Pizza Studio Tamaki Higashi-azabu
2019.03
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Seasonal Pizza
Kumamoto manila clams and nanohana pizza
季節限定ピッツァ
熊本県産アサリと菜の花のピッツァ
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「Pizza Studio Tamaki (PST)」is a cult favorite on Tokyo’s pizza scene. At the center is chef Tsubasa Tamaki (玉城翼), an Okinawa-born, self-taught pizzaiolo who trained in Tokyo, having studied under Susumu Kakinuma of「Seirinkan」. His style is rooted in Neapolitan pizza, but pushed in a more experimental direction. A proprietary flour blend, a 30-hour fermentation, a custom-built oven fired to around 480°C / nearly 900°F, and even Japanese cedar shavings added to the fire all shape the final pie.

That difference shows up in the pizza itself. PST‘s offering is more expansive and modern, with pies such as the Tamaki, 5 Formaggi, and Bismarck alongside the classics and seasonal ones. The crust is still unmistakably Tokyo-Neapolitan—light, blistered, and deeply charred—but the flavor profile leans more expressive, with smoke, salinity, and richer combinations playing a larger role.
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