Tokyo-Style Pizza Opening in New York

The restaurant, Pizza Studio Tamaki, which operates in Tokyo’s Roppongi district and other areas, has earned Bib Gourmand recognition in the Michelin Guide for five consecutive years and is now preparing to open its first location in New York.

Pizza is widely regarded as a soul food for New Yorkers, and anticipation has been high even before the official launch. At a two-night pre-opening event, 12,000 applications were submitted for just 100 seats, as diners flocked to sample the Tokyo-born pizza that has garnered a strong reputation in Japan.

Customers praised the flavor and craftsmanship. One attendee said the pizza was “smoky” with a pleasantly salty dough, while another noted that familiar ingredients tasted more refined and significantly more delicious.

The restaurant’s signature dough, known for its firm texture, is made using a proprietary blend of wheat flour imported from Japan. Okinawan salt is used in the recipe, and even sprinkled inside the oven, reflecting the chef’s meticulous attention to detail.

Owner-chef Tsubasa Tamaki said New York is a fiercely competitive pizza market, adding that the restaurant aims to compete by highlighting the quality of its dough. “New York has an image as a battleground for pizza,” Tamaki said. “We want to take on that challenge with the flavor of our dough as our strength.”

The New York Times has featured Tamaki as a “Tokyo pizza star,” while other media outlets have highlighted the move as the start of a “Tokyo-style pizza era.” Attention is now focused on whether the shop will win over New Yorkers following its official opening this spring.

Source: TBS