Pizza Studio Tamaki: Japan’s Cult-Favorite Pizzeria Finally Lands in Manila

After years of anticipation (and countless pizza cravings), Pizza Studio Tamaki (PST) — Tokyo’s cult-favorite pizzeria — has finally opened its first Philippine branch at Ayala Triangle Gardens.

The wait, it turns out, was worth every minute.

Known in Japan for its soft, chewy, and lightly charred “Tokyo Napoli”–style pies, PST brings with it the same craftsmanship that earned its Higashi-Azabu flagship a Michelin Bib Gourmand and a spot among Asia’s Top 50 Pizzas. The Manila branch marks the next step in founder Chef Tsubasa Tamaki’s mission to share his distinct take on pizza with the world — one that’s part Italian soul, part Japanese precision.

From Tokyo to Manila

PST’s story began in 2017 when Chef Tsubasa Tamaki, a self-taught pizzaiolo who trained at Japan’s Savoy and Pizza Strada, opened a small pizzeria in Minato City. Within months, lines began forming down the street. Reservations became gold. And soon, his light, chewy dough — fermented for 30 hours and baked in a 500-degree wood-fire oven — became a legend of its own.

“When we tried PST in Tokyo, it was unlike anything we’d had,” shares Bill Yuen, co-owner of PST Manila. “When we realized there was nothing quite like it in the Philippines, we reached out to Chef Tamaki — and the timing was perfect.”

By 2024, the deal was sealed. And just a year later, PST opened its doors at Ayala Triangle Gardens — its first Philippine branch, and a new chapter for pizza lovers in Manila.

The Secret’s in the Dough

At the heart of every PST pizza is the dough — Tamaki’s own blend of Japanese-milled wheat flour, fermented to achieve a texture that’s light yet satisfyingly chewy, with that signature mochi-like bite.

“Our pizzas have a distinct Japanese touch,” says Chef Tamaki. “You’ll notice it the moment you try one.”

Here in Manila, Chef Hiromi Nakada — who’s been with Tamaki since day one — oversees the kitchen. Trained personally by the founder, Nakada ensures every crust has the same airy puff and charred edges as Tokyo’s original. Because of Manila’s warmer climate, the team had to tweak the fermentation time, adjusting just enough to maintain PST’s signature balance: crispy on the outside, tender inside, with a hint of salt that deepens every bite.

The Pizzas to Try

The menu in Manila stays loyal to Tokyo’s favorites. There’s the Tamaki Pizza, their signature — pecorino Romano, fresh basil, smoked mozzarella, and roasted tomatoes, which you’re encouraged to smash gently with your fork before taking a bite. It’s equal parts rustic and refined.

The Margherita comes in two versions — the classic, and another with fresh buffalo mozzarella. For spice lovers, there’s the Diavola and Arrabbiata, the latter made punchy with nduja and housemade chili.

Cheese fans can look forward to the Five Cheese Pizza, with smoked mozzarella, gorgonzola, taleggio, Grana Padano, and mascarpone — a dream in melted form. And then there’s the Bianca, topped with burrata and drizzled with truffle oil, luxurious in every sense.

Beyond Pizza

While the pizzas take center stage, the antipasti selection deserves equal attention. Order the 5 Kinds of Appetizer Sampler — a medley of octopus and celery in lemon marinade, balsamic pumpkin, chicken breast with mustard, eggplant puttanesca, and meatballs in tomato sauce. It’s an ode to texture and temperature — refreshing, savory, and satisfying all at once.

And of course, dessert doesn’t disappoint. The Tiramisu delivers rich coffee depth and airy lightness, while the Panna Cotta with Berry Sauce offers a creamy, fruity finish that pairs perfectly with a final sip of wine.

A Slice of Japan in Makati

Unlike the moody, industrial interiors of PST Tokyo, PST Manila feels bright and modern — all clean lines, warm light, and an open kitchen where you can watch the chefs in motion. The flames dance, flour floats, and every toss of dough becomes part of the show.

“Pizza is universal,” Chef Tamaki says. “It’s casual, inviting, and something everyone can enjoy. My hope is that this new style of pizza will gradually become familiar and loved here in the Philippines.”

It’s not just a meal; it’s a little slice of Tokyo — right in the heart of Makati.

The Wait Is Over

With branches already in Japan, Singapore, and Thailand — and more on the way in New York and Niseko — PST’s arrival in Manila feels like the start of something special.

Pizza Studio Tamaki officially opens to the public on October 11, 2025, at Ayala Triangle Gardens, firing up the city’s pizza scene with its distinct “Tokyo Napoli” charm.

Soft, smoky, and beautifully balanced, PST’s pizzas prove that even something as familiar as pizza can feel new again — when it’s crafted with heart.