Pizza Studio Tamaki Pop-up
2026.02
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マルゲリータ
トマトソース、フレッシュモッツァレラ、バジルエクストラバージンオリーブオイル
TAMAKI
CHERRY TOMATOES, FRESH SMOKED MOZZARELLA, PECORINO ROMANO, BASIL

ビスマルク
フレッシュモッツァレラ、マッシュルーム、自家製ポークソーセージ、ペコリーノ・ロマーノ、紅雀卵
BISMARCK
FRESH MOZZARELLA, MUSHROOMS, HOMEMADE PORK SAUSAGE, PECORINO ROMANO, BENIKUJAKU EGG

5種のチーズ ピザ
フレッシュスモークモッツァレラ、ゴルゴンゾーラ、タレッジョ、グラナ・パダーノ、マスカルポーネアカシアはちみつ、エクストラバージンオリーブオイル
5 FORMAGGI
FRESH SMOKED MOZZARELLA, GORGONZOLA, TALEGGIO, GRANA PADANO, MASCARPONE

タマキ
チェリートマト、フレッシュスモークモッツァレラエクストラバージンオリーブオイルペコリーノ・ロマーノ、バジル
MARGHERITA
TOMATO SAUCE, FRESH MOZZARELLA, BASIL
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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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@pizzastudiotamaki #vinfox_pizza #pizza #neopolitanpizza #pizzalover #pizzatime