We had dinner with a friendly couple we get along with in the same apartment building, and we invited Beatrice, who is turning 4 in April, to her birthday party. The couple also came to check out the party venue at Ebisu Es and loved it, saying it was a fantastic restaurant. This time, Chef Kozene is here, so I wanted to introduce them to the chef. That night, Tokyo Tower was lit up for Valentine's Day, and although the heart shape wasn't facing our way, we could see the beautiful lights through the vinyl-covered windows cut out towards Tokyo Tower. The terrace was reserved for us that night. For dinner, we all have no food allergies, so we left it to the chef to decide the course. I chose the Versace Nero d'Avola wine, which was delicious last time. The antipasto mist featured tripe in the center, surrounded by smoked hirazuki, carpione, prosciutto, and white cabbage, with lentils and salsiccia on the side, representing a regional dish from the northern Italian lake region (famous for Lake Garda trout). Carpione is similar to nanbanzuke, a familiar cooking method for Japanese people, but it has a more complex flavor profile with the nuances of white wine vinegar, spices, and herbs, making it more flavorful than the typical sweet and sour nanbanzuke. The oven-baked pizza that always comes as an appetizer was enjoyed with the carpione, enhancing its deliciousness. The pizza, named after the German statesman Bismarck, who loved steak topped with a fried egg, had black truffles shaved at the table by the chef. The aroma of freshly shaved truffles filled the table, and even Beatrice sniffed with delight. The pizza was topped with plenty of mozzarella, homemade pancetta, runny egg, and black truffles, as well as a slice of Italian roast pork stuffed with herbs, adding just the right amount of saltiness. The pasta was orecchiette, a regional dish from Puglia, with a sauce made by sautéing broccoli rabe in anchovy-infused breadcrumbs, providing a delightful texture and flavor. We unanimously decided to move on to dessert, which was a combination of tiramisu and nut tart served with kumquat compote and gelato. The chef's philosophy of using high-quality Italian ingredients and making everything from scratch was evident in the delicious dishes we enjoyed. Although we wanted to try the meat dishes after dessert, we were all satisfied and ready to end the evening with a sweet note. The next morning, we received a thank-you call saying how delicious and enjoyable the dinner was, and they even sent us a rare Amahei from Ehime as a gift. The Amahei was incredibly sweet, juicy, and refreshing, resembling a seedless, thin-skinned tangerine with a taste close to a ponkan. It was a perfect way to savor the lingering memories of the dinner once again.

Shining as the world's best pizza, the Giancarlo course for 8,000 yen tax included + drink includes: - Pizza baked with oregano and pepper - Assorted appetizers: homemade ham and tuna sauce, marinated Yanagigarei in Southern Italian style, Saor (a dish similar to Nanbanzuke from Northern Italy), fried Polenta Bianca with squid ink sauce, Spätzle pasta with Guanciale, and Florentine-style Lampredotto Panino Piccolo - Nagasaki Isaki Pescaatore - Giancarlo pizza - Main dish: Hokkaido beef fillet stew - Assorted desserts - Champagne - White wine: Comedikant (Puglia) - Red wine: Le Potazzine (Tuscany) Located about 10 minutes from Roppongi Station and Azabu-Juban Station, this Italian restaurant on the 1st floor of an apartment offers a sophisticated dining experience. Open for dinner from 5 pm, this restaurant is run by Chef Ozono, who won the overall championship at the 2016 Italian pizza competition, making him the first Japanese to achieve this. The restaurant offers a wide range of Italian flavors from North to South, along with a variety of wines. The music, decor, and terrace all create an authentic Italian atmosphere. Highlights: - Pizza baked with oregano and pepper: Simple yet delicious, baked in a wood-fired oven from Stefano Ferrara in Naples. - Assorted appetizers: A generous platter of regional Italian dishes that complement each other well. - Nagasaki Isaki Pescaatore: A flavorful pasta dish with a large sautéed Isaki fish and plenty of clams. - Giancarlo pizza: The original pizza of the restaurant, featuring Porchetta and cheese, with a unique flavor profile. - Hokkaido beef fillet stew: A tender and richly flavored stew that pairs well with the potatoes. - Assorted desserts: A satisfying end to the meal with a variety of sweet treats. In conclusion, dining at this restaurant in Roppongi was a delightful and authentic Italian experience, offering a high level of quality at a reasonable price. The next visit might include trying more dishes a la carte, as the risotto is also highly recommended!

