Restaurant · Nihonbashiningyōchō
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Ground-floor pizzeria in the SOIL Nihonbashi Hotel complex—built as a neighborhood pit stop, not a big night out. The dough is sourdough (natural yeast, long ferment) baked in a red oven; the chef’s French training shows in the restraint, and the menu stays tight. Their starter reportedly comes from nearby PARKLET bakery—hence the “tane/seed” name. Wines lean natural, handled by a sommelier, with a small beer list for people who don’t want another orange glass. Compact room (about 20 seats including the terrace) with cassette tapes on the shelves. Come early, split one pie, then exit before it turns into a queue.
