"Chef Tsubasa Tamaki's signature Tokyo-style Neapolitan pizza is built with a 30-hour fermented dough made with a specific Japanese and American flour blend that's baked in a custom-built wood-burning oven seasoned with Japanese cedar shavings."
"Pizza Studio Tamaki's New York menu includes the Tamaki pie, made with cherry tomatoes, fresh smoked mozzarella, and basil; the Bismarck, with mozzarella, mushrooms, pork sausage, pecorino Romano, and an egg."
"The 2,000 square-foot space holds 65 seats and will accept reservations while also accommodating walk-ins, with operating hours from 5 to 10 p.m. Tuesday through Thursday and 5 to 11 p.m. Friday and Saturday."
Pizza Studio Tamaki will open a permanent location in New York City on May 5, featuring Tokyo-style Neapolitan pizza. Chef Tsubasa Tamaki's signature pizza uses a 30-hour fermented dough and is baked in a custom wood-burning oven. The menu includes unique pies like the Tamaki pie and Bismarck, along with sides such as charred broccolini and meatballs. The restaurant will accommodate 65 guests and will also serve beers from Moody Tongue Brewing Company, with hours from 5 to 10 p.m. Tuesday to Thursday and 5 to 11 p.m. Friday and Saturday.
Read at Eater NY
Unable to calculate read time
Collection
[
|
...
]