MAKATI CITY — Pizza Studio Tamaki brings Tokyo-born Neapolitan pizza precision to Ayala Triangle Gardens, marking the cult-favorite pizzeria's first Philippine branch. Led by chef Hiromi Nakada, who trained under founder chef Tsubasa Tamaki for seven years, the restaurant showcases wood-fired pizzas made with PST's original flour blend. The result is a light, chewy crust with blistered, charred edges that has earned the Tokyo flagship a Michelin Bib Gourmand and a spot among Asia's Top 50 Pizzas. The concept remains faithful to its Tokyo roots whilst introducing Philippines-exclusive specials.
The Journey from Tokyo to Makati
Chef Tsubasa Tamaki, who has consistently ranked in the Best Chef Awards since 2023, placing No. 9 in 2024 and No. 10 in 2025, opened his first PST pizzeria in Tokyo's Minato City, where lines formed down the street and reservations became gold. His 30-hour fermented dough, baked in a 500-degree wood-fire oven, became legendary. Co-owners Bill and Roxanne Yuen discovered PST in Tokyo and reached out to Chef Tamaki to bring the concept to Manila. The Manila branch now continues that tradition, with Chef Hiromi Nakada overseeing the kitchen to maintain consistency across both locations.
The Secret Behind the Pizza
At the heart of every PST pizza is Tamaki's own blend of Japanese-milled wheat flour, fermented to achieve a texture that is light yet satisfyingly chewy, with a signature mochi-like bite. Chef Hiromi Nakada, who has been with Tamaki since day one, ensures every crust has the same airy puff and charred edges as Tokyo's original. Because of Manila's warmer climate, the team adjusted the fermentation time to maintain PST's signature balance: crispy on the outside, tender inside, with a hint of salt that deepens every bite.
What to Order
The menu in Manila stays loyal to Tokyo's favorites, including the signature Tamaki pizza with smoked mozzarella, Pecorino Romano, fresh basil, and roasted cherry tomatoes. For spice lovers, there is the Arrabbiata made punchy with nduja and housemade chili, while cheese fans can look forward to the Five Cheese Pizza with smoked mozzarella, gorgonzola, taleggio, and mascarpone. Beyond pizza, the 5 Kinds of Appetizer Sampler offers a thoughtfully curated medley of hot and cold starters, and the Tiramisu provides a sweet finish. PST also features a beverage program with classics and Tamaki-designed cocktails, curated with Dominion Cellar's wine expertise.