I visited the restaurant with the intention of having pizza, but also wanted to try other Italian dishes. The pizza named after the restaurant was delicious. I think it was based on a Bismarck. For the main course, I chose the Aqua Pazza, which was also a good choice. The large mussels were impressive. However, the appetizers were a bit lacking. It's nice that they serve Franciacorta, as it really enhances the Italian dining experience. I wish the staff would pay a little more attention to the tables. Timing when pouring wine and serving dessert could be improved. Overall, they manage their time well and are quite professional.

The appetizers, pasta, pizza, main course, and dessert were all perfect. The eggplant ravioli pasta was especially delicious. And I was truly impressed to come across Sicilian dessert cannoli, which is not easy to find in Japan. I will definitely come back!

I visited after a long time. The first thing that comes out is the plain pizza. At first, newcomers may look surprised because it seems to lack flavor, but after taking a bite, they will be convinced. In essence, the chef's confidence in the pizza without toppings can be felt. Honestly, with just this, you can easily drink 2 or 3 glasses of wine haha. Next, we had the arugula and prosciutto salad. There is no such salad on the menu, but when my friend mentioned wanting a arugula salad but also prosciutto, they kindly offered to add a little prosciutto on top of the arugula salad. The combination of the bitterness of arugula with the gentle saltiness of prosciutto was exquisite and very delicious. Of course, we also ordered the original pizza from Giancarlo. It's a must-try for first-timers. It may just be pizza, but it's more than just pizza! Honestly, even if you go to a famous pizza place known for its delicious pizza, you may feel like "it's alright," but this pizza here... you'll understand once you taste it. Lastly, another must-try dish is Giancarlo's risotto. The rich and creamy risotto mixed with truffles is a dish you won't find anywhere else. I've been to Giancarlo's many times, and I always end up ordering it every time! The consistently delicious food aside, the staff's attentiveness and recommendations are top-notch. Especially their selection of wines is always spot on.

It wasn't my favorite pizza. I visited on a hot summer day at 1 pm on Saturday, and had to walk a bit from the station to get there. The entrance of the restaurant wasn't very welcoming, which I personally appreciated. There was no wait for a table. I ordered a salad with prosciutto and arugula with balsamic dressing, a margherita pizza, and a special pizza with white truffle (which was around 2700 yen). The best part was the salad - the grilled prosciutto had a crispy texture that added a nice touch, and the balsamic dressing wasn't too sour. The pizza had a slightly hard crust, which gave it a good chewy texture, but it was a bit too bread-like for my taste. The flavor was a bit mild for me. The gnocchi was surprisingly soft - almost too soft and mushy. It made me wonder if it was overcooked. It was not the chewy texture I was expecting from gnocchi.

While searching for a delicious pizza restaurant, I stumbled upon this place that won the pizza championship in Italy and made a dinner reservation for the course menu (¥8,500 per person). The location is a bit far from any station, but it may be enjoyable if you think of it as a nice walk. The interior of the restaurant is cozy with about 5 tables, all of which were full. The first dish was an amuse-bouche, a combination of cheese and tomato that whetted the appetite. The second dish was a selection of 5 different appetizers, each offering unique textures and flavors, creating an impressive combination. For the third dish, we could choose from 3 different pasta options based on the day's ingredients. I chose the zucchini and pork short pasta, which was incredibly delicious. The fourth dish was pizza, and although we could only choose one for two people, we had a hard time deciding. Eventually, we went with the Napoli, which turned out to be a fantastic choice. The anchovy was used exceptionally well, adding a perfect accent to the other ingredients. The fifth dish was the main course, with options of two types of meat and one type of fish. I chose the Acqua Pazza, which was delicious and just the right amount after the generous servings of the previous courses. The sixth and final dish was dessert, with tiramisu and another item (I forgot the name), and the combination was delightful. Not only was the pizza outstanding, but all the other dishes were incredibly delicious as well. I would definitely revisit this restaurant.

