"Until now, the only way to know for sure was to book a ticket to Japan, but thankfully it got a little easier to see what the fuss was about this winter, starting with a two-night pop-up at Moody Tongue Pizza on St. Marks Place from Tsubasa Tamaki, who has also announced plans to turn Moody Tongue into the first American location of his Pizza Studio Tamaki."
"The dark, clubby dining room feels like a throwback to Sex and the City-era NYC, so the Beatles songs blaring from the speakers felt a little incongruous, but they were in keeping with Seirinkan's Fab Four theme back home and matched the Yellow Submarine-inspired lettering on the menus that listed three pies: A margherita, a marinara, and a white, each of which runs $45 with a written request that couples share pies."
"His aura screams passion for his work, she said while going into his process for selecting a blend of wheat to mill every year, highlighting Kakinuma's dedication to sourcing quality ingredients and his meticulous approach to pizza craftsmanship."
Tokyo has emerged as an unexpected hub for world-class Neapolitan pizza, with jet-set foodies claiming it surpasses even New York's offerings. Susumu Kakinuma, the godfather of Tokyo's pizza scene and founder of Seirinkan, recently brought his expertise to New York via a pop-up at Sake No Hana on the Lower East Side. His student, Tsubasa Tamaki, simultaneously launched a pop-up at Moody Tongue Pizza and plans to establish the first American Pizza Studio Tamaki location. The pop-ups feature three signature pizzas—margherita, marinara, and white—each priced at $45. Despite the high demand and resulting wait times, the restaurants emphasize quality and Kakinuma's meticulous approach to ingredient selection, including his annual wheat blend curation.
Read at Grub Street
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