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Step into a world where Japanese street culture collides with bold cocktails, neon vibes, and pizza like you’ve never tasted before. Tokyo Pie launches October 8, 2025 — right next door to Agave & Rye.
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At Tokyo Pie, our hand-painted mural isn’t just a backdrop — it’s an invitation. Inspired by the vibrant alleyways and glowing signs of Tokyo nightlife, this custom artwork brings the energy of the city right into our dining room.
Every detail is designed to transport you — from neon lights to immersive LED walls streaming live sports and global DJs — creating an unforgettable atmosphere to enjoy with every slice and sip.
At Tokyo Pie, Japanese pizza isn’t about reinventing pizza, but elevating it through craft, patience, and distinctly Japanese flavor.
The Dough: A Three-Day Process
Our foundation is our dough, made with specialty flour and fermented for 72 hours at cold temperature. This slow fermentation develops complex flavors, a natural lightness, and a delicate chew. The result is a crust that’s airy, deeply flavorful, and easy to digest.
Where Italian pizza often celebrates simplicity, our Japanese pies lean into umami-rich layers and unexpected pairings:
Japanese pizza embraces the Western form of pizza but layers it with Japanese techniques and flavors:
The result? Pizzas that feel both familiar and completely new.
From glowing yuzu spritzes to cocktails served under domes of fog, every drink at Tokyo Pie is a performance.
Our bar team takes cues fromTokyo’s alchemy bars — with drinks designed to hit your feed as hard as theyhit your tastebuds.
At Tokyo Pie, we believe great desserts start with great people. Our team is passionate about crafting pies that delight every bite — and we’re always looking for creative, hardworking individuals to join our growing family. Whether you’re a baker perfecting your craft, a customer service pro with a smile, or a visionary ready to bring fresh ideas to the table, there’s a place for you here.
Come grow with us, share your talent, and help spread the joy of Tokyo Pie to our community and beyond.
Crispy pepperoni, Fresh mozzarella, Umami red sauce, Toasted bene seeds, and Honey
Chili
$17
Gochujang chicken, Bleu cheese–mirin sauce, Fontina, Pickled celery, Charredscallions, and Miso-buKalo drizzle
$17
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Snake River Farms wagyu sausage, Umami red sauce, Fresh mozzarella, Parmigiano-Reggiano, Blistered shishito peppers, and Crispy garlic
$20
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Fresh mozzarella + Fontina + Parmigiano-Reggiano + White miso sauce + Crispy garlic +Lemon zest
$17
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Crushed San Marzano tomatoes, Fresh mozzarella, Parmigiano-Reggiano, Torn shiso, Furikake, and Yuzu EVOO
$18
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Garlic shrimp, White miso cream, Fontina, Torn shiso, Bonito flakes, and Togarashi drizzle
$18
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Floral Japanese gin, bright yuzu, and a kiss of sakura syrup — crowned with a flame-kissedblossom for a finale that lights up the night
A deep, mysterious fusion of Japanese whisky, black sesame, and velvet-smooth notes, unveiledin a swirl of smoke.
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Shiso-kissed vodka, fresh cucumber, and sparkling soda rise in an ice-column glass, as refreshingas a stroll through a Kyoto garden.
A decadent matcha and coconut cream dream with golden accents — a dessert cocktail for those
who prefer their sweets with a little heat.
Japanese whisky and smoked honey in perfect harmony, served over crystal-clear ice andrevealed in a dramatic burst of aroma.
Sign up, and you’re officially part of the Tokyo Pie underground — where the lights are neon, the pies are unhinged, and the secrets are spicy. Expect exclusive sneak peeks, surprise promos, and occasional questionable life advice (sorry in advance).What are you waiting for? Hit that sign-up button — we’ll even toss in a free pet Godzilla (okay… maybe not).
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