Tokyo's Pizza Studio Tamaki Coming to NYC
Famed Tokyo-based pizzeria Pizza Studio Tamaki is opening an outpost in the East Village. Chef Tsubasa Tamaki will bring his pies to the former Moody Tongue space on St. Mark's Place, marking a significant new entry into the city's competitive pizza scene.
Chef Tsubasa Tamaki is a self-taught pizzaiolo, having honed his craft in Tokyo's pizzerias, including the renowned Savoy, without ever visiting Italy. His approach is described as "Tokyo-Neapolitan," a style rooted in Neapolitan tradition but executed with Japanese precision and local sensibilities. This has made him a pioneer in a city that many pizza aficionados argue has some of the best Neapolitan-style pizza in the world. Tamaki's method involves a proprietary blend of Japanese and American flours, a dough fermented for approximately 30 hours, and a custom-built oven that reaches nearly 900 degrees Fahrenheit. In a signature move, he adds Japanese cedar shavings to the fire moments before the pizza is done, imparting a subtle smoky aroma to the distinctively blistered crust. The new pizzeria will be located at 123 St. Mark's Place, a space that briefly operated as Moody Tongue Pizza starting in late 2024. The operators of Moody Tongue, Jeremy Cohn and Jared Rouben, are partnering with Tamaki to run the first U.S. outpost of Pizza Studio Tamaki. The location is set to be redesigned before its official opening as PST this spring. The East Village location places Pizza Studio Tamaki on a street with a rich cultural and punk-rock history, known for its eclectic mix of shops and restaurants. The pizzeria's arrival marks a significant moment for NYC's already fiercely competitive pizza landscape, introducing a master of the Tokyo-Neapolitan style to a city with deep pizza traditions. This opening follows a trend of heightened interest in high-end, internationally recognized pizzerias in NYC. For instance, Seirinkan, another cult-favorite Tokyo pizzeria, held a brief and wildly popular pop-up in the city in early 2026, signaling a growing appetite for Japanese-style pies. Signature pies to expect include the classic Margherita and the "Tamaki," a variation with smoked mozzarella, cherry tomatoes, and pecorino romano. The Tokyo locations are also known for creative offerings like a five-cheese pizza with honey and a "Bismarck" topped with a runny egg, sausage, and mushrooms.