I visited Giancarlo Tokyo, located a 6-minute walk from Roppongi 1-chome Station (8-minute walk from Azabu-Juban Station). This pizzeria opened in July 2017. The owner and chef, Misao Kozono, trained in various regions of Italy and London before opening this restaurant. He has won several pizza competitions in Italy and Japan. The restaurant is located in the trendy Azabu-dai area. The interior has a warm and classical atmosphere, with a special pizza oven from Stefano Ferrara. I tried the recommended course menu, which included delicious pizza, appetizers, risotto, grilled pork, tiramisu, and more. The highlight was the world-famous Giancarlo pizza, which was truly delicious. The grilled pork from Ishigaki Island was also a standout dish. Overall, the experience was fantastic, and I look forward to visiting again.

I was planning to make a reservation but ended up calling and securing a seat over the phone. I took an Uber to this restaurant, which I hadn't been to in a while. They only offer set courses, with options to choose pasta, pizza, or a main dish from the a la carte or recommended items. The a la carte menu is extensive, making it hard to understand the selling point of the set courses. Many of the recommended items were sold out, which was disappointing. Despite this, the clientele and atmosphere of the restaurant were very pleasant, so I decided to just focus on enjoying the food. The pizza dough that came out first raised my expectations, and the appetizers were varied and paired well with drinks. The mentaiko pasta had just the right amount of saltiness and showcased the quality of the ingredients. The recommended pizza did not disappoint, and I ended up choosing the pineapple pork as the main dish. The pork was a bit tough but still edible. The dessert and coffee filled me up. Will I come back? I can't say for sure, but overall, it was an enjoyable dinner experience.

We used it for Valentine's Day dinner with my Italian boyfriend! The foie gras pate with blueberry jam that we ordered for the appetizer was one of the best foie gras pates I have ever had, it was delicious! We also ordered two pizzas, and both the dough and toppings were delicious, we were very satisfied! I also thought it was nice that they offered to let us try just the dough at first. Not only the food, but the staff were friendly and attentive, making it a comfortable place to dine. The chef can speak Italian, so my Italian boyfriend was happy to be able to converse in Italian. We were talking about going for lunch next time, so I hope we can go soon!

Located in Azabu-Dai, Roppongi, Italian restaurant "Ristorante e Pizzeria Giancarlo Tokyo" offers high-quality dishes based on the owner's 10-year experience in Italy. The owner, Mr. Ozono, won the overall championship at the Naples Pizza competition in 2016, beating over 200 Italian pizza artisans. Inspired by this achievement, he opened the restaurant in Roppongi in July 2017. The chef, Mr. Ozono, started his culinary career as a Japanese confectioner in Kyoto before pursuing Italian cuisine in Italy and the UK for 15 years. The lunch menu is a la carte, with a focus on pizza. The pasta options are limited, with classic dishes like Bolognese available. The review highlights the fresh green salad and the authentic Bolognese pasta made with hand-cut tagliatelle. The restaurant's atmosphere may cater more to larger groups or foreign customers who prefer sharing dishes, rather than solo diners. Overall, the food is delicious, the staff is friendly, but the prices may not be suitable for everyone.

This is an Italian restaurant where you can enjoy the pizza made by a chef who won the world championship in Naples in 2016. Not only is the pizza delicious, but all the dishes prepared by the chef, who has trained in various parts of Italy, are exquisite. I love pizza, but I find that I need more than just that to go with my drinks, so I really like this place where the appetizers and main dishes are also very delicious. You can also enjoy beer and wine, with a relatively reasonable selection of bottles available. For the main course, you can choose your preferred cooking method for the meat or fish of the day that is shown to you. The ordered menu included: a platter of appetizers, flounder carpaccio, fried gnocchi, grilled sea bass with zucchini, prosciutto and peach (I requested this to be added), Margherita pizza, which had a thin and simple crust that I really liked, Giancarlo pizza, a specialty with Porchetta ham, mozzarella, truffle oil, and egg, which was a top-notch pizza, a mini southern Italian-style "pocherli" pasta with fresh tomato and ricotta cheese, grilled pineapple pork, which was simply seasoned with salt and came from pigs raised on pineapples in Okinawa, and a chestnut mille-feuille dessert. The prices are reasonable, and the seasonal main dishes using fresh ingredients make it a place I want to visit regularly.

