Tokyo Style Pizza Goes Viral in New York

The 'Tokyo style' pizza, visually identical to Neapolitan pizza but with distinct preparation methods, has become the latest food trend in New York and globally. Tsubasa Tamaki, a renowned Japanese pizzaiolo, opened a branch of his restaurant in New York in early May, attracting daily visits from influencers and enthusiastic reviews. The pizza is made with a blend of Japanese and American flours, leavened for about 30 hours, and cooked in a wood-fired oven with Okinawa salt and cedar chips for a smoky flavor. The style originated about 30 years ago with Susumu Kakinuma, who studied in Naples in the 1990s and later opened pizzerias Savoy (1995) and Seirinkan (2007) in Tokyo. Kakinuma trained many pizzaiolos, including Tamaki. Tamaki's New York menu includes Italian-style antipasti and pizzas like the 'Tamaki Pie' for €29. He has expanded through franchises in Thailand, Singapore, and the Philippines, with plans for Europe, Australia, and Indonesia. His three Tokyo restaurants and one in Okinawa generate about €3 million annually. Despite its similarity to Neapolitan pizza, Tokyo style is not recognized by the Associazione verace pizza napoletana or listed in 50 Top Pizza. Japan's pizza quality has been highly regarded for over a decade, attributed to the shokunin tradition of craftsmanship.