"Tokyo’s pizzaiolos approach their work with the same intensity and precision as one would expect from a sushi master — none more so than Tsubasa Tamaki. He trained at the much-lauded Savoy but has developed his own distinctive style and oven technique that make his pies among the best in town. PST also has a substantial menu of appetizers and pastas, often incorporating spices and other subtropical ingredients from his native Okinawa." - Robbie Swinnerton
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