One of Japan's most celebrated Michelin-rated pizzerias, renowned for its distinctive Tokyo-Neapolitan-style pizzas, is making a highly anticipated debut in Australia. Pizza Studio Tamaki, widely known as PST, will officially open its doors on George Street in Sydney's central business district on May 15, offering seating for 78 guests. This expansion represents a significant leap from its original intimate venue in Tokyo's Higashi-Azabu district, which features a compact eight-seat L-shaped counter and only a handful of tables.
Acclaimed Culinary Excellence
PST has earned widespread recognition as one of Tokyo's premier pizzerias, frequently cited for serving what many consider to be among the world's top ten pizzas. The establishment holds the prestigious Michelin Bib Gourmand award, placing it among an elite group of restaurants celebrated for offering exceptional quality at moderate prices. Diners from across the globe have journeyed to Japan specifically to experience PST's airy, crispy-yet-chewy pizzas, served from its rustic Tokyo location.
Founder's Vision and Unique Style
'Our pizza is celebrated for its unique Japanese interpretation—wood-fired with a light, chewy crust and a perfectly balanced salty finish,' explained PST founder Tsubasa Tamaki in an interview with Good Food. Japan has gained a reputation as a global hub for exceptional Neapolitan-style pizzas, with its skilled pizzaioli often matching or surpassing their Italian counterparts. Chef Tamaki, described by The New York Times as 'one of the most talked-about pizzaioli in the world,' will make a special guest appearance at the Sydney launch, following successful expansions to Okinawa, Bangkok, Singapore, and New York.
Sydney Location and Partnership
The owner recently visited the new Sydney outpost for the first time and expressed enthusiasm about the prime location, nestled among restaurants and office towers. 'It reminds me of Rome, where the finest pizzerias are often situated around vibrant piazzas, integral to the city's social and cultural fabric,' he noted. The Sydney restaurant will operate in partnership with Kaizen Food Group, marking a strategic collaboration to introduce PST's acclaimed offerings to Australian diners.
Signature Pizzas and Dining Experience
Since opening its first Tokyo location in 2017, followed by a second venue a year later, Pizza Studio Tamaki has achieved remarkable success and earned features in the Michelin Guide. Among its most popular offerings are the 5 Formaggi (five cheese) pizza and the Tamaki pizza—a signature margherita-style base topped with cherry tomatoes, smoked mozzarella, pecorino romano, and fresh basil. Securing a table without a reservation has proven challenging for many tourists, with queues forming before opening as hopeful diners line up for a chance to experience the celebrated pizzas.
It is highly recommended that visitors enlist their hotel concierge to secure reservations at the Tokyo locations, as walk-in availability is limited. For those who manage to dine at PST, the experience is often described as unforgettable. One enthusiastic visitor raved, 'One of the best pizzas I've ever had and the best in Japan so far. It's incredibly authentic and reminiscent of genuine Italian pizza.' Another added, 'This was genuinely the best pizza I've ever had. Amazing flavour with a salted base that enhanced every bite.'
Artisanal Craftsmanship and Ingredients
According to A Plus Singapore magazine, Chef Tamaki had never visited Italy before establishing his pizzeria in Japan. The self-taught pizzaiolo honed his craft while working at two of Tokyo's most respected pizzerias, Savoy and Pizza Strada. His secret dough recipe—a meticulous blend of Canadian and American wheat flours milled in Japan—undergoes fermentation for up to 30 hours to develop rich, complex flavours.
'You cannot rush fermentation. It evolves when you allow the dough to develop at its own pace. It's about trusting the process and letting nature do its work,' Tamaki elaborated. To ensure the authentic PST flavour is replicated abroad, essential ingredients such as Tamaki flour and Okinawan salt are imported directly from Japan. 'Even minor variations in ingredients can alter the entire profile. The dough's flavour and texture stem from Tamaki flour, while Okinawan salt, with its gentle roundness, provides overall balance,' the chef emphasized.
Global Recognition and Future Prospects
PST continues to receive glowing reviews from international visitors, with many praising its perfectly blistered, chewy crust and high-quality toppings. 'PST is a must-visit for pizza enthusiasts in Tokyo, serving some of the best Neapolitan-style pies in the city. The cozy, intimate setting enhances the charm, and the staff make you feel right at home,' shared another diner. As Pizza Studio Tamaki prepares to welcome Sydney patrons, the anticipation builds for what promises to be a landmark addition to Australia's culinary landscape, offering a taste of Tokyo's finest pizza craftsmanship.
