Pizza Studio Tamaki

Chef Tsubasa Tamaki brings his Tokyo-style technique to the East Village, centering the menu on a proprietary flour blend imported from Japan. The resulting crust lands a specific texture—crispy on the outside, soft and airy on the inside, and light enough to avoid feeling bloated. Beyond the signature Tamaki and Bismarck pies, the kitchen pairs classic Italian toppings with high-quality meats, serving starters like Wagyu meatballs and lightly fried arancini alongside a focused beer and drink menu.