PIZZA STUDIO TAMAKI

This review focuses on Pizza Studio PST, highlighting their Tokyo Neapolitan-style pizzas and other dishes. The reviewer praises the Wagyu meatballs, describing them as 'absolutely to die for' and couldn't stop eating them. The Margherita pizza was noted for its nice and bright tomato sauce, with each bite leaving the reviewer in awe. The Salami pizza was a favorite, possessing a 'nice kick.' The pizza dough itself was described as 'almost like salted,' which the reviewer loved. While the Arancini were deemed 'just okay,' the overall experience with the pizzas was highly positive.

This pizzeria serves a salami pizza with a rustic, artisanal crust topped with cheese, tomato sauce, and salami. The pizza looks well-baked with a slightly charred crust, suggesting a delicious and authentic Neapolitan-style pizza.

The author visited PST.NYC specifically to try their Tokyo-Neapolitan pizza and found the experience to be highly rewarding, even braving a thunderstorm to get there. They managed to get two bar spots and were seated together. The restaurant offers a Wagyu Meatball appetizer, which was described as tender and flavorful, though the author suggests skipping it to focus on more pizza next time. The highlight of the meal was the pizza, particularly the signature Tamaki pie, praised for its simple yet perfect combination of tomatoes, smoked mozzarella, and basil, with a delightful pop from the fresh tomatoes. The Arrabbiata pizza was a personal favorite, noted for being saucier with the addition of nduja, garlic, and pepper. A standout feature for all the pizzas was the crust, described as 'to die for.' The author strongly recommends PST.NYC, suggesting that while tables are hard to get, bar seats are more accessible.

This post features Pizza Studio Tamaki, a pizzeria that originated in Tokyo and has recently opened in NYC's East Village. The reviewer was highly impressed, awarding it a 10/10 rating. They specifically noted the "butter chicken pizza" as a secret off-menu special, describing the chicken as perfectly spiced and the crust as heavenly and bubbly-charred. Additionally, the restaurant offers a selection of beers from the Michelin-starred Moody Tongue Brewery. The "Tamaki pizza" is likened to a margarita with smoked mozzarella, calling it a perfectly executed take on a classic.

Pizza Studio Tamaki, also referred to as Pizza PST, has recently opened its doors in New York City's East Village, bringing a unique Japanese take on Neapolitan-style pizzas. The establishment prides itself on its meticulous preparation, with everything being a "labor of love," notably their pizza dough which undergoes a fermentation process of over 30 hours. The review highlights the quality of their pizzas, specifically mentioning the 'Tamaki' pizza, which features San Marzano tomatoes and smoked mozzarella, and the 'Five Fromaggi' pizza, served with honey, both of which are described as excellent. Beyond pizzas, the restaurant also offers impressive desserts, including a Tiramisu and a distinctive Okinawa Salt Ice Cream with olive oil. The post emphasizes that the New York location maintains the same high standard as its Japanese counterpart, as attested by those who have experienced the brand in Japan.

Pizza Studio Tamaki (PST) is a new Neapolitan-style pizza restaurant in New York City's East Village, described as bringing some of Tokyo's best pizza to the city. The restaurant offers 10 different Neapolitan style pizzas and a selection of appetizers, emphasizing the use of the freshest and highest quality ingredients imported from around the world. It has quickly become a spot with difficult-to-snag reservations, indicating its rising popularity. While the meatballs, which were highly anticipated, were not available during the visit, a delicious mushroom soup was served as a pleasant alternative. The overall experience was very positive, though the reviewer noted it might not be their absolute number one favorite Neapolitan pizza in New York, it is certainly among the best.

Pizza Studio Tamaki, newly opened in the East Village, offers a unique Tokyo-Neapolitan style pizza experience. The creator notes that getting a table was surprisingly easy. The restaurant boasts 10 different pizzas on its menu, with a special focus on their dough, which undergoes a 30-hour fermentation process and uses a blend of Japanese and American flour. Four of their best-selling pizzas were tried: the 'Tamaki' (a take on Margherita with smoked mozzarella and San Marzano tomato sauce), the 'Bianca Speciale' (with white truffle oil and burrata), the 'Romana' (with anchovies, olives, garlic, and oregano), and the 'Arabiata' (which allowed for a substitution of pork for chicken sausage). The creator was very impressed with the quality and taste of the pizzas, particularly the dough, and found the overall experience outstanding.