Tsubasa Tamaki, the celebrated chef behind Tokyo’s Pizza Studio Tamaki, is preparing to open his first U.S. location in New York City’s East Village this spring. Known for a unique "Tokyo-Neapolitan" style that features a "salt punch" on the bottom of the crust and a meticulously developed secret flour blend, Tamaki is currently hosting a two-night pop-up at Moody Tongue Pizza to introduce his exacting standards to the American market. While his mentor, Susumu Kakinuma of Seirinkan, represents the traditional shokunin approach of hand-making every pie, Tamaki aims to build a global brand through rigorous systems and consistency, with plans to eventually expand to 100 locations across the United States.