LA PORTA

At LA PORTA, the crust is a big part of the pleasure of choosing a pizza. Diners describe it as crisp on the outside and fluffy inside, with enough substance to feel satisfying rather than merely light. Another visitor singled out the crunchy base and chewy centre. That combination of texture and lightness helps define the pizzas here.

For a topping-led choice, the artichoke and shoulder ham pizza combines broccoli, mozzarella and Parmigiano as well. One diner wrote that the artichoke’s gentle bitterness worked especially well with the savoury cheese and ham. On a day for mushrooms, consider a pizza topped with shimeji, king oyster and maitake mushrooms with white sauce. A reviewer praised its generous toppings and said the crust stayed crisp to the last bite, making it a good option when you fancy a sauced pizza.

There is also a tomato-sauce pizza with sausage and courgette. One diner remembered the tang of the tomato and the freshness of the courgette; the combination of cheese and sausage offers another way to choose. At lunchtime, sets pair pizza with salad and a drink. The menu also lists pizza al taglio selected from the display case.

Neapolitan-style choices include a tomato-sauce Margherita and a Margherita Bianco made with semi-dried tomatoes and basil pesto. For a more pronounced cheese character, there is Quattro Formaggi, topped with Gorgonzola, Parmigiano, mozzarella and ricotta. Red, white and sparkling wines are available by the glass, as is beer, so you can add a drink to your meal. LA PORTA in Kameido serves both lunch and dinner, with a range of crusts and toppings to consider.