Pizza Studio Tamaki

It’s official: Tokyo’s cult-favourite Neapolitan-style pizza joint has officially landed in the Sydney CBD—and if the opening weekend bookings are anything to go by, the hype is very real. 

Founded by acclaimed pizzaiolo Tsubasa Tamaki in 2017, Pizza Studio Tamaki first earned a devoted following in a tiny Tokyo storefront before expanding across Bangkok, Singapore, Manila, New York, and now Sydney. Tamaki’s meticulous approach to dough has become central to the venue’s reputation, with years spent refining the exact flour blend and fermentation process behind the signature base.

Part of what makes the pizzas so distinct is Tamaki’s use of mineral-rich Okinawan sea salt, sourced from his hometown in Japan’s Okinawa prefecture. During service, the salt is scattered into the wood-fired oven before the dough is placed directly on top, allowing the crystals to bake into the underside of the crust. Combined with a lengthy fermentation process, the result is a light, blistered base with an airy chew and balanced flavour.

Inside the new 78-seat George Street venue near Wynyard Station, diners can expect the cult-favourite dishes that helped build Tamaki’s international following. The signature Tamaki pizza comes topped with smoked mozzarella, pecorino romano, basil and whole cherry tomatoes designed to be crushed directly onto the pie while eating. There’s also the much-loved Cinque Formaggi finished with honey, plus more unconventional Tokyo-style combinations like pork sausage and egg on the Bismarck.

The Sydney opening follows major international recognition for Tamaki, including Michelin Guide acclaim and appearances on global best-pizza lists. His New York opening earlier this year reportedly booked out almost immediately—something Sydney seems to be following suit with.

While Sydneysiders will need to wait until summer for the famed Tomato Shaved Ice Pizza, the rest of the global menu has officially made its way to Australia, including those dramatically charred crusts synonymous with Tokyo-style Neapolitan pizza. There are also plans in the works for future Australian specials inspired by local seafood and seasonal produce.

The Sydney restaurant is operated locally by Kaizen Food Group, with Tamaki’s signature flour blend and Okinawan salt imported directly from Japan. Tamaki is currently in Sydney for launch week, while chefs from the original Japanese stores will remain in Australia alongside local head chef Steven Setiawan.

And Sydney may just be the beginning: plans are already underway for future Pizza Studio Tamaki locations across Melbourne and other Australian cities.

Image credit: Pizza Studio Tamaki | Website