The Pioneer of Pizza in Tokyo


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The origins of Tokyo Pizza
continuously handed down

Savour the flavours of the very first
- artisan Susumu Kakinuma

In 1995, pizza artisan Susumu Kakinuma opened Savoy, the predecessor to Seirinkan, in Nakameguro. At that time, pizza in Tokyo was all the same - there was little difference between Italian and North American pizza, let alone between Napoli and Roman pizza. Few people cared to go to a pizzeria expressly for pizza.

Before long, however, the restaurant gained a reputation for both delicious food and a good atmosphere, and that's when the trendy people started to come.

Kakinuma brings in the customers with only two types of pizza - margherita and marinara.

The dough is compact, chewy, perfectly salted and good enough to eat on its own. The margherita combines an exquisitely-balanced sauce with bold mozzarella, basil, and fresh tomatoes, and it is baked to perfection.

Kakinuma wants to make his customers get their pizza hot and fresh, so he makes it a priority to get the pizza to the customer straight from the oven.

"There is only one flavour - any time, any place."
So says Kakinuma, the man who raised the bar of pizza culture in Tokyo.

Nothing makes him happier than when he hears a customer who hasn't visited in a while say, "It's delicious! It never changes."

Why is this? Because he believes it is necessary to continually evolve in order to always offer the same flavour, which is why it's difficult to keep o perfect his skills in order to maintain that sense of deliciousness.

“I think about how to bring the ingredients together without hurting the flavours. And the fire itself is almost sacred. I wouldn’t think of changing that. It’s been 20 years and I still haven't mastered it," Kakinuma says. Even with all his experience, he still feels like he has much to learn.

“When creating pizza, it's about the combination of shape, colour, and sound. To me, it's the ultimate expression of art. That's why every day is fun and I never get bored.”

There is no mistaking that this is the pinnacle of pizza in Tokyo.


Chef Profile

Susumu KakinumaSusumu Kakinuma

Born in Tokyo, 1958. Played in a band after graduating high school, then worked for the Ministry of Health, Labour, and Welfare.
Visited Naples in 1994 on a culinary voyage, fell in love with the taste of pizza, and decided to become a pizza artisan. Returned to Japan and opened Savoy, which he relaunched in 2007 as Seirinkan.



Why did you change the restaurant’s name to “Seirinkan”?
Sei(聖) means "holy" and rin(林) is wood, so in English it’s like “Hollywood”.

I wanted to create a place where people could enjoy entertainment and music.
Any words for young pizza chefs?
I hope that they will work hard so that the popularity of pizza never dies. It would be great if there were more people who start it because they want to do it for a long time, not just as a business opportunity.

Pizza seems very simple on the surface, but in fact it is requires true artisanship built up through time and experience. I'll be happy if people come at it with this in mind.
How do you spend your time off?
Music. My friends are all musicians. Sometimes I have sessions with customers here.

I may not have succeeded as a musician, but I still love it the best.

Restaurant Info

Restaurant NameSEIRINKAN
CuisineItalian Cuisine
Reservation Contact Number


(Only available in Japanese)

Opening day6th June, 2007
Hours of Operation 【Mondays to Fridays】
Lunch:From 11:30~(Last order 13:30)
Dinner:From 18:00~(Last order 21:00)
【Weekends and Holidays】
Lunch:From 11:30~(Last order 14:30)
Dinner:From 17:00~(Last order 21:00)
Closed Over the New Year
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge-
Children Permitted
Capacity 50 seats
Seat area

Counter seating avalible

Terrace seating available

Smoking Smoking prohibited
Pets OK Large dog
Sommelier/Bartender Sommelier
Serving SizeHeavy
Vegetarian Possible
Foreign Language Menu Available
Foreign Language Speaking Staff Available
Halal Food Possible

Address 2-6-4, Kamimeguro, Meguro-ku, Tokyo, 153-0051
Phone Number


(Only available in Japanese)

Fax Number


(Only available in Japanese)

Access3 minutes walk from Naka-Meguro St. on the Tokyo Metoro Hibiya and Tokyu Toyoko lines.
Available wines

Approx. 25 types

Available Cocktails

Approx. 9 types

Available beers

Approx. 2 types

Drink Carry-out Permitted


White Wine POMPEIANO ¥2,800
Red Wine COPPOLA ¥3,500

Restaurant Interior