A study in refined simplicity. PST's Margherita highlights the quality of the house-made tomato sauce and the superior texture of the salt-crusted dough. It's a favorite for purists who want to judge the shop by its basic fundamentals. Reviewers highlight the level of 'leopard-spotting' char as being a sign of extreme technical skill. It is a textbook execution of the classic Italian style refined for a Japanese palate.
Tips from diners
The Margherita is the best way to taste the dough. The crust here has more flavor than almost any other pizzeria in Tokyo. It folds perfectly and isn't too heavy, making it a great start to the meal.
The absolute signature of the restaurant. Chef Tamaki uses a unique dough that is remarkably thin and resilient, topped with high-quality smoked mozzarella, pecorino cheese, and bright, sweet-tart cherry tomatoes. The secret is the 'salt char'—the bottom of the crust is seasoned with sea salt during the wood-firing process, resulting in an incredible savory crunch. Reviewers consistently praise the smokiness and the perfect balance of the toppings. It is widely cited as the best 'Tokyo Style' Neapolitan pizza in the city.
Tips from diners
Eat this immediately! The crust is so thin that it loses its incredible crunch within minutes. The smoked mozzarella is the secret—it gives the pizza a deep, savory aroma that is highly addictive. The salt on the bottom is a game-changer.
A robust and flavor-dense option. High-quality spicy salami is added to the signature pie, releasing savory oils during the intense bake. It provides a building heat that perfectly complements the smoky char of the crust. Reviewers highlight the Lack of 'flop' in the crust despite the rich toppings. It is a favorite for those wanting a bolder textural and flavor experience.
Founded by Chef Tsubasa Tamaki (a student of Susumu Kakinuma at Savoy), Pizza Studio Tamaki has quickly become one of the world's most acclaimed pizzerias. Located in Higashi-Azabu, the restaurant is known for its incredible attention to detail—Chef Tamaki famously throws salt into the oven to create a savory, lacy crust on the bottom of his pies. PST is celebrated for pushing the boundaries of 'Tokyo Style' Neapolitan pizza, focusing on the highest quality Japanese ingredients and extreme heat to achieve a uniquely smoky and savory result.
Reservations are mandatory and released 30 days in advance on TableCheck. It is one of the most popular pizzerias in Tokyo, so book as early as possible. For the full experience, request a seat at the counter to watch Chef Tamaki work with the fire.
The space is stylish and high-energy—it feels more like a modern workshop than a traditional restaurant. It's a great spot for a casual date or a focused pizza crawl. The service is friendly and efficient.
They have an excellent selection of Italian wines and Japanese craft beers. Ask the server for a recommendation—the smoky salt-crusted pizza pairs remarkably well with a crisp, acidic white wine or a hoppy lager.
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