We check out Pizza Studio Tamaki in Tanjong Pagar, where Japanese precision meets Neapolitan flair – and a little salt magic.
Pizza lovers, we eatin’ good again: Tokyo’s Pizza Studio Tamaki (PST) has opened its doors in Singapore! This highly-regarded pizzeria has been sitting pretty on the Michelin Guide’s Bib Gourmand and 100 Top Pizzas in the World lists. But do we need another award-winning pizza place here? I dropped by on a weekday for lunch, and long story short, you’ll want to reserve a spot to get the hype.
Pizza Studio Tamaki review: Details at a glance
Best for: Lovers of thin pizzas; couples on a fun night out; small groups catching up
Must-try items: Arrabbiata; Bismarck; 5 formaggi; meatballs in tomato sauce
How much: Pizzas from $22
Opening hours: Daily, 12pm to 3pm & 5pm to 11pm (reservations required)
Address: Pizza Studio Tamaki, 38 Tanjong Pagar Road, Singapore 088461
From one legend to another
Pizza Studio Tamaki now occupies the former Tippling Club space in Tanjong Pagar, a location steeped in culinary prestige and avant-garde innovation. It was this legacy that drew chef Tsubasa Tamaki, the dashing force behind the acclaimed PST in Tokyo’s Roppongi district, to this spot.
“I met a great partner who introduced me to this location. When we saw the space, we both felt it was the right fit: central, full of character, and aligned with our concept.”
Those who’ve been to the celebrated bar and dining room will be glad to know the layout largely remains the same. It’s a subtle refresh that sets the tone for what’s to come – a sleek, modern pizzeria where Neapolitan comfort meets a Tokyo twist. I fell in love with the bar area near the entrance, fashioned as an intimate space where visitors can guzzle down refreshing Japanese cocktails before carb-loading.
Salted (not salty) pizzas boasting umami flavours
If you’ve been to the other new pizzeria in town (ahem, that’s Vincenzo Capuano to you), you might notice something familiar – both spots serve up thin pies with gloriously puffed crusts. PST’s pizzas are made with a blend of American and Canadian flours that have been fermented for 30 hours.
One difference between the two brands is that the Japanese pizzeria seasons the oven surface with Okinawan salt before baking the pizzas. Why though? According to chef Tamaki, it “intensifies umami and enhances the mineral character of the ingredients.” He adds that it’s “a subtle yet impactful technique.”
Now, I’ll be honest: as much as I find it an interesting choice, the salt threw me off when I sank my teeth into the first pizza. Call the Health Promotion Board! But after a few slices, the ingredient didn’t seem out of place, more like a natural component boosting the pizzas’ umami flavours.
Another thing to get used to is the charred crusts. The subtle smoky aroma and bitterness are meant to complement the pies as a spicy key element; personally, it didn’t do much for me. P.S. If you don’t want the charred bits and/or the salt, give the staff a heads up.
Let the pizza parade begin
My pizza-laden lunch kicked off with the Tamaki ($29), featuring Italian datterini cherry tomatoes, smoked mozzarella, pecorino romano, and fresh basil. While it was a tasty start, it didn’t exactly blow me away. The flavours were solid, but I was still getting used to the salty base, which distracted from the full experience.
The next pie is the Bismarck ($32), a cheese-based pizza with mushrooms, salsiccia (pork sausage), pecorino romano, fresh mozzarella, and a Hinata egg right in the centre. This pizza has stirred debate, but I’m firmly on Team Bismarck. Sure, the runny yolk might freak out the anti-soft-egg crowd, but it ties everything together beautifully. Plus, you really can’t go wrong with a molten egg and gooey cheese combo. Add earthy mushrooms and pork sausages to the mix, and you’ve got a rich, indulgent slice that hits the spot.
If a good, spicy kick is what you’re after, I highly recommend ordering the arrabbiata ($30). The Aomori garlic, black pepper, and chilli padi flakes pack a punch, while pork nduja, datterini tomatoes, parsley, and fresh mozzarella temper the heat. As someone who savours spicy food, I thought this pizza hit the right notes. Fiery, but not to the point of numbing your tongue. I’m not alone here – this is also chef Tamaki’s favourite.
“I love how the heat from the spice balances the richness of the cheese. It’s bold but well-rounded.”
Speaking of cheese, dairy devotees can consider getting the 5 formaggi ($34). As its name suggests, this pizza boasts fresh mozzarella, gorgonzola, taleggio, grana padano, and mascarpone. It comes with acacia honey, which you should liberally drizzle so your pizza doesn’t taste one-dimensional.
Sides, salads, and sweet endings
It’s not just a pizza feast over here. Diners can complement their pies with salads, appetisers, and desserts. I enjoyed the caramelised marinated pumpkin in red wine vinegar ($16), which didn’t taste too sharp or piquant, thanks to the winter squash. It’s a delightful dish and a commendable counter to the pizzas.
A must-try side is the meatballs in tomato sauce ($18). Made with Angus beef and pork meatballs, they have a great bite and retain their shape even after being doused in sauce. And no, these aren’t the kind you get from that blue-and-yellow furniture store. This feels more luxe, probably ‘cos of the Aomori garlic confit olive oil.
Unfortunately, the desserts weren’t doing it for me. While many folks raved about the tiramisu ($14), I thought it felt a tad mushy. The saving grace is the rich coffee and cocoa notes coming through with each spoonful. If you must have a sweet treat to cap your meal, go for the vanilla ice cream with Okinawan sea salt and extra virgin olive oil ($9.80). It’s minimalist, but not boring; a clean, creamy end to a decadent meal.
Pizza Studio Tamaki: Salt of the earth
Singapore isn’t short on pizzerias, so how does Pizza Studio Tamaki plan to slice through the competition? I posed the question to chef Tamaki, who confidently pointed to the brand’s “strong identity: distinct, one-of-a-kind flavours.” Judging by the fully booked month of June, local foodies are already buying into the vision. July reservations are now open – book ahead if you want a taste.
It’s still early days, but if the momentum keeps up, PST might well be on its way to earning a spot among Singapore’s top pizza joints.
