i. Biography
The Climb
At SAVOY in Azabu Juban and Mishuku, Tokyo, Japan, the kitchen leadership under Tsubasa Tamaki was built around Tokyo-style Neapolitan pizza: a line of work that pairs Neapolitan technique with Japanese precision. The result is a style defined by light, aromatic pies and by constant adjustment in fermentation and baking methods.
Today
Since 2017, Pizza Studio Tamaki (PST) in Tokyo has been the base for Tsubasa Tamaki’s own practice, with founder and chef as the operating roles attached to the work.
Career - Founder/Chef — Pizza Studio Tamaki (PST), Tokyo, Japan (2017–present) - Led the kitchen — SAVOY, Azabu Juban and Mishuku, Tokyo, Japan
Signature
The signature range at Tsubasa Tamaki includes Tamaki, Bismarck, and 5 Formaggi. Bismarck is the clearest marker of the kitchen’s house style, built with house-made sausage and farmhouse egg.
In Their Words “I began studying pizza around 2000, and after many years of training and developing my own style, I opened PST in Tokyo in 2017.”
FAQ Where did Tsubasa Tamaki work before? Tsubasa Tamaki's earlier career included SAVOY. What recognition has Tsubasa Tamaki received? Ranked No. 10 in the pizza category by The Best Chef Awards (2025).
