PST is a good spot, especially if you’re in a bind and don’t have a reservation around Roppongi. I’ve walked in no problem, and it’s a good place to take guests (friendly to travelers). I don’t know if Tamaki-san is always at the Roppongi (they have another location in Higashiazabu), but Tamaki-san was cooking the pizzas at Roppongi when I’ve been.
They have a good menu - check out this fried fish appetizer, better than one may otherwise expect from a pizza restaurant:
fried sawara “escabeche” - in this case, actually like a nanbanzuke. Fried Spanish mackerel (served tepid, as is the style of nanbazuke), olive oil, dill, pink peppercorn, balsamic vinegar, and pickled onions, belle peppers, and celery.
I haven’t been yet and would defer to @chienrouge 's picture and notes. I will try Oste, but yes the pinsa pictured has a peculiar shape; perhaps that’s the style, I’m not sure! Perhaps my tip is premature, but the acquaintance seemed to be into real Italian restaurants quite a bit. I’ll have to check it out myself sometime to confirm.
Now I feel like I should contribute some more pizza to this thread. In the context of Sei, here’s some of my photos of Neapolitan pizza in Italy:
Frutti di mare pizza in the style of Franco Pepe (a famous Neapolitan pizzaiolo from Caiazzo). At a nice hotel in Ravello, atop the Amalfi coast. I had many pizzas in my stay at the hotel - maybe 5 or so - but only have pictures of this one and maybe one with special tomatoes (but I can’t find that picture now). Crust’s cornichione was consistently quite puffed with a very pillowy chew.
and
Margherita pizza at 50 Kalo in Naples, by Ciro Salvo. My favorite pizza of the trip. My driver recommended 50 Kalo over Michele. 50 Kalo’s crust apparently has a very high hydration. Less leoparding and puffy cornichione. The ingredients were also very good: Casa Marrazzo tomatoes, Fior di latte cheese, DOP 24 mo Parmigiano-Reggiano, local olive oil by Colline Salernitane. Excellent balanc
I know they have their own take on Italian food, such as the toasted raviolis (“t-ravs,” as the locals told me)…but perhaps it’s better for ribs than for pizza!