On weekdays, they have a lunch menu, but we visited on the weekend so we ordered a la carte. We had blood orange juice and ginger ale, followed by an appetizer platter and a Margherita pizza. Even though we had a hearty breakfast, the pizza was so delicious that we couldn't resist ordering a second one! The Quattro Formaggi pizza was also amazing, with a crispy crust and a perfect balance of flavors. Despite feeling full, we couldn't help but feel hungry again because the pizza was so good! The restaurant is called Giancarlo, and their popular specialty pizza is the Giancarlo, topped with truffle oil and a soft-boiled egg. We were too full to try a third pizza, but we definitely want to come back and try it next time! The Pescaatore pizza that other customers were enjoying also looked delicious!

I am grateful to be able to enjoy authentic pizza at home with the scent of firewood wafting from the dough. The delicious food added a nice touch to the enjoyable feast. The store has many imported items on display, making it fun to look around. The chewy dough is very delicious. It was the most delicious pizza I have ever eaten in my life!

This was my first visit to "Ristorante Pizzeria Giancarlo Tokyo," located about a 10-minute walk from Roppongi or Azabu-Juban Station. The restaurant was fully booked on the first night of the 3-day weekend. It has a wonderful location where you can see Tokyo Tower from just outside the restaurant, making it perfect for casual outings with friends or special date nights. We used a private room this time, and the chef entertained us with stories while explaining the dishes and wines, making it a very enjoyable experience. I would love to visit again to try the seasonal Italian regional dishes. Starters: - Iwate Prefecture oysters with lemon - Pancetta with Chinese cabbage - Marinated sardines - Olive, carrot, and cumin salad - Appetizer: Ribollita (Tuscan winter regional dish) Crab linguine: - Cooked al dente, perfectly to my liking - A refined dish with plenty of crab meat and a lemony aroma Pizza Giancarlo: - Western-style char siu with truffle oil, porcini powder, rosemary, and garlic Grilled Okinawan pork: - Made from a rare brand of pork, only 300 heads are shipped annually - Known for its high-quality fat and rich flavor Dessert: - Sicilian cannoli with ricotta cheese, cream, chocolate, cherry, kiwi, orange, and blueberry Coffee: - Cappuccino

I met the chef for the second time on this day at Ristorante a Pizzeria Giancarlo Tokyo in Roppongi. He is friendly and handsome! Chef Ozono, who won the overall championship for the first time in Italy's pizza competition in 2016, returned to Japan and opened Giancarlo Tokyo in Roppongi. You can enjoy a variety of authentic Neapolitan pizzas and regional dishes that he has perfected over his 10 years of experience in Italy! From Northern Italy to Southern Italy, you can savor a wide range of flavors, and the selection of wines is also extensive! This time, I enjoyed the Giancarlo course with wine pairing! The course included champagne, baked pizza dough, assorted appetizers, white wine, crab peperoncino, Talyrin pasta, red wine, Giancarlo risotto, red wine refill, Giancarlo pizza, lamb chops with polenta, profiteroles, ricotta cheesecake, and tiramisu. The risotto and pasta were absolutely delicious! The risotto is a must-try at this restaurant! Thank you for the wonderful meal!

