Set the Scene
There’s no shortage of pizza in New York City, but Pizza Studio Tamaki arrives with something increasingly rare: genuine anticipation. Before the restaurant even officially opened its doors, diners were already lining up for a taste of Chef Tsubasa Tamaki’s Tokyo-style Neapolitan pies during a wildly successful two-day pop-up earlier this year.
Now, PST—short for Pizza Studio Tamaki—has officially landed in the East Village, taking over the former Moody Tongue Pizza space on Saint Marks Place as its first permanent U.S. home. The opening marks a major milestone for Tamaki, whose cult-favorite concept already has locations in Tokyo, Bangkok, and Singapore.
The chef, who was ranked No. 10 in the pizza category by The Best Chef Awards 2025, approaches pizza with almost obsessive precision. His dough undergoes a 30-hour fermentation using a proprietary blend of Japanese and American flours before being baked at 480°C in a custom-built oven. One of the restaurant’s signatures? Japanese cedar shavings added to the fire, giving the crust a subtle smokiness that lingers long after the last bite.
Inside, the 65-seat space feels intimate yet lively, with the open kitchen naturally pulling attention toward the glowing oven and the choreography behind each pie.
The Food
PST keeps the menu focused: apps and pizzas.
Heavenly meatballs, with meat that crumbles under your fork, are dressed in a sauce made daily from tomatoes, crushed daily and allowed to simmer all day. If the chef lends his name to a pie, ordering it is kind of obligatory: the signature Tamaki pie - topped with cherry tomatoes, fresh smoked mozzarella, pecorino Romano, and basil arrives on a crust cooked to the perfect blend of crisp and chewy. And if the name doesn’t clue you in, one bite of the Arrabiata, smeared with a sinus-opening topping of spicy Nduja and pungent garlic should clear any doubt. I take the manager’s advice and use my crust to sop up the garlic chips-flecked olive oil dressing that comes with my side of broccoli and wash it all down with salted Okinawan ice cream, drizzled with olive oil and topped with a mint sprig to freshen your palate.
The Drinks
The beverage program comes courtesy of Moody Tongue and leans heavily into Japanese-inspired flavors, including citrus-forward lagers designed to pair naturally with the restaurant’s smoky, blistered pies. There is also a full wine selection and a short list of fruity fizzes and spritzes.
Final Thoughts
PST isn’t trying to replicate a classic New York slice shop, nor does it feel like a typical Neapolitan import. Instead, Tamaki showcases a distinct type of pie that brings Japanese culinary discipline to Italian culinary creativity.
Fast Facts
Location: East Village, NYC Cuisine: Tokyo-style Neapolitan pizza Price Point: $$-$$$ Takes Reservations: Yes (SevenRooms) The Vibe: Downtown energy with minimalist cool Our Favorite Thing on the Menu: The Tamaki pizza, the meatballs The Attire: Casual Address: 123 Saint Marks Place (at Avenue A) Hours: Tuesday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.
New York City, New York, United States
