Scarr Pimentel is on a journey. He recently spent a week in Dubai, where he’s working on a spring pop-up and in discussions with investors about the possibility of a permanent restaurant. Then he traveled to Tokyo, where he’s planning to open a pizzeria, possibly by the end of this year.

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He knows that Scarr’s Pizza, the New York restaurant he relocated last year to a larger Dimes Square space across the street from the original spot, is the type of business that could scale. But his success has been built on his attention to detail. After all, he used to mill his own flour in the basement before he found organic flour from upstate New York that met his standards. So, understandably, he’s taking his time to create the right kind of pizzeria in Tokyo.

“If I want to open up with just a slice shop, we can open up next week,” Pimentel tells Observer. “We don’t want to do that. We want to be more of an institution kind of vibe over there, as well. We don’t want to license it. I want it to be something like what we did here in New York, and be more integral.”

He’s already scouted potential areas, including the outskirts of Harajuku and Shibuya, as he looks for a Tokyo location that’s not too touristy.

“We want to be a homey spot, because the beauty of Tokyo is that you really don’t have to be........

© Observer