A First Look At PST, The Michelin-Approved Tokyo Pizzeria That’s Opening In Singapore

Famous Pizza Studio Tamaki (PST) will open in Tanjong Pagar

Attention, pizza lovers: the Tokyo-famous Pizza Studio Tamaki (PST) is setting up shop in Singapore! Headed by pizza master Tsubasa Tamaki, PST has made waves in the global pizza scene, regularly gracing the Michelin Guide’s Bib Gourmand and 100 Top Pizzas in the World lists.

The popular pizzeria opened its first restaurant in Roppongi, Tokyo, in 2017. Since then, PST has expanded to two other outlets in Japan—Higashi Azabu and Okinawa—drawing long lines daily. This much-anticipated Singapore outpost, set to launch on 10 June 2025, is located in Tanjong Pagar. Chef Ryosuke Tanahara, who has been training under Tsubasa Tamaki for almost three years, will helm this Singapore outlet.

PST’s reputation precedes it, which is unfortunately why the restaurant has been fully booked for June—you’ll have to wait till July for slots to open up. But if you can’t wait to see what the eatery has to offer, fret not, for we’ll give you a sneak peek in this review.

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Food at Pizza Studio Tamaki

Chef Tsubasa Tamaki

PST is known for its 12-inch Neapolitan-style pizzas, featuring a unique dough that’s made from a mix of premium Canadian and American flour. The base is left to ferment for 30 hours, resulting in a puffy crust with a thin yet chewy centre.

The first pizza we tried was the Tamaki ($29++), aptly named after its founder. At first glance, it had all the classic hallmarks of Neopolitan ‘zas, such as its thin yet puffy crust, charred edges, and overall simple construction. But a bite or two quickly revealed more than meets the eye.

You’d expect this freshly wood-fired pizza to have some charred notes, but here it was considerably pronounced. The result was a more inviting aroma, but also a more complex flavour—sometimes savoury, other times woody, and maybe even slightly bitter. The way PST fired their pizzas led to an in-your-face smokiness, and we enjoyed every second of it.

The underside of each slice also had a distinct saltiness, which we later learned was due to the use of Okinawan salt. That, along with the smoked mozzarella and pecorino romano cheeses, meant that the pizza was full of savoury goodness.

Datterini tomatoes were perched atop each slice, delivering a refreshing sweetness. However, for the parts untouched by the datterini, we felt that the tomato base lacked a bit of the tartness and sweetness to balance out the other heavier flavours. A solution to that problem is to crush the datterini tomatoes so that their juices seep into the rest of the slice.

Next up was the Bismarck ($32++), a pizza topped by mozzarella, pecorino romano, mushrooms, salsiccia AKA pork sausage, and raw Hinata eggs.

Compared to the Tamaki, this pizza was noticeably more indulgent—perhaps overly so. The salsiccia alone packed savoury, peppery, and meaty notes, but when mixed with the earthy mushrooms and the sharp saltiness of pecorino romano, the whole thing felt much too busy taste-wise.

Thankfully, things picked up again with the Arrabbiata ($30++), which we were told is Chef Tamaki’s personal favourite.

This pizza brought the heat thanks to the liberal use of black pepper and slow-dried Calabria, AKA chilli flakes. Smeared all over the tomato-and-mozzarella base is njuda, a spreadable pork sausage that was also delightfully spicy, whilst adding a meaty dimension to the dish. Finally, slices of Amori garlic, said to be some of the best from Japan, punctuate each bite with its sweet and nutty flavour.

If you find this pizza too spicy, you can again smash the datterini tomatoes into each slice, adding not just sweetness but also some respite from the heat.

The final pizza we tried was the 5 Formaggi ($34++), which was packed with five different cheeses: smoked mozzarella, gorgonzola, taleggio, grana padano, and mascarpone. Like the Bismarck, this was an intensely flavoured pizza, with little recourse other than some sweet acacia honey to drizzle over the slices. Perhaps those who love their strong flavours will enjoy this, but we think perhaps some balance would’ve made this pizza better.

As for sides, the Meatballs in Tomato Sauce ($18++) were almost perfect. The Angus beef and pork balls were wonderfully meaty, and the rich and fragrant tomato sauce complemented them nicely. We just wish they were a little more succulent.

Our meal concluded with the House-Made Tiramisu ($14++), which tasted as good as it looked. Each spoonful delivered silky mascarpone, coffee-soaked sponge and some nice cocoa powder—everything you’d want from classic tiramisu.

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Ambience at Pizza Studio Tamaki

PST occupies a fairly modest space, which one could say is more cafe than restaurant-sized. It can be a little squeezy to navigate, especially when the place gets more crowded. But we will say that the space is well designed, marked by elegant decor, a cute bar, and an open concept kitchen—you can watch those pizzas get fired up in the oven!

PST is a three-minute walk from Maxwell MRT Station.

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Pizza Studio Tamaki – Eatbook review

While we didn’t love all the PST pizzas, those that hit really hit, and should be a delight for any pizza fan out there. Just be prepared to spend a good sum while you’re here!

For more recommendations, read our guide to the best pizzas in Singapore! Otherwise, check out our Vincenzo Capuano review for another award-winning pizzeria that recently opened in Singapore.

Address: 38 Tanjong Pagar Road, Singapore 088461
Opening hours: Daily 11am to 3pm, 5pm to 11pm
Website
Pizza Studio Tamaki is not a halal-certified eatery.

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Photos taken by Tao Zhi Tan.
This was a media tasting at PST.