is a pizza that will put a smile on your face. If you're depressed, come eat this pizza. Fixed. I'm gonna go ahead and put this on my must-try food list when you're in Tokyo. Must try that pizza. Yes. Standing ovation to the pizza. Salute to the pie. After a couple pizzas here in Shibuya, looking for this, uh, Gikori place. It's the most wonderful thing. Kakigori. Oh, here we go. You see this? You know they have kakigori. I've never had a kakigori like this before. It looks like a deformed snowman. It's smiling, but it's eyes popping out. Ooh, look at that. Oh, it's like a strawberry shortcake. Kakigori ice in the middle. Oh, now it just looks like Halloween. Oh my god, I'm so sorry. Such a creamy, unique type of kakigori. It's basically the ice is replacing where the shortcake was. I've never, I thought kakigori was always like a big snowball. This is so unique. And good. This is a pistachio kakigori. It seriously looks like, it's just like a jeweled egg with bright red jam. And it looks like roasted almonds on the side. Oh, so soft. And with kakigori, the good surprise is always in the middle. Oh, this is so good. It's much better than that strawberry shortcake stuff. Forget that. Get this. Wow. Thing about kakigori, I said this before, it melts like no other. It's like the most melty of all the shaped ices. And they have stuff, look at this, in the middle. It's like King Tut's tomb. Always cool things to discover. How pretty is that? I will call this the wacky beef of desserts. Sounds gross. Maybe a little bit. But I just mean it melts in your mouth. Like, I know it's ice, it's supposed to melt in your mouth, but it's just like evaporates as soon as it touches your tongue. This is the most wonderful of Japanese desserts. If you don't get a kakigori when you visit Japan, friendship over, okay? Friendship over. Just got home. Okay, I still have like some dongos. Yeah. They're called dangos. Definitely not as good as the fresh ones. Anyway, my pizza. Gotta tell you. Is it the best pizza in the world? I think honestly, it could be in the running. It's definitely the best pizza I've had in Asia for sure. And I do feel like it's in a class of its own. Like, it would be one of my top recommended things to eat here in Tokyo. But it's so hard to say one particular pizza is the best in the world, because New York pizza, Roman pizza, Neapolitan, I feel like are completely different creatures. You can't really compare them together. So all I'll say is if you're in Tokyo, you love pizza, definitely get that. That's definitely one of the most amazing pizzas I've ever had, and you should 100% try it. All right, guys. It's raining outside. I got a bunch of snacks, more in the fridge. So it's Netflix and chill time. Me and the food. As always, all the places I went to, listed down below. Thank y'all so much for watching. Till we eat again. See you later.