A Culinary Celebration: PER TE's Pizza Day Captivates Food Lovers in Akasaka
Akasaka's renowned restaurant, PER TE, operated by Harapeko Co., Ltd., organized a special event called "PIZZA DAY" on September 5, 2026. This one-day-only event attracted long lines before the doors even opened, highlighting the popularity of the restaurant's delectable pizzas. The occasion provided a unique opportunity for guests to enjoy pizzas a la carte, something typically reserved for only the omakase course.
Starting 40 minutes prior to the noon opening, a queue began to form outside the establishment. By the end of the day, PER TE had sold out all 160 pizzas across nine different varieties, demonstrating the strong demand for their sought-after menu.
The highlight of the pizza offerings included the critically acclaimed "Margherita 500," created by Mitsutaka Suzuki, who mastered the craft during his training in Naples. This pizza not only represents the restaurant's excellence but also showcases Suzuki's win at the Pizza World Championship, where he received a perfect score, marking a first for any Japanese participant.
Guests were able to enjoy the pizzas paired with a selection of wines and beers, indulging in as many pieces as they desired throughout the day. Many patrons shared their joy through heartfelt comments. One customer expressed their previously high expectations for PER TE based on their earlier omakase experience, stating that it was a delight to eat as much pizza as they wanted this time. They also mentioned plans to return for more a la carte offerings.
Another diner noted that while they had viewed PER TE as an exclusive destination due to its reservation-only policy and course meals, the no-reservation event allowed them to experience the establishment's top-notch pizzas firsthand. They praised the excellent pairing of the pizzas with wine and hinted that this would become a regular haunt for them.
Mitsutaka Suzuki shared his thoughts on the event, noting that despite initial anxieties about trying something new, he felt relieved to see it go smoothly. He expressed a desire to maintain the restaurant's focus on course dining while incorporating the joy of enjoying pizzas a la carte, responding to customer feedback that called for a more casual approach to enjoying PER TE's pizzas.
In light of the success of Pizza Day, PER TE is excited to announce the continuation of a la carte service starting in September. Guests can now enjoy pizzas without the need for reservations after 8:45 PM. This allows for a more relaxed dining experience where diners can settle in for their first course or simply enjoy a satisfying "closing pizza" as a second meal.
PER TE strives to maintain its curated atmosphere while also making it easier for guests to indulge in pizza whenever they crave it. They aim to continue introducing new ways to enjoy this popular dish and to cater to both traditional dining experiences and casual visits.
Mitsutaka Suzuki's culinary journey began with his introduction to Neapolitan pizza while working in an Italian restaurant. Captivated by its flavors, he trained in Ischia, Italy, enhancing his skills. Upon returning to Japan, he deepened his understanding of flour at a wood-fired bakery in Lyon, France. In 2018, he achieved national recognition by winning the Pizza World Championship in Japan, receiving perfect scores from all judges, an honor never before bestowed upon a Japanese participant.
Suzuki's creation, the "Margherita 500," continues to be a specialty offering at PER TE, which opened in May 2025 in Akasaka after his successful pizza venture in Chiba, regarded as home to the best Margherita in Japan.
Starting 40 minutes prior to the noon opening, a queue began to form outside the establishment. By the end of the day, PER TE had sold out all 160 pizzas across nine different varieties, demonstrating the strong demand for their sought-after menu.
The highlight of the pizza offerings included the critically acclaimed "Margherita 500," created by Mitsutaka Suzuki, who mastered the craft during his training in Naples. This pizza not only represents the restaurant's excellence but also showcases Suzuki's win at the Pizza World Championship, where he received a perfect score, marking a first for any Japanese participant.
Guests were able to enjoy the pizzas paired with a selection of wines and beers, indulging in as many pieces as they desired throughout the day. Many patrons shared their joy through heartfelt comments. One customer expressed their previously high expectations for PER TE based on their earlier omakase experience, stating that it was a delight to eat as much pizza as they wanted this time. They also mentioned plans to return for more a la carte offerings.
Another diner noted that while they had viewed PER TE as an exclusive destination due to its reservation-only policy and course meals, the no-reservation event allowed them to experience the establishment's top-notch pizzas firsthand. They praised the excellent pairing of the pizzas with wine and hinted that this would become a regular haunt for them.
Mitsutaka Suzuki shared his thoughts on the event, noting that despite initial anxieties about trying something new, he felt relieved to see it go smoothly. He expressed a desire to maintain the restaurant's focus on course dining while incorporating the joy of enjoying pizzas a la carte, responding to customer feedback that called for a more casual approach to enjoying PER TE's pizzas.
In light of the success of Pizza Day, PER TE is excited to announce the continuation of a la carte service starting in September. Guests can now enjoy pizzas without the need for reservations after 8:45 PM. This allows for a more relaxed dining experience where diners can settle in for their first course or simply enjoy a satisfying "closing pizza" as a second meal.
PER TE strives to maintain its curated atmosphere while also making it easier for guests to indulge in pizza whenever they crave it. They aim to continue introducing new ways to enjoy this popular dish and to cater to both traditional dining experiences and casual visits.
Chef Mitsutaka Suzuki's Background
Mitsutaka Suzuki's culinary journey began with his introduction to Neapolitan pizza while working in an Italian restaurant. Captivated by its flavors, he trained in Ischia, Italy, enhancing his skills. Upon returning to Japan, he deepened his understanding of flour at a wood-fired bakery in Lyon, France. In 2018, he achieved national recognition by winning the Pizza World Championship in Japan, receiving perfect scores from all judges, an honor never before bestowed upon a Japanese participant.
Suzuki's creation, the "Margherita 500," continues to be a specialty offering at PER TE, which opened in May 2025 in Akasaka after his successful pizza venture in Chiba, regarded as home to the best Margherita in Japan.
PER TE Details
- - Name: PER TE
- - Location: 2-12-33 Akasaka, Minato-ku, Tokyo 107-0052
- - Access: A 3-minute walk from Tameike-Sanno Station on the Tokyo Metro Ginza and Namboku Lines.
- - Phone: 03-5545-5255
- - Hours: Please check for the latest updates. A la carte service is available after 8:45 PM.
- - Closed: Sundays and Mondays
- - Website/URLs: MAKASE, Tabelog, Instagram
Topics Entertainment & Media）
【About Using Articles】
You can freely use the title and article content by linking to the page where the article is posted.
※ Images cannot be used.
【About Links】
Links are free to use.