One of Japan’s Michelin-rated restaurants, famed for its Tokyo-Neapolitan-style pizzas, is coming to Australia.
Pizza Studio Tamaki, also known as PST, will make its Australian debut on George Street in Sydney’s CBD on May 15, seating 78 guests.
It marks a major expansion from its tiny, cosy wood-fired pizza joint in Tokyo’s Higashi-Azabu district, which features an eight-seat L-shaped counter and with just a few tables.
PST, widely considered one of Tokyo’s finest pizzerias and recognised as serving one of the world’s top 10 pizzas, is also among the select few to hold a Michelin Bib Gourmand award.
Diners from around the world have been travelling to Japan to experience its airy, crispy-yet-chewy pizzas, served from a rustic Tokyo outpost.
‘Our pizza is renowned for its unique Japanese style – wood-fired pizza with a light and chewy crust and a distinctive, balanced salty finish,’ PST founder Tsubasa Tamaki told Good Food.
Japan is widely regarded as home to some of the world’s best Neapolitan-style pizzas, with its pizzaioli frequently rivaling their Italian counterparts.
The Japanese chef – who was named ‘one of the most talked-about pizzaioli in the world’ by The New York Times – will make his guest appearance at the Sydney launch after opening in Okinawa, Bangkok, Singapore, and New York.
One of Japan’s Michelin-rated restaurants, Pizza Studio Tamaki famed for its Tokyo-Neapolitan-style pizzas, is coming to Australia
The tiny, cosy wood-fired pizza joint in Tokyo’s Higashi-Azabu district features an eight-seat L-shaped counter and with just a few tables
The owner who visited his new Sydney outpost for the first time last week was blown away by the location, nestled among restaurants and office towers.
‘It reminds me of Rome, where the finest pizzerias are often located around a lively piazza, forming part of the city’s social and cultural fabric,’ he explained.
The new Sydney restaurant will open in partnership with Kaizen Food Group.
Pizza Studio Tamaki, which has been featured in the Michelin Guide, has been a major success in Japan since opening its first Tokyo location in 2017, followed by a second venue a year later.
Among the popular pizzas are 5 Formaggi (five cheese) and Tamaki, the signature margherita-style base with cherry tomatoes, smoked mozzarella, pecorino romano and basil.
Tourists have revealed securing a seat without a reservation can be challenging, with many lining up before the doors open in hopes of getting a table.
It’s highly recommended to get your hotel concierge secure your reservations at one of the Tokyo locations.
And the wait is worth it for many visitors, with one raving: ‘One of the best pizzas I ever had and the best pizza in Japan so far. It’s very authentic and reminds me of real Italian pizza.’
Pizza Studio Tamaki, also known as PST, will make its Australian debut on George Street in Sydney’s CBD on May 15, seating 78 guests
‘This was genuinely the best pizza I’ve ever had. Amazing flavour with a salted base which made it even better,’ another shared.
‘Some of the best pizza you will ever eat. The pizza dough is definitely more salty than normal, but that is what makes it so good, actually so great! Add some honey to the crust for an out of body experience,’ one revealed.
‘PST is a must-visit for pizza lovers in Tokyo, serving up some of the best Neapolitan-style pies in the city. The crust is perfectly blistered and chewy, with just the right balance of softness and char, while the toppings showcase fresh, high-quality ingredients,’ another added.
‘The cozy, intimate setting adds to the charm, and the staff make you feel right at home. It’s a bit tucked away, but absolutely worth seeking out for an authentic, memorable pizza experience.’
Tourists have revealed securing a seat without a reservation can be challenging, with many lining up before the doors open in hopes of getting a table
PST, widely considered one of Tokyo’s finest pizzerias and recognised as serving one of the world’s top 10 pizzas, is also among the select few to hold a Michelin Bib Gourmand award
According to A Plus Singapore magazine, the owner-chef had never visited Italy before opening his pizzeria in Japan.
The self-taught pizzaiolo developed his skills while working at two of Tokyo’s most respected pizzerias, Savoy and Pizza Strada.
His secret dough recipe – a blend of Canadian and American wheat flours milled in Japan – is fermented for up to 30 hours to develop rich, complex flavours.
‘You can’t rush fermentation. It develops when you let the dough evolve at its own pace. It’s about trusting the process and letting nature do its work,’ Tamaki explained.
To replicate the authentic PST flavour abroad, key ingredients – including Tamaki flour and Okinawan salt – are flown in from Japan.
‘Even slight variations in ingredients can change the entire profile. The dough’s flavour and texture are derived from Tamaki flour, while Okinawan salt, with its gentle roundness, provides overall balance,’ the chef said.
