Now the only place to experience Chef Tsubasa Tamaki's Tokyo-Neapolitan pizza outside of Tokyo, Pizza Studio Tamaki takes a blend of Japanese, American, and Canadian Wheats and ferments them 30 hours before a quick spin at 900°F in an oven infused with Japanese cedar wood shavings.
The result? A heavily blistered, light and airy crust punctuated by Okinawan salt crystals beneath premium ingredients.
Getting in, stateside or Japan takes some work, but you'll be hard pressed to find a better Neapolitan even at the best in Naples.
