Matthew Schneier reviews the highly anticipated East Village opening of Pizza Studio Tamaki, the first U.S. location of Tsubasa Tamaki’s famous Tokyo pizzeria. Known for its meticulous flour blends and unique technique of baking dough over scattered salt to deliver a sharp "salt punch," the restaurant has been booked solid since its spring debut. While the vibrant pies—including a classic Margherita and a distinct butter-chicken special—and casual atmosphere make it a worthy contender in New York's competitive pizza scene, the intense upfront saltiness proves somewhat distracting, leading Schneier to cheekily suggest eating the slices upside down to balance the flavor profile.