Japan’s famous Pizza Studio Tamaki brings its signature Tokyo Neapolitan-style pizza to Singapore

Pizza Studio Tamaki’s pizza slaps

Here, the magic starts with its dough — a curated blend of Canadian and American wheat flour that is milled specially in Japan. 

The dough is then fermented for 30 hours to develop its signature texture — light and airy, yet satisfyingly chewy.

Paired with ingredients mostly sourced from Japan directly, each pie is fired up in a wood-fired oven lined with Okinawan salt, which adds a subtle, briny note to the crust. 

A tribute to both its culinary roots and chef Tamaki’s namesake, the signature Tamaki (S$29) is not to be missed.

Featuring Italy’s datterini cherry tomatoes and Japan’s smoked mozzarella, as well as pecorino romano and fragrant basil, it’s somewhat reminiscent of a classic margherita.

All of its elements come together well, anchored by a light dough with just the right hint of smoky notes — an irresistible combination that is oh-so-delicious.

Tip: Give those tomatoes a good smash with your fork to unleash a sweet juicy burst over your pizza slice.

The Arrabbiata (S$30) comes highly recommended, too — it’s chef Tamaki’s personal favourite.

It brings together fresh mozzarella, Italian datterini tomatoes, housemade pork nduja (spicy spreadable sausage), Aomori garlic, Italian parsley, and black pepper.

The Singapore rendition gets a fiery twist with housemade chilli padi flakes — oven-dried in-house — and a generous hit of cheese to please local palates.

This is definitely for those who are looking for a little extra oomph — the punchy garlic and bold spices make for a hearty combination we never knew we needed on a pizza.

However, if tomato-based pizza is not quite your thing, the Bismarck (S$32) is an indulgent cheese-based variation. 

This cheesy and creamy creation sports mozzarella, housemade salsiccia sausage (Italian sausage with fennel and garlic), mushrooms, pecorino romano, and crowned with a runny Hinata egg. 

It reminded us of a classic carbonara that hits the spot without being overly cloying — this was easily one of our favourites there.

More than just pizza on the menu

While its signature pizzas remain the heart of the menu, a selection of refreshing and satisfying accompaniments offers a good balance.

The caramelised marinated pumpkin in red wine vinegar (S$18) is a solid pick for those looking to cleanse the palate in between pizzas. 

Its tangy red wine vinegar marinade delivers a crisp, revitalising note that makes this appetiser an ideal “reset” for the taste buds.

Also worth savouring is the vanilla ice cream with Okinawa sea salt and extra virgin olive oil (S$9.80) that delighted us with its delicate sweetness and depth of flavour. 

Don’t sleep on the crowd-favourite housemade tiramisu (S$14), too — it’s everything you want in a good ol’ tiramisu. 

Pizza Studio Tamaki Singapore opens on June 10 and seats are already filling fast, so don’t forget to reserve your spots early! 

This was an invited tasting.

If you love pizzas, there’s plenty to try! Read about the new Vincenzo Capuano and the launch of Pizza Hut’s sourdough pizzas. 

Enjoy up to 50% off when you dine with GrabFood Dine Out.

You can also book a ride to Pizza Studio Tamaki to try its signature pizza.