The thirty-eighth floor of the luxurious Mandarin Oriental in the Nihonbashi district of Tokyo. A counter with only eight seats, and an omakase tasting menu, tailored to allergies and intolerances, the same for all guests, following the model of a sushi bar. Daniele Cason, originally from Rome, is the executive chef of the establishment and his team prepares two pizzas at a time, divided into four, one slice of pizza for each guest. A total of eight pizza tastings, in addition to a vegetable-based welcome and dessert. The style of pizza is Roman-style, but the shape is round. The menu changes frequently, based on the seasonality of the ingredients. The dough is airy, well-hydrated, with the perfect mix of a crispy bite on the outside and a melt-in-your-mouth interior. The ingredients are of the highest quality, mostly from small Japanese producers, with a few exceptions coming directly from Italy. Top-notch service, as well as an extensive drink menu, drawing directly from that of the hotel. Attention to detail, meticulousness, extreme dedication, for what is in fact the smallest pizzeria in the world. The advice is to book well in advance.