Tsubasa Tamaki, a self-taught pizza maker from Okinawa, has redefined Neapolitan pizza in Tokyo with his own interpretation. In 2018, he opened Pizza Studio Tamaki (PST), quickly earning international recognition for his artistry and innovation.
Born and raised in Okinawa, Tsubasa Tamaki initially aspired to become an architect, following in his mother's footsteps. However, upon moving to Tokyo, he discovered an unexpected passion for pizza during a part-time job at a restaurant. Fascinated by the art of pizza, he decided to devote himself completely to this discipline. Without ever having set foot in Italy, Tamaki trained by working in renowned pizzerias in Tokyo, including Savoy and Strada, honing his skills through relentless practice.
In 2018, he opened his own restaurant, Pizza Studio Tamaki (PST), in Roppongi, Tokyo. Here, Tamaki develops a unique style of pizza, combining Neapolitan techniques with local ingredients and innovative methods. He uses a custom stone and iron oven, heated to 480°c, and introduces distinctive elements such as adding Japanese cedar shavings into the fire to impart a smoky aroma to the crust.
His culinary philosophy is based on simplicity and balance of flavors. Tamaki favors high-quality ingredients, such as buffalo mozzarella imported from Campania, and a blend of Japanese and American flours for the dough. Among his most popular creations are the marinara pizza, with thinly sliced garlic and oregano, and the “Tamaki,” a variation of the margherita with cherry tomatoes and smoked mozzarella.
In 2024, Tamaki is ranked 9th in the world ranking of The Best Pizza established by The Best Chef.
In January 2025, Tsubasa Tamaki opened the first international location of his Pizza Studio Tamaki in Bangkok, located in Sukhumvit 49 district. The restaurant maintains the identity of the original Tokyo restaurant, with dough leavened for 30 hours and baked in a wood-fired oven imported from Japan.