I visited Ristorante e Pizzeria Giancarlo Tokyo in Azabu-Juban, an area I don't usually visit. This restaurant was selected as one of the top 100 restaurants on Tabelog in 2018. The chef, who won the pizza competition in Italy in 2016, serves authentic pizzas and regional Italian dishes. The atmosphere inside the restaurant is calm and inviting, making it suitable for both casual and special occasions. The Giancarlo course priced at ¥8000 includes 6 dishes from appetizers to dessert. Each dish is substantial, so even men can feel satisfied with the course. The menu includes Pizza Soba, an assortment of appetizers, Nagasaki Isaki Pescaatore, Pizza Giancarlo, Hokkaido Beef Fillet Stew, and assorted desserts. The surprise came with the first dish, Pizza Soba, which is served without any toppings, just oregano and pepper. It was surprisingly delicious and went well with drinks. The assortment of appetizers was impressive, featuring dishes that were new to me. The marinated Piccolo Sole and Saur, similar to Nanbanzuke, had a Japanese touch. The Spätzle pasta had a unique texture and was easy to eat. The Nagasaki Isaki Pescaatore was rich in seafood flavors with clams adding a nice touch. The signature Pizza Giancarlo was a must-try, with a runny egg, chewy dough, and flavorful meat. The Hokkaido Beef Fillet Stew was tender and well-seasoned. The dessert assortment at the end was satisfying and creatively presented. The wine selection, tailored to complement the dishes, was also appreciated.

I've always wanted to go to Giancarlo Tokyo! It's a bit far from my office, and they are closed for lunch on Mondays and Tuesdays, so I haven't been able to go there. Today, I left the office early and headed to the restaurant. It was farther than I expected, and my legs were hurting from wearing high heels. But my determination to eat delicious pizza kept me going, and I found myself laughing as I walked (lol). The restaurant has a cozy and casual atmosphere. They had three options for lunch pizza, and I chose the cauliflower and bacon pizza. Cauliflower as a pizza topping was a surprise to me. First, a simple green salad was served. It was refreshing with a good amount of vinegar. Perfect as an appetizer before the pizza! The pizza was quickly baked and served. The crust was soft and fluffy! It was quite light for a pizza, with mozzarella cheese instead of tomato sauce. The bacon added a nice flavor kick. Delicious! Just like when I went to L'arte in Sangenjaya, eating high-quality pizza like this makes you realize how tasty pizza can be! Chef Osonoe, who has won in Italy with his pizza before, was working in the kitchen rather than the pizza oven. He was even washing dishes himself. I would love to come back for dinner to try other dishes at his restaurant. It made me want to visit Ebisu Esu Classico again too. And when I saw the bill, I was surprised! It was only 1000 yen including tax! Such a great deal for such delicious pizza! Tokyo is amazing in that way. It was a truly happy lunch experience!

I have been wanting to visit this restaurant for a long time, but it's far from my house. Finally made it today. I ordered the special lunch (1,700 yen) with high hopes since they are the overall champions in Europe. The restaurant had infection prevention measures in place with plates provided on the tables.

The thin-crust pizza is delicious, and the selection of Italian wines is excellent. They really pay attention to details. The taste of the olives, the sweetness of the Caprese tomatoes, you can feel the commitment to quality ingredients. They even served wild boar from Nagasaki prefecture, which was surprisingly delicious!

Ginza Roppongi Food Tour◾︎ Ristorante e Pizzeria Giancarlo Tokyo (Azabu-Dai, Minato-ku) Margherita: 1600 yen Assorted raw ham: 1680 yen Assorted cheeses: 1300 yen White liver paste with blueberry jam and bruschetta: 680 yen ◾︎ Food Beast Maro

Nestled in the quiet Azabu-Dai area, with narrow historical slopes like Nezumi-zaka and Ueki-zaka, is a pizzeria where a chef who won the overall championship at the 2016 Italian Pizza Championship is quietly stationed. The lunch menu offers a pizza for only 1000 yen, including tax, making it a must-visit. When I arrived at the opening time of 11:30, I was surprised to find no other customers. I chose the Gorgonzola, sweet potato, and mozzarella pizza instead of the classic Margherita. The salad served first had a nice balance of acidity and saltiness. I resisted the urge to have wine this time. The pizza arrived as I finished the salad. It was large, with a nice browned crust on the fluffy Naples-style dough. The dough itself was so delicious that just spreading butter on it would be satisfying. The bitterness of Gorgonzola mixed with the natural sweetness of sweet potato was excellent. The pizza is made right in front of you in the oven, and it would be amazing to enjoy wine while watching it being baked. Coffee is served after the meal. Such great value for money. I would love to visit this place often if it were closer.