GOOD CHEESE GOOD PIZZA 日比谷店

Hello.
I’m still hungry today! This is Harapeko-chan!

————Store Details————————————

Store Name: GOOD CHEESE GOOD PIZZA
Nearest Station: 1 minute walk from Hibiya Station
Address: 2F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo 100-0006
Business Hours: Lunch: Monday to Friday 11:00 AM – 3:30 PM
Dinner: 5:00 PM – 10:30 PM
Saturday, Sunday, and Holidays: 11:00 AM – 10:30 PM
Regular Holiday: None
Budget: Lunch: ¥2000 – ¥3000
Dinner: ¥3000 – ¥4000

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This time, I visited 'GOOD CHEESE GOOD PIZZA', located on the 2nd floor of Tokyo Midtown Hibiya, just a 1-minute walk from Hibiya Station, where you can enjoy delicious cheese and tasty pizza!

The workshop associated with the Hibiya store produces three types of cheese: "Mozzarella," "Ricotta," and "Burrata." They offer only fresh cheese that allows you to savor the appeal of raw milk without any preservatives or additives, bringing out the pure deliciousness and refinement of the cheese.

Reasons for "GOOD CHEESE":
【Proximity】
Raw milk is a delicate ingredient that can lose freshness depending on transportation conditions like vibration and temperature management. Therefore, it’s essential for the farm and workshop to be close together to produce fresh cheese. They source fresh raw milk directly from a local contracted farm, which is freshly milked at midnight, and it arrives at the cheese workshop attached to the Hibiya store within hours for immediate processing in the early morning.

【Freshness】
The essence of delicious fresh cheese lies in it being "freshly made." Hence, they have set up a cheese workshop at the Hibiya store. A staff member trained by a top mozzarella cheese artisan is on hand, using direct techniques to create cheese that preserves and maximizes the deliciousness of fresh milk. Also, the cheese made that day is served on the same day.

【Careful Selection of Ingredients】
The only ingredients in the cheese are milk and salt. Being simple, they place great emphasis on each ingredient. First, the raw milk comes from a carefully selected farm, where the cheese artisans work closely with the cows to ensure high-quality milk is used daily. They separate the salt used for manufacturing from that used for preservation, opting for one that has strong minerals and minimal bitterness or acidity, complementing the milk.

Reasons for "GOOD PIZZA":
【Engagement with All Ingredients】
They thoroughly engage with each ingredient and select the optimal ones. First, the dough is a unique blend of Italian and domestic wheat flour to achieve both “chewy” and “crispy” textures in every bite. Adding Guérande sea salt enhances the umami, aroma, and elasticity. In addition to the homemade mozzarella, burrata, and ricotta, they opt for other cheeses and toppings from domestic producers whenever possible. The finishing olive oil, which also acts as a sauce, comes from Tuscany and has a mild flavor. These all harmonize to create the best “GOOD” pizza. It seems they also use whey produced from making mozzarella in the dough, adjusting the kneading process according to the season and temperature to create flavorful dough. By combining strong flour from Italy and North America with stone-ground whole wheat flour from Hokkaido, they can achieve a fragrant pizza.

The menu I ordered:
【Assorted Fresh Cheeses (3 types)】
Indulge in the luxury of enjoying three types of cheese: mozzarella, ricotta, and burrata, making it a delightful tasting experience for cheese lovers!

【Mushroom and Shrimp Quattro Formaggi Half Pizza】
The dough was chewy and crispy, making it very delicious. Moreover, the Quattro Formaggi was lavishly rich with 4 types of cheese, with enough salty flavor to highlight the sweetness of honey, making the sweet and salty combination absolutely delightful!

The interior was very spacious and had a calm atmosphere. Since there tends to be a line during lunchtime, I recommend making a reservation or arriving early.

Once again, Harapeko-chan is fully satisfied!
Thank you for the meal!