About Pizzakaya
Great pizza starts with great dough! At Pizzakaya we make our dough fresh daily the old-fashioned way, with five kinds of flour.
Why? Glad you asked.
Like great bread, great pizza dough begins with a starter dough that needs 24 hours to rise, fall and mature. Then, shortly before baking, we combine the aged starter with fresh dough. This two-step process produces a pizza that's thick yet light, and loaded with flavor.
Pizzakaya first opened its doors in Nishi Azabu, Tokyo back in the summer of 1996. Brendan Murphy searched Tokyo for a good pie only to be disappointed every time. With a lifetime of refining the art of pizza behind him -- and some serious dough in hand -- he decided, "I can make a better pizza." And he did.
Pizzakaya went through a few face-lifts over the years: new paint, new floors, and new tables. Old regulars will remember customers' pictures on the walls or the tables. While the pictures are no longer on there, we still have them.
Sadly, Brendan and his family decided to leave Tokyo in the spring of 2002 and return to the USA. Ex-manager Derek Thomas and long-time customer Jon Anderson purchased Pizzakaya from Brendan to keep the tradition of Pizzakaya going.
The last and most important part of the history of Pizzakaya is you, our customers! From all the past and present staff, "Thank you!"
Hours of Operation
Mon-Sat: 5-11pm (Last order is 10:15pm)
Sun: 5-10pm (Last order is 9:15pm)
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03-3479-8383
Dai-ichi Koyama Building 2F, 3-1-19 Nishi Azabu, Minato-ku, Tokyo
106-0031
Questions or comments about this website? Please email us at info@pizzakaya.com.
Copyright (C) 2008 Pizzakaya Inc. All rights reserved.